With a mixer beat the eggs (room temperature) with plain and vanilla sugar white.

Add the sifted flour quickly and lightly stir the batter. Should be faster and easier to bring flour to this oxygen the egg-sugar mixture is not opal. In addition, you can't mix the sponge mass, otherwise it will lose volume. In form (I have a 30 x 20) put the parchment and pour the batter.

Bake in a preheated oven at 200 °C for 30-35 minutes. Ready to test a torch. To give the cake to cool.

Cut out biscuit circles. (for these purposes I used a glass and knife) I got 12 pieces.

Cropped pieces dry in the oven and grind in a blender (or grate).

To prepare the cream. Beat the softened butter, gradually adding the condensed milk and cognac.

6 slices (they will be the first layer cakes) to spread the cream.

Cover it with the other part of the sponge cake and spread apricot jam "Mahe". Jam gives our cakes a sophisticated, fruity taste.

Then coat with cream to the sides of cakes and roll in biscuit crumbs. (Maybe someone will be more convenient to first apply the cream and crumbs, and then spread the jam - see for yourself) Ready to put the cake for 2-3 hours in the refrigerator.

The cakes I decorated with caramel. For its preparation you need 100 g of sugar to completely dissolve in 5 tablespoons of boiling water. Then, without disturbing and without covering with a lid, cook the mixture until then, until you evaporate half of the water, and the syrup will acquire a characteristic color. Caramel should not be too dark otherwise it will taste bitter. To ensure the correct shade, a bit of caramel drip on a white plate. Caramel with intense honey colour remove from heat and spoon to quickly put on oiled parchment or a silicone Mat.

Give the caramel to cool, and then carefully separated from the paper.

Before serving, decorate the cakes with grated chocolate and caramel.