Sponge cake with custard

Sponge cake with custard

Thanks to the airy sponge cake and delicate custard, you get a very tasty and light dessert that will be appropriate for a holiday and not only - you can prepare it any time to treat yourself to a tasty and ordinary sponge cake. It's very easy to prepare and doesn't require much effort.

Biscuit ingredients:

• Testicles 6 pcs.
• Sugar 200 g
• Wheat flour 160 g
• Vanilla sugar 1 sachet
• Butter (for greasing the pan)

Ingredients for milk custard:

• Milk 1 l
• Yolks 4 pcs.
• Flour 6 tbsp.
• Sugar 1.5 cups (or to taste - you can use less)
• or instead of sugar - condensed milk 500-700 g

For decoration:

• Milk chocolate 100 g
• Snow-white chocolate 100 g

First, you need to bake a sponge cake for our cake; you can see how to bake it according to all the rules here.

It is better for the biscuit to sit for 8-10 hours, so that it does not become loose and it is easier to cut into shortcakes.

You can create any kind of cream for a sponge cake, there are no restrictions, from time to time I make toffee cream + butter. But more often I prefer custard with milk, it turns out tender and non-greasy.

Recipe for making custard:

1. I recommend preparing the custard in a water bath, otherwise you may not follow the instructions and the cream will burn. While you can put a pot of water on it, let it boil. I make a water bath like this: I put a pan of water on the fire, and on top of it I place another pan or bowl in which the product for cooking in the water bath will be placed. The water must touch the bottom of the container placed on top. When the water boils in the bottom pan, turn the heat down to low.

2. Pour 0.5 liters of milk into the bowl in which you will prepare the cream and place in a water bath. While the milk is heating up, mix 4 yolks, sugar, 0.5 liters of milk and 6 tbsp in another bowl. sifted flour.

3. When the milk has warmed up (but not boiled!), pour this egg-milk mixture into it in a narrow stream and stirring. Stir constantly so that it does not burn or stick to the bottom. The cream will thicken evenly, this process may take from 15 to 30 minutes, please be patient. When the cream has already more or less thickened, remove it from the water bath and cool. If desired, add condensed milk to the already cooled cream.

After making the custard, you need to cool it and you can start assembling and decorating our cake.

Assembling the cake:

1. Cut the biscuit into 2 or 3 cakes.

2. Spread custard between the shortcakes and on top of the sponge cake.

3. You can decorate the cake in any way you like, I suggest a simple and wonderful decoration option - “Cobweb”. Melt snow-white chocolate in a water bath and cover the sponge cake with cream. Melt the milk chocolate, pour it into a bag, cut a small hole in the corner and through this hole, starting from the center, begin to draw circles, as far as possible, at an equal distance from each other. Then, while the chocolate has not yet hardened, use a toothpick to draw stripes in the direction, first from the center to the edges of the cake, then in the opposite direction, creating a web. You can draw with snow-white chocolate on dark glaze or vice versa.

The delicious sponge cake is ready, you can drink tea!
Success in the kitchen! Bon appetit!

Sponge cake with custard

A light and unusually airy dessert, like the flight of a dancer. Classics do not require additions. The sponge cake prepared according to the traditional recipe comes out unusually airy, light, like the flight of a dancer. And custard seasoned with butter adds tenderness to this unusual dessert.

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Ingredients and how to cook

ingredients for 8 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 2 hours

Step-by-step production

Step 1:

Biscuit products. Because we are making a traditional sponge cake without using baking powder, the eggs must be fresh, at room temperature.

Step 2:

Beat eggs with sugar.

Step 3:

The rise of the baked goods mainly depends on the eggs; beat them especially carefully, in an unstained bowl, until they grow in size and thicken the mass. Then add flour in portions and mix with a mixer. The dough does not have to be thick or watery. The mixture resembles uncandied honey or rich sour cream.

Step 4:

The shape, I have a thick-walled duralumin frying pan with high sides, is greased with oil and sprinkled with flour. Pour the dough into the mold. Place in a preheated oven, bake for 30 minutes at 200 degrees, then reduce the heat to 180 degrees and keep in the oven for the remaining 30 minutes. We check readiness with a wooden stick. In my gas oven, in this mode, the biscuit rises and bakes perfectly. But since all ovens are different, focus on yours.

