Sponge cake with cream - divine taste!

Sponge cake Ambassador

Baking a biscuit

Break the eggs one at a time and separate the whites from the yolks. Beat the whites with a mixer until stiff foam. Gradually add sugar. When the mixture becomes stiff and shiny and the sugar has completely dissolved, add the egg yolks one at a time, continuing to beat. Mix the flour, cocoa powder and baking powder together, sift and then gently fold into the beaten eggs.

Pour the biscuit dough onto a baking tray lined with baking paper. Bake in a preheated oven for about 40 minutes at 160 degrees. WITH.

Check the biscuit for doneness by piercing it with a wooden toothpick or a match – it should come out dry. Let the finished sponge cake cool on the baking sheet, and then remove it to place on a tray (you can leave it on the baking sheet).

Preparing vanilla pudding

While the sponge cake is baking, prepare the pudding. In a bowl, mix 2 packets of pudding powder, flour and cornstarch. Stirring constantly, add 3 egg yolks and a glass of milk.

Whisk until all lumps disappear. Bring the rest of the milk and sugar to a boil. Pour the pudding mixture into the boiling milk in a thin stream, stirring constantly. Also, without stopping stirring, heat the mixture over low heat until it thickens and begins to gurgle and puff. Remove the mixture from the heat and then cool by covering the pan with cling film.

Beat soft butter with powdered sugar for about 5-10 minutes, then add a spoonful of cold custard mixture to it, whisking constantly. Next, add it a little at a time until the butter is combined with all the pudding. After this, add cognac and stir.

Preparing the dark and white layer

Divide the finished pudding into 2 parts, putting 2-3 tablespoons into a cup (for decoration, optional). To the first part, add cocoa mixed with boiling water, chopped nuts, steamed raisins, zest from half an orange, chopped chocolate. Mix well.

Open the jar of peaches, pour the syrup into a cup, and cut the peaches into cubes. Add them to the second part of the pudding and stir.

Collecting the whole pie

You can assemble the pie either on a tray or directly in a baking sheet. Using a tablespoon, scoop up the peach syrup and pour it over the biscuit.

Place the dark (cocoa) part of the pudding on the sponge cake and smooth it evenly with a spatula. Place chocolate chip cookies on top in a single layer, then place the tray in the refrigerator for 30 minutes.

Once the pudding has set, spoon the white peach pudding on top of the chocolate chip cookies, smooth it out again, and top with a layer of butter cookies. Place the tray in the refrigerator for 3-4 hours.

Finishing the preparation of sponge cakes

In a small saucepan, heat the milk and butter and then add the chopped dark chocolate. Heat over low heat, stirring constantly, until the chocolate has melted.

Pour the glaze over the cake and spread it evenly over the entire surface. Place the cake in the refrigerator for half an hour until the glaze hardens (after this, if desired, you can decorate the cakes with the white pudding or powdered sugar that you set aside earlier).

Well, finally, cut the entire pie into individual squares. We're making fruit sponge cake, remember? Serve it with a cup of hot aromatic coffee or tea and enjoy! Bon appetit!

How to make shortbread

The filling of this cake is fruity and creamy. The confectionery product is made in the form of baskets, rings, and crescents.

The dessert turns out very tasty and crumbly, but making shortbread is difficult. If you do not follow the recipe, you will end up with “oaky” baked goods.

Shortcakes with cream

Preparation:

1. Beat a package of butter, 250 g of fine sugar, 5 eggs, vanilla, a pinch of soda until smooth.
2. Sift half a kilo of flour.
3. Knead and cool the dough.
4. Roll out a square on parchment.
5. Use pastry molds to prepare the cake.
6. Bake at 180-200°C until done.

Filling: 150-200 g butter, 50 g powdered sugar and half a can of condensed milk until fluffy.

Fill the cakes with cream filling and decorate with sprinkles.

Sand “Baskets”

How to make a “Basket” cake:

1. Mix a package of butter with 5-6 tablespoons of sugar. Beat.
2. Add the yolk and half a packet of vanillin. Mix.
3. Sift 250 g flour and 30 g potato starch. Beat until smooth. Cool.
4. Roll out the layer. Cut out cake blanks using pastry cutters.
5. Add a little jam to each “basket”.

Bake at 180-200 °C.

Jam strips

Preparation:

1. Beat a package of butter, a glass of finely ground sugar, and 5 eggs until fluffy.
2. Add half a kilo of flour, a pinch of table salt. Stir.
3. Knead the dough. No refrigeration required.
4. Roll out on parchment and place along with it on a baking sheet.
5. Bake at 180-200 °C until golden brown.

The oven must not be opened during cooking .

Cut the finished cake evenly in half. Grease one part with jam. The second one should be placed on top.

“School” according to GOST

Preparation:

1. Mix a package of butter, an egg, 150 g of sugar, a pinch of salt, and 8 g of vanillin and beat until smooth.
2. Add half a kilo of wheat flour, 1 tsp. baking powder. Knead the dough. Cool.
3. Roll out the finished dough on parchment.
4. Transfer to a baking sheet. Bake at 180-200 °C.

Cut the cake in half, sandwich both halves.

