Delectable Russian Fairy Tale Cake Recipe

Beat the *eggs* with a pinch of salt until the mixture is white and fluffy. Gradually add the *sugar* during this process. This may take about 20 minutes on high speed with a hand mixer.

Once beaten, gently fold in the *sifted flour* and *baking powder* using smooth, downward motions. Pour the batter onto a 30cm by 40cm (approximately 12 by 16 inch) baking sheet. *Bake* for 15 minutes in a preheated oven at 170°C (approximately 340°F).

In a saucepan, bring the *water* and *sugar* to a boil. Stir until the sugar dissolves completely. Remove from heat and stir in the *brandy* if using.

In a saucepan, combine *sugar* and an *egg*. Stir until smooth. Add in the *milk* and *brandy*, then mix again. Heat the mixture while stirring constantly until it thickens to a custard-like consistency. Cover the cream with plastic wrap in contact to prevent a skin from forming, and let it cool to room temperature.

Beat the *softened butter* until it's white and fluffy. Gradually pour in the cooled cream, continuing to beat until fully combined.

Cut the sponge cake into three equal rectangular pieces, trimming the edges. Use the syrup to soak the cake layers evenly. Spread the prepared cream over each layer, reserving about 1/4 of the cream for decoration.

Mix *cocoa powder* into two-thirds of the remaining cream and use it to smooth over the cake. Cut the edges of the cake into crumbs and use the crumbs to coat the sides of the cake. Decorate the top with *roses* and *leaves* made from the leftover cream.