Beat the eggs into a light foam, add sugar (200 gr.), add vanilla essence (1/3 tsp.). Then whisk until a stable, strong foam.
In a separate bowl, combine the flour (180 gr.), starch (60 gr.), baking powder (1 pack.). pre-sift the Flour.
Gradually add the dry ingredients in batches to the bowl with the whipped whites. Gently mix the mass from the bottom up.
Add the dough prepared for baking to the bowl of the slow cooker. Bake the cake in the baking/bread mode for 60 minutes. before the dry splinter.
Ready-made sponge cake to cool to room temperature, then wrap in cling film and put in the refrigerator overnight.
Cut the top part of the sponge cake, break it into pieces, place it on a baking sheet, send it to the oven and lightly dry/fry it until Golden. Then the pieces of biscuit are crushed into crumbs using a shredder. Then cut the biscuit into several cakes (2-3-4).For cream:
Combine the boiled condensed milk (3 tablespoons) and sour cream (180 gr.) in a bowl. beat the Mixture. Grease the cakes with the prepared cream. Sprinkle the edges and partially the top of the cake, in the form of a border, with the prepared biscuit crumbs. You can make your favorite cream at will.
Lightly fry the almond petals. Decorate the top of the cake with almond petals and chocolate shavings.