Cake "Heavenly pillow"

Delicious, soft! But it takes a long time to cook) Biscuit cake, eclair cakes and custard.

Ingredients

• For the custard test:
• Butter - 50 g
• Water - 0.5 cups
• Flour - 4 tbsp.
• Eggs - 2 pcs.
• For the biscuit dough:
• Eggs - 2 pcs.
• Flour - 60 g (2 tablespoons)
• Sugar - 60 g (2 tablespoons)
• For custard:
• Milk - 0.5 l
• Yolks - 3 pcs.
• Sugar - 4 tablespoons
• Flour - 2 tbsp
• Butter - 100 g
• Chocolate - 100 g
• Besides:
• Cream - 400 ml

Directions

1. For eclairs, bring half a glass of water with butter to a boil. Add flour little by little, stirring constantly. Knead quickly into a smooth, elastic dough. When it has cooled slightly, add the eggs one at a time, beat the dough until smooth.
2. Drop the custard dough from a pastry bag (you can just use a teaspoon) onto a baking sheet covered with parchment paper. (It turns out about 20 large cakes, the rest can be made small for decoration.) Bake the eclairs for 30 minutes at a temperature of 180 degrees.
3. For the biscuit, separate the whites and yolks, beat separately with sugar, gently combine, stirring with a spatula from the bottom up. Sift the flour, gently mix with the egg mass, also from the bottom up.
4. Bake the biscuit cake for about 25 minutes at a temperature of 180 degrees. Cool the biscuit completely, soak with rum or sugar syrup (for syrup: water + sugar, heat until sugar is completely dissolved).
5. For custard, grind the yolks with sugar, mix in the flour (if it turned out too thick, add a little milk) and pour this mixture into almost boiling milk. Cook the cream, stirring constantly, until thickened.
6. Break the chocolate into 1/3 of the hot custard and stir well. Fill the eclairs with chocolate cream.
7. In the remaining custard, add 100 g of butter.
8. Brush the sponge cake with half of the white custard.
9. Arrange eclairs on top. Then again white custard.
10. Spread the whole cake with whipped cream, decorate with small eclairs.