Two-tier homemade cake

18 servings
1 day


1. To make cake sponges, combine the eggs with the sugar and whisk for a few minutes until you have a lush, light mass.

2. In parallel with whipping eggs, combine butter and milk in a separate bucket. Place on heat and bring to a boil. Continue to warm so that the oil is completely melted.

3. Sift the flour through a sieve to get enough air. Add soda and vanilline. 4 to the flour. Stir into the lush egg mass manually, using a whisk, alternately, hot milk mass and flour mass. Pour the ready-made, airy dough into two 22cm and 18cm detachable baking molds in diameter. Put them in an oven preheated to 180 degrees and bake until tender. It will take about 40 minutes for a smaller biscuit, and 55-65 minutes for a larger one. Cool the finished biscuits and let them lie in the refrigerator for several hours, wrapped in cling film. Cut the biscuit into 3-4 cakes prior to cake assembling.

5. To make the cream, combine cream with a fat content of at least 33% and powdered sugar. Whisk the cream until fluffy, stable mass.

6. Soak biscuit cakes with any syrup, layer with cream and collect two cakes. The smaller cake must be on a separate double-sided substrate. Put the cakes in the refrigerator for a few hours to freeze and soak. 7 To assemble the cake, the lower tier, which is larger, pierce with plastic tubes (4-6 pcs) in the center. Trim them to cake level. Place a smaller cake on top with the backing. Thanks to the tube supports, the top cake will not penetrate the bottom

8. Where necessary, line the cake on the sides and top with cream. Also, disguise the seam between the two tiers with cream. Tiers can be made in different colors. To do this, simply paint the cream, first, with food dyes.

9. Decorate the finished cake to your liking and intended celebration. For example, berries or fruits. 10. Have a nice tea party!