• Add the cocoa, flour and milk and beat until smooth.
• Add the egg whites and baking powder and mix with a spoon. Place in a 26cm greased and floured loaf tin and place in a preheated medium oven for 40 minutes. Let it cool and unfold.
Blend the ingredients for the FILLING in a blender, transfer to a saucepan and place over medium heat, stirring continuously until thickened.
Cut the cake in half, fill with half of the already cold cream and cover with the remaining cream.
Sprinkle with sprinkles, refrigerate for 2 hours and serve.
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