Milk slice trifle

• Whip the eggs with salt until foamy.
• Add the sugar, and whip until dense.
• Sift the flour, cocoa and baking powder, and mix.
• Stir the dry components into the egg mixture using a spatula.
• Spread the batter onto a baking sheet lined with paper/mat.
• Bake the sponge biscuit at 338-356F (170-180C) for 10-15 minutes until cooked.
• Cool the biscuit down.

Just place all the ingredients in a mixer bowl, and whip until dense.

* You can whip the cream separately, and all the other ingredients separately. And at the end, mix the whipped cream into this mass. Don't overwhip!

• Heat the chocolate and the cream in microwave pulses, stirring the mass until the chocolate dissolves.
• Cool the ganache down a bit.

Put all the components in a glass, following such an order:

• sponge biscuit pieces,
• cream,
• sponge biscuit pieces,
• cream,
• ganache.

You can change the sequence, it doesn't matter.