Cake with butter and condensed milk cream

Ingredients

for the sponge cake:

5 eggs

1 cup sugar

1 cup flour

For the cream:

400 ml condensed milk

200 g butter

3 tbsp cocoa powder

Optional:

Chocolate glaze

Strawberries

Jelly

Make the sponge cake. Separate the egg whites from the yolks. Beat the egg whites with half the sugar until stiff peaks form. Beat the yolks with the remaining sugar until the mixture turns white and doubles in volume. Add the yolks to the egg whites and fold in with a spatula.

Sift the flour and add it to the egg mixture, folding with a spatula until smooth. Line the bottom of a 20-23 cm springform pan with baking paper and grease the pan with butter. Carefully roll out the dough and bake in a preheated oven at 180°C for about 40 minutes. See for yourself.

Remove the finished sponge cake from the pan and let it rest for about 10 hours before cutting it into pieces.

Make the frosting. Beat the room-temperature butter for a couple of minutes at medium speed and add the condensed milk (with cocoa powder, if desired).

Glaze the cake layers with the frosting. Drizzle the chocolate glaze over the cake, top with the berries, drizzle with clear jelly, and refrigerate for at least 2 hours.

Enjoy!