Romeo and Juliet Cake

Ingredients

2 cups flour

3 eggs

200 g condensed milk

200 g sugar

250 g sour cream

1 tsp baking soda

For the syrup:

200 g sugar

200 ml water

1 tbsp cognac

Citric acid

For the cream:

150 g butter

200 g condensed milk

For the topping:

Chocolate

Coconut flakes

Whisk the eggs with sugar, add the first half of the condensed milk and sour cream, and mix the ingredients until smooth. In a separate bowl, mix the sifted flour with the baking soda. Combine the flour with the eggs, sugar, sour cream, and condensed milk, and knead the dough.

 Pour 1/4 of the batter into a greased pan (preferably a 28 cm diameter pan). Repeat this several times and bake four layers. Bake the layers at 180°C for about 20 minutes. Check with a toothpick; if it comes out clean, the layer is ready.

Now prepare the syrup: combine water and sugar in a saucepan, bring to a boil, stirring, and remove from heat when it boils. Pour 1 tablespoon of cognac and a pinch of citric acid into the cooled syrup.

Next, prepare the cream: cream the softened butter, gradually pouring in the other half of the condensed milk, and beat the resulting mixture until smooth.

Soak each layer on both sides with syrup. Spread the top of each layer with cream and stack them on top of each other. First, sprinkle the cake layers with coconut flakes, then grate the chocolate and sprinkle it over the coconut flakes. You can create a pattern of your own.

Enjoy!