according to GOST

Description

The pastry is simple and quick to prepare. If you've heard that this cake is easy to make – you're absolutely right. It consists of sponge cake layers soaked in chocolate cream and decorated with chocolate fondant. Those who love chocolate will be delighted with this dessert. For the cake to turn out delicious, it needs to be left to infuse. If making it for adults, you can use rum or liqueur. Serve it warm or chilled. Perfect with tea.

Instructions

1. 1

   Step 1

   Separate the egg whites from the yolks. Sift flour and cocoa into a bowl, then mix everything together. Take the butter out of the refrigerator in advance.

2. 2

   Step 2

   Place the egg yolks in the bowl of a mixer, add half of the sugar, and beat until a light mixture forms.

3. 3

   Step 3

   In another container, beat the egg whites with the remaining sugar until stiff peaks form. Mix the whites into the yolks, then add the very soft butter and gently stir. Add the flour with cocoa and mix.

4. 4

   Step 4

   Pour the batter into the prepared baking pan, place in a preheated oven at 200-220 degrees Celsius, and bake for 40 minutes. Remove the baked sponge cake from the oven and let it rest for 20 minutes, then take it out of the pan and cool for about 8 hours.

5. 5

   Step 5

   Mix the chicken yolk with water, add condensed milk, place the mixture in a double boiler and cook until a thick mass forms.

6. 6

   Step 6

   Add softened butter to the mixture in a double boiler, then add cocoa, stir, and set aside.

7. 7

   Step 7

   For the fondant: mix sugar with water and heat the mixture to 48-50°C. In another bowl, heat glucose syrup, then pour it into the sugar mixture and cook until the temperature reaches about 45°C. Remove from heat and add apricot jam (1 teaspoon).

8. 8

   Step 8

   Cool the mixture well to 10 degrees, constantly stirring it with a spoon or spatula. Add a little vanilla and cocoa, and mix everything once again.

9. 9

   Step 9

   Cut the completely cooled sponge cake into 3 layers. Spread the bottom layer with a thick layer of apricot jam, then a layer of cream, and place the second cake layer on top. Spread this layer with cream. Spread the third layer with apricot jam and place it on the cake.

10. 10

    Step 10

    Frost the top of the cake with the prepared icing. Refrigerate for several hours or overnight.