Cream sponge cake

10 servings
1 day

How to make a sponge cake with cream? Measure the necessary ingredients for a light biscuit. They should be at room temperature. Take the eggs large.

Mix the flour with baking powder and sift through a sieve. Oxygenated flour will increase the rise of the biscuit during cooking, and it will turn out to be more lush and airy.

Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. Dry the eggs, divide into squirrels and yolks. Do it very carefully so that not a drop of yolk gets into the proteins, otherwise it will not work to beat the proteins.

Whisk the yolks on a high speed mixer with half the sugar norm and vanilla sugar until smooth. Continue to beat the yolks, gradually adding hot water. The mass should become lighter and more magnificent. When visible blisters from the mixer appear on the surface of the whipped yolks, not disappearing for a few seconds, stop whipping.

In a clean, dry, low-fat container, whisk the proteins with salt. Start beating at a low mixer speed until a light protein foam is formed. Without stopping whipping, add the remaining sugar in small portions. Gradually increase the mixer speed to the maximum. Whisk the whites until dense, stable. The protein foam in the inverted bowl should be immobile.

With neat top-down movements, stir the whipped squirrels into the yolk mass. It is convenient to do this with a silicone spatula.

Sprinkle flour sifted with baking powder into the resulting mass in small portions, while mixing the dough also carefully and carefully. And at the same time, it takes a short time to do this in order to maintain the airiness of the test as much as possible.

Biscuit dough is lush, light, airy.

Cover the bottom of the baking dish with 20-22 cm diameter with parchment. The walls of the form do not need to be lubricated so that the biscuit dough rises better, as if clinging to dry sides.

Place the dough tin in the oven preheated to 180 C for 30-35 minutes. During baking, do not open the oven so that the sponge does not settle from a sharp temperature drop. Bake the biscuit to a ruddy top. Check the readiness with a wooden skewer, it should come out of the middle of the biscuit dry, without adhered dough particles. Slightly cool the biscuit in the tin, then remove and leave to cool completely on the grill.

Prepare the chocolate sponge products. They should also be at room temperature.

Mix the flour with baking powder and cocoa, sift through a sieve to increase the air content of the pastry. Next, repeat steps 3-6, similar to making a light biscuit.

Pour the mixture of dry ingredients with cocoa into the resulting mass in small portions, stirring in neat movements from top to bottom.

The chocolate dough is lush and uniform.

Place the dough in a tin with the same diameter (20-22cm).

Bake the chocolate sponge in the oven preheated to 180 C for 30-35 minutes. In doing so, follow the recommendations given in step 10 when baking a light biscuit. The cooking time and mode may differ from those indicated, be sure to take into account the peculiarities of the operation of your oven.

It is better for ready-made biscuits to give an exposure of 10-12 hours so that the crumb is compacted. Then the biscuit will crumble less when cut into corgi. I cut the tops of the biscuits and cut each into 2 cakes. .

For the cream, take cream with a fat content of at least 33%. Before beating, the cream and the shape in which they will beat must be cooled well.

Start whipping the vanillin cream at a low mixer speed. Add the icing sugar gradually as the cream is whipped to soft peaks. If you add the icing sugar all at once or before the cream starts to beat, they may not beat. Once the cream is thicker, increase the mixer speed. Whipped cream should keep its shape and not spread. Stop whipping at this point. Do not overload the cream so that it does not become oily.

Start assembling the cake. Place the cake on a plate, drizzle evenly with any fruit or berry juice. Instead of juice, you can take any syrup. I started with chocolate bark.

Put an even layer of cream on the soaked cake.

Cover the cream layer with light bark.

Repeat the impregnation and brush the cake with cream.

Alternate cakes, collect the whole cake. Brush the cake with cream on top and sides. Put the finished dessert in the refrigerator for 5-6 hours so that it soaks and the cream stabilizes.

Before serving, garnish the cake as desired and serve. I used crumbs from the crushed top of a chocolate biscuit, cherry berries and balm leaves. Enjoy your meal!