Milky Cake with Custard

Ingredients

For the sponge cake:

3.5 tbsp cocoa powder

3.5 tbsp flour

7 egg whites

2 egg yolks

1 cup sugar

0.5 tsp baking soda

For the frosting:

5 egg yolks

1 cup sugar

1 cup milk

Vanilla to taste

2 tbsp starch

200 g butter

For the glaze:

100 g chocolate

50 g butter

1/3 cup milk

Whisk the egg whites with a pinch of salt until stiff. Carefully add the sugar, a little at a time, then the yolks, one at a time.

 In a separate bowl, combine the flour, cocoa, and baking soda and fold into the egg mixture little by little.

Place the dough in a greased pan and bake in a preheated oven at 180°C for 30 minutes. Cool the finished cake completely.

While the cake is baking, you can prepare the frosting. To do this, beat the egg yolks with sugar until pale, then add the starch and vanilla, then the milk.

Now, over low heat, stirring constantly, bring the mixture to a thick consistency. Immediately remove from heat and cool completely. If the frosting is lumpy, you can beat it with a mixer. Add the chopped butter to the cooled frosting and beat with a mixer until smooth.

Spread the frosting on top of the sponge cake and refrigerate for 30 minutes.

Now, let's prepare the glaze. To do this, melt the broken chocolate and milk in a double boiler. Stir, and when the chocolate has melted, add the butter. Blend until smooth and let cool.

When the glaze has cooled and the cream on the sponge cake has cooled sufficiently, coat the cake with the glaze and return it to the refrigerator for another hour.

Enjoy!