Sponge cake with nectarine

Biscuit cake - recipe with butter cream.

Ingredients

• For the biscuit:
• Eggs - 8 pcs.
• Sugar - 8 tbsp. l.
• Flour - 6 tbsp. l.
• Starch - 2 tbsp. l.
• For cream:
• Butter - 180-200 g
• Condensed milk - 250-300 g
• Juice of half a lemon
• Paste "Tiramisu" - 1 tbsp. l.
• or 2 tbsp. l. strong brewed instant coffee
• Strong alcohol (such as brandy or cognac) - 30 g
• Besides:
• lemon zest
• Syrup for impregnation
• Nectarine for decoration
• Jelly to cover the cake (optional)

Directions

1. Bake a biscuit. Cut into three slices.
2. Prepare butter cream for biscuit cake: beat soft butter with a mixer for about three minutes. Then, without ceasing to beat, add condensed milk a spoon at a time, beating the mass well each time. Add alcohol, add lemon juice and "Tiramisu" paste drop by drop.
3. Soak biscuit cakes with banana syrup (you can use others). Lubricate with cream.
4. Fold the cake from sponge cakes and decorate with thin nectarine plates, starting from the bottom (from the base), in a checkerboard pattern. Cover with banana or other jelly. Place the sponge cake in the refrigerator overnight.