Sponge cake with butter cream

1. Break the eggs into a bowl, then beat with a mixer for 2-3 minutes.

2. Add sugar, whisk for another 3 minutes.

3. Sift the flour together with baking powder, add to the egg mass, mix gently with a spatula.

4. Spread the dough on a baking sheet covered with baking paper.

5. Put the baking sheet in a preheated 190 degree oven for 15 minutes.

6. We cool the finished biscuit, after which we cut out round blanks with a diameter of 5-6 cm from it, and send the trimmings to a still hot oven to dry.

7. Prepare the syrup by mixing all the ingredients until smooth.

8. Each blank is immersed in syrup, then squeezed out and spread on a work surface covered with baking paper.

9. Prepare the cream: put the cream in a saucepan, heat it over moderate heat until the sugar dissolves, then cool it, remove the cooled cream in the freezer for 15 minutes.

10. Beat the butter with a mixer, gradually adding cream and vanilla.

11. We collect cakes from two blanks, making a layer of cream between them.

12. Dried scraps are crushed into crumbs with a blender.

13. Lubricate the sides of the cakes with cream, roll in crumbs.

14. Decorate the top of the cakes with the remnants of the cream. You can also decorate with berries, pieces of fruit, confectionery sprinkles, grated chocolate. To your taste!