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Delicious sponge cake with custard. Sponge custard cake recipe with photo

Sponge cake and custard are the core of confectionery. Among the many biscuit recipes and the same number of custard recipes, mixing them is always a safe bet.

There is a tradition in my family to cook sponge cake for the holidays, and today I will share with you recipe ohm, by which you can easily and quickly make it at home.

Sponge cake with custard

Kitchen tools: whisk; a pair of deep bowls; pot; baking dish; sieve mug for sifting flour; mixer; baking paper; kitchen scales.

Ingredients

It is always very important that the biscuit is fluffy and does not settle down afterwards. In order for this to happen, you need to follow some rules:

• The ingredients for the dough and the dishes in which you will mix them should be at about the same temperature, preferably at room temperature. Therefore, it will be good to remove the food from the refrigerator beforehand.
• It is imperative to sift the flour, it is better several times - this will enrich it with oxygen.
• You need to mix the components slowly, carefully, but thoroughly - this is necessary so that the biscuit is not a donkey.
• After sending the biscuit to the preheated oven, the door must not be opened for the first 30 minutes.

These simple rules are easy to learn, and you can start creating a delicious cake.

How to make biscuit dough

To prepare quickly and easily biscuit dough for cake I am using a simple biscuit recipe.

The dessert turns out to be light and airy, like a ballerina's pack. A classic that doesn't require any additions. The custard gives this cake extraordinary tenderness and will not leave anyone indifferent. And you can give a special flavor to the biscuit by impregnating it with the original impregnation.

How to make custard

For the interlayer, it is more convenient to use butter custard. It turns out to be more greasy and sticky, while decorations for Sponge cake is best made with a protein custard.

In consistency, it turns out to be more airy, flowers and rosettes come out beautifully from it, as well as any lush patterns. I'll cook it a little later, but for now, I'll work on the cream for the interlayer.

As an additional filling for a biscuit cake, you can use dried fruits or fruit pieces from jam.

How to assemble a custard cake

First of all, I need to cut the biscuit into 3 pieces.

Did you know? If there is no special ring shape at hand for cutting cake layers, I take a thread and a couple of toothpicks. Toothpicks need to be inserted in a circle in those places where the cut will be. I put a thread on top of them, cross and pull the ends in opposite directions. The toothpicks will prevent the thread from moving, and the biscuits will be cut evenly and very neatly.

How to decorate a sponge cake

You can decorate the cake as you like. For example, sprinkle with candied fruits or pastry sprinkles. In the meantime, you have not yet come up with your own method, I will tell you how to make a protein cream for these purposes.

Also, the biscuit baked according to this recipe turns out to be very soft and tender, and does not need additional impregnation, but if you like very juicy biscuits, I will tell you than you can soak biscuit cake cakes.

For these purposes, you can use fruit or berry juice, liquid yogurt, water sweetened with honey or sugar, cooled coffee, a variety of liqueurs or alcohol.

To create a soak with 100 ml of water, add a few teaspoons of your chosen sweetener. If there is still syrup from the jam - here is a ready-made impregnation, you do not need to do anything additional with it.

It is most convenient to soak the cakes with a pastry brush, but you can do with a teaspoon. The main thing is that the liquid is distributed evenly and does not leave puddles.

Video recipe

Also, for a better assimilation of the new information received, I recommend watching a video with a step-by-step demonstration of my recipe:

Bon Appetit!

Recipes for making cakes at home with a photo

sponge cake with custard

3 hours 30 minutes

230 kcal

5 /5 (1 )

I don’t know people who don’t like biscuits. Delicate, juicy, literally melting in the mouth, they delight any person.
Yes, it takes a long time to make a sponge cake, and perhaps you think that you cannot create this masterpiece. But I will tell sponge cake recipe, which, with my detailed step-by-step explanation, you can easily cook at home.
Plus, chic content requires a chic shell as well. Therefore, biscuit cakes are always richly decorated and only by their appearance attract and tempt. We will prepare a cake that will be called "Strawberry Kiss"... And the filling in it will be custard and strawberry jelly... And we will decorate our sponge cake with strawberries and protein custard.

