Cake with profiteroles Summer is coming soon with flowers

1.We start with the preparation of the main cake.
Separate the whites from the yolks and beat into a foam, gradually adding sugar. Without ceasing to beat, add the yolks one at a time. Pour the oil in a thin stream, constantly beating with a mixer. Sift flour, mix with baking powder and alternately add milk to the dough, stirring constantly with a spoon.Divide the dough in half. Mix one half with cocoa and 2 tablespoons of milk. The baking dish (I have 27X17, in the recipe - 30X20) is oiled, sprinkled with flour, or covered with parchment paper and pour out a light dough. I think the round shape D-26cm is suitable for this amount of dough. From above, carefully, distributing evenly over the entire surface, pour a dark mass. Send to a preheated 180 * C oven for 30 min. (check readiness with a match).

2.While the main cake is being baked, we proceed to the preparation of profiteroles. Put butter, sugar, salt in the water and bring to a boil, pour out the flour, mix constantly until the mass thickens.Let the dough cool down a little, and then introduce one egg at a time, after each mixing thoroughly. We cover the baking sheet with food paper and spread the dough on it with a spoon at a distance of 3 cm from each other. Bake for about 30 minutes at a temperature of 180 degrees.

3. Preparing custard No. 1.
Gelatin (I have instant) is diluted according to the instructions. Beat the yolks with sugar and add flour, vanilla sugar, milk and cook until thickened.Then add gelatin, white chocolate, mix and let cool.Whisk the cream and gently introduce it into the cooled cream.

4.Now we are preparing cream No.2. Heat the milk, mix the vanilla pudding, sugar and 5 tablespoons of milk, mix and add to the hot milk, stirring well so that lumps do not form, put the broken dark chocolate into small pieces and cook until thickened, stirring constantly. Beat the butter a little and add the cooled pudding in parts, stirring with a spoon until smooth.

6.Now we proceed to the third cream. To do this, beat the softened butter, add condensed milk to it and beat until fluffy.

7.All the ingredients of the cake are ready and we start assembling the cake.

a now we start assembling the cake. The main cake is lubricated with custard No. 1 (1/3 of the whole mass). We fill the profiteroles with vanilla-chocolate cream No. 2 with a teaspoon, cutting the tops of the profiteroles, and place the cakes filled with cream on the main cake, and spread the remaining custard on top and distribute it over the entire surface of the cake.

8. The cake is assembled, let it stand in the cold for 1 hour, and then distribute the butter cream over the entire surface of the cake and level it. This is a preparation for mastic, but if you do not want to cover the cake with mastic, then you will not need butter cream. You can decorate it with whipped cream on top.

9.It remains only to decorate the cake. We roll out the mastic, cover the cake with it, and then distribute the mastic lilies and icing decorations on the surface.
The cake is incredibly delicious, try it!