Sponge cake with duck eggs recipe

Sponge cake with duck eggs recipe

Ingredients

Step-by-step recipe for making sponge cake with duck eggs with photo

So let's get down to business:

Beat the duck eggs into a clean deep container, add sugar here, beat the ingredients, use a mixer.

Then add the drink and sour cream to the whipped mass with duck eggs. Stir.

Sift the flour into a clean bowl, add baking powder, stir the dry ingredients and add to the egg mixture. Whisk the ingredients, use a whisk, the mass should acquire a uniform thickness.

Now add chopped walnuts, which you previously dried in the oven.

Again, carefully but carefully stir everything and transfer the dough mixture onto a baking sheet, which you have previously greased. Use butter for lubrication.

Turn on the oven, let it warm up to 200 degrees, bake the product for half an hour. That's all, the delicious duck egg pie is ready!

Video recipe: Sponge cake with duck eggs

Duck egg omelette

You can also make an omelet from duck eggs. Mostly, housewives use chicken eggs to make this dish, but now we have decided to deviate from the rules and invite you to try this particular version of the omelette!

So, in order to prepare an omelette delicacy according to this recipe, you will need:

Ingredients:
milk – 1 glass;
duck eggs – 4 pieces;
salt;
sugar – 0.5 tablespoon;
butter.

Let's get down to business:

Beat the duck eggs into a clean deep bowl, add salt, sugar, beat the ingredients, use a whisk.

Next, pour the milk into the beaten eggs and stir until you get a homogeneous egg mass.

Place the frying pan on the heat, add a piece of butter and let it melt.

Then pour the duck egg mass into the melted butter, cover the frying pan with a flat dish and cook over high heat for 5 minutes.

Bon appetit!

Sponge cake with duck eggs

Description

Have a nice day, dear readers and guests of the Savory Recipes website!

My friend, Ira, raises poultry. She treated me to duck eggs. I don’t understand what to do with them. The only thing I understand is that duck eggs are healthy, but boiled they are not very tasty. I decided to bake a sponge cake from them. Naturally, I didn’t use everything. The rest are waiting their turn in the refrigerator. But the sponge cake with goose eggs turned out great. Tall, loose and very tasty.

Ingredients:

• sour cream - half a glass,
• drink (yogurt) – 150 ml.,
• baking powder – 1 packet (10 g.),
• flour – 2 – 2.5 cups,
• walnuts,
• sugar – 1.5 cups,
• three duck eggs,
• sweet powder - for decoration.

How to cook:

1. Break three duck eggs into a bowl, add sugar to them and beat with a mixer. Duck eggs are domestic yellowish in color.

They whip up very well and the mass increases in volume quite quickly. Bring the egg mass to a thick, fluffy mixture.

2. Next, pour in the drink, followed by sour cream. Stir from bottom to top. You can make this pie from any other fermented milk product, I just had everything I had on hand at that time. You can say that I made this pie from what I had.

3. In another bowl, mix baking powder with flour and sift over the egg mixture. Now take a whisk and beat until smooth so that there are no lumps.

Then add walnuts, lightly fried in a frying pan or dry in the oven. I used the ones I had left over from making the “monastery hut” cake.

Mix carefully again and place on a greased baking sheet. I baked my own sponge cake in an old but trusty metal pan. I'm going to create a gift for myself and buy a nice baking sheet. I've been dreaming about him for a long time. This is what dreams are like!

4. Place in a perfectly preheated oven for 30 minutes. The readiness of the pie will be determined by a golden brown crust and an inimitable smell.

the newly baked hot sponge cake on a plate and let it cool. Then cut into portions and sprinkle with sweet powder.

Sponge cake with duck eggs

The nutritional value

• Calories: 717 kcal
• Dietary fiber(g): 1 g
• Salt (g): 0.7 g
• Sugar: 71 gr

• Carbohydrates: 86 g
• Fat: 38 g
• Saturated fat (g): 22 g
• Proteins: 7 g

Products

For the test

• 250 g butter (melt) + a little for greasing the pan
• 5 duck eggs
• 250 grams of snow-white sweet sand
• 1 teaspoon vanilla extract
• 250g self-raising flour
• 1 teaspoon baking powder

For the buttercream

• 250g unsalted butter (room temperature, cut into cubes)
• 600 g sweet powder
• 2 tablespoons milk
• 1 vanilla pod
• Food coloring (optional)

For decoration

• Cocoa powder (for dusting)
• Set of mini chocolate eggs

Recipe Tips

Duck eggs are becoming increasingly accessible through farm stores or large hypermarkets. They make the biscuit even better (both in taste and texture), but if you can’t get them, replace them with 250 grams of beaten chicken eggs.

Preparing a biscuit

How to cook

01 Preheat the oven to 180°/fan 160°/gas 4. Grease baking parchment and line a tin. As a standard, use two uniform forms, since the dough is designed for two shortcakes.

02 Break the duck eggs into a large bowl. Add sugar and beat for 5 minutes until the mixture becomes snow-white and fluffy. Continue whisking, adding melted butter evenly, followed by vanilla extract.

