Ice Cream Cake with Strawberry Cream

Ingredients
2 and 1/2 cups (tea) wheat flour
1 cup soluble chocolate powder
1 and 1/2 cups (tea) of sugar
1 cup butter (tea)
3 eggs
2 cups milk (warm)
2 tablespoon(s) baking powder
Butter and wheat flour for greasing
1 cup of milk (to moisten the dough)

Cream
1 can of condensed milk
3 cups of milk (tea)
1 tablespoon butter
2 tablespoons cornstarch
1 and 1/2 cup (tea) strawberries cut in half
Whole strawberries, to decorate

Directions:
Beat all the dough ingredients until smooth. Pour the beaten contents into a medium rectangular mold lined with greased parchment paper and bake in a medium oven for 35 minutes. For the stuffing, put all the ingredients in a pan, mix well and cook over high heat until thickened. Unmold, cut the dough in half, moisten with half the milk, fill with half the cream, place the other part of the dough on top, moisten with milk again and cover with the rest of the cream. Decorate with whole strawberries and refrigerate for 1 hour.