Butter Custard Sponge Cake Recipe. Both biscuit cakes and cream are prepared based on fruit juice. The cake is fresh with a bright fruity aroma.
For the biscuit:
Chicken eggs – 5 pcs.
Salt – a pinch
Sugar – 130 g
Flour – 170 g
Any starch – 40 g
Baking powder – 1 teaspoon
Juice or nectar (fruit) – 80 ml
For the cream:
Chicken eggs – 3 pcs.
Juice or nectar (fruit) – 300 ml
Sugar – 100-150 g
Flour or starch – 1 tbsp
Butter – 300 g
Chocolate – 80 g
Butter – 40 g
Sift flour, starch, and baking powder into the dishes. We mix.
We prepare the juice. I advise you to carefully approach the choice of fruit juice, as the taste and aroma of the cake depends on it. If you don’t like the scent of the juice, it is better not to use it. The juice should have a pleasant aroma and color. In some juices, especially multifruit juices, there is a large percentage of pumpkin or carrot juice, and then the smell of the cake will be appropriate.
Add a whisper of salt to the eggs and begin to beat with a mixer, first at low speed, then gradually increase them. We achieve a frothy mass and gradually introduce sugar. Beat for a long time, until the mass becomes smooth and creamy – the trace left from the whisk should not blur. When the eggs are well beaten, add the juice. Beat again for 1-2 minutes. (Optionally, you can add orange or lemon zest to the juice.)
In the egg mass, gradually in two or three doses, introduce the flour mixture and gently mix it in with a spatula. Pour the dough into a split form with a diameter of 21-24 cm. Cover the bottom of the form with baking paper, do not grease the sides. Scroll the form with the dough a little so that the middle of the biscuit is even.
We bake at 170-180 degrees for about 40 minutes (the baking time depends on the characteristics of the oven, be guided by a dry wooden stick before testing). The oven door must never be opened for the first 30 minutes. Leave the finished biscuit in the form until it cools completely. Then we pass with a knife between the biscuit and the sides of the mold, remove and let it rest for at least 4 hours. It
Preparing the custard fruit base for the cream. Add sugar and flour (or starch) to the eggs. Mix well.
Bring the juice to a boil and pour it into the egg mixture in a thin stream.
Stir, return to the saucepan again, put on a small fire, and, stirring continuously, bring until thickened. It turns out a custard with a consistency like condensed milk. Let the custard cool to room temperature.
Beat the softened butter at room temperature with a mixer. The oil should turn slightly white and slightly increase in volume. Add the custard one spoon at a time.
Mix well with a mixer after each added portion of cream.
Cut the biscuit into two or three cakes. (If you like a wet biscuit, you can also soak the cakes with juice. You can add a little sugar to the juice. 100 grams of juice is about 25 grams of sugar.) Layer the cakes with cream. We also grease the sides and top of the cake with cream. We put the cake in the refrigerator for 1 hour to cool the cream. Then we finally level the top and sides.
We decorate the fruit cake to your liking. I poured melted chocolate over the top edges of the cake. She melted a bar of chocolate (80 grams) with 40 grams of butter, cooled it to 25-28 degrees, and poured the chilled cake.
Decorated the top with meringues.
The fruit cake is ready! I wish you creative inspiration and culinary success!
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