Sponge Cake with Custard and Strawberries

by Editorial Staff

Light, airy, and already quite a summer cake! Delicate, moist biscuit impregnated with condensed milk, lots of vanilla custard with white chocolate, and fresh fragrant strawberries! Incredibly delicious and fabulously beautiful! Join us!

Ingredients

For the biscuit:

  • Eggs – 3 pcs.
  • Sugar – 100 g (0.5 cups with a capacity of 250 ml)
  • Flour – 100 g (2/3 cup, 250 ml capacity)
  • Vanillin – 1 sachet
  • Salt – 1 pinch
  • Baking dough – 1 teaspoon

For the cream:

  • Eggs – 2 pcs.
  • Yolk – 1 pc.
  • Corn starch (or flour) – 15 g (0.5 tablespoons)
  • Milk – 450 ml
  • Sugar – 120 g (0.5 cups capacity 250 ml + 1 tbsp)
  • White chocolate – 100 g
  • Butter – 100 g
  • Fresh strawberries – 300-350 g
  • Salt – 2 g (1 pinch)
  • Gelatin – 10 g (2 teaspoon)
  • Water – 60 ml

For milk impregnation:

  • Condensed milk – 50 g
  • Water – 50 ml

Directions

  1. Ingredients you need:
    – Eggs – category C1. Room temperature or from the refrigerator – it doesn’t matter.
    – Sugar.
    – Flour should be sifted at least twice to make the biscuit dough fluffy and fluffy.
    – Salt, vanillin – optional.
    – Baking powder – only needed if you are not sure that you will beat the eggs correctly.
    The amount of ingredients is calculated for a mold 18-20 cm in diameter.
    Preheat the oven to 170 degrees.
  2. I divide the eggs into yolks and whites. You don’t have to do this and beat everything at once, but this requires a powerful mixer. The split method seems to be much faster.
    Beat the egg whites with salt, vanilla, and half the sugar until thick foam.
  3. Beat the yolks with the remaining sugar until they whiten slightly and increase in volume.
  4. I combine the yolks with the whipped whites. I do not beat for a long time, I just mix well until smooth.
    These beaten eggs should be consistent.
  5. Then, in 2-3 passes, I add the pre-sifted flour (+ baking powder, if you are not sure that you will beat the eggs correctly and well). Gently, but thoroughly mix, but not for long.
  6. This is the final dough. Very lush, airy, gentle.
  7. I bake a biscuit at 170 degrees for 30-35 minutes. I check the readiness with a wooden stick.
  8. Let it cool slightly, cut it out of the mold, leave it to cool completely. Then I wrap it in a bag and let it rest in the refrigerator for 3-4 hours.
  9. And now such a beautiful, even, soft, delicate, and fluffy biscuit turned out!
    From 3 eggs, a biscuit was obtained 18 cm in diameter and 6.5 cm high.
  10. Porous, with a fine structure inside.
    The biscuit is not dry, elastic, it behaves perfectly in work! I cut it into two cakes.
  11. For impregnation, I combine the condensed milk with boiled water and mix well. Done!
  12. For the cream you will need:
    – Eggs, yolk, and milk – at room temperature.
    – Butter – 82% fat.
    – Salt to taste.
    – White chocolate.
    – Cornstarch (can be substituted with flour).
    – Gelatin and water for soaking.
    – Sugar to taste.
    – Strawberry.
    I mix gelatin with water at room temperature and leave it to swell.
  13. I combine eggs, yolk, salt, sugar, starch, and mix well. Then I add milk at room temperature and bring it to a boil over medium heat, stirring constantly. It usually takes me about 10 minutes.
  14. I remove the saucepan from the heat, while stirring, add the chocolate.
  15. I melt the swollen gelatin in the microwave so that all the granules open up, but I don’t let it boil. I add it to the cream and mix.
  16. I put softened or whipped butter – it doesn’t matter, it will dissolve anyway. I stir.
  17. Set aside a few tablespoons of the custard for the top layer.
  18. My strawberries, I cut
    stalks, cut into 4 parts, large – into 6-8 parts.
  19. I add it to the cooled cream.
  20. Assembling the cake.
    I cover the bottom of the form with cling film. I lay the sides of the form with an acetate film. (In my case, cut with a stationery folder. :)) I put the cake layer, then half of the impregnation, all the cream with strawberries, the second cake, then the second half of the impregnation, and cream for the top.
    Recipe preparation photo: Sponge cake with custard and strawberries – step # 21
    I put it in the refrigerator for stabilization. I cleaned for the night.
  21. The next day I take off the ring and film.
  22. Decorate at will.
  23. And you can invite everyone for tea!

Enjoy your meal!

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