Step-by-step recipe for making custard biscuit

Kitchen appliances and utensils

• mixer;
• silicone spatula;
• several bowls of different sizes;
• small pots - 2 pcs.;
• confectionery syringe (bag);

• hand whisk;
• split baking dishes with a diameter of 18-20 cm - 2 pcs.;
• pastry spatula or long knife.

Ingredients

Sponge cake dough:

Cake cream:

Jelly:

Impregnation syrup:

Preparation

Cooking a biscuit

1. Divide the eggs into yolk and white. You need to separate it very carefully, so as not to accidentally break the yolk. Otherwise, if it gets into the proteins, they will not whip well.

   Important! The dishes in which the whites will be whipped must be dry and perfectly clean, without the slightest traces of fat.

   
   
2. Beat the whites with a mixer and gradually, in small portions, add sugar. Beat for a few minutes, until stable peaks.
   
3. You can add the yolks one at a time to the whites, without stopping to beat. But personally, I prefer to beat the yolks in a separate bowl with a little sugar and then add them little by little to the whites.
   
4. Then gradually, in three approaches, add the sifted flour, each time stirring briefly at a low mixer speed.
   
5. We turn on the oven for heating in the "top + bottom" mode at a temperature of 180 degrees.
6. For this cake, we need two types of biscuit. We take two identical detachable forms with a diameter of 18-20 cm and cover them with parchment paper. Pour the third part of the dough into one of the molds and distribute it over the mold.
   
7. Add poppy seeds to the remaining dough in parts and mix gently, prying the dough with a spatula from the bottom up - this way the air in the beaten dough is better preserved.
   
8. Transfer the resulting poppy biscuit dough to the second baking dish, level.
   
9. We put both forms in an oven preheated to 180 degrees and bake. For the first biscuit, about 15 minutes is enough, for the second - 30-35 minutes, because there is more dough in it, and it will take longer to bake.
10. If you only have one form available, then the biscuits can be baked one at a time. Naturally, in this case it will take a little longer. Start, of course, with less, because it bakes faster, and the second part of the dough will not wait long. This is important because it can lose its airiness.
11. The readiness of the biscuits can be checked by puncturing the cakes in the center with a thin wooden skewer or a toothpick: the finished dough is not taken on the skewer, and it is taken out dry.
    
12. While the dough is baking, you can start preparing the filling for the cake.

Cooking custard - biscuit cake filling

1. Before tackling the cream, let's do a little preparation for the next step (jelly), because gelatin needs time to swell. To do this, pour it into a small container, fill it with a small amount of water and leave it to swell. We will need it a little later.
   
2. And now we start preparing the custard.
3. Pour milk into a saucepan and add vanilla sugar.
   
4. We put on the stove over medium heat to boil.
5. While the milk is heating, pour the powdered sugar, flour and starch into another pan. Mix everything with a whisk.

   Did you know? The biscuit can be baked without starch, then instead of it you need to put the same amount of flour. But the dough with starch rises smoother during baking and practically does not settle when it cools.

6. Add the yolks to the dry ingredients and mix as much as possible.
   
7. As soon as the milk has boiled, pour a small part of it into a saucepan with flour and stir the mixture until smooth. This is necessary so that lumps do not form. Pour the rest of the milk into the resulting homogeneous mixture and put on fire. Cook the cream, stirring constantly, until it thickens. Remove the saucepan from the heat and let the cream cool.
   
8. By this time, the biscuits have already been baked, we take them out of the molds and put them on the wire rack to cool.
   

Cooking jelly

1. We put aside 9 of the most beautiful strawberries of the same size to decorate the cake.
   
2. We send the rest of the berry to the glass of a blender, add sugar and grind it into a homogeneous puree, which is then poured into a bowl.
   
3. The gelatin that we poured with water is already swollen, and we need to melt it. This is best done in a water bath, but you can gently melt it over low heat. In this case, it is imperative to stir it constantly, so as not to overheat, otherwise it will lose its properties.
   
