In the pot, which will Boil the cream put 3 tbsp sugar and place on the stove to caramelized. When the sugar browned, carefully pour 700 ml milk and leave on the stove, stirring periodically, until caramel is melted. Add the remaining 3 tbsp sugar. In a bowl beat eggs, add the flour, vanilla and remaining milk and stir until homogeneous. Pour it into the boiled milk with caramel and stir 5-6 minutes to thicken. We cool cream to room temperature. whipped cream and continue to beat with a mixer at low speed add the cooled milk cream, spoon by spoon. In rectangular 30h20 cm redim biscuits, having first dip briefly in milk or juice compote. Arrange a layer of white biscuits, pour the cream. Next line of cocoa biscuits and cream again. And while run biscuits and cream. Top cream and sprinkle chocolate sprinkles. If we provide cocoa sprinkled before presentation. The cake is better to stay at least overnight in refrigerator to harden. * The biscuits are similar to ordinary biscuits only that they are thin.