Sponge cake with butter cream

Sponge cake with butter cream. Step-by-step recipe with photos

Sponge cake with butter cream is one of the most favorite cakes. If you remember the old days of the Russian Union, then you probably understand that on store shelves you could only find sponge cakes in various interpretations. This recipe for a sponge cake with buttercream tastes very much like the cakes from my youth. The cream based on condensed milk and butter comes out thick and airy, and the sponge cake is porous and fluffy.

Biscuit ingredients:

Testicles – 6 pcs.,
Sugar – 1 glass,
Flour – 1 glass,
Vanillin – 1 sachet,

Butter – 1 pack,
Vanillin – 1 sachet,
Condensed milk – 1 can,
Blueberry jam – 100-150 gr.,

Water - half a glass,
Sugar - 100 gr.,
Watery flavoring – 3-4 drops.

Sponge cake with butter cream - recipe

Making a cake starts with a biscuit base. Separate the yolks from the whites.

Add half the sugar to the yolks.

Beat with a whisk or mixer until smooth.

In a separate container, beat the whites with the remaining sugar until fluffy foam is obtained. The mass must increase in volume two to three times.

After this, pour the sifted flour into a bowl with the yolks.

It should turn out quite thick. Add it to the beaten egg whites.

Line the pan with parchment paper. Grease its bottom and edges with sunflower oil. Pour the biscuit dough into the mold. Place the biscuit in the oven, preheated to 190C-200C.

Bake for 25-30 minutes. It is not recommended to open the oven while baking the biscuit, otherwise it may settle. In a mold with a diameter of 26 cm, the height of the finished biscuit is 7-8 cm. You can check its readiness using a match or a toothpick. After immersion in the biscuit, it should be dry and clean, without dough. You can also check the readiness of the biscuit using your palm. Lightly press the surface of the sponge cake with your palm.

If the biscuit is ready, it will quickly rise and take on its original shape. Place the biscuit on a plate or board to cool.

After it has cooled, cut it into three parts with a sharp knife.

Prepare the buttercream. Cut the butter into small pieces.

Beat it with a mixer.

Pour in condensed milk. Add vanillin or vanilla sugar.

Beat the buttercream with a mixer at medium speed for 2-3 minutes. Place the cream in the refrigerator.

Prepare sweet syrup. Pour sugar into a saucepan. Fill it with water. Place on the stove and bring to a boil. Add a few drops of food flavoring. Cool the syrup to room temperature. The cream, biscuit and syrup are ready. You can start shaping the cake. Soak the first layer of the cake with syrup. Apply cream.

Cover with the second crust. Soak it in syrup too. Spread with blueberry jam.

Cover with the third crust.

Soak this shortbread with syrup. Grease with butter cream.

The sides of the cake also need to be coated with cream. If desired, they can also be sprinkled with cookie crumbs or crushed nuts.

Decorate the top of the cake with meringue, either ready-made or homemade. Place the sponge cake with butter cream and meringue Bon appetit. Chocolate cake with condensed milk and icing is equally delicious.

Sponge cake with butter cream

The usual recipe for a sponge cake with butter cream, or as it is commonly called, Gift Cake. This is a delicious combination of tender buttercream with soaked sponge cakes.

Ingredients

Sponge cake with butter cream:

4 testicles
120 g sugar
120 g flour
1 tsp baking powder

Syrup for sponge cakes:

100 g sugar
100 ml water
1 tsp rum/vodka or cognac
1 tbsp. cognac or liqueur

Butter cream for sponge cake:

