Put the egg whites in the bowl and with the help of the mixer, beat the egg whites until they start to froth, after which slowly incorporate the sugar, mixing continuously. When you get a firm foam, easily incorporate one by one the eight tablespoons of flour with a whisk or spatula.

Prepare a baking tray, cover with baking paper and in which pour the sponge cake batter. Put the tray in the preheated oven at 160 degrees and bake for about ten minutes, the sponge cake should have a light yellow colour. Set it aside to cool.

In a saucepan, pour the contents of the two sachets of vanilla pudding and the cold milk, mix with the electric mixer until incorporated, then put the pan on the fire and make a pudding, always mixing with a whisk.

When the pudding starts to boil and thicken, add one by one the eight egg yolks, stirring constantly, then turn off the heat and let the pudding cool.

In another bowl put the soft butter, sugar and vanilla essence and mix well with the electric mixer or a whisk until you get a homogeneous paste.

After the pudding has cooled completely, we pour it over the buttercream and with the electric mixer we mix them well until we obtain a fine cream.

The vanilla cream thus obtained is spread over the cooled sponge cake which I left in the baking tray, and levelled as evenly as possible. Now it is recommended to put the baking tray in the fridge to harden the vanilla cream a little.

Pour the double cream into a bowl and beat it with the electric mixer until I obtained a firm and hard foam, that we greased over the vanilla cream filling. Over this whipped cream I grated on the fine grater about 2 tbsp of dark chocolate.

It is recommended to keep the cake in the refrigerator until serving so that it can be easier to cut and serve.