4. Pour the melted gelatin into the strawberry puree and mix.
   
5. The forms in which we previously baked biscuits will now come in handy for filling the layers of jelly. To do this, we take the forms and line them with cling film.
6. Halve the strawberry jelly and pour it into molds. We distribute it evenly in shape and send it to the refrigerator for solidification. If you are in a hurry, you can put it in the freezer for a while, but don't forget about it! Because when frozen, the jelly also loses its structure. It is better to just quickly cool it in the freezer, remove it from there while it is still liquid and put it in the refrigerator to solidify.
   
7. We turn to the question of how to soak biscuit cake cakes.

Cooking syrup for biscuit impregnation

To do this, mix sugar and water in equal proportions, put on fire and boil for 1-2 minutes. Remove the prepared syrup from heat and cool.

We continue to make custard

Cooking cakes for assembling the cake

Collecting a biscuit cake

Cooking protein custard for cake decorating

1. In the morning we start decorating the cake. For this we need to prepare a protein cream.
2. To prepare it, pour sugar into a saucepan, add citric acid to it and fill it with water. Stir and put on medium heat.
3. At this time, we prepare the whites for whipping: again, very carefully separate the yolks, so as not to damage their shell. The yolks will not be useful to us. We put the proteins in the mixer bowl and begin to beat them at low speed as soon as the syrup boils. Reduce the heat a little under the syrup, but enough so that it continues to boil.
   
4. After about half a minute, when the proteins begin to foam, add vanilla sugar to them and immediately increase the mixer speed to the maximum. Beat the whites until they reach steady peaks. By this time, the syrup is already ready, and we, without stopping the mixer, pour it in a thin stream into the whipped egg whites. We continue to beat the cream for another 10-15 minutes, until it cools down to room temperature.
   
5. The finished cream should keep its shape well and have a dense structure.
   
6. Put the cream in a culinary bag and start decorating the cake: evenly apply the cream, first on the side edges of the cake, then on the top of it. At the same time, you should not try especially, because then we will level the cream with a pastry spatula (if it is not there, take a long knife). We level until an absolutely flat smooth surface is obtained. Add cream if necessary.
   
7. Using a nozzle, for example an "asterisk", which gives a beautiful volumetric "snake", we apply a pattern to the cake. In our case, this is a lattice with nine cells, in each of which we place the strawberries that were laid down earlier. You can decorate the cake in any other way, at your discretion. Our strawberry sponge cake is ready!
   

You can decorate any festive table with this magnificent cake, and, rest assured, you will proudly bear the title of the most skilled culinary specialist.
By the way, I must say that this is just one of the few options for making biscuits. If you don't feel like making creams, you can easily make Strawberry Kiss Cake. Sponge cake with strawberries. Custard. Protein cream ✧ COOKING AT HOME

The recipe for an incredibly tender and delicious biscuit cake with strawberry #jelly.
According to this recipe, a cake not decorated with cream is obtained with a diameter of 21 cm and a height of 7 cm.

In addition, from this video you will learn:
- how to bake a biscuit;
- how to make protein custard # cream;
- how to make a custard for a cake;
- how to align and decorate #cake with cream.

You can also find this cake under other names: poppy-strawberry cake, strawberry-poppy kiss.

INGREDIENTS
For biscuit:
6 eggs;
6 tbsp. l. (with a slide) flour;
6 tbsp. l. (with a slide) sugar;
4 tbsp. l. poppy;
For the custard:
400 ml. milk;
2 egg yolks;
100 g icing sugar;
250 g butter;
1 tbsp. l. flour;
1 tbsp. l starch;
10 g vanilla sugar.
For strawberry jelly:
500 g strawberries;
15 g gelatin;
4 tbsp. l. Sahara.
Biscuit impregnation syrup:
1/2 tbsp. Sahara;
1/2 tbsp. water;
For protein cream:
240 g sugar;
4 egg whites;
citric acid on the tip of a knife;
10 g vanilla sugar;
80 g of water.

Thanks to the airy dough and delicate cream, the biscuit cake is light and very tasty. This is the perfect dessert for any occasion.

