Cake "Creamy"

The most delicate creamy cake - a biscuit cake with creamy curd cream.

Ingredients

• WHITE BISCUITS:
• egg - 4 pcs.
• sugar - 180 g
• vanilla sugar (sachet) - 8 g
• flour - 100 g
• starch - 1 tbsp. l.
• baking powder - 1 tsp
• vegetable oil - 1 tbsp. l.
• DARK BISCUITS:
• egg - 4 pcs.
• sugar - 200 g
• flour - 80 g
• cocoa powder - 1 tbsp. l.
• starch - 1 tbsp. l.
• baking powder - 1 tsp
• CREAM:
• cream 33% - 450 ml
• unsweetened curd mass - 300 g
• sweet condensed milk - 180 g
• Apricot syrup
• Nuts and fruits for garnish

Directions

1. Separate the yolks from the whites. Beat the yolks with half the sugar.
2. Gradually add flour, mixed with starch and baking powder, without ceasing to beat. At the end, add a spoonful of vegetable oil.
3. Beat egg whites until stiff peaks, gradually adding sugar. Whisk until stiff peaks.
4. Mix the protein mass to the dough one spoon at a time. I do this with a spatula, movements, as if "cutting" the dough in different directions.
5. Grease a springform pan with oil, cover the bottom with baking paper. Pour the dough into the mold, smooth it out. Bake the biscuit at 170 degrees for 35 minutes (or a little longer), until the surface of the biscuit is springy when pressed. Cool in the mold and then take out.
6. Dark biscuit.
7. Separate egg whites from yolks. Beat the yolks with half the sugar.
8. Mix flour with cocoa, starch and baking powder. Add flour mixture to beaten egg yolks.
9. Then add egg whites, beaten with the remaining sugar, one spoon at a time.
10. Bake in a rectangular or square shape at 170 degrees for 35 minutes.
11. Cool in shape.
12. Cream.
13. With a mixer, mix the curd mass with condensed milk until smooth.
14. Whip cream.
15. Then carefully add the cream to the curd cream, stirring with a mixer at a very low speed so that the cream does not settle. Get a gentle creamy cream for the cake.
16. Cake preparation.
17. Drain syrup from apricots.
18. Cut the light biscuit into two parts. Lay one cake on the bottom of a detachable form. Lightly saturate with apricot syrup and brush with cream. Put on the detachable mold ring and fasten.
19. Cut the dark biscuit into strips about 1.5 cm thick and lightly soak the syrup with a brush.
20. In a detachable form, lay strips of dark cake vertically along the side of the light cake on top of the light cake, closing in a circle. Lubricate with cream on the inside.
21. Then lay out the next ring of dark biscuit, smearing each circle with cream on the inside. Do this with the next coil until the entire shape is filled.
22. Lubricate the top with cream and cover with a second light cake.
23. Lubricate the entire cake with cream, decorate the Creamy cake as desired.