Chiffon cake

1. Pour water into a saucepan, pour coffee, send it to the fire, bring it to a boil with constant stirring, then remove it from the fire, cool it.

2. Divide the eggs into whites and yolks, beat the yolks with half of the white sugar, then sift cocoa powder into them, pour vegetable oil, beat with a mixer.

3. In the resulting mass, sift flour with baking powder and a pinch of salt, mix with a spatula.

4. Whisk the proteins with the remaining sugar to stable peaks, then spread them in parts into the dough, each time carefully mixing the protein mass with a spatula.

5. We transfer the dough into a baking dish and send it to an oven already preheated to 180 degrees for 45 minutes (the time may vary slightly depending on the type of oven, it is better to check readiness with a wooden toothpick or skewer).

6. It is better not to remove the finished biscuit immediately from the mold, let it cool down first.

7. Break the egg into a saucepan, pour sugar and flour, rub until smooth. Then pour milk into the resulting mass, whisk with a whisk.

8. We send it to a saucepan over medium heat and bring it to a boil with constant stirring, after which we remove it from the fire.

9. We spread the softened butter in the cream, beat it with a mixer to a lush and homogeneous mass.

10. Cut the sponge cake into three cakes, spread raspberry jam on the first cake, pour the cooled custard, cover with the second cake, lubricate with cream, sprinkle with chocolate drops. The third last cake is also smeared with the remaining cream and sprinkled with chocolate drops.

Let the cake soak for 2 hours in the cold.

Eat with pleasure!