Sponge cake with custard

0
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
Sponge cake with custard

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

step 1 out of 24
Prepare biscuit foods.
step 2 out of 24
Prepare all the required custard ingredients.
step 3 out of 24
First, prepare a biscuit. Break the chicken eggs into a deep bowl.
step 4 out of 24
Begin to beat with a mixer at low speed, gradually increasing the speed.
step 5 out of 24
Pour granulated sugar into mixed eggs.
step 6 out of 24
Beat the mass at medium mixer speeds.
step 7 out of 24
The egg mass should lighten and increase in volume.
step 8 out of 24
In the resulting mass, sift wheat flour of the highest grade through a sieve and mix gently with a whisk.
step 9 out of 24
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.
step 10 out of 24
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.
step 11 out of 24
Put chicken yolks in a saucepan with a thick bottom and add granulated sugar.
step 12 out of 24
Whisk and add vanilla sugar and stir again.
step 13 out of 24
Add wheat flour. Stir with a whisk.
step 14 out of 24
Pour in milk gradually, stirring with a whisk.
step 15 out of 24
Put on fire, and stirring constantly, cook until the first bubbles.
step 16 out of 24
Cover the cream with cling film and cool.
step 17 out of 24
Cut the cooled biscuit lengthwise.
step 18 out of 24
You get two cakes.
step 19 out of 24
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.
step 20 out of 24
Place the second cake on top.
step 21 out of 24
Thoroughly coat the top layer and sides with cream. Put the finished cake in the refrigerator for at least 2 hours.
step 22 out of 24
Decorate the cake with coconut and marmalades.
step 23 out of 24
Put the decorated cake back in the refrigerator for a couple of hours.
step 24 out of 24
The fragrant cake will soak well during this time, serve dessert on portioned plates.

Bon Appetit!

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