Sponge cake with custard and glaze. Custard for sponge cake: recipes

Properly prepared cream can make any sponge cake incredibly tasty and even correct the situation if the cakes turned out not very successful. Thanks to the variety of impregnations, you can prepare desserts with different tastes and aromas every time. You don't need any special culinary skills to create custard. A huge advantage of the dish is that it can be used to prepare not only cakes, but also pancakes, eclairs, and straws.

What is custard

This is an impregnation for baking sweet desserts, which is prepared by heat treating the ingredients - brewing. Custard for sponge cakes can be thick and airy, very sweet and slightly sour, with a chocolate or milk flavor. Any of these delicacy options has a velvety texture and an amazing aroma, familiar to many from childhood.

How to do

It’s not difficult to prepare cream for sponge cakes, but there are small nuances that you should familiarize yourself with before starting the process:

1. A properly prepared delicacy should be of medium thickness so that it holds its shape well.
2. To give an airy texture to the custard soak, beat it with a mixer or whisk.
3. If desired, any cream can be given the desired aroma and taste by mixing with vanillin, lemon juice or zest, orange pulp, banana puree, candied fruits or nuts.

Custard recipe for sponge cake

If you want something sweet, make a sponge cake with custard. This delicacy will not take up your time, but as a result you will be able to enjoy the amazing taste of a homemade dessert. There are many recipes (with photos) for its preparation, and all their complexity lies in preparing the necessary ingredients and following the sequence of actions. If such difficulties do not frighten you, feel free to start baking an amazing custard cake.

Classic recipe

• Time: 18 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 163 kcal/100 g.
• Purpose: dessert.
• Cuisine: French.
• Difficulty: easy.

Sponge cake with custard prepared according to this recipe is a classic of confectionery art. It is easy to make, it has a delicate texture and perfectly soaks the cakes. This airy biscuit cream has a stunning vanilla aroma and can be used for filling other delicacies - tubes, pancakes, buns, cakes.

Ingredients:

• milk (3.2%) – 1 l;
• granulated sugar – 0.3 kg;
• egg – 4 pcs.;
• flour (1 grade) – 0.12 kg;
• butter (butter) – 20 g;
• vanilla sugar – 10 g.

Cooking method:

1. Boil the milk, add sugar, stir until all the crystals dissolve.
2. Beat eggs with flour using a whisk or mixer.
3. Pour ½ part of the milk-sugar mixture into the egg mixture and stir. Pour into remaining milk.
4. Place on the stove, simmer over low heat until thickened.
5. Add butter, stir until completely dissolved.
6. Transfer the cream to a deep bowl, stir in vanilla sugar, cover with film, and cool.

• Time: 25 minutes.
• Number of servings: 2 persons.
• Calorie content of the dish: 74 kcal/100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: easy.

Quick biscuit cream is made from egg whites. The huge advantage of the recipe is its minimal set of ingredients and long shelf life. An important condition for creating a protein custard is the use of clean dishes. The slightest presence of moisture or fat on the walls of the containers will become an obstacle to obtaining high-quality cream for the biscuit.

Ingredients:

• whites (chicken eggs) – 3 pcs.;
• water – 80 ml;
• granulated sugar – 1 tbsp. l.;
• citric acid - a pinch.

Cooking method:

1. Combine water and sugar in a saucepan, bring the mixture to a boil and simmer over low heat until thick. Check the readiness of the syrup like this: drop it into a bowl of cold water and, if a soft ball has formed, remove from the stove.
2. Add citric acid and stir with a dry wooden spoon.
3. Beat the egg whites with a mixer until stable peaks form.
4. Combine the protein mixture with the hot syrup and mix carefully.
5. Place the bowl in a bowl of ice water and continue whisking until the custard is completely cooled.

From condensed milk

• Time: 1 hour 20 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 328 kcal/100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: easy.

Custard for sponge cake made from condensed milk has an amazing milky taste and rich aroma. The advantage of this recipe is that you can choose condensed milk at your discretion - regular or boiled. This will change the color, consistency, and taste of the biscuit impregnation. If you do not plan to treat children, you can add cognac, brandy or rum.

