Cake "Golden key"

The recipe for a very juicy and delicious biscuit cake "Golden Key" with butter cream.

Ingredients

• For light crust:
• Eggs - 5 pcs.
• Sugar - 125 g
• Flour - 125 g
• Baking powder - 1 teaspoon
• For chocolate cake:
• Eggs - 5 pcs.
• Sugar - 125 g
• Flour - 125 g
• Baking powder - 1 teaspoon
• Cocoa - 1 tbsp. a spoon
• For syrup:
• Sugar - 130 g
• Water - 120 ml
• Cognac - 2 tbsp. spoons
• For the cream in the cake:
• Butter - 300 g
• Condensed milk - 200 g
• Cognac - 1 tbsp. a spoon
• Vanilla
• For decor:
• Butter - 300 g
• Powdered sugar - 150 g
• Condensed milk - 2 tbsp. spoons
• Cognac - 1 teaspoon
• Cocoa - 1 tbsp. a spoon
• Vanilla

Directions

1. First, prepare a light biscuit. We drive 5 eggs into the mixer bowl and beat at high speed for 4 minutes until a thick, stable foam. Add a pinch of salt and sugar.
2. Sift flour with baking powder into the dough.
3. We cover the bottom of the form with parchment, and grease the sides with oil. Pour the dough into the mold. Bake at 180 degrees for 25 minutes. Readiness is checked with a wooden stick.
4. In the same way, we prepare the dough for a chocolate biscuit, but with the addition of cocoa powder.
5. We bake the same way.
6. Let's prepare the drink. Pour water into a heavy-bottomed saucepan or saucepan and add sugar. Heat until the sugar dissolves, but don't let it boil. We make the fire below medium and pour cognac or rum there.
7. (If you like the taste of cognac, then immediately turn off and do not boil anymore. Otherwise, cook for 10 minutes so that the alcohol disappears.)
8. (Alcoholic drink can be replaced with apple juice.)
9. Let's prepare the cream. Whisk soft butter.
10. We send condensed milk there.
11. Add vanilla and cognac. We mix.
12. The cream is ready, put it in the refrigerator.
13. Preparing cream for decoration. Beat softened butter and add sugar. Whisk again.
14. Add vanilla and cognac to the condensed milk. We mix. Without turning off the mixer, send the condensed milk to the butter cream.
15. We take two cooking bags. In one we send 1 tbsp. a spoonful of cream, and in the second - a fourth of the entire mass.
16. Sift cocoa powder into the remaining cream. We mix.
17. Korzh are ready. We leave them for 1-2 hours so that they cool well. If there is time, wrap it in cling film and let it lie down all night.
18. Cut each crust in half.
19. We soak all the cakes with syrup.
20. Put a little cream on the cake base and smooth it out. We collect the cake, lubricating all the cakes, except for the top one, with butter cream with condensed milk. We cover the cake with a flat board and evenly press on the cake so that the cream is distributed.
21. Cover the top and sides of the cake with chocolate cream. Put in the refrigerator for 15-20 minutes.
22. We decorate the cake according to the instructions in the video recipe.
23. Cake "Golden Key" with butter cream is ready. Enjoy your meal!