Cake

Ingredients:
-Flour - 4 tbsp
-Sugar - 4 tbsp
-Eggs - 4 pcs
-Starch - 1 tbsp (optional)
-Baking powder - 1 package
Cream:
-Egg - 1 pc
-Flour - 1 tbsp
-Sugar - 4 tbsp
-Milk - 200 g
-Butter - 150 g
-Vanillin - a pinch
Glaze:
-Sugar - 2 tbsp
-Cocoa - 2 tbsp
-Milk - 1 tbsp
-Butter - 50 g

Preparation:
Separate the whites from the yolks. Beat the yolks with sugar until they increase in volume and change to a lighter color. Gradually mix in the flour and starch (if using). Whip the egg whites with two or three drops of lemon juice or a pinch of salt until stiff peaks form. Fold the egg white foam into the batter gently from the bottom up. Pour into a greased mold and bake at 150 degrees for 30 to 40 minutes. Check for doneness with a wooden stick. Do not open the oven for the first twenty minutes, otherwise the sponge will fall and won't be fluffy. Remove the sponge, cool, and then cut into two layers.
Layer the cakes with cream and pour glaze over them. Place in the refrigerator for at least an hour.
Cream: Beat the egg with sugar, add flour, milk, and cook over low heat, stirring constantly. Once thickened, remove from heat and cool. Whip the softened butter and mix it with the cooled custard base.
Glaze: Mix cocoa, sugar, and milk. Heat the mixture to a boil, stirring constantly. Remove from heat and mix in the butter.