Ingredients:

• condensed milk – 0.25 kg;
• butter (butter) – 0.3 kg;
• milk – 2 tbsp.;
• flour (wheat), granulated sugar - 4 tbsp. l.

Cooking method:

1. Sift the flour and add it to the milk along with the sugar. Using a blender, grind the mixture until no grains remain.
2. Place the container with the mixture on the stove, bring to a boil, simmer for another 5 minutes, stirring constantly. Refrigerate.
3. Add butter, beat until smooth. Next, add condensed milk in small portions without stopping the appliance. Place in the refrigerator for an hour.

Oil

• Time: 20 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 339 kcal/100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: medium.

Often, to prepare biscuits, confectioners use butter custard, which holds its shape perfectly. The yolks of the eggs give the impregnation a more delicate consistency, but the syrup makes it sweet and thick. You need to cook it correctly, strictly following the technology described below. The readiness of the syrup is checked with a thermometer or by the formation of a soft ball by dropping the sugar mixture into a plate of cold water.

Ingredients:

• butter (butter) – 0.25 kg;
• yolks – 3 pcs.;
• granulated sugar – 0.15 kg;
• water – 6 tbsp. l.;
• vanilla sugar – 1 pack.

Cooking method:

1. Boil the syrup from water and sugar, and when the mass reaches a temperature of 120˚C, remove from the stove.
2. Beat the yolks with a mixer, combine them with the caramel and continue to operate the appliance until the mixture has cooled. Add vanilla sugar.
3. Stir in the butter until the cream becomes smooth.

With milk

• Time: 15 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 157 kcal/100 g.
• Purpose: dessert.
• Cuisine: French.
• Difficulty: easy.

French or milk cream for sponge cakes is prepared with the addition of egg yolks, so it has a rich yellow tint. Before preparing the delicacy, the butter must be removed from the refrigerator to soften, preferably a couple of hours before. It is also better to keep the milk a little at room temperature or slightly heat it, since it is not recommended to add it cold to the custard mixture for the biscuit.

Ingredients:

• egg yolks – 3 pcs.;
• sugar – 85 g;
• milk – ½ l;
• flour – 45 g;
• butter (butter) – 0.5 tbsp. l.;
• vanillin or vanilla extract.

Cooking method:

1. Grind the yolks with granulated sugar until the mixture turns light yellow.
2. Pour in milk, add flour, vanillin. Place on low heat and cook until done (thickened).
3. Stir in the butter until completely dissolved.

Cream for sponge cake

• Time: 25-30 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 348 kcal/100 g.
• Purpose: dessert.
• Cuisine: British.
• Difficulty: easy.

This cream comes from the UK and has a thinner consistency compared to other custard treat options. This is due to the absence of thickeners in the form of flour and starch in the recipe. The cream is called “Anglese”; it is rarely used for layering cakes, filling cakes, tubes and other confectionery products. More often it plays the role of a sweet sauce.

Ingredients:

• heavy cream – 0.5 l;
• egg yolks – 5 pcs.;
• sugar – 0.1 kg;
• vanillin, salt - a pinch.

Cooking method:

1. Combine vanilla and milk in a saucepan and place on the stove. Heat, stirring continuously, without bringing to a boil.
2. Separately, beat the sugar and yolks until light in color.
3. Strain the cream and reheat. When they start to boil, remove from the heat and pour in the yolks in a thin stream. Mix thoroughly, without ceasing, so that there is not a single lump.
4. Put the mixture on the fire again, warm it up without letting it boil, otherwise the yolks will curdle. The readiness of the cream will be indicated by a non-swimming mark on the spoon with which you stir the mixture if you run your finger over it.

Chocolate

• Time: 25 minutes.
• Number of servings: 7 persons.
• Calorie content of the dish: 258 kcal/100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: medium.

This version of custard will not leave anyone indifferent, especially children. Any biscuit with chocolate soaked inside will disappear from the table in a matter of minutes, as its taste and aroma are simply amazing. At the same time, the delicacy is prepared very simply, quickly and does not require many ingredients. You can even use this chocolate cream for filling tartlets.

