Simple sponge cake with custard

Cakes 281 Last Update: Jun 11, 2022 Created: Jun 11, 2022 0 0 0
Simple sponge cake with custard
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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Biscuit and custard butter cream are certainly classics and the basis of confectionery art. There are many different biscuit recipes and many different custard recipes, but no matter what biscuit and cream recipes you choose, a custard biscuit cake is always a success.

Ingredients

Directions

  1. First of all, prepare the biscuit. For the sponge cake with custard, we chose a simple sponge cake. You can make any other biscuit of your choice. To prepare a simple biscuit, mix flour (150 g) with baking powder (5 g). Line the mold with parchment and grease with oil so that the biscuit comes out of the mold easily. Form diameter - 26 cm.
  2. To prepare a simple biscuit, you do not need to separate the whites from the yolks, just break 6 medium-sized eggs into a mixer bowl. Salt, add a little vanilla for flavor and sugar (150 g).
  3. Beat eggs with sugar. The mass should become white, lush and stable.
  4. Sift very carefully into the resulting mass and stir in the prepared flour. When preparing biscuits, it is better not to make sudden movements and not make noise in the kitchen.
  5. Carefully transfer the biscuit dough to the mold, smooth it from the center to the edges so that the layer of dough in the center is slightly smaller than at the edges. Bake a biscuit for 40-50 minutes, preheat the oven in advance. Baking temperature - 180°C.
  6. The finished biscuit can not be removed from the oven immediately: turn off the oven, open the door and leave the biscuit in the oven for 10 minutes. Then remove the biscuit from the oven, let it cool, remove the form and paper. Leave the biscuit on a wooden board or on a wire rack to rest and slightly stale.
  7. Prepare the custard. Place 3 eggs or 9 yolks in a bowl, add milk (150 ml), salt on the tip of a knife and flour or starch (30 g), mix until smooth and set aside.
  8. Pour sugar (150 g) into a saucepan, add milk (150 ml), mix. Heat, stirring, until the sugar dissolves, let the milk boil. While stirring the egg mixture, pour the hot milk into it.
  9. Return everything together to the saucepan and heat until thickened. The cream must be vigorously stirred all the time with a whisk so that lumps do not form.
  10. Pour the cream into a cold bowl, add vanilla for flavor and stir. Cover the cream "in contact" with cling film and leave to cool.
  11. The custard has cooled, prepare the butter custard. Put the butter (300 g) in a bowl, the butter should be soft. Beat with a mixer until the butter turns white. Then, while continuing to beat, gradually add the custard.
  12. The biscuit rested, the cream is ready. Cut the biscuit into three layers and assemble a simple sponge cake with custard.
  13. Place cake cut side up on a cake stand. On the cake - a third of the cream, smooth. Put the next cake - again the third part of the cream, put the last cake with the smooth side up.
  14. Cover the cake with the remaining cream.
  15. You can decorate the cake in any way.
  16. We decorate a simple sponge cake with custard with cream roses - it's a convenient decoration for the cake.
  17. Roses can be prepared ahead of time, stored in the freezer in a covered container, and used as needed.
  18. Sprinkle the sides of the cake with chopped nuts. Decorate the top of the cake with cream roses and also lightly sprinkle with nuts.
  19. A simple sponge cake with custard is ready. Put it in the refrigerator, take it out an hour before serving, transfer it to the dish on which you will serve, and serve a very tasty sponge cake with custard to the sweet table.
  20. Enjoy your meal!

Simple sponge cake with custard



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

Biscuit and custard butter cream are certainly classics and the basis of confectionery art. There are many different biscuit recipes and many different custard recipes, but no matter what biscuit and cream recipes you choose, a custard biscuit cake is always a success.

Ingredients

Directions

  1. First of all, prepare the biscuit. For the sponge cake with custard, we chose a simple sponge cake. You can make any other biscuit of your choice. To prepare a simple biscuit, mix flour (150 g) with baking powder (5 g). Line the mold with parchment and grease with oil so that the biscuit comes out of the mold easily. Form diameter - 26 cm.
  2. To prepare a simple biscuit, you do not need to separate the whites from the yolks, just break 6 medium-sized eggs into a mixer bowl. Salt, add a little vanilla for flavor and sugar (150 g).
  3. Beat eggs with sugar. The mass should become white, lush and stable.
  4. Sift very carefully into the resulting mass and stir in the prepared flour. When preparing biscuits, it is better not to make sudden movements and not make noise in the kitchen.
  5. Carefully transfer the biscuit dough to the mold, smooth it from the center to the edges so that the layer of dough in the center is slightly smaller than at the edges. Bake a biscuit for 40-50 minutes, preheat the oven in advance. Baking temperature - 180°C.
  6. The finished biscuit can not be removed from the oven immediately: turn off the oven, open the door and leave the biscuit in the oven for 10 minutes. Then remove the biscuit from the oven, let it cool, remove the form and paper. Leave the biscuit on a wooden board or on a wire rack to rest and slightly stale.
  7. Prepare the custard. Place 3 eggs or 9 yolks in a bowl, add milk (150 ml), salt on the tip of a knife and flour or starch (30 g), mix until smooth and set aside.
  8. Pour sugar (150 g) into a saucepan, add milk (150 ml), mix. Heat, stirring, until the sugar dissolves, let the milk boil. While stirring the egg mixture, pour the hot milk into it.
  9. Return everything together to the saucepan and heat until thickened. The cream must be vigorously stirred all the time with a whisk so that lumps do not form.
  10. Pour the cream into a cold bowl, add vanilla for flavor and stir. Cover the cream "in contact" with cling film and leave to cool.
  11. The custard has cooled, prepare the butter custard. Put the butter (300 g) in a bowl, the butter should be soft. Beat with a mixer until the butter turns white. Then, while continuing to beat, gradually add the custard.
  12. The biscuit rested, the cream is ready. Cut the biscuit into three layers and assemble a simple sponge cake with custard.
  13. Place cake cut side up on a cake stand. On the cake - a third of the cream, smooth. Put the next cake - again the third part of the cream, put the last cake with the smooth side up.
  14. Cover the cake with the remaining cream.
  15. You can decorate the cake in any way.
  16. We decorate a simple sponge cake with custard with cream roses - it's a convenient decoration for the cake.
  17. Roses can be prepared ahead of time, stored in the freezer in a covered container, and used as needed.
  18. Sprinkle the sides of the cake with chopped nuts. Decorate the top of the cake with cream roses and also lightly sprinkle with nuts.
  19. A simple sponge cake with custard is ready. Put it in the refrigerator, take it out an hour before serving, transfer it to the dish on which you will serve, and serve a very tasty sponge cake with custard to the sweet table.
  20. Enjoy your meal!

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