150 g butter
120 g sugar
80 ml milk
1 testicle
1 tsp cognac
5 g vanilla sugar

+ 100 g roasted peanuts for decoration

Recipe for making a dish at home

Start by making a sponge cake with buttercream. Separate the whites from the yolks and put them in the refrigerator. Leave the yolks at room temperature for a few minutes, meanwhile sift the flour and baking powder through a sieve and stir.
Preheat the oven to 180C, line the baking pan with parchment paper. Place the yolks with 3 tbsp in a separate bowl. sugar and beat with a mixer until a light fluffy mass is formed (3-4 minutes).
Then mix the dry mixture into the yolk cream. Remove the whites from the refrigerator, add the remaining sugar and beat for about 3 minutes until stiff peaks form. Gently mix the protein foam into the dough and pour everything into a lined pan and place in a preheated oven.
Bake for approximately 45 minutes until golden brown. Inspect the biscuit for readiness with a toothpick (pierce it in the center and check the toothpick for dryness). Take out the mold and leave for a couple of minutes.
Then remove the biscuit from the mold, remove the parchment and leave it on a wire rack to dry for at least 4 hours, preferably overnight (that is, in the dark) . After the designated time, prepare sweet syrup for soaking the sponge cakes.
Pour water into the pan, add sugar and put on fire. After boiling, reduce heat and simmer the liquid, stirring, for 1 minute. Remove the pan from the heat and let it cool completely. Pour in all the alcohol and stir thoroughly.
Cut the biscuit into two equal parts, soak both with sweet syrup on the inside. Prepare buttercream for sponge cake. Remove the butter from the refrigerator and keep warm for 15 minutes until it becomes soft.
Bring the milk to a temperature of 80-90C (almost to a boil) and immediately remove from the heat. Beat the egg into the pan, add sugar and whisk until smooth. Continuing to whisk, pour in the hot milk in a thin stream.
Beat until smooth and place on low heat. Boil the egg cream for 3-5 minutes after boiling, stirring constantly. Remove the pan from the heat and cool.
When the butter softens, add vanilla sugar and beat with a mixer until fluffy. Without ceasing to beat, add the egg cream and cognac evenly. Beat for another half a minute or a minute until smooth.
Place the sponge cake on a flat dish and lightly brush it with 3/4 of the buttercream. Cover it with the second sponge cake, grease the surface and sides with the remaining cream. Grind the peanuts into small pieces using a rolling pin or blender, sprinkle them over the entire cake and put them in the refrigerator.
The sponge cake with butter cream should sit in the refrigerator for at least an hour. Then you can take out the dish, cut the cake into portions and serve. Enjoy your tea!

Print recipe
Send by mail

Similar recipes:

Snickers cake with meringue: recipe with photos step by step at home

Tiramisu: traditional recipe at home

Bird's milk cake recipe with photos step by step at home according to GOST

The right carrot cake, with a catchy note of strawberry

Cake Count's ruins: traditional recipe with step-by-step photos

Prague cake: recipe with photos step by step at home (traditional)

Sponge cake with butter cream and fruit layer

Description

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

As I promised earlier, I am now sharing with you the recipe for a delicious sponge cake made with hot milk and buttercream. Between the shortcakes, I like to add grated nuts or fruit. Instead, I will use my beloved pear jam. This will be the fruit layer. You can use any other jam or simply soak the cake with sweet tea or compote, which I also often do.

How I baked sponge cakes with hot milk with all the step-by-step photos is described in this article.
But I can briefly remind you again. Beat 3 eggs with 165 gr. Sahara. Then add flour - 1 full glass, 1 teaspoon of baking powder and a pinch of salt. Pour hot milk (100 ml) from the drain into the egg mixture. butter or margarine (80 gr.). Mix carefully from bottom to top and bake the sponge cake in a hot oven. The baked sponge cake comes out with 2 shortcakes, which need to be coated with cream. Because the sponge cake is not picky about creams, it can be prepared in any way, depending on what you have at home. You can make custard with milk, or something more ordinary - sour cream. I bought a jar of condensed milk and decided to use it and make butter cream .

Ingredients:

How to cook:

1. Softened drain. Transfer the butter (room temperature) into a mixer container and beat at low speed into a shaggy mass. Then add condensed milk (one tablespoon at a time) and continue whisking until smooth. But not for long.

If desired, you can add cocoa. I added cocoa to the cream only at the end, for decoration. You can also add flavorings such as vanilla or rum essence for taste. That's basically the whole recipe for making cream with condensed milk and butter . When whipped, the finished butter cream becomes slightly liquid and if you find it awkward to coat baked goods with such cream, place it in the refrigerator for 20 minutes and it will thicken significantly.

2. Now I will start assembling the cake. But first, I will spread pear jam on one cake and it will quickly be absorbed into the biscuit. Later, put a couple of tablespoons of butter cream on it, mind you, without cocoa, and carefully smooth it out with a butter knife.

I tear up the greased shortcake as a second one, also greased with jam, and then coat the entire cake with cream.

I sprinkled the sides of the cake with crumbs that I had left over from the cake layers for Napoleon. But for this topping, ordinary shortbread cookies or grated chocolate will also work. I leave the cake to soak at room temperature for 30 minutes, later I put it in the refrigerator for at least 2 hours.

3. Add cocoa to the remaining cream and beat well using a mixer. Place in a pastry bag and place in the refrigerator to harden. It will be easier for you to work with such a cream.

4. Now you can decorate the cake with chocolate buttercream. To do this, I used a pastry bag and my favorite nozzle. If you do not have such a bag, use a regular plastic bag, but only a tight one so that it does not burst when pressed. I got such beautiful flowers.