Ingredients:

• egg yolks – 4 pcs.;
• sugar – 90 g;
• cocoa (powder), flour, corn starch - 2 tbsp. l.;
• milk – ½ l;
• butter (butter) – 70 g;
• chocolate – 1 bar;
• salt - a pinch.

Cooking method:

1. Beat the yolks with sugar until the mixture has a light yellow hue and an airy consistency.
2. Add the remaining dry ingredients and mix the mixture well.
3. In a separate container, boil the milk, dissolve the chocolate, broken into pieces, in it.
4. Pour the chocolate-milk mixture into the egg white mixture in a thin stream, stirring gently. Do not add the chocolate milk all at once, otherwise the whites may curdle.
5. Strain the resulting mixture, place on the stove and cook over low heat until a thick consistency is obtained.
6. Add oil, stir, cool the mixture a little. Whip the cream.

Curd

• Time: 40 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 283 kcal/100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: easy.

If you want to add pieces of fruit, berries or dried fruits to the layer, then you should prepare a thick cream for a sponge cake. For this delicacy you need to use cottage cheese, which is first ground through a sieve or blended with a blender. This way you will achieve a uniform consistency, get rid of small grains and get a delicate airy texture.

Ingredients:

• cottage cheese – 0.4 kg;
• granulated sugar – 90 g;
• butter (butter) – 60 g;
• cream (fat) – 0.16 l;
• chicken egg yolks – 2 pcs.;
• flavoring

Cooking method:

1. Grind the cottage cheese through a sieve twice so that not a single lump remains.
2. Add yolks, sugar, flavoring, beat thoroughly with a blender.
3. Place the butter removed from the refrigerator in advance to soften.
4. Place the container with the mixture over low heat, cook until thickened, stirring continuously. Set aside to cool.
5. Whip the cream separately until thick. Combine with curd mixture when cool.

From sour cream

• Time: 1 hour 15 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 284 kcal/100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: easy.

Custard for sour cream sponge cake perfectly sets off the sweetness of the cakes, adding a piquant sourness to the dessert. To prepare this delicacy, it is very important to use a fermented milk product with a high percentage of fat content - preferably at least 25%. If you are worried that your sour cream is too liquid and the cake will not hold its shape, put it in cheesecloth, folded in several layers, and leave it over a bowl so that excess moisture is removed.

Ingredients:

• fat sour cream – 1 kg;
• powdered sugar – 2 tbsp;
• vanillin.

Cooking method:

1. Beat the sour cream with a mixer until thick for 10 minutes.
2. Continuing to work with the device, add powder in parts, and add vanillin at the end.
3. Place the finished impregnation in the refrigerator for an hour.

Video

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 delicious and simple sponge cake. It's very easy to prepare and doesn't require much effort.

Biscuit ingredients:

• Eggs 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
• White chocolate 100 g

First you need to bake a sponge cake for our cake, and you can watch how to bake it according to all the rules.

It is advisable for the biscuit to stand for 8-10 hours so that it is not loose and easier to cut into cakes.

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

Custard recipe:

1. I recommend preparing the custard in a water bath, otherwise you may not be careful 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 should 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, 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 thin stream and stirring. Stir constantly to prevent it from burning and sticking to the bottom. The cream will gradually thicken, 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 preparing the custard, you need to cool it and you can start assembling and decorating our cake.

Cake assembly:

1. Cut the sponge cake into 2 or 3 layers.

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

3. You can decorate the cake in any way you like, I suggest a simple and beautiful decoration option - “Cobweb”. Melt 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, if possible, at an equal distance from each other. Then, while the chocolate has not yet hardened, use a toothpick to draw lines first from the center to the edges of the cake, then vice versa, creating a web. You can draw with white chocolate on black icing or vice versa.

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

Thanks to the airy dough and delicate cream, the sponge cake is light and very tasty. This is the perfect dessert for any occasion.

Sponge cake with custard - basic cooking principles

The sponge cake is prepared according to the classic recipe. For this you need fresh chicken eggs, granulated sugar and flour. Eggs are divided into yolks and whites. The flour must be sifted to saturate it with oxygen. Beat the whites with a mixer into a stable foam. Without stopping the beating process, add sugar and yolks one at a time. At the end, add flour in small portions and carefully stir with a wooden spatula. The finished dough is poured into a mold and baked.

