Pasta kreması is the Turkish cake cream that fills and covers layered cakes, and this is the cocoa version. The box calls it a cream powder with cocoa and it is sold as a 160 g box of powder mix. A chocolate-brown cream like this is a quick way to finish a sponge without cooking a custard from scratch.
Prepare it exactly as the directions on the pack say; cake-cream powders of this kind are usually whipped with cold milk. Beat it until it holds its shape, then use it between layers of a sponge, spread it over the top, or pipe it onto cupcakes. It pairs with biscuit-based cakes, rolled sponge, profiteroles and eclairs, and with sliced banana or cherries between the layers. Chill the finished cake for a while so the cream firms up before cutting.
Store the unopened box in a cool, dry place and keep the prepared cream refrigerated. Check the pack for the ingredient list, allergen information and best-before date.