Sponge Cake with Butter Cream
by Editorial Staff
Hardly even one holiday can do without an elegant cake. If you like to treat your family and friends with homemade cakes and desserts, use this recipe to make a delicious sponge cake.
Cook: 8 hour
Servings: 10-12
Ingredients
- Eggs – 5 Pieces
- Sugar – 170 Grams
- Flour – 150 Grams
- Butter – 250-300 grams
- Boiled condensed milk – 400 Grams
- Cognac – 1-1.5 Art. spoons (or brandy)
- Chocolate – 100 Grams
- Milk – 3-4 Art. spoons
- Pitted Cherry Jam – 1 Cup (or any other)
Directions
- Drive eggs into a bowl and add sugar. You can add some vanilla sugar.
- And beat eggs with sugar with a mixer until the mass increases three times. Begin to beat at low speed, then increase the latter. You will spend 10-12 minutes on it.
- Now add the sifted flour in small portions and gently mix until smooth with the egg mass.
- Lightly grease the split form with oil, and cover the bottom with parchment. We spread and level the dough. The dia of my mold is 26 cm.
- And we bake in an oven preheated (!!!) to 180 degrees for 30-35 minutes. We check the biscuit for readiness with a dry wooden toothpick. Turn off the oven and leave the biscuit in it for another 15 minutes.
- Then we take out, remove the sides from the form and let the biscuit cool completely.
- For the cream, we need soft butter, boiled condensed milk and brandy.
- Beat until smooth.
- Cut the biscuit into 2 cakes.
- Pour syrup on both cakes, lay the berries on the bottom biscuit. The sponge cake is dry enough and if you like wet cakes, dilute the jam syrup and moisten the cakes more.
- Lubricate the cake with berries with half of the total amount of cream.
- Cover with the second cake and use the remaining cream. Cover with cream both the top and sides of the cake.
- Heat milk with chocolate in a water bath.
- And stir until smooth.
- Cover the cake with chocolate icing and decorate. Let the cake brew for 5-6 hours – and you can serve it to the table.
Bon appetit!
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