Lush cake for tea

Prepare syrup: pour sugar with hot water, put on fire, boil for 5-10 minutes and set aside to cool.
Then pour cognac into the cooled syrup.
Prepare a sponge cake: beat eggs with sugar until white.
Gently stir in the flour.
Cover the baking sheet with baking paper and pour out the dough.
Bake the sponge cake for 12-15 minutes in a preheated 180 degree oven.
Hold the finished biscuit in the form for 5 minutes and then put it together with paper on a cutting board.
Prepare a nut cake: beat the eggs with sugar until the mass lightens and acquires volume.
At the end of whipping, pour in vegetable oil, put vanilla sugar.
Mix flour, salt, baking powder together.
Mix the dry mixture carefully with the egg mixture.
Add ground walnuts. Mix everything together.
Cover the mold with baking paper
Pour the dough into the mold and bake for 25-30 minutes at 180 degrees.
Make the cream: boil the milk, pour the beaten eggs into it and boil the mixture until thick.
Remove the cream from the heat, add the butter, mix everything well with a mixer.
When you get a cream of homogeneous consistency, add vanilla and cognac.
Mix the cream again and set aside.
Separate the paper from the sponge cake and nut cake.
Soak the sponge cake with syrup. Let it brew for 10-15 minutes.
Grease a sponge cake with cream, put a nut cake on it.
Grease the top of the cake with cream, sprinkle with chopped nuts and sprinkle with powdered sugar.
Put the cake in the refrigerator.
After 3-4 hours, cut the cake into small cakes.