If you add honey to the dough instead of sugar, you get a honey sponge cake. Cocoa will make it chocolatey.

Choux pastry can be prepared according to any recipe. The sponge cakes must be soaked so that the cake does not turn out dry.

For freshness, add berries or fruits to the cake.

Recipe 1. Delicate sponge cake with custard

Ingredients

fresh eggs - five pieces;

salt;

high quality margarine – 100 g;

baking powder – 10 g;

sour cream – 100 g;

wheat flour - one and a half cups;

granulated sugar - half a glass.

condensed milk – 80 ml;

eggs - two pieces;

flour – 20 g;

sugar - a third cup;

milk – 0.5 liters.

Impregnation

cognac – 50 ml;

condensed milk - three quarters of a can;

drinking water – stack.

Decoration

milk chocolate bar.

Cooking method

1. Pour sugar into the yolks and grind well. Beat the whites with a mixer until fluffy and thick foam. Add sour cream and margarine to the yolk mixture, after chopping it with a knife, mix until smooth. Add the resulting mixture to the egg whites and beat for a couple more minutes. Combine the sifted flour with a pinch of salt and baking powder. Reduce the mixer speed to minimum and add the dry mixture in parts. Place the biscuit dough in a mold and bake at 180 degrees. Cool the finished cake, trim the edges and divide lengthwise into three parts.

2. Beat an egg into a bowl, add flour and mix. Pour in about 100 ml of milk and beat until smooth. Pour sugar into the remaining milk and place on low heat. Cook while stirring until the liquid begins to boil. Now add the egg mixture and continue cooking until thickened. Cool and beat several more times with a mixer.

3. Combine all the ingredients for soaking with a small amount of warm water. Mix.

4. Place the bottom cake on a flat plate, soak it and apply a thick layer of cream, spreading it evenly over the surface. Cover with the second cake layer and repeat the procedure. Grease the edges and top with cream. Grind the trimmings into crumbs and sprinkle the edges. Sprinkle the top of the cake with fine chocolate chips.

Recipe 2. Sponge cake with custard and fruit

Ingredients

six fresh eggs;

130 g flour;

210 g granulated sugar.

Custard

0.5 liters of milk;

100 g drained butter;

half a glass of sugar.

Fruit juice for soaking.

Bananas, oranges and kiwi.

Oil cream

vanilla sugar;

a pack of butter;

can of condensed milk.

Cooking method

1. Add a pinch of salt to the whites and beat to a stable foam. Add sugar little by little and continue whisking. Pour half the sugar into the yolks and grind until white. Add the sifted flour and vanilla and mix. Now add a third of the whipped whites and begin to mix gently with a spatula. Add the remaining whites and mix until smooth. Transfer the dough into the mold and bake for half an hour. Sponge cake and cool on a wire rack.

2. For the custard, pour 400 ml of milk into a saucepan. Beat the egg with a whisk with sugar. Then add flour, vanillin and remaining milk. Stir until no lumps remain. When the milk begins to boil, pour in the egg mixture in a thin stream and cook with regular stirring until thickened. Cool the cream.

3. Cut the sponge cake into three thin layers. Soak them in fruit juice. We clean the fruits and cut them into thin slices. Place the cake on a flat dish, grease it with cream, and arrange beautifully slices of fruit. This is how we assemble the cake.

4. Whip all the ingredients for the butter cream. Grease the top and sides of the cake with buttercream and decorate using a pastry syringe.

Recipe 3. Sponge cake with Zebra custard

Ingredients

Dough for one crust

a cup of wheat flour;

cocoa powder – 50 g;

three fresh eggs;

sugar - glass;

vegetable oil.

fresh oil drain. – 200 g;

eggs - three pieces;

800 ml pasteurized milk.

