INGREDIENTS:
For the dough:
2 eggs;
4 spoons of sugar;
2 spoons of cocoa;
6 tablespoons of flour;
2 tablespoons of starch (potato);
2 teaspoons of baking powder;
10 spoons of milk;
6 tablespoons of oil;
0.5 g vanillin;
1/3 teaspoon of salt.
For the cream:
250 ml of ryazhanka at least 20%;
2-3 spoons of powdered sugar.
METHOD OF COOKING:

1. Mix all the dry ingredients: flour, starch, baking powder, vanilla and cocoa. Strain the mixture and set aside.
2. Mix eggs with sugar with a whisk. Then add salt and milk, then mix everything very well.
3. Add a mixture of dry ingredients, the dough should be slightly thinner than for pancakes.
4. Pour in the oil, mix and the dough is ready.
5. Take a 22 cm diameter microwavable glass dish, grease it with oil and pour the dough.
6. Place the dish in the microwave for 7-9 minutes and bake the top at 750V. The sponge increases in volume by 3 times and does not sag. Make toothpicks.
7. Turn the bowl over and cut the biscuit into 2-3 layers. The secret of a lush and soft biscuit lies in starch.
8. While the top cools down, prepare the cream. Add powdered sugar to the cream and beat the composition. The cream is ready.
9. Assemble the cake. Spread the tops on both sides with cream and place them on top of each other.
10. Decorate the cake as desired. I sprinkled it with chocolate chips and added grape seeds.

The cake is ready, you can serve it immediately with a cup of tea, or you can let it stand for another 15-20 minutes, then it will become even smoother. Biscuit without cream can be served as a cake.

We wish you a pleasant appetite in the circle of your loved ones!