Preheat your oven to 360F.

1. Mix 6 eggs with 6 tablespoons (90g) of sugar.
2. Add 3 tablespoons of vegetable oil.
3. In a separate bowl, mix 9 tablespoons (90g) all-purpose flour, 1 tbsp baking powder and 3 tablespoons (20g) of cocoa powder.
4. Add flour mixture to the egg mixture and mix until well combined.
5. Spread your batter onto a 13″x9″ baking pan.
6. Bake at 360F for 20 minutes.
7. In a saucepan, add 1.5 cups (300g) sugar to 2 cups (500ml) milk, 3 vanilla sugars (or 1 tablespoon vanilla extract). Bring to a boil.
8. Mix 1 cup (120g) corn starch with 1 cup (250ml) of milk. Add this to the milk and cook until the mixture thickens.
9. Remove from heat, transfer into a mixing bowl, and cover with plastic wrap. Leave to cool.
10. In a new bowl, add 1 cup (120g) of powdered sugar to 2 cups (300g) of ground Petit Beurre biscuits.
11. Add 7 tablespoons (100g) of melted butter and 2/3 cups (150ml) of Fanta soda and mix. Add more Fanta as needed to make a spreadable filling.
12. Mix cooled milk mixture until smooth.
13. Gradually mix 1 cup + 2 tablespoons (250g) softened unsalted butter into the milk mixture.
14. Divide equally into two parts. Mix 3.5oz (100g) of melted chocolate into one part.
15. Now let’s start putting together your cake! Place the cake layer onto the tray. Brush with Fanta.
16. Spread the Petit Beurre mixture first. Then, line the Jaffa cookies (aka European orange biscuits) over and brush them with Fanta. Next, spread the white (milk) filling.
17. Dip ladyfingers into Fanta and line them up over the white filling.
18. Spread the chocolate mixture over the ladyfingers.
19. Mix 1 cup of whipping cream to cover the cake or use the chocolate glaze if you prefer. Decorate with your remaining orange biscuits.