Cake
Description
Perfect for tea and coffee. Let's start with the sponge cake. 1. Separate four egg whites into a bowl and beat them into a thick foam with one cup of granulated sugar (or powdered sugar). 2. Gradually add egg yolks, one at a time, to the mixture, then beat again for at least 5 minutes. 3. Gently add 5 tablespoons of cocoa powder, followed by 1.5 cups of flour, previously sifted through a sieve. 4. Mix thoroughly (you can use a mixer). 5. Pour the batter into round baking pans to form cake layers and bake in the oven for 30 minutes at 180–220°C (356–428°F). 6. Cover the baked sponge cake with a clean towel or napkin. Let it cool completely, then cut it horizontally into two layers. For the frosting: 1. While the cake layers are baking, prepare the frosting. Using a mixer, beat softened butter until white and fluffy. Add condensed milk and 2 tablespoons of cocoa powder. 2. Generously spread the frosting between the cooled cake layers. 3. Melt a chocolate bar over a water bath, adding 1 teaspoon of melted butter. 4. Let it cool slightly, then use a pastry bag to decorate the finished cake. It's best to let the cake chill in the refrigerator for a while, allowing it to fully absorb the flavors.