A delicious cake for tea! An old Soviet recipe, time-tested! Charodeika cake from the 80s!

Well then, let's treat ourselves to a little piece of happiness without overpaying And without complicated ingredients. Then let's begin. Place 2 egg yolks into the pot. They may be replaced by one whole egg. Add a pinch of salt, 100 grams of sugar, and also 40 2-3 tablespoons of cold milk. All of this should be thoroughly mixed with a whisk until of a uniform consistency, without lumps. After that, you can confidently add the rest remaining. milk We will need a total of 300 ml. We're putting the small pot on the fire to brew the cream. Simmer over medium heat, stirring constantly until thickening Next, add 70 grams of butter to the still-hot cream. pieces of meat cut into small cubes. 5 grams of vanilla sugar, and it is highly recommended to add A little rum or brandy. This will give the cream an unforgettable aroma. Now we will stir it until it reaches a uniform consistency. Friends, tell me where you're watching me from, it will mean a lot to me Very interesting. To cool down the cream more quickly, I transfer it into a dry container. I clean the capacity and cover it with film in contact. When covering the cream with food wrap, we will avoid the formation of crusts on the surface. The cream will remain smooth without drying out on top. The cream needs to be well chilled. Let's make the tenderest sponge cake. Break 4 medium-sized eggs into a dry, clean bowl. room temperature. Add a pinch of salt to them and begin beating at medium speed. mixer speeds After 1-2 minutes, the eggs will begin to lighten and increase in size. volume Continue beating and add 100–120 g of sugar in two stages. If you add sugar too early, the eggs won't rise well. volume Beat at high speed for 5–7 minutes, until The mass will not become light, almost cream-colored, and enlarged. two to three times the volume The residue from the crown should not spread immediately. Then add 120 g of flour, for beginners or as a precaution Add 1 teaspoon of leavening agent, which is 5 g. We add the flour in two stages, and it's advisable to sift it. Next is an important point. The sponge cake is baked in a preheated oven at at 170–180 degrees for 25–30 minutes. Do not open the oven or touch the sponge cake before the recommended time. No. Check the readiness using a wooden stick after the time has elapsed. With a toothpick, it should come out clean from the sponge cake. The diameter of my mold is 20 cm. Let it stand for 10 minutes in the mold, then remove it. Take it out of the mold and remove the paper. What a tall, fluffy, beautiful, incredibly tender sponge cake It turned out. Meanwhile, the cream had cooled down.umbo The cream is ready to use; in the cake it will stabilize. Even more, but I felt like whipping it into something fluffier states Let's prepare the soaking solution. I will use 2 tablespoons of condensed milk. and 100 ml of water. I'll mix all this together until it's uniform; this cake can and not soak at all. The sponge here is incredibly tender, and the pastry cream as well. It will do its job. Look at this delicate and fluffy sponge cake that turned out. Let's start assembling the cake. We place half of the sponge cake and slightly soak it. I don't recommend too much soaking, or the cake will become too moist. wet Next, we pour out almost all of the cream, a couple of tablespoons of it. left specifically for alignment. Leveling off. Don't forget to slightly soak the second layer and cover it with it cake With the leftover cream, I cover it with a very thin layer. the whole cake Next, melt in a steam bath or in a microwave 100 g of dark chocolate, adding a couple of tablespoons of vegetable No-odor oil, and cover the entire cake with it. I made these patterns, and covered the top with chocolate. shavings Chocolate can be grated with a knife or grated on a grater. Our beautiful cake is ready. All quick, very tasty, and budget-friendly. So go ahead and prepare, save the recipe, and be sure to Share your results in the comments. Don't forget to like the video, I'll really appreciate it!