Sponge cake with custard - the basic principles of preparation

The biscuit for the cake is prepared according to the classic recipe. This requires fresh chicken eggs, granulated sugar and flour. Eggs are divided into yolks and whites. Flour must be sieved to saturate it with oxygen. The whites are whipped with a mixer to a stable foam. Without stopping the whipping process, add sugar and yolks one by one. At the end, add flour in small portions and stir gently with a wooden spatula. The finished dough is poured into a mold and baked.

If you add honey to the dough instead of sugar, you get a honey biscuit. Cocoa will make it chocolatey.

Choux pastry can be prepared according to any recipe. Biscuit cakes must be soaked so that the cake does not turn out dry.

For freshness, berries or fruits are added to the cake.

Recipe 1. Delicate sponge cake with custard

Ingredients

fresh eggs - five pieces;

salt;

high quality margarine - 100 g;

baking powder - 10 g;

sour cream - 100 g;

wheat flour - one and a half cups;

granulated sugar - half a stack.

condensed milk - 80 ml;

eggs - two pieces;

flour - 20 g;

sugar - a third of a stack.;

milk - 0.5 liters.

Impregnation

cognac - 50 ml;

condensed milk - three quarters of a can;

drinking water - stack.

Decoration

bar of milk chocolate.

Cooking method

1. Pour sugar into the yolks and grind well. Beat the whites with a mixer until fluffy, thick foam. Add sour cream and margarine to the yolk mixture, after chopping it with a knife, mix until smooth. We introduce the resulting mixture into the proteins and beat for a couple of minutes. Combine the sifted flour with a pinch of salt and baking powder. Reduce the mixer speed to the minimum and add the dry mixture in parts. Put the biscuit dough in a mold and bake at 180 degrees. Cool the finished cake, cut off the edges and divide it lengthwise into three parts.

2. Drive an egg into a bowl, add flour and stir. Pour in about 100 ml of milk and beat until smooth. Pour sugar into the remaining milk and send it to low heat. Cook with stirring until the liquid begins to boil. Now we introduce the egg mixture and continue to cook until thickened. Cool and beat a few more times with a mixer.

3. Combine all the impregnation ingredients with a little warm water. We mix.

4. Place the bottom cake on a flat plate, saturate it and apply a thick layer of cream, spreading it evenly over the surface. Cover with the second cake and repeat the procedure. Lubricate the edges and top with cream. Grind the cuttings into crumbs and sprinkle the edges. Sprinkle the cake with fine chocolate chips on top.

Recipe 2. Sponge cake with custard and fruit

Ingredients

six fresh eggs;

130 g flour;

210 g granulated sugar.

Custard

0.5 liters of milk;

100 g of drain oil;

half a glass of sugar.

Fruit juice for impregnation.

Bananas, oranges and kiwis.

Butter cream

vanilla sugar;

a pack of butter;

can of condensed milk.

Cooking method

1. Add a pinch of salt to the egg whites and beat until firm. Add sugar little by little and continue to beat. Pour half the sugar into the yolks and grind it white. Pour in the sifted flour with vanilla and mix. Now add a third of the whipped proteins and begin to gently stir with a spatula. We spread the remaining proteins and mix until smooth. We shift the dough into a mold and bake for half an hour. Sponge cake and chill on a wire rack.

2. For the custard pour 400 ml of milk into a saucepan. Beat the egg with a whisk and sugar. Then add flour, vanillin and the remaining milk. Stir so that there are no lumps left. When the milk begins to boil, pour in the egg mixture in a thin stream and cook with regular stirring until thickened. Cool the cream.

3. Cut the biscuit into three thin cakes. We saturate them with fruit juice. Peel and cut the fruit into thin slices. Put the cake on a flat dish, grease it with cream, lay out beautifully slices of fruit. By this principle, we collect the cake.

4. Whisk all the ingredients for the butter cream. Lubricate the top and sides of the cake with butter cream and decorate with a pastry syringe.

Recipe 3. Sponge cake with zebra custard

Ingredients

Dough for one cake

a cup of wheat flour;

cocoa powder - 50 g;

three fresh eggs;

sugar - a glass;

vegetable oil.

fresh oil drain. - 200 g;

eggs - three pieces;

800 ml of pasteurized milk.

