Sponge cake

The most delicious and delicate sponge cake with custard- we look at a step by step family recipe with detailed photos and video. How to soak biscuit cakes

50 minutes

275 kcal

3.8/5 (5)

Kitchen appliances: take a pan with a non-stick coating with a volume of about 800 ml, a cake tin with a diameter of 30 cm (you can choose an ordinary iron or glass, however I prefer a silicone one), baking paper, several capacitive bowls with a volume of 500 - 800 ml, a whisk, a sieve, measuring dishes or scales and a wooden spatula. It is also preferable to prepare a blender, since you will have to beat a lot and hard.

It so happens that you want to pamper yourself and your loved ones with some tender and sweet cake, but it is very difficult to choose a suitable and proven recipe from the thousands on the Internet, and the search process itself takes more time than making a cake.

Today I will come to your aid with our family recipe biscuit cakewith protein custard, who often helps me and my friends in difficult times, is done on hastily, and the result pleases both in taste and appearance.

The classic biscuit cake came to my family a long time ago and together with my mother-in-law, who herself designed and improved the recipe for her favorite treat and prepares it for small and big holidays at home, without using any expensive kitchen equipment... The day came when I finally decided to publish it to the general public.

Sponge cake dough is one of the most popular in our time. It is made by mistresses from all over the world, because it easy to prepare, does not take much time, but the output from it is the most delicious and tender cakes.

Wash every piece of cake preparation using a degreasing detergent, as dirty dishes and tools with old grease and dust will greatly impair the taste of your future cake.

You will need

The baking powder can be successfully replaced with a teaspoon of baking soda, quenched with a tablespoon of vinegar. Do not add more baking soda, however, as the dough may become too brittle.

Dough

Cream

• 100 g sugar;
• 100 ml of milk;
• 50 g flour;
• 150 g butter;
• 1 egg.

Glaze

• 75 g sugar;
• 50 g cocoa;
• 40 ml of milk;
• 20 g butter.

Impregnation

• 100 ml of water;
• 125 g sugar;
• 15 g of coffee.

Ground coffee can be replace cocoa powder, however, if possible, it is better to use real coffee, since cocoa does not have such a bright smell and taste, and this is important for impregnation!

Powder

• 50 g of ground walnuts.

Cooking sequence

Dough

Cream

Below is a standard custard that is ideal as a filling for a biscuit cake, but no one will forbid you to choose any other cream, just make sure that it can saturate the cakes well.

Impregnation

I am often asked: what else can you soak biscuit cakes for a cake? The answer is very simple: if you have any fruit syrup, use it, but remember that the impregnation presented in this recipe is classic, that is, the most appropriate.

Assembling the cake

Glaze

Your marvelous cake topped with frosting and nuts is almost done! Let it stand in a cold place for at least an hour (or better all night) so that the frosting and cream cool down well, and you can start using it.

It is best to serve such a cake whole and not cut until everyone enjoys its wonderful appetizing appearance. The cake does not require additional decoration, but I often decorate its surface with ground candied fruits or pieces of dark chocolate. In any case, the choice is yours!

Video recipe for making a biscuit cake

See what a wonderful cake turned out in this video, which was filmed according to the step-by-step recipe presented to you above:

Thank you very much for your attention! On this I will finish, but in the end I would like to advise respected chefs on a few additional recipes, which are also easy and quick to implement and are suitable for beginners in cooking. Try to prepare an alternative for your cake - Sponge Cake Cream - and choose which one is best for your home sweet tooth. Also, if you have a homemade miracle oven, cook.

Finally, it will not be superfluous to remind you that there are several more wonderful varieties of biscuit cakes. Lovers of sweet condensed milk will be delighted with, and fans of dairy additives will definitely appreciate - Sponge cake with sour cream —.