Step 5:

Take out the finished biscuit and place it on a wet towel for a couple of minutes (it will be easier to pull it out). Drain on paper towel and let cool

Step 6:

Cut the cooled biscuit. We get 2 shortcakes

Step 7:

Products for cream and impregnation

Step 8:

To make the cream, grind the egg, sugar and flour.

Step 9:

Transfer the mixture to a thick-walled saucepan and add milk. Stir until lumps dissolve. Place over low heat and cook, stirring constantly until it boils.

Step 10:

Cool the finished cream.

Step 11:

If you do not add butter to the custard, then when soaking the cake, the cream tends to “crack” on the product, this is due to the fact that moisture is absorbed into the biscuit and the dessert takes on an unkempt appearance. Therefore, it is better to add a small piece of soft (room temperature) butter and beat.

Step 12:

To make the impregnation: Boil sugar with water, add lemon vodka to this mixture. Impregnation is ready

Step 13:

We soak the bottom crust with impregnation.

Step 14:

Coat with cream, place the second cake on top and coat the cake with cream.

Step 15:

Leave the cake to soak in the refrigerator for 4-5 hours.

Step 16:

Sprinkle the finished cake with a mixture of cocoa powder and ground cinnamon.

Step 17:

Cut into portions

Be prepared for the fact that you may need more or less flour than indicated in the recipe. You need to focus on how the dough should turn out (dense, soft, watery, etc.). For a lot of useful information about why flour of the 1st and the same grade can have different characteristics, read this article for us

Keep in mind that everyone's oven is different. Temperature and cooking time may vary from those indicated in the recipe. To ensure that any baked dish turns out successful, use the useful information in the article about ovens here

There are quite a few recipes for sponge cakes, even on the website there is a “Sponge Cake with Custard”, but a sponge cake prepared according to a traditional recipe is quite different from a homemade sponge cake. I have personally verified this and can speak with firm confidence.

The main difficulty in baking this sponge cake is in the oven, because you need to maintain the temperature. There is an option to switch to a multicooker, where you can maintain the temperature regime for the biscuit, but you need to take into account that the dough itself is so gentle that when baking it you should not rumble in the kitchen, stomp, or drop pans. It may seem funny, but it really does have an effect and the biscuit may settle.

I would also like to say a few words about soaking; it’s worth soaking the biscuit, it gives the dessert special flavor notes. You can drink cognac, rum, and if you categorically reject alcohol, then fruit syrups.

The offspring, practically alone, “swept away” the cake instantly.

Honey sponge cake with custard - a very light and delicious recipe

Using the usual step-by-step instructions in this article, you can prepare a unique honey sponge cake with custard. You will learn how to correctly create dough for sponge cakes with honey and how to prepare a tender custard with the addition of butter. With a minimum of effort, you will bake a wonderful dessert that will perfectly complement your tea party.

Kitchen appliances and utensils:

• oven;
• mixer;
• pastry ring;
• two baking dishes with a diameter of 18 – 20 cm;
• parchment;
• Bowl;
• spatula

Ingredients

Step-by-step production

1. First, in a saucepan or saucepan with a thick bottom, you need to mix soda and honey.
   
2. Place over medium heat and stir constantly until the mixture acquires a light caramel color. Remove from heat and let cool.
   
3. At high mixer speed, beat the eggs with sugar until fluffy and light in consistency.
   
4. Continuing to beat, pour the cooled honey mixture into the eggs and beat well for another couple of minutes.
   
5. Then add flour in small portions, gently mixing with light movements from bottom to top, clockwise. The dough should be homogeneous, without lumps.
   
6. Line baking pans with parchment or grease with refined, flavorless vegetable oil. Divide the purchased dough into two equal parts and pour into two forms. You can bake all the dough in one form with the highest sides or in a form with a larger diameter, and then cut the purchased sponge cake into three cakes.
   
7. Preheat the oven to 160° and bake the shortcakes. If you poured the dough into two forms, then bake it for 20 - 25 minutes, and if in one - about 40 minutes.
   
8. Remove the finished biscuit from the oven and cool on a wire rack, turning the pan upside down. After the shortcakes have cooled to room temperature, you need to remove them from the mold, wrap them in several layers of cling film and send them to ripen in the refrigerator for at least 1 hour, and ideally overnight (that is, in the dark ) .
   
9. Before assembling the cake, remove the cakes from the refrigerator and, if necessary, cut them into several more cakes.
   
10. Soak with impregnation. For impregnation, you need to bring water and sugar to a boil, boil for a couple of minutes, remove from heat and add honey.
    
