Place flour in a large bowl, then add sugar and baking powder.

Mix everything gently by hand.

Then add the margarine cut into pieces, pour in the milk and add the egg.

Make a smooth dough with your hands, cover it with transparent film and leave it in the cold to rest for half an hour.

While the dough is resting, prepare the baking papers.

Cut out five molds from baking paper in which to roll out the crusts.

Use a ruler and a pencil to determine the molds and fold the excess paper so that the side of the paper on which the drawing was made is on the outside (in our case, the dimensions are 8 x 12 inches).

After half an hour, remove the foil and weigh the dough and divide it into 5 equal balls.

Put one ball of dough in the middle of the paper mold and carefully roll out the thin crust to all edges with a rolling pin.

Roll out the dough in the same way to get the remaining four crusts.

The crusts are baked in a preheated oven at 374 Fahrenheit for 9 minutes.

Leave the crusts on baking paper to cool to room temperature.

For the chocolate filling, mix the chocolate pudding powder with sugar.

Remove 10 tablespoons of milk from the milk and mix so that there are no lumps in the mixture.

Put the rest of the milk to boil, then when it boils, remove it to the side and pour the whipped mixture.

Stir well, then return to the heat and cook for two minutes to thicken the pudding.

Immediately put the torn chocolate into the cooked pudding.

Stir until the chocolate is completely combined with the pudding.

Cover the cooked cream with transparent film and let it cool to room temperature.

When the cream has cooled down, whip the margarine at room temperature until foamy, then add the cooled cream several times and work it well with a mixer each time.

Then make the orange cream.

Mix the vanilla pudding powder with sugar, then add 10 tablespoons of water to the mixture and mix to make sure there are no lumps.

Mix yellow food coloring powder with water and stir until the powder dissolves.

The color is applied solely for the intense color, so it doesn't have to be applied if you don't want to.

Pour the orange syrup, the rest of the water and the dissolved color into the pot on the stove and heat until it boils.

When it boils, remove from the heat, pour in the mixture of pudding powder and sugar, stir, and return to the heat.

Cook for two minutes to thicken the cream.

Cover the cream with transparent foil for ten minutes and then stack the cake.

It is important that the orange cream is used while it is hot, so that it spreads more easily.

Divide both creams into two equal parts.

Place the first crust on the base, and spread the first half of the chocolate cream on it.

Smooth it out and cover with another crust.

Lightly press with your hands to combine the crust and cream.

Apply the first half of the orange cream on the second crust, and smooth it to the edges.

Put the third crust and the other half of the chocolate cream on it.

Cover with the fourth crust and cover it with the second half of the orange cream.

Put the fifth peel on the orange cream.

A chocolate and butter glaze is placed on top.

While the glaze is being made, put the cake to cool in the fridge.

Melt the chocolate and sliced butter, then pour over the fifth crust and smooth it well.

Leave in the fridge overnight to cool the cake before cutting.