Sponge custard cake - recipe with step by step photos

Sponge cake with custard

935

Kitchen European

Calorie content 247.2 kcal

Portions 8 port.

Cooking time 5 h

Proteins * 7.6 gr.

Fats * 8.4 gr.

Carbohydrates* 39.8 g

Content

Sponge custard cake is a fairly popular and common dessert. The cake is light and airy. If desired, add butter to the custard, but in this case, the calorie content of the cake will increase significantly.

Ingredients

Cooking process

Prepare biscuit foods.

Prepare all the required custard ingredients.

First, prepare a biscuit. Break the chicken eggs into a deep bowl.

Begin to beat with a mixer at low speed, gradually increasing the speed.

Pour granulated sugar into mixed eggs.

Beat the mass at medium mixer speeds.

The egg mass should lighten and increase in volume.

In the resulting mass, sift wheat flour of the highest grade through a sieve and mix gently with a whisk.

Carefully transfer the dough into the prepared mold and smooth with a silicone spatula. Preheat the oven and place the baking dish. Bake for 30 minutes at 180 degrees.

After the time has elapsed, remove the form from the oven and let the sponge cake cool for 15 minutes. Then carefully remove the mold. Allow the biscuit to cool completely on a wire rack.

Put chicken yolks in a saucepan with a thick bottom and add granulated sugar.

Whisk and add vanilla sugar and stir again.

Add wheat flour. Stir with a whisk.

Pour in milk gradually, stirring with a whisk.

Put on fire, and stirring constantly, cook until the first bubbles.

Cover the cream with cling film and cool.

Cut the cooled biscuit lengthwise.

You get two cakes.

On the dish on which you will collect the cake, put a couple of tablespoons of the cream and distribute in the center, put the cake on top and press it down. Place the custard on top of the crust and spread evenly.