Preheat the oven to 220*With Eggs and egg yolks at room temperature beaten with the sugar on low speed, then on medium speed until the volume increases 2.5-3 times. Add essence (vanilla, almond, citrus)

Be sure to sift the flour! Add 2-3 reception into the egg foam, stirring no more than 15 seconds. The temperature of the dough must be 25-38 ° C. Immediately pour the batter into the pan and bake for 10-15 minutes. Trays covered with paper. We need a layer 3 to 4 mm.

Biscuit dough layer of 3 cm bake 65-75 minutes at 170-175С*, or 40-65 min. at 190-200*C, or 40-45 minutes at 205-225 ° C. the Dough with a layer thickness of 1 see bake 10-15 minutes at 220-240 ° C. sponge Cake, spread with a thickness of 2-3 mm for rolls, bake 10-15 minutes at 200-220 ° C. Under a basic sponge cake confectioners mean biscuit dough according to the recipe without cocoa, baked with a thickness of about 3-4 cm, but you can bake it to whatever thickness and other dimensions to suit your specific purpose. Basic sponge cake is smooth, thin light brown upper crust. The crumb should be porous, elastic, yellow in colour. Show you a photo of the cooked biscuit, the same technology 1 see

The baked biscuit is cooled in molds for 30 min, removed from the trays and molds and stand for 8-10 hours at 15-20 ° C. After that, take the paper off the cake and smooth out.

After our cake is completely cool and rest. Cut out 15 circles, number of circles depends on the size of the desired cake, three pieces on each cake.

Cream butter room temperature beat, gradually pouring the condensed milk. Whisk cream to thick peaks, all carefully connected. I chose this cream is not accidental, as the cream is condensed milk+ butter is too dense and does not soak through the cake as it should.

Proceed to the Assembly: in the first circle put the jam (I got a filling for pies and cakes, I like it better than jam, not so sweet), then a layer of cream. Lay the next circle, again with jam and cream. Put the last biscuit.

All cake covered by cream. Put into the fridge for the night.

From the remnants of the biscuit prepare the biscuit crumb. Sponge to wipe through a large sieve or grind in a food processor. Put into the oven 220-230*C until brown.

Each cake gently roll in crumbs.

Decorate as desired. I have strawberries in white chocolate and sprinkles. Cake a delicate, moderately sweet, and such a pleasant childhood memory!