- eggs - 4 pieces (biscuit)
- sugar - 1 Glass (biscuit)
- flour - 1 Glass (biscuit)
- baking powder - 0.5 teaspoons (sponge cake)
- milk - 1 Glass (cream)
- sugar - 0,5 Glass (cream)
- Egg - 1 Piece (Cream)
- butter - 100 Grams (cream)
- starch - 2 st. spoons (cream)
- cocoa - 2 Art. spoons (glaze)
- starch - 1 st. spoon
- sugar - 0,5 Glass (glaze)
- Milk - 0.5 Glass (glaze)
- butter - 70 grams (glaze)
- Vanillin - To taste (glaze)
1. Preheat the oven to 180 degrees. Mix egg whites with a slow speed mixer. Increase the speed and whip into a thick foam. Gradually add 0.5 cups of sugar and beat. Beat the egg yolks with the remaining sugar. Add a third of the proteins to the yolks and gently mix. Add the remaining proteins. 2. Sift the flour with the baking powder into the egg mixture. Mix gently. 3. Pour the resulting dough into a greased form and bake for 25-30 minutes. When the biscuit rises, you can reduce the temperature so that it does not burn. 4. Withdraw the biscuit for at least 8 hours, cut in half along the 2 cakes and soak it with syrup. 5. Prepare the cream. Mix the milk, starch, sugar and egg with a mixer. Pour the mixture into a saucepan and heat, stirring constantly. When the mixture thickens, reduce heat and cook for 5-7 minutes, stirring constantly. Remove from heat, add butter and beat with a mixer. 6. Lubricate one cake with cream and put a second cake on top. 7. Prepare the glaze. Mix in a saucepan of cocoa, starch, sugar and milk. Bring to a boil, stirring constantly. Cool the mixture, add butter and vanillin, stir. Cover the cake with cooked icing and a mesh of melted chocolate if desired.
Servings: 8-9