Recipes for making cakes at home with a photo

sponge cake with custard

3 hours 30 minutes

230 kcal

5 /5 (1 )

I don’t know people who would not like biscuits. Delicate, juicy, literally melting in the mouth, they delight any person.
Yes, it takes a long time to make a sponge cake, and perhaps you think that you cannot create this masterpiece. But I will tell sponge cake recipe, which, with my detailed step-by-step explanation, you can easily cook at home.
Plus, chic content requires a chic shell as well. Therefore, biscuit cakes are always richly decorated and only by their appearance attract and tempt. We will prepare a cake that 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 custard biscuit

Kitchen appliances and utensils

• mixer;
• silicone spatula;
• several bowls of different sizes;
• small pots - 2 pcs.;
• confectionery syringe (bag);

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

Ingredients

Sponge cake dough:

Cake cream:

Jelly:

Impregnation syrup:

Preparation

Cooking a biscuit

1. Divide the eggs into yolk and white. You need to separate it very carefully, so as not to accidentally break the yolk. Otherwise, if it gets into the proteins, they will not whip well.

   Important! The dishes in which the whites will be whipped must be dry and perfectly clean, without the slightest traces of fat.

   
   
2. Beat the proteins with a mixer and gradually, in small portions, add sugar. Beat for a few minutes, until stable peaks.
   
3. You can add the yolks one at a time to the whites, without stopping to beat. But personally, I prefer to beat the yolks in a separate bowl with a little sugar and then add them little by little to the whites.
   
4. Then, gradually, in three approaches, add the sifted flour, each time stirring briefly at a low mixer speed.
   
5. We turn on the oven for heating in the "top + bottom" mode at a temperature of 180 degrees.
6. For this cake we need two types of biscuit. We take two identical split forms with a diameter of 18-20 cm and cover them parchment paper... Pour the third part 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, prying the dough with a spatula from the bottom up - this way the air is better preserved in the beaten dough.
   
8. Transfer the resulting poppy biscuit dough to the second baking dish, level.
   
9. We put both forms in an oven preheated to 180 degrees and bake. For the first biscuit, about 15 minutes is 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 form available, 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 wait long. This is important because it can lose its airiness.
11. The readiness of the biscuits can be checked by puncturing the cakes in the center with a thin wooden skewer or toothpick: ready dough it is not taken on a skewer, and it is taken out dry.
    
12. While the dough is baking, you can start preparing the filling for the cake.

Cooking custard - biscuit cake filling

1. Before tackling 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 will need it a little later.
   
2. And now we start preparing the custard.
3. Pour milk into a saucepan and add vanilla sugar.
   
4. We put on the stove over medium heat to boil.
5. While the milk is heating, pour into another pan icing sugar, flour and starch. Mix everything with a whisk.

   Did you know? The biscuit can be baked without starch, then instead of it you need to put the same amount of flour. But the dough with starch rises smoother during baking and practically does not settle 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 so that lumps do not form. Pour the rest of the milk into the resulting homogeneous mixture and set 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 have already been baked, we take them out of the molds and put them on the wire rack to cool.
   

Cooking jelly

1. We put aside 9 of the most beautiful strawberries of the same size to decorate the cake.
   
2. We send the rest of the berries into a blender glass, add sugar and grind into a homogeneous puree, which we then pour into a bowl.
   
3. The gelatin that we poured with water is already swollen, and we need to melt it. It is better to do this in a water bath, but you can gently melt it on small fire... In this case, it is imperative to stir it constantly, so as not to overheat in any case, otherwise it will lose its properties.
   
4. Pour the melted gelatin into the strawberry puree and stir.
   
5. The forms in which we previously baked biscuits will now come in handy for filling the layers of jelly. To do this, we take the forms and line them with cling film.
6. Halve the strawberry jelly and pour into molds. We distribute it evenly in shape and send it to the refrigerator for solidification. If you are in a hurry, you can put it in the freezer for a while, but don't forget about it! Because when frozen, the jelly also loses its structure. It is better to just quickly cool it in the freezer, remove it from there while still liquid and put it in the refrigerator to solidify.
   
