Composition / ingredients
Step-by-step cooking
Step 1:
We prepare the necessary products for making a sponge cake with protein custard for the festive table.
Step 2:
Break five chicken eggs into a large bowl and add a pinch of salt.
Step 3:
Beat the eggs in a bowl with a mixer until light foam.
Step 4:
Add two hundred and thirty grams of sugar with one teaspoon of vanilla sugar in parts to the bowl and beat with a mixer.
Step 5:
Continue to beat thoroughly with a mixer until the sugar is completely dissolved and a white air mass is formed.
Step 6:
Sift one hundred and fifty grams of flour and thirty grams of cocoa into a convenient container.
Step 7:
Add cocoa and flour through a sieve into a bowl to the egg mass.
Step 8:
Mix all the ingredients well in a bowl until smooth.
Step 9:
Put the dough into the mold and distribute it evenly.
Step 10:
Scroll through the form with the test to avoid air voids and let it stand for about fifteen minutes. We put the biscuit baking dish in the oven preheated to one hundred and seventy degrees for thirty-five minutes, then leave the form for another five minutes in the oven turned off.
Step 11:
We put two hundred grams of sour cream in a small saucepan.
Step 12:
Break one chicken egg into a saucepan with sour cream.
Step 13:
Add seventy-five grams of sugar, twenty-two grams of starch and half a teaspoon of vanilla sugar to the pan.
Step 14:
Mix thoroughly with a whisk until all the ingredients in the pan are homogeneous.
Step 15:
Turn on the stove and put a saucepan with sour cream on it, brew the cream over medium heat, stirring constantly.
Step 16:
Put the prepared custard sour cream in a suitable bowl.
Step 17:
Cover the cream with cellophane and set aside to cool to room temperature.
Step 18:
We take the cooked biscuit out of the oven after five minutes and cool it.
Step 19:
Cut the cooled biscuit into three identical parts.
Step 20:
We put it in a suitable container and beat with a mixer one hundred grams of softened butter.
Step 21:
Add the sour cream custard in parts to the oil container and continue to beat with a mixer, after which we transfer the resulting protein custard into a bowl.
Step 22:
We spread one glass of frozen currant berries on two sponge cake layers for impregnation.
Step 23:
Spread and distribute layers of cooked protein custard on top of the currant berries.
Step 24:
We spread the third layer of sponge cake and evenly distribute the prepared cream on top with a spatula.
Step 25:
Fill the pastry bag with protein custard and decorate the cake at random on top.
Step 26:
Cooking together, cooking simply, cooking at home the most delicious dishes from available products according to our recipes!
Step 27:
Bon appetit and a hearty tea party!
Urgently try the heavenly dessert for tea! He is perfection itself! The most delicious sponge cake for any holiday! This recipe compares favorably with many others in that the biscuit always turns out to be lush and remains high even the next day. Easy-to-prepare dough after baking will be weightless, airy and fabulously tender. Cream with a secret twist is unreal to forget! No one can resist this cake, so immediately after cooking it, you need to have time to hide it before the holiday!
The calorie content of the products possible in the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Starch - 320 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Cocoa powder - 374 kcal/100g
- Salt - 0 kcal/100g
- Vanilla sugar - 379 kcal/100g
- Chicken egg - 80 kcal/100g
- Black currant - 38 kcal/100g
- Blackcurrant, freshly frozen - 44 kcal/100g
