Creamy cake with vanilla and chocolate pudding

Slice the vanilla pod lengthwise and scrape out the seeds with a knife.

Place the milk in a saucepan, add the vanilla pod and seeds, then heat over low heat until nearly boiling.

Turn off the heat and let the milk infuse for 10 minutes.

In a bowl, mix the egg yolks with the sugar and a pinch of salt until creamy and light in color.

Add the cornstarch and mix until well combined.

Gradually pour the warm milk over the egg yolk mixture, stirring continuously to prevent the eggs from curdling.

Strain the mixture back into the saucepan to remove the vanilla pod and any lumps.

Cook over low heat, stirring constantly with a whisk, until the pudding thickens and reaches a creamy consistency. Once it reaches the desired texture, remove from heat and pour the pudding into a bowl.

Cover the pudding with plastic wrap in direct contact with the surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate for a few hours.

Add the chopped chocolate and stir constantly until it is completely melted.

In a bowl, mix the egg yolks with the sugar and a pinch of salt until the mixture becomes light in color.

Add the cornstarch and mix well until fully incorporated.

Gradually pour the warm chocolate milk over the egg yolk mixture, stirring continuously to prevent the eggs from curdling.

Strain the mixture back into the saucepan for a smooth texture.

Place the saucepan over low heat and stir constantly with a whisk until the pudding thickens and becomes creamy. Once it reaches the desired consistency, remove it from the heat.

Pour the pudding into a bowl. Cover it with plastic wrap in direct contact with the surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate for a few hours.

Add a layer of biscuits to cover the entire base of the tray.

Pour half of the vanilla pudding over the biscuits and level it.

Place another layer of biscuits over the vanilla pudding.

Add half of the chocolate pudding and level it.

Continue with another layer of biscuits, then add the remaining half of the vanilla pudding. Add another layer of biscuits, then pour the remaining half of the chocolate pudding.

Let the cake chill overnight. Before serving, you can decorate it with pieces of dark and white chocolate.

Place the milk in a saucepan and heat it over low heat, without bringing it to a boil.

After the puddings have completely cooled, you can assemble the cake. Place a sheet of parchment paper in the tray and secure it with the detachable rim to keep it stable.