Biscuit cake "Hope"

Line a baking dish with parchment paper and grease with vegetable oil.

Heat the oven to 180-220 degrees Celsius.

Separate the whites from the yolks. Beat the yolks with half the sugar until foamy.

Beat egg whites, adding sugar gradually.

Add a third of the proteins to the yolks, gently mix from the bottom up, then sift the flour and baking powder there, mix again, add the proteins that remain and mix again.

Bake the biscuit for 30-35 minutes, but make sure that it does not burn, but is baked and fluffy - it is better to bake the first 5-10 minutes at 200 degrees, then lower the temperature.

We make syrup: take the zest, lemon juice, 30 grams of sugar and a glass of water, boil for 2-3 minutes. Now strain and add cognac (if not, you can use rum).

Make cream: beat butter at room temperature, add condensed milk and beat again.

Let the biscuit cool, cut into 3 cakes, soak each with syrup. Wait 10 minutes and assemble the cake. Lubricate each cake with cream. Cover the sides and top layer of the cake with cream too.

Sprinkle the top layer with chopped peanuts.