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1. Cake: beat the eggs with the sugar, then sift and add the flour. Mix a little of the dough with milk and oil. Then add the rest again and pour the mixture into a rectangular pan. Bake at 190 degrees for 10 minutes.
2. Mousse: mix the egg yolks with the sugar, then add the warm milk. Bring to the heat and then let it cool in the refrigerator.
Soak the gelatin sheets separately.
Whip the cream and reserve in the refrigerator.
Mix half of the mixture with the egg yolks with spread, gelatin and half of the cream. However, do the same with the other portion, combining white chocolate, gelatin and cream.
3. Assemble the mousse cake and place in the freezer for 3 hours.
4. Cream: mix the spreadable cream with the mascarpone and decorate the cake.
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