Greased mold with butter, plastered walls with brioche slices. Prepare first by putting cream milk to a boil with the sugar, essence, cinnamon and nutmeg. Remove from the heat and cool until room temperature, break up the yolks and whites separately. Then add them to the milk, mix them well and pour it on the kozunak. Bake until lightly darkening water bath preheated to 160 C with a blowing oven, in the lower half. During this time, prepare the second cream as directed on the package (sweetened milk boil, then add dissolved in a little milk and mix starch). Carefully poured on the semi-finished cake. If no protruding edges of the kozunak, cut them and put them into the cream mixture. Go back to finish cooking in a water bath until ready. Cake cooling the water bath. Then put it in the refrigerator until it cools down and only then turn it on a plate. Sprinkle with cocoa. Store in a cool, sandwiching not to catch crust. Consumed cold.