Cooking method

1. You need to prepare two cake layers: dark and light. To do this, beat the eggs with sugar until smooth. Add flour little by little, stirring with a wooden spatula. Prepare the second cake according to the same principle, only adding cocoa to the dough. Treat the pan with a piece of butter, pour the white crust dough into it and bake for half an hour at 180 degrees. Bake the dark cake for the same amount of time. Cool and cut each one in half lengthwise.

2. Break the eggs into a bowl, add sugar and mash well. Then gradually add flour, continuing to grind. Put the milk on the fire. When it starts to boil, add the egg mixture while stirring vigorously. Cook until thickened. Cool the cream slightly and add the cubed butter. Beat the cream with a mixer until the butter is completely dispersed.

3. Assemble the cake by stacking the layers and coating each one with custard. Alternate light and dark cake layers. Cover the sides and top of the cake with cream and decorate.

Recipe 4. Sponge cake with custard and strawberries

Ingredients

120 g almond petals;

six fresh eggs;

300 g strawberries;

100 g drained butter;

100 g powdered sugar;

120 g wheat flour;

200 ml cream;

30 g starch;

300 ml pasteurized milk;

180 g granulated sugar;

vanilla sugar – 20 g.

Cooking method

1. Let's start preparing the biscuit. Beat four egg whites until stiff peaks form. Grind four yolks with 100 g of sugar until white. Add half the vanilla sugar and softened butter. Mix, add starch, flour and two tablespoons of protein mass. Stir thoroughly. Add the rest of the whipped whites and knead gently so that the whites do not settle. Line the bottom of the mold with baking paper, grease it with butter and bake at 180 C for 20 minutes.

2. Break two eggs into a bowl. Add two tablespoons of flour and milk to them. Whisk until smooth. Pour regular and vanilla sugar into the remaining milk and heat on the stove. When the milk begins to boil, set it aside and add the egg mixture in a thin stream, whisking vigorously with a whisk. We put it back on low heat and warm it up with regular stirring until the first bubbles appear.

3. Wash the strawberries, remove the stems and dry them. Leave six berries for decoration. Place the rest of the strawberries in a blender bowl, add powder and blend until pureed.

4. Take the finished biscuit out of the oven, remove the paper and cool. Cut lengthwise into two layers.

5. Place the bottom one on a flat dish and grease it with strawberry puree. Top with chilled custard. Cover with the second cake layer and leave to soak for several hours. Whip the cream with two tablespoons of regular sugar and the remaining vanilla. Coat the top and sides of the cake with buttercream. Sprinkle almond petals on top. Cut the strawberries into thin slices and place them along the sides of the cake.

Recipe 5. Sponge cake with lemon custard

Ingredients

premium flour – 150 g;

granulated sugar – 150 g;

seven fresh eggs;

breadcrumbs;

oil for lubricating the mold;

juice and zest of half a lemon.

wheat flour – 5 g;

cream – 100 ml;

oil drain - small pack;

150 g sugar;

three egg yolks.

Cooking method

1. Grind egg yolks with sugar. Beat the whites in a separate bowl until they form a thick, stable foam. Add the yolk mixture to the whipped whites without stopping the beating process. Add flour in small portions and knead the dough until it has the consistency of pancakes. Add lemon juice and zest. Mix. Cover the mold with a thin layer of butter and sprinkle with breadcrumbs. Place the dough in it and place it in an oven preheated to 200 C. Bake for an hour. We take out the finished biscuit, cool it on a wire rack and cut it into two layers, equal in height.

2. Mix flour with sugar, add cream little by little and stir until not a single lump remains. Place the mixture over low heat and cook until thickened. Grind soft butter with a spoon of sugar. Add it to the cream and keep it on the stove for a couple more seconds. Set aside and beat with a mixer, adding vanilla.

3. Assemble the cake, brushing each layer with custard. We also coat the surface and sides of the cake with cream and decorate it at our discretion. Soak for several hours.

Recipe 6. Chocolate sponge cake with custard and meringue in a slow cooker

Ingredients

Chocolate sponge cake

120 g sour cream;

six chicken eggs;

120 g wheat flour;

100 g granulated sugar;

one and a half tbsp. spoons of cocoa powder;

5 g baking soda.

