Custard sponge cake

10 servings
1 day

How to make a sponge cake with custard? Measure the necessary ingredients for the biscuit. They should be at room temperature. Heat the water to a moderately hot state.

Mix the flour with baking powder and sift into a wide bowl. The flour will be enriched with oxygen, which will increase the rise of the dough when baking. And the biscuit will be lush and airy.

Carefully divide the eggs into squirrels and yolks. Squirrels should not get a drop of yolk, otherwise they will not rise.

Beat the yolks with a mixer until smooth, while adding hot water.

Without stopping whipping, pour half the sugar norm into the yolks. Whisk at high speed until lush, light.

In a separate dry, fat-free bowl, whisk together the whites. Start beating at low speed. When the mixer whisks leave visible stains on the surface, pour the remaining sugar in portions without stopping the whipping. Gradually increase the mixer speed to the maximum. Whisk the whites until dense, thick. The protein foam in the inverted bowl should be immobile.

Stir the whipped squirrels into the yolk mass with a spatula with neat top-down movements.

Sprinkle in small portions of flour sifted with baking powder. Stir the dough as gently and carefully so as not to disturb its airiness.

The dough is homogeneous, lush, light.

Cover the bottom of a 22-24 cm baking dish with parchment. The walls of the mold do not need to be lubricated. Carefully place the dough in the tin, level.

Bake the biscuit in the oven preheated to 180S 35-40 minutes until rosy. During baking, do not open the oven, as due to the temperature difference, the biscuit can settle. Baking time may be different, focus on how your oven works. Cool the finished biscuit, remove from the mold. It is better to cook the biscuit the day before and give it an exposure of 10-12 hours. Myakish compacted and when cut into corgi, the biscuit will not crumble much.

How to make custard? Use cream products at room temperature. Remove the oil in advance so that it becomes soft.

Take a small, thick-bottomed pot. This will ensure more even heating during the preparation of the cream. Combine the eggs, sugar and vanilla sugar in a saucepan. Whisk until smooth.

Pour flour into a few receptions. Whisk until smooth without a single lump.

Pour milk into the egg mass in a thin stream, while stirring everything with a whisk. Add the milk gradually, so it will be easier to achieve complete uniformity of the mixture.

Place a saucepan of milk formula over a medium heat. Constantly (!) Stirring, heat the mass. It is very important not to move away from the stove so that the cream does not stick to the bottom. If the mass burns and the eggs curl, the cream will be spoiled.

Gradually, the cream will begin to thicken. Reduce the heat to minimal and wait for the cream to boil. When bubbles appear on the surface and the cream starts to puff slightly, turn off the heat.

The cream is thick, uniform.

Cool the cream to room temperature. Stir it periodically so that it does not form on the surface of the crust.

Put the soft butter in the cream, mix well.

The oil should be completely mixed with the cream.

Cover the cream with cling film & quot; in contact & quot; so that the cream does not dry. You can put the cream in the refrigerator, then it will be more stable and thick. It is more convenient to layer the cake with such a cream.

Cut the biscuit into the cakes.

Any fruit or berry juice may be used to impregnate the bark. You can make a light sugar syrup. To do this, mix the water with the sugar in a proportion of 1: 0. 5 and simmer for about 5 minutes. Cool the syrup. Soak the biscuit cakes with the desired impregnation. When assembling the cake, I made a plate with parchment. It's convenient. Once cooked, the plate remains clean.

Put an even layer of custard on the cake. Cover with a second bark.

So collect the whole cake. Brush the top and sides of the cake with cream as well. Put the dessert in the fridge for 5-6 hours to soak.

Before serving, garnish the cake as desired. I sprinkled the sides of the cake with grated chocolate and decorated with berries and balm leaves. Remove the parchment, cut the dessert into portions and serve to the table. Enjoy your meal!