Cooking method

1. You need to prepare two cakes: dark and light. To do this, beat the eggs with sugar until smooth. Add flour little by little, stirring with a wooden spatula. Cook the second crust according to the same principle, only adding cocoa to the dough. Treat the mold with a piece of butter, pour the dough for the white crust into it and bake for half an hour at 180 degrees. Bake the dark cake for the same amount of time. Refrigerate and cut each in half lengthwise.

2. Break eggs into a bowl, add sugar and rub well. Then add flour gradually, continuing to grind. Put milk on fire. When it starts to boil, add the egg mixture with vigorous stirring. Cook until thick. Cool the cream slightly and add the diced butter to it. Beat the cream with a mixer until the oil is completely dispersed.

3. Assemble the cake by stacking the cakes and spreading custard over each. We alternate light and dark cakes. Brush the sides and top of the cake with cream and decorate.

Recipe 4. Sponge cake with custard and strawberries

Ingredients

120 g almond petals;

six fresh eggs;

300 g strawberries;

100 g of drain oil;

100 g of powdered sugar;

120 g wheat flour;

200 ml of cream;

30 g starch;

300 ml of pasteurized milk;

180 g granulated sugar;

vanilla sugar - 20 g.

Cooking method

1. We begin to prepare the biscuit. Beat four whites into a lather until firm peaks. Grind four yolks with 100 g of sugar to white. Add half the vanilla sugar and softened butter. Mix, add starch, flour and two tablespoons of protein mass. Stir thoroughly. Add the rest of the whipped egg whites and mix gently so that the whites don't settle. We line the bottom of the form with baking paper, grease it with oil and bake at 180 C for 20 minutes.

2. Break two eggs into a bowl. Add to them two tablespoons of flour and milk. Beat with a whisk until smooth. Pour plain and vanilla sugar into the remaining milk and heat on the stove. When the milk begins to boil, set it aside and inject the egg mixture with a thin stream, shaking vigorously with a whisk. Put it back on low heat and heat it up with regular stirring until the first bubbles appear.

3. Wash the strawberries, clean them from the tails and dry them. We leave six berries for decoration. Place the rest of the strawberries in a blender bowl, add powder and interrupt until puree.

4. We take out the finished biscuit from the oven, remove the paper and refrigerate. Cut lengthwise into two cakes.

5. Put the bottom on a flat dish, grease it with strawberry puree. Top with chilled custard. We cover with the second cake and send for several hours, soak. Beat the cream with two tablespoons of regular sugar and the remaining vanilla. Cover the top and sides of the cake with butter. Sprinkle with almond petals on top. Cut the strawberries into thin slices and place them on the sides of the cake.

Recipe 5. Sponge cake with lemon custard

Ingredients

premium flour - 150 g;

granulated sugar - 150 g;

seven fresh eggs;

breadcrumbs;

oil for lubricating the mold;

juice and zest of half a lemon.

wheat flour - 5 g;

cream - 100 ml;

oil drain. - small pack;

150 g sugar;

three egg yolks.

Cooking method

1. Grind egg yolks with sugar. Beat the whites in a separate bowl into a thick, stable foam. We introduce the yolk mass into the whipped whites, without stopping the whipping process. Pour flour in small portions and knead the dough, the consistency is like for pancakes. Add lemon juice and zest. We mix. Cover the mold with a thin layer of oil and sprinkle with breadcrumbs. We spread the dough into it and send it to the oven preheated to 200 C. We bake for an hour. We take out the finished biscuit, cool it on a wire rack and cut it into two layers, equal in height.

2. Mix flour with sugar, pour in a little cream and stir so that not a single lump remains. We send the mixture to low heat and cook until thickened. Rub the soft butter with a spoonful of sugar. We introduce it into the cream and keep it on the stove for a couple of seconds. Set aside and beat with a mixer, adding vanillin.

3. We collect the cake, greasing each cake with custard. We also coat the surface and sides of the cake with cream and decorate at our discretion. We saturate for several hours.