Chocolate custard

fresh chicken egg;

500 ml pasteurized milk;

half a can of boiled condensed milk;

75 g granulated sugar;

75 g cocoa powder;

100 g wheat flour;

200 g drained butter;

ready dry meringue.

Cooking method

1. Divide the sugar in half. Add one part to the whites and the second to the yolks. Beat the whites with a mixer until they form a stable foam. Grind the yolks until the mixture becomes thick. Mix both egg mixtures. Add sour cream and slaked soda. Mix. Combine cocoa with flour. Add the dry mixture into the liquid mass and knead the dough.

2. Pour it into the bowl of the device, greasing it with a piece of butter. Place the bowl in the multicooker. Close the lid and set the valve to the “Open” position. We launch the “Baking” program. Set the time to half an hour.

3. Meanwhile, let's prepare the custard. Beat the egg into a deep saucepan and grind it with sugar, sifted flour and cocoa. Add warm milk in a thin stream while stirring vigorously with a whisk. Place the mixture over moderate heat and cook the cream until thickened. Remove from heat, cool slightly, add condensed milk and butter cut into pieces. Mix and set aside.

4. Remove the cake using a steamer. Cool and cut into three parts. Break the meringue into small pieces.

5. Apply a thick layer of cream to the first cake layer. Place meringue pieces on top. Cover with the next cake layer and repeat the layers in the same order. We assemble the cake to the end. Coat the edges and top with cream. Keep in the refrigerator for several hours.

While baking the sponge cake, do not open the oven door to prevent the cake from settling.

To prevent a crust from forming on the surface of the custard, cover it with cling film.

It will be easier to cut the biscuit lengthwise using kitchen string.

If there are lumps in the cream, rub it through a sieve.

Recipes for making cakes at home with photos

sponge cake with custard

3 hours 30 minutes

230 kcal

5 /5 (1 )

I don't know people who don't like biscuits. Tender, juicy, literally melting in your mouth, they delight anyone.
Yes, it takes a lot of time to prepare a sponge cake, and perhaps you think that you are not able to create this masterpiece. But I'll tell you sponge cake recipe, which with my detailed step-by-step explanation you can easily prepare at home.
In addition, chic content requires a chic shell. Therefore, sponge cakes are always richly decorated and by their very appearance attract and tempt. We will prepare a cake which 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 sponge cake with custard

Kitchen appliances and utensils

• mixer;
• silicone spatula;
• several bowls of different sizes;
• small pans – 2 pcs.;
• pastry syringe (bag);

• hand whisk;
• detachable baking dishes with a diameter of 18-20 cm – 2 pcs.;
• pastry spatula or long knife.

Ingredients

Biscuit dough for cake:

Cream for cakes:

Jelly:

Syrup for impregnation:

Preparation

Preparing a biscuit

1. Separate the eggs into yolk and white. You need to separate it very carefully so as not to accidentally tear the yolk. Otherwise, when it gets into the whites, they will not beat well.

   Important! The container in which the whites will be beaten must be dry and perfectly clean, without the slightest trace of fat.

   
   
2. Beat the whites with a mixer and gradually add sugar in small portions. Beat for several minutes until stiff peaks form.
   
3. You can add the yolks to the whites, without ceasing to beat, one at a time. But personally, I prefer to beat the yolks with a small amount of sugar in a separate bowl and then gradually add them to the whites.
   
4. Next, gradually, in three approaches, add the sifted flour, stirring briefly each time at low mixer speed.
   
5. Turn on the oven to preheat in the “top + bottom” mode at a temperature of 180 degrees.
6. For this cake we will need two types of sponge cake. We take two identical springform pans with a diameter of 18-20 cm and cover them with parchment paper. Pour a third of the dough into one of the molds and distribute it over the mold.
   
7. Add poppy seeds to the remaining dough in parts and mix gently, lifting the dough with a spatula from the bottom up - this way the air in the whipped dough is better preserved.
   