7. We turn to the question of how to soak biscuit cake cakes.

Cooking syrup for biscuit impregnation

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

We continue to make custard

Cooking cakes for assembling a cake

Collecting a biscuit cake

Cooking protein custard for cake decorating

1. In the morning we start decorating the cake. For this we need to prepare a protein cream.
2. To prepare it, pour sugar into a saucepan, add citric acid to it and fill it with water. Stir and place over medium heat.
3. At this time, we prepare the whites for whipping: again, very carefully separate the yolks, so as not to damage their shell. The yolks will not be useful to us. We put the proteins in the mixer bowl and begin to beat them at low speed as soon as the syrup boils. Reduce the heat a little under the syrup, but enough so that it continues to boil.
   
4. After about half a minute, when the proteins begin to foam, add vanilla sugar to them and immediately increase the mixer speed to the maximum. Beat the whites until stable peaks. By this time, the syrup is already ready, and we, without stopping the mixer, pour it in a thin stream into the whipped egg whites. We continue to beat the cream for another 10-15 minutes, until it cools down to room temperature.
   
5. Ready cream should keep its shape well and have a dense structure.
   
6. Put the cream in a culinary bag and start decorating the cake: evenly apply the cream, first on the side edges of the cake, then on the top of it. At the same time, you should not try especially, because then we will level the cream with a pastry spatula (if it is not there, take a long knife). We level until an absolutely flat smooth surface is obtained. Add cream if necessary.
   
7. Using a nozzle, for example an "asterisk", which gives a beautiful volumetric "snake", we apply a pattern to the cake. In our case, this is a lattice with nine cells, in each of which we place the strawberries that were laid down earlier. You can decorate the cake in any other way, at your discretion. Our strawberry biscuit is ready!
   

With this magnificent cake you can decorate any festive table and, rest assured, you will proudly bear the title of the most skillful culinary specialist.
By the way, I must say that this is just one of the few options for making biscuits. If you don’t feel like making creams, you can easily make Strawberry Kiss Cake. Sponge cake with strawberries. Custard. Protein cream ✧ WE COOK AT HOME

The recipe for an incredibly tender and delicious biscuit cake with strawberry #jelly.
According to this recipe, a cake that is not decorated with cream turns out to be 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 a custard for a cake;
- how to align and decorate #cake with cream.

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

INGREDIENTS
For biscuit:
6 eggs;
6 tbsp. l. (with a slide) flour;
6 tbsp. l. (with a slide) sugar;
4 tbsp. l. poppy;
For the custard:
400 ml. milk;
2 egg yolks;
100 g icing 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.
Biscuit impregnation syrup:
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.

Have you decided to please your loved ones or guests who are almost on the doorstep with something sweet, but at the same time, you do not want to spend a lot of time and energy on cooking? In this case, we suggest you pay attention to the custard biscuit.

Baking takes minimal amount time. In these minutes you can easily make a cake or cake for filling. So, let's see what products we need for both and how the mystery of the birth of a wonderful sweet delicacy takes place.

Ingredients for the biscuit

Biscuit dough is perhaps the easiest to prepare and the most advantageous in terms of taste. An amazing result will be obtained if custard is added to it. A sponge cake can be viewed in any cookbook, there are plenty of options: thin and voluminous, white and chocolate - for every taste and color.

• Four eggs.
• One glass of granulated sugar.
• Half a teaspoon of baking powder.
• One tablespoon (or one packet) vanilla sugar.
• A glass of milk.
• One hundred grams of butter.
• Chocolate bar (if you want brown cakes).

Sponge cake preparation

As we have already said, a sponge cake with custard is prepared very quickly, which cannot but please the hostess, who also wants to have time to make herself up for the arrival of guests.

So, in a separate bowl, mix four chicken eggs and sugar. Then add the baking powder and beat all the ingredients thoroughly again. As soon as a lush foam starts to appear, you can add vanillin. After that, we gradually introduce flour into the dough. Remember to sift through a fine sieve before adding flour.

Take a small dish, break the chocolate in there and place it on water bath... You do not need to pour a lot of water. But be careful not to let it boil away while melting the chocolate. Once the chocolate is liquid, you can add it to our dough. We mix everything thoroughly and pour it into a mold.

