Воздушный торт/На праздники и на каждый день/Просто/Нежная структура

The video shows how to make a light cake with a delicate structure. First, a zavarnoy cream is prepared by whisking egg yolks with sugar, cornstarch, and vanilla, then slowly adding boiling milk and cooking for a minute. The mixture is cooled and then folded into whipped butter to create the cream, optionally flavored with cognac. For the cake layers, eggs, sugar, honey, vinegar, oil, butter, and baking soda are combined and cooked over low heat until the sugar dissolves. While still hot, flour, cocoa, and more flour are added to form a sticky dough, which is divided into three portions, rolled out, and baked at 200–220 °C for about 4½ minutes until just browned. The layers are then assembled with the cream.