The most beloved and popular sponge cake since the early 70s. Nowadays everyone has forgotten about him, but in vain! This is a very simple and, of course, delicious recipe: tender airy soaked cakes, quick delicate cream and lots of nuts. You can serve it on any occasion – it looks decent, it’s not for nothing that it’s called a Gift Cake! Of course, I changed the classic recipe a little, excluded alcohol from the ingredients, but this did not affect the taste at all.

Sponge cake 22cm:
egg – 4 pcs.
sugar – 120 g = 6 tbsp
flour – 120 g = 6 tbsp
salt – 1 pinch.

Cream:
sugar – 180 g = 7 heaped tbsp;
vanilla sugar – 10 g = 2 tsp.
egg – 1 pc.
milk – 120 ml = 8 tbsp
butter – 200 g = 1 package or 10 tbsp.

Impregnation:
honey – 70 g = 2.5 tbsp
water – 100 ml = 7 tbsp.
For decoration:
peanuts – 150 g = 7 tbsp.
powdered sugar – 20 g = 1 tbsp.

Preparation:

4 eggs need to be broken and the yolks and whites carefully separated into different containers. The whites should be salted and beaten until white foam using a mixer. Gradually pour 60 g of sugar into the protein mixture until the granules dissolve.

Beat the yolks in the same way with the addition of 60 g of sugar. Then integrate the yolk mass into the whites and mix with a spatula.

Sift the flour into the yolk-white mixture in parts, knead the biscuit dough.

Place baking paper on the bottom of a mold with a diameter of 20 cm, move the biscuit dough and level it over the surface.

Bake the biscuit in an oven preheated to 180 degrees for half an hour. Then let the biscuit cool for 10 minutes.

Beat together regular and vanilla sugar, milk and egg. Transfer the mixture to a saucepan and bring to a boil, then stir until thickened.

In the refrigerator you need to cool the cream for about 15 minutes under film.

Beat the butter with a mixer, and then add cold milk cream to it.

To soak the biscuit, heat the water slightly above room temperature and melt the honey in the liquid.

We cut the biscuit into two parts and soak each pulp with honey water.

Spread the buttercream between the scones, on the top and on the sides.

All that remains is to sprinkle the cake with lightly crushed peanuts and powdered sugar.

The cake turns out very tasty and will easily take you back to childhood.