Even if you make cakes, bake a large cake first, and then cut the finished one as you like. It is convenient and fast. Do not forget to pre-grease the form with oil or line it with parchment paper. The dough is baked for 30-40 minutes at an oven temperature of 180 degrees.

When the biscuit is ready, do not try to take it out of the oven right away. Experienced housewives it is advised to give the cakes a little "reach" in the warmth. Five to seven minutes have passed - you can take out the cakes and cool them.

Custard and its varieties

The cakes are prepared in the same way, which cannot be said about custard. The recipe for a biscuit for each housewife is somewhat different, yes. There are several types of cream:

• Classic custard.
• Lemon or orange custard.
• French version using only yolks.

Today we will look at all these options and learn how to make a delicious custard in milk for a biscuit. It should be noted that it is this layer for cakes and pastries that is used very often. Custard is suitable for absolutely any type of baking, which always saves housewives who are at a crossroads and do not know how to pamper their households.

Classic version

So let's start with the most popular option - classic custard (biscuit recipe). Most often it is used for interlayer biscuit cakes... Since the cream does not keep its shape well, it is whitish-yellow in color, slightly gelatinous, it is considered ideal only, like cakes.

Necessary products

Before you start preparing the cream, you need to take the following products:

• 50 grams of flour.
• A packet of vanilla powder (5 grams).
• 200 grams of granulated sugar.
• 350 grams of milk.
• Three to four chicken eggs.
• 15 grams of butter.

Most of the time in the preparation of the cream is spent preparing an ingredient such as flour. If we are talking about custard - classic for a biscuit, then in no case should this point be neglected.

So, pour the flour onto a small baking sheet and put it in the oven to warm up. It takes quite a lot of time - 40-45 minutes, but this work is necessary. After the flour is fried in the oven, it will acquire a pleasant hazelnut aroma, which is what we wanted from the very beginning.

While the flour cools down, move on to the eggs. We break them in a separate bowl and beat well, gradually introducing the cooled flour. Try to make the mass homogeneous, without any inclusions and lumps. The better the dough is beaten, the tastier your custard biscuit will be.

We put on the stove a large pot pouring water. This will be a water bath, where the miracle of making custard takes place. Pour milk into another dish (slightly less). It needs to be warmed up a little by adding granulated sugar to it. When the milk boils, we begin to add the egg mass to it. Try to keep it flowing in a thin stream, do not "plump" everything into the pan at once. The time it takes for the cream to thicken is approximately ten to twelve minutes.

Now you can remove it from the heat and pick up the mixer again. While you beat the cream, you will need to add the melted plum to it. butter and vanilla powder. The classic version is ready. Leave to cool. You can now start decorating the cakes.

Lemon option

For those who love citrus aromatic layers in pastries and cakes, this custard option is perfect.

Ingredients:

• Three lemons.
• Half a glass of powdered sugar.
• Thirty grams of butter.
• Three chicken eggs.

Squeeze juice from all three lemons. Rub the zest from two fruits. Add powdered sugar and eggs to the zest and juice. We begin to mix the ingredients with a mixer. We leave the mixture for half an hour so that it is infused and saturated with lemon aromas.

When half an hour has passed, you can start adding flour to the lemon mixture. Do not forget to sift it to saturate it with oxygen. Add butter... We put on a water bath. Unlike the classic recipe, the lemon juice custard will harden an order of magnitude faster. Cooking time: five to ten minutes.

French on yolks

Sponge cake with custard French recipe will be different from the usual classic version... Here, only yolks are involved in the recipe, hence the bright rich yellow color and lightness of the mass.

Ingredients:

• three egg yolks;
• half a liter of milk;
• 75 g sugar;
• 50 g flour;
• a bag of vanillin or vanilla sugar;
• 10 grams of butter.

Grind egg yolks with granulated sugar. As soon as the mass turns bright yellow, you can add milk and flour to it. While you are beating the mass, put a water bath in advance. Save your time.

When the cream begins to thicken in a water bath, add vanillin, vanilla there. sugar or a fresh vanilla pod (whatever you have on hand). If you are adding vanilla pods, remove them immediately after the cream is ready and removed from heat.

