One ​​of the most popular cakes is the Spartak cake. This cake consists of thin chocolate cake layers and vanilla custard. There are many recipes for this dessert. Today we will share with you two options for making cakes, and also tell you how to make a delicious custard.

The first recipe is that we brew the dough in a water bath. In a bowl, beat the following products: eggs, sugar, honey, milk, margarine. Mix everything well and place in a water bath. Reduce the heat and stir the mixture all the time until it is covered with bubbles. We put it all aside and let it cool. Meanwhile, take flour, cocoa and baking powder. Mix everything well and gradually add it to the cold brewed mass. Mix the dough. We put it on the board and divide it into several parts, the more the better. Roll out the dough, place it on a baking sheet and bake at 200 degrees for 7-10 minutes. The most important thing is not to overcook the cakes as they are very thin and will crumble.

And now let's talk about the second, but no less tasty version of the cake layers for our cake.  The second way to prepare cake layers is to make the dough liquid. First, we beat the eggs with sugar in a bowl until light in color and add sour cream, melted butter and honey. In another bowl, mix flour, cocoa and baking soda with vinegar.  Now combine the liquid part with the flour. Mix thoroughly with a whisk so that there are no lumps. Let's start baking the cakes. The baking pan should be lined with parchment paper. Pour the dough into portions onto a baking sheet, level it with a spatula and bake in the oven preheated to 180 degrees for 7-10 minutes.

To prepare custard we will need the following products: milk, eggs, flour, sugar and of course butter. First we beat the eggs and sugar, put it on low heat and stir all the time. When the mixture boils, pour in the milk and flour in a thin stream (you only need a little flour). As soon as the mixture begins to thicken, remove from heat and let cool. Using a mixer, beat softened butter with powdered sugar. Then gradually add the egg mass in portions. Beat with a mixer until an airy cream forms, adding vanillin at the end. Now the cream is ready for transferring the cakes. The final touch is to decorate the cake with melted chocolate.