Cake “Golden Key”

Recipe for a very juicy and tasty sponge cake “Golden Key” with buttercream.

Ingredients

For a light crust:

• Eggs – 5 pcs.
• Sugar – 125 g
• Flour – 125 g
• Baking powder – 1 teaspoon.

For the chocolate crust:

• Eggs – 5 pcs.
• Sugar – 125 g
• Flour – 125 g
• Baking powder – 1 teaspoon
• Cocoa – 1 tablespoon.

For syrup:

• Sugar – 130 g
• Water – 120 ml
• Cognac – 2 tablespoon.

For the cream in the cake:

• Butter – 300 g
• Condensed milk – 200 g
• Cognac – 1 tablespoon.
• Vanilla

For decor:

• Butter – 300 g
• Powdered sugar – 150 g
• Condensed milk – 2 tablespoon.
• Cognac – 1 teaspoon
• Cocoa – 1 tablespoon.
• Vanilla

Directions

1. First, let’s prepare a light biscuit. Drive 5 eggs into the mixer bowl and beat at high speed for 4 minutes until a thick, stable foam. Add a pinch of salt and sugar.
2. Sift flour with baking powder into the dough.
3. Cover the bottom of the form with parchment, and grease the sides with oil. Pour the dough into a mold. We bake at 180 degrees for 25 minutes. We check the readiness with a wooden stick.

   

4. In the same way, we prepare the dough for the chocolate biscuit, but with the addition of cocoa powder.
5. We bake in the same way.

   

6. Let’s prepare for the impregnation. Pour water into a saucepan with a thick bottom or into a saucepan and add sugar. We heat up so that the sugar dissolves, but do not let it boil. We make the fire below average and pour cognac or rum into it.
   (If you like the taste of cognac, then turn it off immediately and do not cook anymore. Otherwise, cook for 10 minutes to let the alcohol disappear.)
   (You can substitute apple juice for the alcoholic beverage.)
7. Let’s prepare the cream. Whisk in soft butter.
8. We send condensed milk there.
9. Add vanilla and cognac. We mix.
10. The cream is ready, we put it in the refrigerator.
11. Preparing a cream for decoration. Beat the softened butter and add the powdered sugar. Beat again.
12. Add vanilla and cognac to condensed milk. We mix. Without turning off the mixer, we send condensed milk to the buttercream.
13. We take two culinary bags. In one we send 1 spoon of cream, and in the second – a fourth of the total mass.
    Sift cocoa powder into the remaining cream. We mix.
14. The cakes are ready. We leave them for 1-2 hours so that they cool well. If you have time, wrap it in plastic wrap and let it lie down the whole night.
    We cut each cake in half.
15. We saturate all the cakes with syrup.
16. Put some cream on the cake base and smooth it out. We collect the cake, greasing all the cakes, except for the top, with buttercream with condensed milk. Cover the cake with a flat board and press evenly on the cake to distribute the cream.
17. Cover the top and sides of the cake with chocolate cream. Put in the refrigerator for 15-20 minutes.

    

18. We decorate the cake according to the instructions in the video recipe.
19. Cake “Golden Key” with buttercream is ready.

Bon Appetit!

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