This type of custard turns out to be richer in taste and denser in consistency. It can be safely used not only to layer cakes, but also to decorate the top.

Chocolate option

This cream will turn out fluffy and delicate, and even richly chocolatey. Great option if you're making baked goods for kids with a sweet tooth.

Ingredients:

• Two glasses of flour.
• Three eggs.
• 200 grams of sugar.
• Two tablespoons of flour.
• Cocoa - three tablespoons.
• Rum - two teaspoons.

In a separate bowl, break the eggs so that the whites are separate from the yolks. In the latter we add cocoa, granulated sugar and rum (if you are preparing a cream for "adult" desserts). In another cup, mix the milk with flour, whisk, trying to avoid lumps. We combine the two masses and put them in a water bath.

After ten minutes, with vigorous stirring, the cream will begin to thicken. Now you can put butter in it. Remove from heat, let cool.

While the cream is cooling, beat the whites into a strong foam. V cold cream carefully and carefully add the whipped egg whites. Ready!

The custard cake is a culinary classic. In fact, this is due to the fact that with the help of custard you can make a lot of different cakes from different kind test.

The only exception will be shortbread dough where the custard is not used.

The custard cream composition tastes like a light ice cream. Its delicate texture blends wonderfully with chocolate baked goods.

In this article, I bring to your attention recipes for homemade cakes with cream. Each recipe will be painted step by step, everything is as simple as possible to prepare, and therefore you will not need to have any special culinary skills.

If you strictly follow the recipe, the proportions of the components established by it, mix everything in accordance with the recommendations, then with cooking delicious treat even the one who first faced this task will be able to cope.

Try to make a cake for your family, they will definitely appreciate your efforts.

General cooking principles

Delicious custard is prepared from 2 bases. One needs to be boiled over low heat, and the second includes sl. butter.

In order not to spoil the food, it is better to cook the cream in a saucepan and with a thick bottom or in a saucepan. The composition of the mixture will evenly warm up in the conditions of thick-walled dishes.

If you use simple saucepans, there is a great possibility that the creamy composition will burn or heat up unevenly, and therefore will be spoiled.

It is necessary to add cocoa to the composition of the cakes gradually or to intervene in the composition ready-made dough. The best option will mix it well with sugar, sow with flour.

Then the cocoa will disperse perfectly in the composition of the batch. Be sure to sift flour in your kitchen, so the cakes will be fluffier and softer.

Cocoa must be of high quality. You don't need to use it with added sugar. sand or granular.

Such cocoa will not disperse in the dough batch or will make the cakes lusciously sweet. Be careful when purchasing a product.

Mixing sl. oil and brew base should be made in accordance with the directions given in the recipe. First you need to soften the sl. oil, and cool the custard base.

You need to mix with the whipping process. oil, and then introduce it into brewed part cream composition.

Note that a creamy custard does not hold its shape very well at room temperature.

Use such a cream to lubricate the cakes. You can decorate the cake by using chocolate icing.

Each step-by-step recipe for a cake with custard is painted, photos are attached, and therefore everyone can cope with the task.

I suggest starting with a fragrant citrus sponge cake with lemon custard.

Homemade Lemon Custard Cake

Such fragrant cake with the addition of citrus it will become one of your favorites, I have no doubt about that!

Components for the test:

150 gr. sah. sand and flour; 7 pcs. chickens. eggs; breadcrumbs; rast. oil for lubricating the mold; half a lemon (you need to remove the zest and squeeze out the juice).

Interlayer components:

100 ml cream; 5 gr. psh. flour; vanillin; 150 g Sahara; 3 pcs. chickens. eggs (only yolks); 1 pack. sl. oils.