8. Transfer the resulting dough for the poppy seed cake into a second baking dish and level it out.
   
9. Place both forms in an oven preheated to 180 degrees and bake. For the first biscuit, approximately 15 minutes are enough, for the second - 30-35 minutes, because... There is more dough in it and it will take longer to bake.
10. If you only have one pan, 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 have to wait long. This is important because it may lose its airiness.
11. You can check the readiness of the biscuits by piercing the cake in the center with a thin wooden skewer or toothpick: the finished dough is not placed on the skewer, and it is removed dry.
    
12. While the dough is baking, you can start preparing the filling for the cake.

Preparing custard - filling for sponge cake

1. Before making 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'll need it a little later.
   
2. And now let's start preparing the custard.
3. Pour milk into a saucepan and add vanilla sugar.
   
4. Place on the stove over medium heat to bring to a boil.
5. While the milk is heating, pour powdered sugar, flour and starch into another pan. Mix everything with a whisk.

   Did you know? The sponge cake can be baked without starch, but instead you need to put the same amount of flour. But dough with starch rises more evenly during baking and practically does not sag when it cools.

6. Add the yolks to the dry ingredients and mix as much as possible.
   
7. 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 to prevent lumps from forming. 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.
   
8. By this time the biscuits are already baked, remove them from the molds and place them on a wire rack to cool.
   

Preparing jelly

1. Set aside 9 of the most beautiful, identical-sized strawberries to decorate the cake.
   
2. Place the rest of the berries in a blender glass, add sugar and grind into a homogeneous puree, which is then poured into a bowl.
   
3. The gelatin that we poured in with water has already swollen, and we need to melt it. This is best done in a water bath, but you can also gently melt it over low heat. In this case, you must constantly stir it so as not to overheat it, otherwise it will lose its properties.
   
4. Pour the melted gelatin into the strawberry puree and mix.
   
5. The molds in which we previously baked biscuits will now be useful to us for pouring layers of jelly. To do this, we take molds and line them with cling film.
6. Divide the strawberry jelly in half and pour into molds. Distribute it evenly over the mold and place it in the refrigerator to harden. If you're in a hurry, you can put it in the freezer for a little while, but don't forget about it! Because When frozen, the jelly also loses its structure. It’s better to just quickly cool it in the freezer, take it out while still liquid and put it in the refrigerator to harden.
   
7. Let's move on to the question of how to soak sponge cake layers.

Preparing the syrup for soaking the biscuit

To do this, mix sugar and water in equal proportions, put on fire and boil for 1-2 minutes. Remove the finished syrup from the heat and cool.

Continue making custard

Preparing the cake layers for assembling the cake

Assembling the sponge cake

Preparing protein custard to decorate the cake

1. In the morning we start decorating the cake. To do this we need to prepare protein cream.
2. To prepare it, pour sugar into a saucepan, add citric acid and add water. Stir and place on medium heat.
3. At this time, prepare the whites for whipping: again, very carefully separate the yolks, so as not to damage their shell. We won't need the yolks. Place the egg whites in a mixer bowl and begin beating them at low speed as soon as the syrup boils. Under the syrup, reduce the heat a little, but enough so that it continues to simmer.
   
4. After about half a minute, when the whites begin to foam, add vanilla sugar to them and immediately increase the mixer speed to maximum. Beat the whites until they form stable peaks. By this time, the syrup is already ready, and without stopping the mixer, we pour it in a thin stream into the whipped whites. Continue beating the cream for another 10-15 minutes until it cools to room temperature.
   
5. The finished cream should hold its shape well and have a dense structure.
   
6. We transfer the cream into a culinary bag and begin to decorate the cake: evenly apply the cream, first on the side edges of the cake, then on its top part. There’s no need to try too hard, because then we’ll smooth out the cream with a pastry spatula (if you don’t have one, take a long knife). We level until we get a completely flat, smooth surface. If necessary, add cream.
   
7. Using a nozzle, for example a “star”, which gives a beautiful voluminous “snake”, we apply a design to the cake. In our case, this is a lattice with nine cells, in each of which we place the strawberries that were previously set aside. You can decorate the cake in any other way, at your discretion. Our strawberry sponge cake is ready!
   