It was only when I started cutting the cake that my children started arguing over the flowers. So I had to add one more flower to each piece of cake. It’s great that there was still some cream left, which was enough. Everyone was happy and satisfied.

Here is a simple, easy recipe for a delicious sponge cake that I wanted to share with you now.

LiveInternetLiveInternet

Registration
Entrance

–Search by diary

–Subscription by email

–Constant readers

All (37)

–Statistics

the most ordinary SPONGE CAKE with the most ordinary BUTTER CREAM

Rate the recipe RateApply

Mon, September 30, 2013 6:31 pm + to quote book

the most ordinary SPONGE CAKE with the most ordinary BUTTER CREAM

This is the basic recipe. Add nuts, poppy seeds, dried fruits, cocoa to the biscuit. Can be soaked in syrup, alcohol, etc.

The cream is also basic: whipped butter and condensed milk. So - turn on your imagination - and go ahead!

4 eggs
120g sugar
120g flour
200g butter
380g condensed milk (1 jar)
100g peanuts (not salted)

Production time: 1 hour.

Heat the oven to 180C.

Prepare the baking dish in advance: grease the bottom and walls well with butter and sprinkle with flour. Just twist the pan, sort of “rolling” the flour along the edges and bottom.

Set aside - let him wait for his own “hour”

First, prepare the biscuit. Separate the whites from the yolks.

Pour half the sugar into the yolks (60g = 3 tablespoons) and beat until a strong snow-white foam forms (the yolks will “whiten” as the sugar dissolves).

Now beat the whites until foamy.

Rules: To make it easier to whip, the whites must be chilled. That is, we separated them from the yolks and put them in the refrigerator. The bowl for whipping must be clean, as well as the whisk (mixer). Also: take a larger bowl so that there is “space” for whipping, and so that you don’t get the whole kitchen dirty.

At first, beat only the egg whites until fluffy foam forms.

The protein foam will begin to thicken and increase in volume evenly.

At this step, add the remaining sugar (60g = 3 tablespoons) and continue beating.

The white will become thick, glossy and very dense. This is what we need.

Gently fold the yolks into the whites, ideally using a spatula or wooden spoon. It is not allowed to actively stir - the protein will “fall off” and you won’t get any airiness.

Now add flour here. It’s better, again - to make the biscuit more airy - to sift it.

Stir gently (with a spatula or mixer at the lowest speed).

Pour into the prepared pan and place in the preheated oven.

We will bake for 25-30 minutes.

Biscuit dough is a warm thing, so you need to handle it appropriately. Carefully place the pan in the oven, trying not to shake it. Close the oven lid carefully - no bangs! And, especially, do not open the door for the first 20 minutes - the biscuit will fall off.

Check for doneness with a match or toothpick. Stick it into the center of the baked sponge cake and immediately pull it out. If the match is dry, the biscuit is ready. If wet, return to the oven for a short time.

Cool the biscuit in 2 steps - about 15 minutes after baking - in the oven turned off, and then, after removing it from the mold, on a wire rack.

The best way to cut the biscuit into shortcakes is with a special string. I don’t have a string, I cut it with a narrow sharp knife. This time I cut it into 3 shortcakes (I repeat - we cut only the already cooled biscuit!)

While the biscuit is cooling, prepare the cream.

The butter should be soft, so keep it at room temperature.

Beat it with a mixer at medium speed for about 5 minutes, and then pour in the condensed milk evenly, continuing to beat.

It is entirely possible that your cream will separate at first - like this:

Don't be alarmed, just keep whisking and you will be rewarded with fluffy cream!

We assemble the cake (don’t be surprised by my “plate” - this is a “travelling” cake mold - as usual, I took it to visit later :)).

Place one shortbread on a plate and cover with cream.

2nd cake - grease with cream.

3rd cake - put all the remaining cream on it. Don't forget about the sides of the cake.

Now peanuts. This combination for me is something very familiar from my youth, very homely and comfortable. You can sprinkle the cake with any other nuts, you can decorate it with confectionery sprinkles, as I did here.

For this cake, grind the peanuts into small crumbs (in a blender) and sprinkle on top and along the edges.

Now let the cake sit for at least an hour (not in the refrigerator!) until it soaks in a little.

Sponge cake with butter cream

Sponge cake with butter cream. Step-by-step recipe with photos

Sponge cake with butter cream - recipe

Sponge cake with butter cream

Ingredients

Recipe for making a dish at home

Similar recipes:

Sponge cake with butter cream and fruit layer

Description

Ingredients:

How to cook:

LiveInternetLiveInternet

–Categories

–Search by diary

–Subscription by email

–Constant readers

–Statistics

the most ordinary SPONGE CAKE with the most ordinary BUTTER CREAM