"Bird's milk upside down"

Cake "Bird's Milk" Inverted I came across a brilliantly simple recipe today. A very light cake and at the same time VERY delicious! Ingredients: Biscuit: -7 egg whites -1 cup of sugar -2 tablespoons of flour -1 tablespoon of cocoa Cream: -7 egg yolks -0.5 cup of sugar -0.5 cup of milk -250 g of butter Icing: -2 tablespoons of cocoa -4 tablespoons of milk (or cream) -4 tablespoons of sugar -50 g of butter. Preparation: 1. Biscuit: whisk the egg whites with a cup of sugar until a strong foam forms, so that when you turn the bowl upside down it doesn't fall. Then add the sifted flour with cocoa and whisk again to avoid lumps. Grease the baking pan with vegetable oil, pour in the egg white mixture and place in the oven at 200 degrees. It should rise well and lightly brown (for me, about 15-20 minutes, but it could be less). It is easier to check with a sharp thin knife. Remove from the oven and let it cool completely. (I have a 21 cm diameter mold - it rose 5 cm - it completely came out of the mold, but it settled while cooling). 2. Cream: mix the yolks with sugar, add milk and place on the stove. Without stepping away from the stove, constantly stir until the sugar dissolves and the mixture thickens. It should bubble and turn a thick yellow color. As soon as it starts bubbling - IMMEDIATELY remove from the heat. Let cool. Add softened butter and whip until fluffy. In the end, we get a fluffy, light cream of a delicate yellow color (on the second cake, homemade eggs make the cream much yellower). Spread it on the prepared, cooled biscuit and place in the fridge. (Since my biscuit turned out fluffy, I cut it in half lengthwise. I spread cream on the bottom layer and covered it with the top layer. In the fridge, the biscuit should settle a little). 3. Icing: pour cocoa, sugar, and milk into a bowl and mix, then put it to cook until the sugar dissolves, stirring constantly. Remove from heat, cool, and whip the butter with this mixture. Pour over the top biscuit (or yolk cream). Pour it over the sides too. 4. Place in the fridge. Before serving, let the cake thaw a little. It turns out very tender and airy.