You can decorate any holiday table with this magnificent cake, and rest assured, you will proudly bear the title of the most skilled chef.
By the way, it must be said that this is only one of the few options for preparing biscuits. If you don't feel like brewing creams, you can easily make Strawberry Kiss Cake. Sponge cake with strawberries. Custard. Protein cream ✧ COOKING AT HOME

A recipe for incredibly tender and delicious sponge cake with strawberry #jelly.
According to this recipe, the cake, not decorated with cream, is 21 cm in diameter and 7 cm in height.

In addition, from this video you will learn:
- how to bake a biscuit;
— how to make protein custard #cream;
- how to make custard for a cake;
- how to level and decorate a #cake with cream.

You can also find this cake under other names: poppy-strawberry cake, strawberry-poppy kiss.

INGREDIENTS
For the biscuit:
6 eggs;
6 tbsp. l. (with a slide) flour;
6 tbsp. l. (heaped) sugar;
4 tbsp. l. poppy;
For the custard:
400 ml. milk;
2 egg yolks;
100 g powdered 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.
Syrup for impregnation of biscuit:
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.

• 2 large eggs (as for sponge cake)
• 3 tbsp. l. flour (maybe with a small pile)
• 2/3 cup sugar
• 1 1/3 cups milk
• vanillin (on the tip of a teaspoon)
• piece of butter 50-60 g (you can do without it)

For sprinkling:

• coconut flakes

Cooking:

First of all, turn on the stove at 180°C and prepare a baking dish (I have a springform pan, 24.5 cm in diameter), greasing it with oil (I use vegetable oil) and lining the bottom with a circle of baking paper.

Now you can start making the quiche.

Beat the eggs and sugar with a mixer at maximum speed until a fluffy mass, reminiscent of thick sour cream, but lighter and airier. It is desirable that the sugar grains are completely dissolved.

Add flour to the mixture and quickly but carefully mix everything. Immediately put it in the mold, distribute the dough evenly and put the mold in the oven.

Baking time for the cake depends on the size of the pan and the specific plate. You need to check the readiness with a clean, dry stick (I use a wooden toothpick), starting at about the 20th minute.

The finished biscuit has a slightly brownish top crust and the stick should come out dry.

While the sponge cake is baking, let's prepare the custard.

In a bowl, mix eggs with flour. It is better to do this with a whisk so that there are no lumps.

Then pour in 1/3 cup of milk and stir well again.

Pour the remaining glass of milk into a separate pan (it is advisable to take one in which the milk does not burn) and pour in all the sugar.

Place on the fire and stir until the sugar dissolves. Bring to a boil.

Pour the egg mixture into the sweet boiling milk in a thin stream, stirring vigorously all the time with a whisk. Let's not turn down the fire! Keep stirring for another minute and a half until the mixture thickens. Then immediately turn off the heat, stir in vanillin, and if we decide to add butter, cut it into pieces, add to the mass and stir until the butter dissolves.

Leave the finished cream to cool. It is recommended to cool the cream by covering it with a lid to prevent the formation of a crust on it. But I honestly don’t know what’s worse: the crust, which is easily stirred and is invisible in the cream, or the condensation (water) that gets from the lid into the cream. I cool it depending on my mood: sometimes with a lid, sometimes without it. And I didn’t feel any particular difference.

Remove the finished biscuit from the oven, cool and remove from the mold. Carefully remove the baking paper from its bottom.

We make two cake layers from one biscuit.

Place the bottom cake on a dish, place most of the custard on it (about 2/3), distribute evenly.

Cover with the second cake layer and grease it with the remaining cream.

Basically, our quiche is ready. But I would like to decorate it with something. At the time of the first experiment, I didn’t have anything suitable: neither chocolate chips, nor any suitable sweet crumbs... But I did have coconut chips. Without thinking twice, I sprinkled it on top of the finished pie.

And it gave a wonderful result. The light flavor of coconut goes well with the flavor of the custard. By the way, if you like a richer coconut taste, you can try adding a little shavings to the cooled cream.

The sponge cake can be eaten immediately, but it is better to “forget” it in the refrigerator overnight or at least for a couple of hours.

Try it, I'm sure you will be pleased. In my family, this sponge cake with custard and coconut flakes has clearly been a hit for a long time.