Creamy cake with icing

Description

Homemade dessert for tea. This cake is perfect even for a birthday. So I'm sharing the recipe! The sponge in this cake contains a small amount of butter, although the taste is very similar to classic fat-free sponge. A light pudding cream, in which it's better to use a little whipped cream instead of butter, along with chocolate glaze, will surely win everyone's approval. Serve cooled or slightly warm.

Instructions

1. 1

   Step 1

   Preheat the oven to 180 degrees. Separate the egg whites from the yolks. Beat the whites with sugar until stiff peaks form. Then add part of the sifted flour and gently mix. Next, add the yolks and the remaining flour. Mix gently. Finally, add the cooled melted butter.

2. 2

   Step 2

   Place the dough in a baking pan and bake for 30 minutes. Check for doneness with a wooden stick. Turn off the oven. Leave the finished sponge cake to cool in the slightly open oven.

3. 3

   Step 3

   Meanwhile, prepare the cream. Thoroughly mix the eggs, sugar, vanilla, a few tablespoons of milk, and flour. Pour the remaining milk into a saucepan and heat until almost boiling. Then, add the egg mixture and bring to a boil, stirring constantly. The mixture should thicken. Remove the pudding from the heat and let it cool. Lightly whip the cream and gradually mix it with the cooled pudding.

4. 4

   Step 4

   For the chocolate glaze, mix chocolate, butter, and sugar syrup. Pour cream into a small saucepan and heat almost to boiling, then add the chocolate and cook over low heat until the mixture becomes smooth.

5. 5

   Step 5

   Form the cake. Cut the biscuit in half and spread cream between the layers. Pour all the chocolate on top and smooth it out. Let it stand for a while.