Recipe 6. Chocolate sponge cake with custard and meringue in a slow cooker

Ingredients

Chocolate biscuit

120 g sour cream;

six chicken eggs;

120 g wheat flour;

100 g granulated sugar;

one and a half st. spoons of cocoa powder;

5 grams of baking soda.

Chocolate custard

fresh chicken egg;

500 ml of pasteurized milk;

half a can of boiled condensed milk;

75 g granulated sugar;

75 g cocoa powder;

100 g wheat flour;

200 g of drain oil;

ready-made dry meringue.

Cooking method

1. Divide sugar in half. Add one part to the whites and the other to the yolks. Beat the whites with a mixer until firm foam. Grind the yolks white until the mass becomes thick. Mix both egg mixtures. Add sour cream and slaked soda. We mix. Combine cocoa with flour. We introduce the dry mixture into the liquid mass and knead the dough.

2. We pour it into the bowl of the device, greasing it with a piece of oil. We install the bowl in the multicooker. Close the lid and set the valve to the "Open" position. We start the program "Baking". We set the time to half an hour.

3. In the meantime, let's make the custard. Drive an egg into a deep saucepan and grind it with sugar, sifted flour and cocoa. Introduce warm milk in a thin stream with vigorous stirring with a whisk. We send the workpiece to moderate heat and boil the cream until it thickens. Remove from heat, cool slightly, add condensed milk and chopped butter. Stir and set aside.

4. Remove the cake using a steam cooker. Cool and cut into three pieces. Break the meringue in small pieces.

5. Apply a thick layer of cream to the first cake. Put the meringue pieces on top. Cover with the next cake and repeat the layers in the same order. We collect the cake to the end. Cover the edges and top with cream. We keep in the refrigerator for several hours.

When baking a biscuit, do not open the oven door so that the cake does not settle.

Cover the custard with cling film to prevent a crust from forming on the surface of the custard.

The sponge cake will be easier to cut lengthwise using culinary thread.

If there are lumps in the cream, rub it through a sieve.

Have you decided to please your loved ones or guests who are almost on the doorstep with something sweet, but at the same time, you do not want to spend a lot of time and energy on cooking? In this case, we suggest you pay attention to the custard biscuit.

Baking takes a minimum amount of time. In these minutes you can easily make a cake or cake for filling. So, let's see what products we need for both and how the mystery of the birth of a wonderful sweet delicacy takes place.

Ingredients for the biscuit

Biscuit dough is perhaps the easiest to prepare and the most advantageous in terms of taste. An amazing result will be obtained if custard is added to it. A sponge cake can be viewed in any cookbook, there are plenty of options: thin and voluminous, white and chocolate - for every taste and color.

• Four eggs.
• One glass of granulated sugar.
• Half a teaspoon of baking powder.
• One tablespoon (or one packet) vanilla sugar.
• A glass of milk.
• One hundred grams of butter.
• Chocolate bar (if you want brown cakes).

Sponge cake preparation

As we have already said, a sponge cake with custard is prepared very quickly, which cannot but please the hostess, who also wants to have time to make herself up for the arrival of guests.

So, in a separate bowl, mix four chicken eggs and sugar. Then add the baking powder and beat all the ingredients thoroughly again. As soon as a lush foam starts to appear, you can add vanillin. After that, gradually introduce flour into the dough. Remember to sift through a fine sieve before adding flour.

Take a small dish, break the chocolate in there and put it in a water bath. You don't need to pour a lot of water. But make sure that it does not boil away while melting the chocolate. Once the chocolate is liquid, you can add it to our dough. We mix everything thoroughly and pour it into a mold.

Even if you make cakes, bake a large cake first, and then cut the finished one as you like. It is convenient and fast. Do not forget to pre-grease the form with oil or line it with parchment paper. The dough is baked for 30-40 minutes at an oven temperature of 180 degrees.

When the biscuit is ready, do not try to take it out of the oven right away. Experienced housewives advise to give the cakes a little warmth. Five to seven minutes have passed - you can take out the cakes and cool them.

Custard and its varieties

The cakes are prepared in the same way, which cannot be said about custard. The recipe for a biscuit for each housewife is somewhat different. There are several types of cream:

• Classic custard.
• Lemon or orange custard.
• French version using only yolks.

