Kitchens of the world Food calories Cookery Books Kitchen goods

Juicy biscuit cake

Cooking recipes / Top Picks / Homemade cakes

10 servings
1 day

Eggs - 4 pcs., Sugar - 220 g, Butter - 80 g, Milk - 160 g, Wheat flour - 230 g, Baking soda - 1 ch. L, Vanillin - 1 g, Fatty cream - 500 g, Powdered sugar - 150 g, Confitur - 300 g, Berries - 200 g

To make the biscuit in a whipping bowl, combine the eggs with the sugar. Whisk them into a lush air mass.

Combine the butter and milk separately. Place on heat and bring to a boil. Wait for the oil to melt.

Alternately mix flour with soda and milk mixture into the egg mass. Do it with a whisk, very carefully, so that the mass remains lush. Don't forget to sift through the flour. This will saturate her with oxygen and give the finished biscuit airiness and lightness.

Pour the finished dough into a baking tin (20-22 cm) and place in the oven, warmed to 180 degrees for 50-60 minutes.

Cool the finished sponge and cut into 4 cakes, equal thickness.

To make cake cream, whisk fat cream (at least 33% fat) with powdered sugar into the puffy cream. Cream must be cooled to a temperature of 2-4 degrees.

Soak the sponge cake with neutral syrup, brush each cake with confitur (I used raspberry confitur) and layer with cream and whipped cream.

Collect the cake from all the cakes. Let him stand in the fridge for a few hours to soak well and be juicy. Then garnish the cake with fresh berries and fruit. Have a nice tea party!