Two-tiered homemade cake

1. To prepare biscuits for the cake, combine the eggs with sugar and beat them for a few minutes until you get a lush, light mass.
2. In parallel with whipping eggs, combine butter and milk in a separate ladle.Put on the fire and bring to a boil. Continue to heat so that the butter completely melts.
3. Sift the flour through a sieve so that it is saturated with air. Add baking soda and vanilla to the flour.
4. In the lush egg mass, mix by hand, with the help of a whisk, alternately, hot milk mass and flour. Pour the finished, airy dough into two detachable baking pans 22cm and 18cm in diameter. Put them in the oven, preheated to 180 degrees and bake until ready. It will take 40 minutes for a smaller biscuit, and 55-65 minutes for a large one.
Cool the finished biscuits and let them lie in the refrigerator for several hours wrapped in plastic wrap. Before assembling the cake, cut the biscuits into 3-4 cakes.
5. To prepare the cream, combine cream with a fat content of at least 33% and powdered sugar. Whisk the cream to a fluffy, stable mass.
6. Soak sponge cakes with any syrup, layer with cream and assemble two cakes. The smaller cake should be on a separate double-sided substrate.
Put the cakes in the refrigerator for a few hours so that they freeze and soak.
7.To assemble the cake, pierce the lower tier, which is larger, with plastic tubes (4-6 pcs) in the center. Trim them according to the level of the cake. Place the smaller cake on top along with the backing. Thanks to the support tubes, the upper cake will not crush the lower one.
8. Where necessary, line the sides and top of the cake with cream. Also, mask the seam between the two tiers with cream.
Tiers can be made in different colors. To do this, simply color the cream, previously, with food dyes.
9. Decorate the finished cake according to your taste and the intended celebration. For example, berries or fruits.
10. Have a nice tea party!