Cake "Rose"

Biscuit cake with buttercream.

Ingredients

• Biscuit:
• Eggs - 4 pcs.
• Sugar - 120 gr.
• Flour - 120 gr.
• Butter cream:
• Sour cream - 250 gr.
• Cream - 250 gr.
• Sugar for cream - to taste
• Oil cream:
• Butter - 100 gr.
• Condensed milk - 100 gr.
• Canned peaches - 1 b.
• Mastic:
• Milk (powdered) - 160 gr.
• Powdered sugar - 200 gr.
• Condensed milk - 150 gr.
• Lemon juice - 2 tsp

Directions

1. Separate egg whites from yolks.
2. Beat the yolks with 2/3 of the sugar until thick and light.
3. Beat egg whites until stiff peaks. Gradually adding the remaining sugar, beat the whites well to dense peaks.
4. Carefully add whites to yolks.
5. Gradually adding the sifted flour, mix the dough with movements from the bottom up from the edge to the center.
6. Pour the dough into a greased and floured form, smooth the surface.
7. Bake a biscuit at a temperature of 200 degrees for 25-30 minutes. The readiness of the biscuit can be checked with a match (wooden stick) by piercing it in the middle - the match should remain clean.
8. Cut the biscuit into 2-3 cakes.
9. For butter cream, beat sour cream with sugar and add whipped cream.
10. Soak the cakes in syrup (I have syrup from a jar of canned peaches) and brush with buttercream. Put canned peaches between layers.
11. Beat the butter with condensed milk and brush the biscuit cake with butter cream on top. Decorate the cake with buttercream roses.