Very Special "Spartak" cake 🍫 & recipe Custard cream

This traditional Eastern European cake Spartak is a true masterpiece! 🍯🍫 Thin chocolate layers combined with silky custard cream create a delicate and rich dessert that melts in your mouth. In this video, I’ll show you step by step how to bake the cake and make the perfect custard filling at home. Ideal for celebrations, tea time, or whenever you want to treat yourself to something special.

ingredients for custard cream:
2 yolks
1 eggs
120g sugar
50g flour
350g milk
50g butter

Heat the milk to 35-40 degrees, and while the milk is heating, beat 2 egg yolks, 1 egg, and sugar in a bowl, add flour, and mix well.
Add the warmed milk to the egg mixture in small portions, stirring constantly.
Pour everything into a saucepan and cook over low heat, stirring constantly, for about 10 minutes.
When the mixture has thickened, pour it into a bowl to cool and be sure to cover plastic wrap so that it adheres to the cream.
While the cream is cooling, I start making the dough for the cakes and bake them.

Ingredients for the cake batter:
1 eggs
150g sugar
8 tbsp milk
2 tbsp cocoa
70 g butter
1 teaspoons baking soda
flour 250-300g

Mix all ingredients except butter, soda and flour.
Place over low heat to melt the sugar, then add the butter.
bring to a boil and turn off, immediately adding soda,
stirring constantly so that the dough begins to rise.
Add flour and mix until warm.
The dough is good if it is soft, elastic, and does not stick to your hands.
I divide the dough into approximately 8-9 parts and start rolling it out very thinly 😅
Bake at 350 degrees Fahrenheit for about 6-7 minutes.
When the finished cake is taken out of the oven, while it is still warm, you need to cut out the shape of the cake!
Now that the cakes are ready and the custard base for the cream has cooled, you can continue to finish it. Beat the butter until fluffy and gradually add the custard base (be sure to use the mixer at low speed).
I think this portion of dough and cream is perfect for each other 🤤

spread on the cake (don't skimp on the cream) and can be covered plastic wrap and place in the refrigerator for a few hours or overnight to stabilize.

After a night in the fridge, I pour melted chocolate over it, I have dark chocolate. In a ratio of 40 g of chocolate and 30 g of cream. (but here it all depends on the individual and what kind of chocolate) .
After pouring chocolate over it, I put it in the fridge for 2 hours, and before serving, I like to take it out in advance, it tastes better that way 🤍🍫

This is how the chocolate story turned out.
I first baked this cake on my first wedding anniversary, which was 7 years ago. Since then, this recipe has been with me for all holidays, especially my husband's birthday 🤍

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