Sponge cake with custard

Category: Confectionery
Sponge cake with custard

Ingredients

Biscuit
egg C1 2 pcs.
sugar 40 g
salt pinch
wheat flour / grade 40 g
milk 5 g
vanilla pinch
Cream
egg 1 PC.
milk 130 BC
corn starch 5 g
flour 5 g
butter 5 g
rum 1 tsp
cream 33-35% 100 g
powdered sugar 10 g
-------- -----
powdered sugar 2 tbsp. l.

Cooking method

  • Sponge cake with custardIn a ladle, mix the egg, sugar, flour, starch until smooth.
  • Sponge cake with custardPour in milk and stir. Put on fire.
  • Sponge cake with custardWith constant stirring, bring to a boil and thicken. We remove from the fire.
  • Sponge cake with custardAdd rum and butter. Stir. Cover with foil in contact and let cool completely.
  • Sponge cake with custardWhip very cold cream. We begin to beat at low speeds, gradually add them. As soon as the cream begins to thicken, add the powder.
  • Sponge cake with custardIn a very well cooled base, add cream in parts. Mix gently.
  • Sponge cake with custardIt turns out a very airy cream.
  • Sponge cake with custardWe divide the eggs into whites and yolks.
  • Beat the whites with salt. Pour sugar in several steps. We start doing this when the proteins have become like an oxygen cocktail. Beat until peaks.
  • Sponge cake with custardAdd yolks to the proteins.
  • Sponge cake with custardBeat until fluffy.
  • Sponge cake with custardMix flour with vanilla. In two steps, add to the egg mass, sifting. Mix gently by folding.
  • Sponge cake with custardIt turns out an airy biscuit dough.
  • Sponge cake with custardPut the dough in a pastry bag with a round nozzle, if there is no nozzle, then just cut off the tip.
  • Sponge cake with custardCover the baking sheet with baking paper. We plant the circles at a distance from each other.
  • Sponge cake with custardWe bake in an oven preheated to 170 degrees for 5-7 minutes.
  • Sponge cake with custardWe take it out, let it cool on paper. We remove carefully.
  • Sponge cake with custardSprinkle one side of the biscuit circles with powder, turn over.
  • Sponge cake with custardWe transfer the cream to a pastry bag with a nozzle and place a strip in the center of each biscuit.
  • Sponge cake with custardRaise the sides of the biscuits and fix them on top.
  • We serve.
  • Sponge cake with custard
  • Cooking is not difficult, the main thing is to do it with love for your loved ones!

The dish is designed for

12-14 pcs.

Cooking program:

oven, stove

Note

The recipe was spied on a Japanese blog.
Super! Super! Super! Tender than a cloud! Recommend!

ulaaa
Who would doubt that
Super is YOU and your recipes
Myrtle
AngelaHow confusing and delicious it is! Masterpiece!
Borkovna
Angela, Happy New Year! 3 Thank you for the delicious and tender cake.
ang-kay
Girls, Thank you. I'd be glad if the recipe comes in handy. It is delicious and cooks very quickly, if you prepare the custard in advance, then everything will take you 30 minutes)
Happy New Year everyone!
Galina Byko
Angela thanks for the recipe!
I really liked that the cooled biscuit keeps its shape.
ang-kay
Galina Byko, not at all)
Deer
The recipe is interesting, please explain. how to commit at the end.
ang-kay
Deer, lift and connect. Connects the cream.
Tanyushechka
What a cool cake thanks for the recipe
Deer
Quote: ang-kay

Deer, lift and connect. Connects the cream.
understandably, I will try. And then I am a bit kosoruk and biscuit rolls do not work for me, they usually burst, you can see that I am doing something wrong. so I ask. and the cakes are very good. liked it.
ang-kay
Quote: Deer
I can't get biscuit rolls
In my opinion, according to this recipe, I don’t remember that someone didn’t succeed if there’s no gag)
Sponge cake with custardSponge roll
(ang-kay)
Quote: Deer
usually burst
Two reasons. A lot of flour, less often. The main one is baking.
Quote: Tanyushechka
per recipe
Tatyana, It's my pleasure. I would be glad if it comes in handy.
Deer
Quote: ang-kay

In my opinion, according to this recipe, I don’t remember that someone didn’t succeed if there’s no gag)
Sponge cake with custardSponge roll
(ang-kay)
Two reasons. A lot of flour, less often. The main one is baking.Tatyana, It's my pleasure. I would be glad if it comes in handy.
thanks, I'll take everything into account. I will bookmark the roll and try it.
Svetta
Angela, I want to cook these cakes for my husband's anniversary as one of ... on a sweet table. Question: can I prepare biscuit cakes and cream a day in advance, and fill with cream in front of the table and serve? The cakes will not break? There will be very little cooking time, so I am looking for recipes that either cook in advance, or just a simple assembly. And I liked these very much!
ang-kay
svettawhat can I tell you? I don’t make pies the next day, nor do rolls. I think it will be possible to collect them the next day. The cream keeps the shape in the product for 3 days. They did not stay with me for more days. But how he will sit down and how he will behave in the general mass, I cannot say. It is strange and they do not get wet from him. Look for yourself there. I have no such experience.
Svetta
Angela, thanks for writing. I will think further.
zvezda
Angela, did you really add 5g of everything ?? Now I want to make them .. and then I fell into a stupor
ang-kay
Olya, of course.
zvezda
Angela, it was me because of you that jogged out into the street ... you are like a fish all day .. where do you roam ??




ang-kay
I'm doing business)

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