03 Add flour and baking powder and stir until smooth. There is no need to beat for a long time, just make sure that the flour is mixed without leaving any lumps. Divide the dough into 2 equal parts and bake for 35 minutes. We check readiness with a wooden skewer; the surface must be completely dry when you insert it into the center of the cake. If parts of the dough remain on the spatula, place in the oven for another 5 minutes. When ready, remove from the oven and cool in the pan.

04 To make the buttercream, place the butter in a large bowl and beat with an electronic hand whisk. Add powdered sugar 2-3 tablespoons at a time until all is used, and pour in milk evenly in small portions. Scrape the seeds from the vanilla bean, add them and beat again. Transfer half of the buttercream to another bowl and, if using, stir in food coloring in either consistency. I used blue with the addition of greenish drops to make a traditional duck egg color.

05 When the buttercream consistency is ready, level the cakes using a bread knife, cut any cake in half and glue all the layers together, covering with any uncolored buttercream. Cover the entire pie with a thin layer of colored buttercream - this will fill in any ridges. Cool the cake for 30 minutes, then cover with the remaining buttercream and use a spatula or pastry scraper to completely smooth out the layer of cream.

06 For decoration, randomly sprinkle about 1/4 teaspoon of cocoa powder on the cake to create a colorful design. And place a set of mini chocolate eggs on top. Can be served. Stored for 2-3 days.

Duck egg sponge cake

DESCRIPTION

We are all accustomed to using chicken eggs in the kitchen, which can rightfully be considered a universally useful and at the same time dietary product. With ducks, on the contrary, you need to be careful when losing weight, prone to allergies and children. But, despite this, duck eggs can be successfully used in any kitchen without the slightest harm to health and figure. And first it concerns baking and, naturally, biscuits.

A sponge cake made with duck eggs requires quite a bit of effort, but the result turns out great, since the composition of duck eggs is somewhat different from that of chicken eggs. I will not carefully outline what this difference is. I will only say that the difference can be seen even with the naked eye when breaking eggs: both the white and the yolk of these eggs are much denser. Not to mention the shell itself, which is not so easy to break. Let `s start?

Turn on the oven to preheat to 180°C and, as usual, look at the ingredients.

There is nothing new or unusual besides duck eggs:

• Wheat flour;
• sweet powder;
• butter 82.3%;
• baking powder for the dough;
• vanilla sugar.

Instead of powder, you can take ordinary granulated sugar and you can also play with flavorings: instead of vanilla sugar, use vanillin or vanilla extract.

First you need to melt the butter 82.3% (150 g) in the microwave or in a water bath. Since I use vanilla sugar (10 g), I pour it into the still warm butter

and stir with a spoon until it dissolves one hundred percent. Now let this mixture cool to room temperature.

Break the painstakingly washed duck eggs (4 pieces) into a bowl.

Be careful, as the shell is very hard, you can even get hurt.

Sift the sweet powder (150 g) all at once into the eggs and arm yourself with a mixer.

You need to beat for about 10 minutes, depending on the power of your unit. The egg-sugar mixture should increase significantly in volume and lighten. To check if you have achieved the right mixture, take a little consistency on a spatula and turn over. It is necessary that the flowing dough leaves traces that hold their shape and do not immediately spread.

Now add the sifted flour (150 g) 2-3 times and mix with a silicone or wooden spatula until smooth, trying to create everything quickly and perfectly, since with each movement the dough loses its airiness. Finally, add the chilled butter and vanilla sugar.

and also quickly stir in with a spatula.

Advice

If you are preparing this duck egg sponge cake for the first time or are not convinced of your own abilities, I strongly recommend kneading the dough only using a mixer. Since in this recipe the beaten egg-sugar mixture comes out denser than when using chicken eggs, and accordingly it is more difficult to mix flour and butter into it manually. It turns out that you stir for a long time and the dough significantly loses its precious size. So do this:

1. Using a mixer, beat the egg-sugar mixture to the state I outlined above.
2. Sift all the flour into the mixture at once and mix at low speed until smooth.
3. Pour in the vanilla butter and use a mixer at low speed to bring everything together until smooth.

In points 2 and 3, you need to work with the mixer very well and any process should take almost 10-20 seconds (depending on skill and desire), and only in this case your dough will not lose a lot of air and, accordingly, will sag less.

I bake duck egg sponge cake in an ordinary springform baking pan, the bottom of which I previously covered with parchment. I don’t grease the sides of the mold with anything, since the sponge cake contains butter and everything will come out just fine.

We set to bake for approximately 30 minutes, but the time, I won’t tire of repeating this, can vary significantly. So, I advise you to make friends with your own oven.

We check readiness, as usual, with a wood stick or toothpick.

The biscuit can be taken out of the oven right away, since it will never fall off anywhere. Let it sit in the mold for a few minutes, and then place it on a wire rack to cool.

Wrap the 100% cooled biscuit in cling film or simply in a bag and in the refrigerator until tomorrow.

Be sure to try making this biscuit with duck eggs, as this recipe has undeniable advantages:

• there is no need to separate the yolks from the whites, which significantly saves production time;
• the biscuit is very docile and never loses its shape, which makes it easier to work with, for example, when assembling a cake;
• The biscuit comes out bright yellow, rich in color, so much so that one might even suspect a dye in its composition.