A simple cooking algorithm with a photo:

1. Chicken. I rub the yolks together with sugar. Beat the chickens in a separate bowl. proteins. You need to get a thick foam.
2. I introduce a mass of yolks into the proteins. I do not stop the whipping process. I add flour in small portions and knead the dough. The consistency should be like pancakes.
3. I enter lemon juice and zest. I mix and spread the dough into the mold, but first grease it with a thin layer of a layer. butter and sprinkle with bread crumbs.
4. I put the dough and bake at 200 gr. in the oven, it is worth preheating it. One hour will be enough for the biscuit to bake.
5. I let the biscuit cool down and cut into 2 layers, the cakes should be the same height.
6. I mix flour and sugar together. I'm pouring in the cream. It is necessary that there is not a single lump. I send the mass to the fire and cook so that the mass thickens.
7. Sl. I rub butter with tbsp. Sahara. I put the mass into the cream and hold it on the stove for a few seconds. Set aside and beat with a mixer. At this stage, I add vanillin to the cream.
8. It remains only to collect the cake. I grease all the cakes generously with custard. The surface and barrels also need to be greased and decorated with the cake at your own discretion.
9. The cake needs to soak. This will take several hours.

That's it, delicious cake homemade ready, you can start your meal! Bon Appetit!

Popsicle cake with custard

This time you need to make a chocolate sponge cake with custard. Initially, the cooking algorithm indicates the preparation of a biscuit, and then cream.

This time, the biscuit does not need to be cut, the cream will need to be applied to the workpiece in a generous thick layer. When the cake has cooled down, it remains to cover it with chocolate glaze.

In fact, the classic cake recipe does not indicate making icing, and therefore you can simply sprinkle the dessert with nuts or figurines made of mastic or based on butter cream. The choice is entirely yours.

Components:

2 pcs. chickens. eggs; 5 tbsp water; half st. Sahara; 1 tbsp cocoa; half st. flour; 2 gr. vanillin; ¼ tsp quicklime soda.

Custard ingredients:

250 gr. sl. butter (can be replaced with cream), milk; 200 gr. Sahara; 3 tbsp flour; 2 gr. vanilla powder and 2 pcs. chickens. eggs.

Glaze components; ¼ Art. sour cream; 2 tbsp sl. oils; 50 gr. Sahara; 2 tbsp cocoa powder.

A simple cooking algorithm with a photo:

1. I take 2 bowls. In one I beat chickens. proteins, in the other - I knead the base with cocoa.
2. Chicken. my eggs in warm water, break the shells and separate the whites and yolks in different containers.
3. I leave the whites aside for a while, and mix the yolks with sugar and grind them well. I pour in water, add vanilla, mix with soda, flour and cocoa. I sow the mixture and add it to a bowl with a mass. I take a mixer and beat for 8 minutes at medium speed.
4. My mixer in warm water, I wipe it off. This is very important, because I will beat the whites until fluffy. It is necessary not to interrupt, so that the squirrels do not settle. I put them in a chocolate base and mix them together.
5. I bake in the oven at 180 gr. 40 minutes. Ready cake I put it on the table and let it cool
6. I am making a cream. I add sugar to the saucepan. I mix it with vanilla, drive in chickens. eggs and add the seeded flour. I interrupt carefully.
7. I pour warm milk into the cream and interrupt. I send it to medium heat on the stove. I stir it. The cream needs to be boiled down so that it becomes thick. It will take 8 minutes at most. I remove from the heat and tighten the bowl of food. film, let the mass cool on the table.
8. I mix the cream with sl. oil. Beat with a mixer at medium speed and make a homogeneous composition. I introduce the custard base in 1 tablespoon, until it is completely added.
9. Collecting Eskimo cake. I put the cream on the cake and distribute it evenly over the surface. I put the cake in the refrigerator for 30 minutes. The mass should thicken well during this time.
10. I prepare the icing for the cake in a bowl. I add a soft sl. butter, sour cream and sugar with cocoa. I cook on a fire, warm up and stir. When the mixture is homogeneous in composition, I remove the glaze and cover the surface of the dessert with it. The cake should stand for a while to set the frosting.

If you wish, you can arrange a cake for your home sweet tooth according to your own taste. For example, buy ready-made decor in the form of sugar figurines, decorative beads, etc. The choice of how to decorate the cake is only yours!

