Tenderness Sponge Cake

Make the pastry cream: pour milk and condensed milk into a saucepan, add egg yolks, and whisk together. Place over medium heat and cook for 4 minutes, stirring constantly.

Dilute the starch with 1 tablespoon of milk or water and pour in a thin stream into the cream, stirring constantly. Cook for another 3-5 minutes over low heat until thickened, then let it cool completely.

Make the batter: beat the eggs with sugar for 7 minutes.

Add very soft butter and boiled condensed milk, then beat.

Sift flour, cocoa powder, and baking powder into the batter, and mix well.

Transfer the batter to a multicooker bowl or baking pan, smooth the top, and bake (35 minutes in a pressure multicooker). After the signal, leave it covered for another 15 minutes, then cool.

Make the buttercream: beat softened butter with cocoa powder, gradually adding the cooled pastry cream. Chill in the refrigerator.

Cut the sponge cake into 3 layers, soak with warm coffee, and spread with cream, leaving a little for the sides.