Put 500 ml milk to boil. Add flour, dissolved in water, cocoa and sugar and boil to thicken. Pour into pre-wetted cups ice cream. They are filled 1/3 of capacity. Beat the egg yolks with the sugar, add milk and starch dissolved in water and boil to thicken. Poured onto the first layer to 2/3 of the capacity of the cup. Whip with sugar and add vanilla. Poured onto the second layer in the glass. Leave in the refrigerator for 2-3 hours. Cream cake is served sprinkled with chocolate sprinkles or coconut. Between the layers can be added jam, ground walnuts or fruit in season and taste.