Butter Custard Sponge Cake
by Editorial Staff
A delicious sponge cake recipe for any occasion will come in handy. You can decorate a sponge cake to your liking, and choose a different cream. As a result, each time is different cake.
Ingredients
For the biscuit:
- Flour – 1.5 cups
- Sugar – 1 glass
- Chicken eggs – 10 pcs.
For the cream:
- Eggs – 4 pcs.
- Sugar – 1.5 cups
- Flour – 3 tbsp
- Milk – 0.5 l
- Butter (soft) – 300 g
- Vanilla sugar – 10 g
Directions
- Turn on the oven.
Separate the whites from the yolks and beat with sugar in a cool foam, add the yolks, beat everything. - Sift flour. Pour in the sifted flour, mix from bottom to top with a wooden spoon.
- Grease the form with oil, sprinkle with breadcrumbs. Put the dough into a mold.
- Put the form with the dough in the preheated oven. Bake the biscuit until tender at 180-190 degrees (about 50 minutes). Do not open the oven!
- While the biscuit is baking and cooling, make a cream for the biscuit cake. To do this, drive eggs into a bowl, add sugar. Grind eggs with sugar.
- Add flour to the egg mixture. Mix well. Pour in cold milk. Mix. Put the saucepan on the fire, bring to a boil, stirring constantly. Cool the mixture to 30-40 degrees.
- Add soft butter, vanilla sugar to the mixture. Beat everything well with a mixer. The sponge cake cream is ready.
- Remove the chilled biscuit from the mold, cut with a thread or a special knife into three parts.
- Smear the cakes with cream. Decorate the cake to your liking. Sponge cake with butter custard is ready.
Enjoy your meal!
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