Biscuit cake with cream

6 servings
1 hour 20 min

Preparation:
1. Divide eggs into proteins and yolks.

2. Remove the proteins into the refrigerator, rub the yolks with sugar and vanilla sugar with sugar until white

3. Add the sifted flour to the yolks and mix quickly.

4. Beat the squirrels to steady peaks. Add citric acid at the end of the whipping.

5. Combine the yolk and protein masses and gently mix (NOT with a mixer, but with a spoon or silicone spatula, moving from top to bottom)

6. Then, use a pastry bag to put round tortillas with a diameter of 4-5 cm on a baking tray, covered with parchment or silicone mat at a short distance from each other (when baking, they spread out) and in the oven 180 degrees - 15-20 minutes until lightly browned. Cool the ready-made biscuits on a grill. For the cream:
1. At a low heat in water, dissolve the sugar, bring to a boil and boil under a lid for 5 minutes.

2. Add the condensed milk and bring to a boil again, cool.

3. softened drain. beat the oil until fluffy and whitened, pour the syrup in small portions and beat until homogeneous. Cool the cream.

4. Take two biscuits and glue them together with cream, so all the cakes, put in the refrigerator so that they stick together well. Cook the coating syrup: Simmer to dissolve the sugar in water. For glazing, melt the chocolate with vegetable oil in a water bath or microwave, add cognac or rum. For chilled cakes, grease the upper biscuits with syrup (the syrup must be greased, so the glazing will lie in an even layer) and dip it into chocolate glazing, hooking them on a fork on the other side. Refrigerate until the chocolate has set. P. S. It is not necessary to use milk chocolate. Black, white are great, too. With the help of 2 types of chocolate, you can make a beautiful pattern on cakes. If you have some cream left, use it too for decoration. )