Delicate cake with sponge cake and butter cream
Content
The vast selection of delicious pastries available in stores and pastry shops today is both delightful and astonishing. At first glance, it might seem that preparing such delicate, aromatic treats requires complex, expensive technology and equipment, but this is far from the case.
For example, you can make delicious, melt-in-your-mouth cakes with sponge cake and butter cream yourself, using the simplest ingredients and kitchen utensils that can be found in every home kitchen. Below are detailed instructions for making sponge cakes with custard.
Necessary ingredients
This sponge cake recipe calls for sour cream layers, frosting, and meringue. For the layers, you'll need:
- one chicken egg;
- flour – 300 g;
- sugar – 200 g;
- melted butter – 3 tablespoons;
- sour cream – 10 tablespoons;
- cocoa powder – 3 tablespoons;
- a teaspoon of soda.
To make a delicious, delicate cream, prepare in advance:
- flour – 2 tablespoons;
- milk – 550 ml;
corn or potato starch – 3 tablespoons;
- powdered sugar – 150 g;
- vanillin – 15 g;
- butter – 200 g.
The cake recipe also involves making meringue, for which you will need:
- sugar – 150-200 g;
- chicken whites – 4 pieces;
- coconut flakes – 150 g.
Instructions for making delicious sponge cakes
- This pastry dessert recipe begins with making the sour cream layers. Beat the egg and sugar thoroughly, adding melted butter to the mixture.
- Add sour cream to the resulting sugar-egg mixture and mix thoroughly until smooth. Be sure to reserve one tablespoon of sour cream. You'll need it to dissolve the baking soda.
- After this, carefully sift the flour, add slaked soda to it, and then mix everything until smooth.
- The recipe calls for the dough to have the consistency of thick sour cream. If yours is a bit thick, try adding a little more sour cream.
- Divide the dough into three equal portions, as shown in the photo. You should have approximately five to six tablespoons of dough per portion. Then, spread the first portion of dough onto parchment paper into a thin, neat layer, no thicker than one centimeter.
- Add cocoa powder to the remaining two portions of dough. Divide the resulting brownish dough in half, then spread each portion onto the prepared parchment paper. The result should be three cakes of equal size and shape: one white and two cocoa-colored. Place the first portion of dough on a baking sheet.
- Now let's make the meringue. The recipe calls for whipping four egg whites with sugar until stiff peaks form.
- Add coconut flakes to the whites and mix everything carefully.
- Divide the egg white-coconut mixture in half and spread it among the chocolate cake layers. Bake each layer at 200 degrees Celsius for 7-9 minutes.
- It's time to make the custard. The recipe calls for dividing the milk into two parts, one of which is brought to a boil.
- Add flour and starch to the second part of milk and mix everything thoroughly.
- Pour the milk and starch mixture into the boiled milk. Cook the cream for a couple of minutes, stirring constantly, until it becomes a pudding. Then cool the mixture to room temperature.
- Beat the softened butter with the powdered sugar and vanilla, then add the cooled pudding and whisk everything together.
- Combine the cooled cake ingredients. Spread the chocolate layer with cream, place the white layer on top, and spread the custard over it again.
- Turn the second chocolate cake layer inside out, with the meringue inside. Spread the cream on the sides and top of the dessert, and let it set in the refrigerator overnight.
- In the morning, cut the cake layers into rectangular cakes, as shown in the photo. If desired, vary the recipe by garnishing the dessert with chocolate shavings or, for example, nuts.
The delicious sponge cake is ready to be served.
