Sponge cake with cream

Cooking:
1.Divide the eggs into whites and yolks.
2.Put the whites in the refrigerator, grind the yolks with sugar and vanilla sugar with sugar until white
3. Add the sifted flour to the yolks and mix quickly.
4. Whisk the whites to stable peaks. At the end of whipping, add citric acid.
5.Combine the yolk and protein masses and mix gently (NOT with a mixer, but with a spoon or silicone spatula, movements from top to bottom)
6.Then, using a pastry bag, put round cakes with a diameter of 4-5cm on a baking sheet covered with parchment or a silicone mat at a small distance from each other (when baking, they spread out) and in the oven 180 degrees - 15-20 minutes until lightly browned. Ready-made biscuits to cool on the grill.

For cream:
1.Dissolve sugar in water over low heat, bring to a boil and boil under a lid for 5 minutes.
2.Add condensed milk and bring to a boil again, cool. 3. Softened plum. beat the butter until fluffy and white, pour in the syrup in small portions and beat until smooth. Cool the cream.
4. Take two biscuits and glue them with cream, so put all the cakes in the refrigerator so that they stick together well.

Cook syrup for coating:
Over low heat, dissolve sugar in water.
To glaze, melt chocolate with vegetable oil in a water bath or in a microwave, add cognac or rum.

For chilled cakes, lubricate the top biscuits with syrup
(syrup must be lubricated, so the glaze will fall in an even layer) and dip into the chocolate glaze, sticking them on the fork on the other side. Put in the refrigerator until the chocolate solidifies.
P.S. It is not necessary to use milk chocolate. Black and white are also great.
With the help of 2 types of chocolate, you can make a beautiful pattern on cakes.
If you have a little cream left, use it for decoration too.)