Skazka Cake

Separate the egg whites from the yolks. Whip the yolks with 30 g of sugar until pale and fluffy. Whip the whites with the remaining 120 g of sugar to soft peaks.

Gently fold half of the whites into the yolks, add the dry ingredients, and lightly mix. Then fold in the remaining whites and quickly bring the batter together, keeping it as airy as possible. Fold slowly with a spatula using an upward motion.

Pour the batter into a roughly 20x30 cm rectangular baking pan and bake at 160°C for about 30 minutes. Let the baked sponge cool completely, then chill in the fridge for 4 hours to set.

For the custard, heat the milk, yolks, sugar, and vanilla together while stirring constantly until the first bubbles appear. Cover with plastic wrap and let it cool down to room temperature.

Whip the softened butter until light and fluffy. Gradually beat in the cooled custard base in two additions, making sure it's thoroughly whipped, then stir in the brandy.

For the syrup, combine the sugar and water, bring to a boil, let it cool, and stir in the brandy.

Cut the sponge cake into three layers, stack them up, and carefully trim the edges with a knife. Dry the trimmings in the oven and crush them into fine crumbs for decorating.

Assemble the cake by layering the sponge, syrup, and cream. Coat the cake with a thin layer of cream and refrigerate for 12 hours.