Today we will look at all these options and learn how to make a delicious custard with milk for a biscuit. It should be noted that it is this layer for cakes and pastries that is used very often. Custard is suitable for absolutely any type of baking, which always saves housewives who are at a crossroads and do not know how to pamper their households.

Classic version

So let's start with the most popular option - classic custard (biscuit recipe). Most often it is used for a layer of biscuit cakes. Since the cream does not hold its shape well, it is whitish-yellow in color, slightly gelatinous, it is considered ideal only, like cakes.

Necessary products

Before you start preparing the cream, you need to take the following products:

• 50 grams of flour.
• A packet of vanilla powder (5 grams).
• 200 grams of granulated sugar.
• 350 grams of milk.
• Three to four chicken eggs.
• 15 grams of butter.

Most of the time in preparing the cream is spent preparing an ingredient such as flour. If we are talking about custard - classic for biscuit, then in no case should this point be neglected.

So, pour the flour onto a small baking sheet and put it in the oven to warm up. It takes quite a lot of time - 40-45 minutes, but this work is necessary. After the flour is fried in the oven, it will acquire a pleasant hazelnut aroma, which is what we wanted from the very beginning.

While the flour cools down, move on to the eggs. We break them in a separate bowl and beat well, gradually introducing the cooled flour. Try to make the mass homogeneous, without any inclusions and lumps. The better the dough is beaten, the tastier your custard biscuit will be.

We put a large saucepan on the stove, pour water. This will be a water bath, where the miracle of making custard takes place. Pour milk into another dish (slightly less). It needs to be warmed up a little by adding granulated sugar to it. When the milk boils, we begin to add the egg mass to it. Try to keep it flowing in a thin stream, do not "plump" everything into the pan at once. The time it takes for the cream to thicken is approximately ten to twelve minutes.

Now you can remove it from the heat and pick up the mixer again. While you beat the cream, you will need to add the melted plum to it. butter and vanilla powder. The classic version is ready. Leave to cool. You can now start decorating the cakes.

Lemon variant

For those who love citrus aromatic layers in pastries and cakes, this custard option is perfect.

Ingredients:

• Three lemons.
• Half a glass of powdered sugar.
• Thirty grams of butter.
• Three chicken eggs.

Squeeze juice from all three lemons. Rub the zest from two fruits. Add powdered sugar and eggs to the zest and juice. We begin to mix the ingredients with a mixer. We leave the mixture for half an hour so that it is infused and saturated with lemon aromas.

When half an hour has passed, you can start adding flour to the lemon mixture. Do not forget to sift it to saturate it with oxygen. Add butter. We put on a water bath. Unlike the classic recipe, the lemon juice custard will harden an order of magnitude faster. Cooking time: five to ten minutes.

French on yolks

A French custard sponge cake will differ from the usual classic version. Here, only yolks are involved in the recipe, hence the bright rich yellow color and lightness of the mass.

Ingredients:

• three egg yolks;
• half a liter of milk;
• 75 g sugar;
• 50 g flour;
• a bag of vanillin or vanilla sugar;
• 10 grams of butter.

Grind egg yolks with granulated sugar. As soon as the mass turns bright yellow, you can add milk and flour to it. While you are beating the mass, put a water bath in advance. Save your time.

When the cream begins to thicken in a water bath, add vanillin, vanilla there. sugar or a fresh vanilla pod (whatever you have on hand). If you are adding vanilla beans, remove them immediately after the cream is ready and removed from heat.

This type of custard turns out to be richer in taste and denser in consistency. It can be safely used not only to layer cakes, but also to decorate the top.

Chocolate option

This cream will turn out fluffy and delicate, and even richly chocolatey. A great option if you are making baked goods for children with a sweet tooth.

Ingredients:

• Two glasses of flour.
• Three eggs.
• 200 grams of sugar.
• Two tablespoons of flour.
• Cocoa - three tablespoons.
• Rum - two teaspoons.

In a separate bowl, break the eggs so that the whites are separate from the yolks. In the latter we add cocoa, granulated sugar and rum (if you are preparing a cream for "adult" desserts). In another cup, mix the milk with flour, whisk, trying to avoid lumps. We combine the two masses and put them in a water bath.