Sugar fudge:

1. Boil 70 ml of water and 200 g of sugar.
2. Add a little citric acid.
3. Cook for two minutes.

Cool the fudge quickly. To prevent it from freezing, beat with a mixer until white . Tint with a teaspoon of cocoa. Spread evenly over the crust.

Sand ring with nuts

Preparation:

1. Mix a package of butter, a glass of finely ground sugar, a pinch of salt, half a teaspoon of baking powder, an egg, and vanilla until smooth.
2. Sift 300-350 g of flour.
3. Knead and cool the dough. Roll.
4. Use pastry cutters to form circles with a hole in the middle.
5. Roll in whipped egg white.
6. Transfer the preparations to a baking sheet and sprinkle with nut shavings.
7. Bake at 180-200 °C until done.

It is not recommended to open the oven during cooking. Serve dessert chilled.

Chocolate sponge cake

• 200 g butter;

• 2 bars of good chocolate;

• the same amount of flour;

• ½ tsp. baking powder.

Cream ingredients:

• 100 g granulated sugar;

Melt the chocolate and butter in a water bath and, adding the remaining ingredients, knead the dough. Bake and let cool.

Remove the zest from the lemon and beat with a mixer together with sour cream and sugar to form a thick mass. Leave in a cool place for a while. We collect the layers, making sure to soak each one. Level the top and cut it. Sprinkle with grated chocolate.

To cut the biscuit evenly, use a knife to make cuts on the sides and stretch a thick thread along them.

Mandarin cake made from mochi dough

You can make a cake for Halloween or New Year, because Japanese rice cake will always be interesting.

Preparing mochi dough:

1. Dry and grind 100 g of soaked rice.
2. Mix 80 g of powder, a pinch of citric acid and 150 ml of water, tinted with food coloring, with rice flour.
3. Cook over low heat until the mixture thickens.
4. Knead well. The consistency is like plasticine.

Filling:

1. Combine 50 ml of tangerine juice, egg, tbsp. a spoonful of sugar, 10 g butter.
2. Cook over low heat until thickened.
3. Cool. Grind biscuits.
4. Add to tangerine cream. Mix.

To make the Mandarin cake, small cakes are rolled out from rice dough. The filling is formed into balls. They hide them in mochi. Give the cake the shape of a tangerine. Decorated with leaves of green mastic. Serve chilled.

Delicate and quick sponge cakes

Sponge cakes with delicate cream in 20 minutes? Yes it is possible! The cake turns out not only tasty, but also airy, soft, tender - it can completely replace a cake on a festive table, as it looks nice and original. The biscuit dough bakes quickly, and the cream is ready in a minute. If you wish, you can prepare classic dough or chocolate - to your taste. By the way, the cream can be made based on butter (if you like it), just replace the sour cream. And if there are crumbs left, you can mix them with cream and get a “Potato” cake. Nuts add flavor to the cakes - I recommend adding them! Good luck with your cooking, I’ll be glad if you like it.

Custard cakes with butter cream

Ingredients

• 1 tbsp water
• 100 g margarine
• 3-4 eggs
• 1 tbsp flour
• 300 g butter cream

Preparation

1. Melt margarine in slowly boiling water. Then add flour and quickly knead until smooth. Cool. Then beat in the eggs one by one. The dough should be elastic and thick.
2. Preheat the oven to 200°C. Line a baking sheet with parchment and, using a spoon or pastry bag, place portions of dough at a distance of 5 cm from each other. Bake for 20 minutes without opening the door. Then pierce each custard with a toothpick and bake for another 5-10 minutes until golden brown.
3. Properly prepared cakes should double in size. Next, you can cut them into two and fill them with cream using a spoon, or use a pastry bag. Drizzle caramel or chocolate on top.

Recipes for custard cakes

The recipe for making custard cakes includes 3 stages: kneading the dough, filling with filling (creams are used: protein, butter, coffee), confectionery topping.

Choux pastry for eclairs

Custard pies are prepared from dough kneaded in a special way:

1. Boil half a glass of water and milk, a pinch of salt and finely ground sugar, and 100 g of butter over low heat.
2. Sift 150 g of flour. Knead soft dough.
3. Add 4 eggs to the chilled dough one at a time. Mix.

The choux pastry should be stretchy, thick, and without lumps .

Options for delicious fillings

Butter cream for eclairs: mix 200 g of butter with 300 g of condensed milk. Add vanillin.

Curd: mix a glass of milk with a beaten egg, one tablespoon of flour and sugar. Cook until thickened, stirring occasionally. Then add 50-60 g of butter. Mix 150 g of cottage cheese with a tablespoon of sugar. Combine all components and beat well.

Chocolate: boil 0.25 ml of milk with the addition of 50 g of sugar, 20-30 g of butter, a few tablespoons of cocoa. Cook for 1-2 minutes, stirring constantly. Dilute 3 tablespoons of potato starch in 0.25 ml of milk. Mix. Pour into hot mixture. Stir thoroughly and bring to a boil. At the end add vanillin. Cool.

Charlotte cream: combine one egg, 100 g of sugar, a pinch of salt and vanilla. Stir well. Add 100 ml milk. Cook over low heat for 5-7 minutes, whisking the mixture vigorously. Cool. Beat 200 g butter until fluffy. Add to cooled egg-milk mixture. Beat until smooth. Pour in one tablespoon of cognac.