Custard biscuit cake. Step-by-step recipe for making a sponge cake with custard
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 cake cakes? 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 -.
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
- 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.
- Beat the whites with a mixer and gradually, in small portions, add sugar. Beat for a few minutes, until stable peaks.
- 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.
- Then gradually, in three approaches, add the sifted flour, each time stirring briefly at a low mixer speed.
- We turn on the oven for heating in the "top + bottom" mode at a temperature of 180 degrees.
- 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.
- 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.
- Transfer the resulting poppy biscuit dough to the second baking dish, level.
- 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.
- 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.
- 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.
- While the dough is baking, you can start preparing the filling for the cake.
Cooking custard - biscuit cake filling
- 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.
- And now we start preparing the custard.
- Pour milk into a saucepan and add vanilla sugar.
- We put on the stove over medium heat to boil.
- 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.
- Add the yolks to the dry ingredients and mix as much as possible.
- 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.
- 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
- We put aside 9 of the most beautiful strawberries of the same size to decorate the cake.
- 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.
- 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.
- Pour the melted gelatin into the strawberry puree and mix.
- 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.
- 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.
- 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
- In the morning we start decorating the cake. For this we need to prepare a protein cream.
- To prepare it, pour sugar into a saucepan, add citric acid to it and fill it with water. Stir and put on medium heat.
- 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.
- 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.
- The finished cream should keep its shape well and have a dense structure.
- 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.
- 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.
Ingredients:
For biscuit:
- - 1 glass
- Eggs - 4 pcs.
- Sugar - 1 tbsp.
- Vanillin - 1 sachet
For the custard:
- Milk - 0.5 l.
- Egg yolks - 4 pcs.
- Flour - 2 tablespoons
- Sugar - 1 glass
- Butter - 200 g (optional).
For decoration:
- Marshmallow - 10 pcs.
- Chocolate balls
- Cocoa.
Sponge cake with custard and marshmallow recipe
1. Cooking a biscuit. Beat eggs with a mixer until thick foam. Gradually, without stopping whipping, add sugar. Beat for about 10 minutes. Then, in several steps, add the pre-sifted flour and gently knead with movements from bottom to top.
2. Grease the baking dish with vegetable oil. Pour the dough into a mold. You can cook a sponge cake in the oven, or you can cook it in a slow cooker. Bake in the oven for 30-35 minutes at 180 degrees. We put the form with the dough in a preheated oven and do not open the oven door for the first 25 minutes. If we bake in a multicooker, then we bake in the "Baking / Bread" mode for 1 hour.
Take the biscuit cake out of the mold and leave it for 7-8 hours.
3. Prepare the custard. Grind the yolks with sugar. Gradually add flour and mix well. Gradually pour in milk in small portions and stir well. We put the saucepan with the cream on low heat and bring the cream until thick. We stir the cream all the time so that it does not stick to the bottom of the pan. Leave the cream to cool. In the cooled cream, we can add butter at room temperature and beat slightly.
4. Cut the sponge cake in half. Soak the cakes with sugar syrup (for 50 ml of water, 1 tsp of sugar). Lubricate the cakes with custard.
5. Cover the top and sides of the cake with cream as well.
6. Decorate the cake with marshmallows, chocolate balls and cocoa. Or you can decorate the cake to your liking.
Leave the cake to soak for 2-3 hours. Sponge cake with custard ready. Enjoy your tea!
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!
December 19, 2016
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 a sponge cake takes a minimum amount of time. In these minutes, you can easily make a custard for filling a cake or pastry. 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.
- Chocolate custard.
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 as a filling for cakes and pastries.
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.
- 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.
- 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.
- 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!