And now, according to the established tradition, I will present to you helpful advice for making custard cakes:

• The custard can be used to sandwich the crust and flatten the sides of the dessert. It is better to decorate the top of the cake with glaze.
• Thanks to this, the light taste of the creamy layer, as well as the pronounced shade, will be perfectly emphasized. chocolate cakes... Your cake will taste great.
• The cake should be chilled. Before covering its surface with chocolate glaze, let the cream cool down. Only in this case, the glaze will hold onto the dessert perfectly.
• Glazing may not seem like enough to decorate baked goods. Then you can use mastic decorations or nuts as a decor.
• To make the effect even better, you can decorate the cake with butter cream.

My video recipe

A properly prepared cream can make you crazy tasty any sponge cake and even correct the situation if the cakes are 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 a custard. The great advantage of the dish is that you can cook with it not only cakes, but also pancakes, eclairs, and rolls.

What is custard

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

How to make

It is not difficult to prepare a cream for biscuit 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 to keep its shape well.
2. To give airiness to the texture of the brewed impregnation, beat it with a mixer, a whisk.
3. If desired, any cream can be given the desired aroma and taste by mixing with vanilla, juice or lemon zest, orange pulp, banana puree, candied fruits or nuts.

Biscuit Custard Recipe

For something sweet, make a custard sponge cake. Such a delicacy will not take your time, but as a result, you can enjoy an amazing taste of homemade dessert. There are many recipes (with a photo) of its preparation, and their whole complexity lies in the preparation necessary ingredients and adherence to the sequence of actions. If such difficulties do not scare you, feel free to start baking amazing cake with custard.

Classic recipe

• Time: 18 minutes.
• Servings Per Container: 10 Persons.
• Calorie content of the dish: 163 kcal / 100 g.
• Purpose: dessert.
• Cuisine: French.
• Difficulty: easy.

This recipe's sponge custard is a classic in the art of confectionery. Make it easy, it possesses delicate texture and perfectly impregnates the cakes. This air cream for biscuit has amazing vanilla flavor and can be used for filling other delicacies - rolls, pancakes, rolls, cakes.

Ingredients:

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

Cooking method:

1. Boil milk, add sugar, stir until all crystals are dissolved.
2. Beat eggs and flour using a whisk or mixer.
3. Pour ½ part of the milk-sugar mixture into the egg mass, 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 the vanilla sugar, cover with plastic wrap and refrigerate.

• Time: 25 minutes.
• Servings Per Container: 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 minimum set ingredients and long shelf life. An important condition Creating a protein brew is to use clean dishes. The slightest presence of moisture, fat on the walls of the containers will become an obstacle to obtaining high-quality biscuit cream.

Ingredients:

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

Cooking method:

1. Combine the water and sugar in a saucepan, bring the mixture to a boil and simmer until thick. Check the readiness of the syrup as follows: drip it into a bowl with cold water and, if a soft ball has formed, remove it from the stove.
2. Add citric acid, stir with a dry wooden spoon.
3. Beat the whites with a mixer until stable peaks are obtained.
4. Connect protein mass with hot syrup, stir gently.
5. Place the bowl in a bowl of ice water and continue whisking until the custard has cooled completely.

Condensed milk

• Time: 1 hour 20 minutes.
• Servings Per Container: 8 Persons.
• Calorie content of the dish: 328 kcal / 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: easy.

Condensed milk sponge cake custard has an amazing milk taste, rich aroma. The advantage of this recipe is that you can choose condensed milk at your discretion - plain or boiled. This will change the color, consistency, taste of the impregnation for the biscuit. 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 flour, add together with sugar to milk. Grind the mass with a blender so that no grains remain.
2. Place the container with the mixture on the stove, bring to a boil, boil for another 5 minutes, stirring constantly. Refrigerate.
3. Add butter, beat until smooth. Then add condensed milk in small portions, without stopping to work with the device. Refrigerate for an hour.

Oil

• Time: 20 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 339 kcal / 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: medium.

