Milk and Cocoa Slices

Method

1. Separate the egg yolks from the whites. Beat the egg whites with a pinch of salt until stiff.
2. Add the sugar to the yolks and beat until the mixture is very dense and frothy.
3. Sift in the flour and cocoa powder, then gently fold in the beaten egg whites using a spoon.
4. Transfer the batter onto a baking sheet lined with parchment paper, spread it evenly, and bake until done.
5. Once baked, let it cool, carefully remove the parchment paper, trim the edges, and cut the sponge in half.
6. For the cream: whip the fresh cream until soft peaks (do not overbeat), then add condensed milk and honey.
7. Soak the gelatin sheets in cold water for 10 minutes, then dissolve them in a small amount of warm cream and add to the cream mixture.
8. Refrigerate the cream for 20 minutes.
9. Spread the cream over one half of the biscuit. You can use a springform pan or create a mold with aluminum foil.
10. Let it rest in the fridge for at least one hour, then cut into slices and serve.