Podarochny Cake

First, you need to make the sponge cake. Take four eggs and separate the yolks from the whites. Whip the yolks with 90 grams of sugar until creamy. Similarly, whip the whites with 50 grams of sugar until stiff peaks form.

Gently fold the whipped whites and yolks together. Sift in the flour. Carefully fold from the edges to the center.

Grease a prepared baking pan with butter and lightly dust the inside with flour.

Pour the batter into the prepared pan and bake for 26-33 minutes at 200°C. Periodically test for doneness by poking the center with a toothpick; if it comes out clean and dry, the cake is ready. After baking, let the sponge rest for 8 hours to cool and settle.

Next, prepare the sugar syrup. Make this in advance as it needs to be cold. Bring 120 ml of water to a boil, stir in 100 grams of sugar, and mix until completely dissolved. Let it cool.

Now, let's make the Charlotte cream. Whisk one egg together with 125 grams of sugar. Stir in 80 ml of pre-warmed milk. Heat the mixture while stirring constantly until it reaches a simmer, then reduce the heat and boil for another 5 minutes. Cool the boiled mixture.

Take 150 grams of softened butter and whip it. Gradually beat the cooled custard syrup and 10 grams of vanilla sugar into the butter.

Cut the rested sponge cake horizontally into two layers. Take the sugar syrup and soak the sponge layers with it.

Spread cream over one sponge layer, then place the second layer on top. Cover the top and sides with the remaining cream.