Add eggs (5 pcs.) To a bowl, with a total weight of 255 g without shell.
Beat eggs until light foam.
Then add sugar (150 gr.). At this stage, you can turn on the oven and set t 170-180C. I would like to draw your attention. Everyone chooses the temperature mode independently, focusing on the capabilities of their oven. In my case, exactly this temperature was required.
Beat eggs and sugar until a whisk mark remains on the surface of the mixture.
Then gradually introduce the total amount of flour (150 gr.). First, stir the dough with a culinary spatula, then beat the mixture into a fluffy mass at the maximum speed of the mixer. This must be done as quickly as possible.
Cover the bottom of the split form with parchment, grease the walls with butter and sprinkle with flour, make a "French shirt". Send the form with biscuit dough to the oven preheated, as mentioned above. Bake the biscuit until dry. The size of the mold is 21 cm. In the finished form, the height of the cake is 4.5 cm. If you prefer taller cakes, you need to take a baking dish with a smaller diameter.
Cool the finished biscuit slightly, then release from the mold, then cool to room temperature. Next, wrap the biscuit cake with cling film and send it to the refrigerator for a day.
Add a bag of ready-made pudding mixture (40 g) to milk (150 ml) at room temperature, add 1 chips. salt and 100 gr. sugar, stir the mixture. until the pudding mixture and sugar are completely dissolved.
Then add cocoa powder (1 tsp)
Stir the mixture.
Add 350 ml to the saucepan. milk, bring milk to a boil. Do not boil!
Next, gradually introduce the milk-pudding base into the hot milk and, with constant stirring, boil the mixture until thickened.
Then put the pudding base in a separate bowl, cover the top with cling film in contact and leave to cool to room temperature for about 2.5-3 hours.
Then add 250 g to the pudding base. soft butter. Beat the cream with a mixer.
Cut the biscuit into three cakes.
Brush each crust with a prepared sponge cake impregnation.
Next, lay out the prepared Sundae cream. Grease the cakes with cream.
Align the sides and top of the cake with Sundae cream. I would like to say a few words about sprinkling the side of the cake. When preparing cakes and pastries, a small amount of dried crumb remains. The crumb can be crushed in a grinder, then placed in a jar and stored in the refrigerator for a long time. This crumb may come in handy later when sprinkling biscuit cakes and pastries. You can add cocoa powder to the crumb, as in my case, and sprinkle the side of the cake.
For chocolate decor:Wrap the rolling pin with parchment. Melt the chocolate in a water bath. Place the liquid chocolate in the cornet. Apply a chocolate pattern to the parchment. Place the decor rolling pin in the freezer for a few minutes. Next, spray with Kondurin with a brush.
Decorate the cake with pastry sprinkles and chocolate decorations.