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I've just had my first time. Although I've baked quite a few cakes and tortes in my culinary career, I've never made a real cake with sugar paste. My aunt's brother-in-law's birthday was the perfect opportunity to take on this challenge.

For the dark sponge cake, I beat the foam from five eggs for a long time, then added to it in batches, still beating, three quarters of a glass of caster sugar, and at the end of beating - five egg yolks. Then I sifted three quarters of a glass of flour and three heaped tablespoons of cocoa and combined with the foam, gently mixing with a spatula. I baked for 40 minutes at 165 degrees.

I made the light sponge cake according to an identical recipe – I only replaced the cocoa with potato flour.

The cake consisted of four layers. I covered the first layer with a cream made of whipped cream, mascarpone and a small amount of sugar. The second layer was a cream made of whipped cream, dark chocolate, a small amount of sugar with crushed peanuts. The third layer was currant jam. I soaked each layer thoroughly with cherry liqueur.

I made the plaster from classic ganache. I heated the cream and combined it with the same amount of dark, bitter chocolate. After cooling to room temperature, I added butter - half the cream mass and a small amount of sugar. I whipped the whole thing for a long time until I achieved a smooth, shiny cream.

I put the plastered cake in the refrigerator for four hours and only then covered it with thinly rolled out sugar paste, purchased from a specialist store, and decorated it.

The birthday boy quickly appreciated the artistic value of the gift he had received, as evidenced by the words he immediately uttered: "Jesus, Mary."