After ten minutes, with vigorous stirring, the cream will begin to thicken. Now you can put butter in it. Remove from heat, let cool.

While the cream is cooling, beat the whites into a strong foam. In the cold cream, carefully and carefully add the whipped egg whites. Ready!

Sponge cake

Delicious and delicate sponge cake with custard - see a step-by-step family recipe with detailed photos and videos. How to soak biscuit cakes

50 minutes

275 kcal

3.8/5 (5)

Kitchen appliances: take a pan with a non-stick coating with a volume of about 800 ml, a cake tin with a diameter of 30 cm (you can choose an ordinary iron or glass, however I prefer silicone), baking paper, several 500 - 800 ml container bowls, a whisk, a sieve, measuring dishes or scales and a wooden spatula. It is also preferable to prepare a blender, since you will have to beat a lot and hard.

It so happens that you want to pamper yourself and your loved ones with some tender and sweet cake, but it is very difficult to choose a suitable and proven recipe from the thousands on the Internet, and the search process itself takes more time than making a cake.

Today I will come to your rescue with our family sponge cake recipe. with protein custard, which often helps me and my friends in difficult times, is done in haste, and the result pleases both in taste and appearance.

The classic biscuit cake came to my family a long time ago and together with my mother-in-law, who herself designed and improved the recipe for her favorite treat and prepares it for small and big holidays at home, without using any expensive kitchen equipment. The day came when I finally decided to put it out for the general public.

Sponge cake dough is one of the most popular in our time. It is made by mistresses from all over the world, because it easy to prepare, does not take much time, but the output from it is the most delicious and tender cakes.

Wash every piece of cake preparation using a degreasing detergent, as dirty dishes and tools with old grease and dust will greatly impair the taste of your future cake.

You will need

Baking powder can be successfully replaced with a teaspoon of baking soda, quenched with a tablespoon of vinegar. Do not add more baking soda, however, as the dough may become too brittle.

Dough

Cream

• 100 g sugar;
• 100 ml of milk;
• 50 g flour;
• 150 g butter;
• 1 egg.

Glaze

• 75 g sugar;
• 50 g cocoa;
• 40 ml of milk;
• 20 g butter.

Impregnation

• 100 ml of water;
• 125 g sugar;
• 15 g of coffee.

Ground coffee can be replace cocoa powder, however, if possible, it is better to use real coffee, since cocoa does not have such a bright smell and taste, and this is important for impregnation!

Powder

• 50 g of ground walnuts.

Cooking sequence

Dough

Cream

Below is a standard custard, which is ideal as a filling for a biscuit cake, but no one will forbid you to choose any other cream, just make sure that it can soak the cakes well.

Impregnation

I am often asked: what else can you soak biscuit cakes for a cake? The answer is very simple: if you have any fruit syrup, use it, but remember that the impregnation presented in this recipe is classic, that is, the most appropriate.

Assembling the cake

Glaze

Your marvelous cake topped with frosting and nuts is almost done! Let it stand in a cold place for at least an hour (or better all night) so that the frosting and cream cool down well, and you can start using it.

It is best to serve such a cake whole and not cut until everyone enjoys its wonderful appetizing appearance. The cake does not require additional decoration, but I often decorate its surface with ground candied fruits or pieces of dark chocolate. In any case, the choice is yours!

Video recipe for making a biscuit cake

See what a wonderful cake turned out in this video, which was filmed according to the step-by-step recipe presented to you above:

Thank you very much for your attention! On this I will end, but in the end I would like to advise respected chefs on a few additional recipes that are also easy and quick to implement and are suitable for beginners in cooking. Try to prepare an alternative for your cake - Sponge Cake Cream - and choose which one is best for your home sweet tooth. Also, if you have a homemade miracle oven, cook.

Finally, it will not be superfluous to recall that there are several more wonderful varieties of biscuit cakes. Lovers of sweet condensed milk will be delighted with, and fans of dairy additives will definitely appreciate - Sponge cake with sour cream -.