Often, pastry chefs use butter custard to make biscuits, which holds its shape perfectly. Egg yolks give the impregnation a more delicate texture, but syrup makes it sweet and thick. You need to cook it correctly, clearly following the technology below. The readiness of the syrup is checked with a thermometer or by the formation of a soft ball, if you drop 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 with sugar, when the mass reaches the temperature of 120˚C, remove it from the stove.
2. Beat the yolks with a mixer, combine them with caramel and continue to work with the device until the mass cools. Add vanilla sugar.
3. Stir in the butter until the cream is smooth.

Milk

• Time: 15 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 157 kcal / 100 g.
• Purpose: dessert.
• Cuisine: French.
• Difficulty: easy.

French or milk cream for a biscuit it is prepared with the addition of egg yolks, therefore it has a rich yellow tint. Before starting the preparation of the treat, the oil must be removed from the refrigerator to soften, preferably in a couple of hours. It is also better to hold the milk a little at room temperature or slightly heat it, since it is not recommended to add it cold to the custard for 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 acquires a light yellow hue.
2. Pour in milk, add flour, vanillin. Put on low heat, cook until tender (thickened).
3. Stir in the oil until completely dissolved.

Sponge cake cream

• Time: 25-30 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 348 kcal / 100 g.
• Purpose: dessert.
• Cuisine: British.
• Difficulty: easy.

Originally from the UK, this cream has a thinner consistency than other options custard treats... This is due to the absence of thickeners in the form of flour, starch in the recipe. The cream is called "Anglese", for the layer of cakes, filling of cakes, tubes and others confectionery it is rarely used. 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 - pinch at a time.

Cooking method:

1. Combine vanillin with milk in a saucepan, put on the stove. Heat, stirring continuously, not boiling.
2. Beat sugar and yolks separately until light color.
3. Strain the cream and heat again. When they begin to boil, remove from the stove, pour in a thin stream of yolks. Mix thoroughly, without stopping, so that there is not a single lump.
4. Put the mass on the fire again, warm it up, not letting it boil, otherwise the yolks will curl. A non-floating trace on the spoon with which you stir the mixture, if you run your finger over it, will tell you about the readiness of the cream.

Chocolate

• Time: 25 minutes.
• Servings Per Container: 7 Persons.
• Calorie content of the dish: 258 kcal / 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: medium.

This custard option will impress anyone, especially children. Any sponge cake with chocolate impregnation inside will disappear from the table in a matter of minutes, since its taste and aroma are simply amazing. At the same time, the delicacy is prepared very simply, quickly and does not require many ingredients. Use such chocolate cream it can even be used 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 a mixture of a light yellow hue and an airy consistency.
2. Pour in the rest of the dry ingredients, mix the mass well.
3. Boil milk in a separate container, dissolve the broken chocolate in it.
4. Pour the chocolate-milk mixture into the protein mixture in a thin stream, stirring gently. Do not add chocolate milk all at once, otherwise the proteins may curl up.
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 mass a little. Whisk in the cream.

Curd

• Time: 40 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 283 kcal / 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: easy.

If you want to add pieces of fruit, berries or dried fruits to the interlayer, then you should cook thick cream for a biscuit cake. For this delicacy, you need to use cottage cheese, which is first ground through a sieve or interrupted with a blender. This will help you 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 curd through a sieve twice so that not a single lump remains.
2. Add yolks, sugar, flavor, beat thoroughly with a blender.
3. Add the oil you removed from the refrigerator to soften.
4. Put the container with the mass on low heat, cook until thickened, stirring continuously. Set aside to cool.
5. Whip the cream separately until thick. Combine with the curd mixture when it cools.

From sour cream

• Time: 1 hour 15 minutes.
• Servings Per Container: 8 Persons.
• Calorie content of the dish: 284 kcal / 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: easy.

Sour cream custard for biscuit perfectly sets off the sweetness of the cakes, adding a piquant sourness to the dessert. It is very important to use fermented milk product with a high percentage of fat - 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 to remove excess moisture.

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. Put the finished impregnation in the refrigerator for an hour.

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