GOST "Skazka" Cake

Combine the eggs with sugar and starch, add the milk, and cook over low heat until the mixture thickens.

Cover the custard directly with plastic wrap (in contact) and let the base cool to room temperature.

Once the base has cooled, whip the room-temperature butter and combine it with the custard. Stir in a tablespoon of brandy.

Separate the egg whites and yolks. Whip the egg whites with sugar.

Add vegetable oil, 10 g of flour, salt, and vanillin to the egg yolks.

Gently fold the yolk mixture into the whipped whites, then carefully fold in the remaining flour.

Heat sugar and water until the sugar dissolves.

Stir the brandy into the syrup and mix well.