11. To make custard, you need to heat the milk in a saucepan to a temperature of 50 - 60°.
    
12. Using a mixer or whisk, mix the eggs, sugar and flour until smooth.
    
13. Pour heated milk into the egg mixture in a narrow stream and stir.
    
14. Place on the fire and cook the resulting mass over low heat until thickened. Then immediately remove from the heat so that the eggs do not curl.
    
15. Cool to room temperature and add whipped butter.
    
16. You need to assemble the cake according to the traditional pattern: shortcake - cream - shortcake - cream, etc.
    
17. Then leave it in the refrigerator to soak for at least 6 hours, and preferably overnight (that is, in the dark) .
    You can decorate as you wish.

Video recipe

How to correctly use honey for honey sponge cake and combine custard with butter is shown in the video recipe.

Chocolate sponge cake with custard

Chocolate sponge cake with water custard has a rich chocolate taste. Freshly whipped custard comes out quite wet, so it is a good impregnation for a cake. When cooled, thanks to the oil, it hardens perfectly, perfectly holding the cakes together.

High-quality custard is difficult to create. But the cream according to this recipe is so easy to prepare that even a novice housewife can handle it.

1. Recipe for sponge chocolate cake with custard on water
2. How to make chocolate quiche
3. Biscuit shortcakes for cake
4. Water custard for cake
5. Assembling the chocolate custard sponge cake

Recipe for sponge chocolate cake with custard on water

Ingredients:
Dough:
• Chicken egg – 6 pcs.;
• Sugar – 320 g;
• Wheat flour – 180 g;
• Starch – 30 g;
• Cocoa – 30 g;
• Baking soda – 4 g;
• Citric acid – 1 g;
• Vanillin – 1 sachet.

• Water – 400 ml;
• Flour – 120 g;
• Sugar – 360 g;
• Butter – 300 g;
• Vanillin – 1 sachet.

How to make chocolate quiche

Biscuit shortcakes for cake

First, you need to bake the shortcakes, because they need to have time to cool and rest. The average aging time for biscuit dough cakes is 6-8 hours, but if you need to create a faster cake, then the cake layers must at least be thoroughly cooled.

Preheat the oven to 190°.

Pour sugar into a bowl and add just the egg yolks. Add vanilla.

Beat thoroughly with a mixer until the egg mass becomes creamy.

In another bowl, beat the egg whites until foamy. In order for the mass to simply beat, the equipment (bowl and mixer blades) must be completely clean and dry.

Place the whites on the egg-sugar mixture.

Pour flour, cocoa, soda, starch and citric acid into a separate bowl.

Sprinkle over egg whites.

Using a wooden spatula, stir the dough from bottom to top, trying to be gentle to retain most of the bubbles.

Grease a springform pan with butter and line both the bottom and sides with parchment. Pour out the dough and smooth it out with a spatula.

Place in the oven. Bake for the first 5 minutes at 190°, then reduce the heat to 170°, bake for another 35 minutes. Do not open the oven door, otherwise the biscuit will settle and will not rise again.

Remove the finished biscuit from the oven.

After 5 minutes, release from the ring, turn the cake over onto a towel, remove the paper. Leave it in this position until it has completely cooled down.

Water custard for cake

While the biscuit is cooling, start making the cream. Pour sugar into a saucepan and pour a glass of water. Stir.

Put it on fire. Stirring with a spoon, wait until the sugar is completely dissolved. Let the syrup boil. Remove from heat.

Pour flour into a bowl. Pour in a glass of warm water, stirring constantly.

You will end up with a liquid dough.

Pour the dough into the syrup, stirring the mixture with a whisk so that no lumps form.

Place the pan with the flour mixture over medium heat. Constantly stirring with a whisk, cook a mixture that resembles thick jelly.

Remove from the stove, cool under the lid. To prevent a film from forming on the surface, stir the mixture with a spoon from time to time.

Place soft butter in a deep bowl. Mash it with a spoon and then beat it with a mixer. Continuing to beat, add the mixture cooked before this in small portions.

You should soon have a fluffy cream like this.

Assembling the chocolate custard sponge cake

Cut the cooled biscuit lengthwise into three parts.

Take a flat dish. Place one shortbread on it and spread generously with cream. Cover with a second cake and also apply cream on it. Collect the entire cake.

Cover it on all sides with the remaining cream.

Sprinkle with grated chocolate.

Leave the sponge cake in the room for 2-3 hours, and then put it in the refrigerator overnight (that is, in the dark) .