Old-Fashioned Layered Dessert (Ekmek)

1. In a 12 x 16 inch (30 x 40 inch) pan, lay the toast rusks in order to cover the bottom of the pan. Cut a rusk and fill empty spaces if needed.

For The Syrup:

1. In a saucepan add the sugar and water. Bring to a boil over high heat. You may stir using a whisk up to the point the syrup starts to boil. When it starts boiling stop stirring as syrup may get crystalized. Boil for 5 minutes and then remove from heat.
2. Pour the hot syrup all over the toast rusks. Set aside until they cool down to room temperature.
3. Meanwhile, prepare the cream.

For The Chocolate Cream:

1. In a cooking pot, add the 1200 grams of milk along with the sugar and heat over medium-high heat.
2. In a mixing bowl whisk together the 200 grams milk, the cornstarch, and the cocoa.
3. Once the milk starts to get steamy hot (do not let get bubbly), pour in the cocoa mixture while whisking constantly.
4. Keep whisking until cream starts to thicken. This will take a few minutes.
5. Once the cream is thickened, spread over the rusks (once they have cooled down).
6. Sprinkle half of the walnuts over the chocolate cream and set aside to cool.

For The Vanilla Cream (Option No 1):

1. So if you have managed to get your hands on some Morfat, than empty both cans in your mixer bowl, along with sweetened condensed milk.
2. With the whisk attachment on, beat over medium-high speed for 30 minutes.
3. Then transfer to the freezer for half an hour until the chocolate cream has cooled down sufficiently.
4. Then spread on top of the chocolate cream. Sprinkle remaining walnuts on top, and refrigerate ideally overnight before serving.

For The Vanilla Cream (Option No2):

1. So in case you didn't find any Morfat, no worries, we'll make a super creamy whipped cream instead.
2. Pour the heavy cream in your mixer's bowl, along with vanilla extract.
3. With the whisk attachment on, beat over medium speed until cream looks like it starts to thicken. Then start adding the sugar in small bits at a time until fully incorporated.
4. Once firm peaks start to form on the cream and you can see the traces of the whisk on the cream, stop beating.
5. Spread the whipped cream over the chocolate cream. Sprinkle remaining walnuts on top, and refrigerate ideally overnight.
6. Cut into 20 square pieces and serve!