Sponge cake with butter cream

In a volumetric heat-resistant bowl, mix four eggs, three yolks and the specified volume of granulated sugar. Place the bowl in a water bath and mix the ingredients by hand until smooth and heat until warm. Then remove the bowl with the warm mass from the bath and begin to beat the mixture with a mixer. Gradually increase the mixer speed and beat the mass at maximum speed for 10-15 minutes. The mass should increase in volume and become denser. At the end of whipping, pour in the vanilla extract. Pre-sift the flour and add portions to the egg-sugar mass. Knead the dough with a spatula with gentle movements in order to preserve airiness as much as possible, but at the same time prevent the formation of lumps. In a separate small container, melt the butter in the microwave. Pour a couple of tablespoons of dough into the butter, stir well and pour the resulting mass back into the bowl with the dough. Mix gently.

Grease the baking dish with oil or cover it with oiled parchment. If the mold is silicone, then you do not need to lubricate with anything. Preheat the oven to a temperature of 180 degrees. Pour the dough into a mold, level the surface and place in the oven on a medium level. We bake for about an hour. When baking, the biscuit rises well and is covered with a golden crust. If there is any doubt about the readiness of the biscuit, then you can check it by sticking a toothpick into the center. If it came out dry, without residues of wet dough, then the biscuit is completely ready. Let the finished biscuit cool slightly in the mold so as not to burn itself, then remove it from the mold and let it cool completely on the wire rack.

To prepare the impregnation, mix granulated sugar with the specified amount of water in a saucepan and put on the stove. Bring to a boil and cook over medium heat until it turns light yellow and bubbles noticeably. At the end of cooking, pour in the rum extract, stir and remove from the stove. Let the impregnation cool completely. To prepare the cream, place the softened butter in a wide bowl, add the powdered sugar and begin to beat with a mixer at low speed.Build up the rpm and beat at the highest possible speed for a few minutes, until the cream is completely homogeneous, smooth and fluffy. Give the finished cream a little time to cool down after beating.

Cut the cooled biscuit lengthwise into three cakes. Each cake is evenly watered with impregnation. We put the cakes on top of each other, smearing with butter cream and forming a cake. We try to evenly distribute the total volume of the cream between the layers, and also leave a certain amount for the surface of the cake.

We also coat the top and sides of the cake with cream, hiding irregularities and bringing out a smooth surface. If desired, using a culinary bag with a nozzle, you can plant various figures and patterns on the surface of the cake. Place the finished cake in the refrigerator so that it is completely cooled and soaked. This will take him five to six hours. After that, the soaked tender cake can be cut into portions and served.