Sponge cake with custard

Step-by-step cooking

1. Step 1:

   

   How to make sponge cake with custard? Measure out the necessary ingredients for the biscuit. They should be at room temperature. Preheat the water to a moderately hot state.

2. Step 2:

   

   Mix flour with baking powder and sift into a wide bowl. Flour will be enriched with oxygen, which will increase the rise of the dough during baking. And the biscuit will turn out lush and airy.

3. Step 3:

   

   Carefully divide the eggs into whites and yolks. The whites should not get a drop of yolk, otherwise they will not climb.

4. Step 4:

   

   Beat the yolks with a mixer until smooth, while pouring hot water.

5. Step 5:

   

   Without stopping whipping, pour half the norm of sugar into the yolks. Whisk at high speed until a fluffy light mass.

6. Step 6:

   

   In a separate dry, fat-free bowl, whisk the whites. Start whipping at low speed. When the beaters of the mixer will leave visible stains on the surface, pour in portions of the remaining sugar, without stopping whipping. Gradually increase the speed of the mixer to the maximum. Whisk the whites to a dense, thick mass. The protein foam in the inverted bowl should be stationary.

7. Step 7:

   

   With a spatula, gently mix the whipped whites into the yolk mass from top to bottom.

8. Step 8:

   

   Pour in small portions of flour sifted with baking powder. Mix the dough just as carefully and carefully so as not to disturb its lightness.

9. Step 9:

   

   The dough turns out homogeneous, lush, light.

10. Step 10:

    

    Cover the bottom of the baking dish with a diameter of 22-24 cm with parchment. The walls of the mold do not need to be lubricated. Carefully put the dough into the mold, smooth it out.

11. Step 11:

    

    Bake the sponge cake in a preheated 180C oven for 35-40 minutes until golden. Do not open the oven during baking, as the biscuit may settle due to the temperature difference. The baking time may be different, focus on the work of your oven. Cool the finished biscuit, remove it from the mold. It is better to cook a biscuit the day before and give it an exposure of 10-12 hours. The crumb has thickened and when cut into cakes, the biscuit will not crumble much.

12. Step 12:

    

    How to make custard? Use cream products at room temperature. Take out the oil in advance so that it becomes soft.

13. Step 13:

    

    Take a small saucepan with a thick bottom. This will ensure a more uniform heating during the preparation of the cream. Combine eggs, sugar and vanilla sugar in a saucepan. Beat with a whisk until smooth.

14. Step 14:

    

    In a few steps, add flour. Whisk until smooth without a single lump.

16. Step 15:

    

    Pour milk into the egg mass in a thin stream, stirring everything at the same time with a whisk. Add milk gradually, so it will be easier to achieve complete uniformity of the mixture.

17. Step 16:

    

    Put the pan with the milk mixture on medium heat. Constantly (!) while stirring, heat the mass. It is very important not to move away from the stove so that the cream does not stick to the bottom. If the mass burns and the eggs curdle, the cream will be spoiled.

18. Step 17:

    

    Gradually the cream will begin to thicken. Reduce the heat to minimum and wait for the cream to boil. When bubbles appear on the surface and the cream starts to puff slightly, turn off the heating.

19. Step 18:

    

    The cream turns out to be thick, homogeneous.

20. Step 19:

    

    Cool the cream to room temperature. Stir it periodically so that a crust does not form on the surface.

21. Step 20:

    

    Put soft butter in the cream, mix well.

22. Step 21:

    

    The oil should be completely mixed with the cream.

23. Step 22:

    

    Cover the cream with cling film "in contact" so that the cream does not dry out. You can put the cream in the refrigerator, then it will be more stable and thick. It is more convenient to layer the cake with this cream.

24. Step 23:

    

    Cut the sponge cake into cakes.

25. Step 24:

    

    You can use any fruit or berry juice to soak the cakes. You can make a light sugar syrup. To do this, mix water with sugar in a ratio of 1: 0.5 and boil over low heat for about 5 minutes. Cool the syrup. Soak the sponge cakes with the desired impregnation. When assembling the cake, I covered the plate with parchment. It's convenient. After cooking, the plate remains clean.

26. Step 25:

    

    Put an even layer of custard on the cake. Cover with a second cake.

27. Step 26:

    

    So collect the whole cake. The top and sides of the cake are also smeared with cream. Put the dessert in the refrigerator for 5-6 hours to soak it.

28. Step 27:

    

    Decorate the cake as desired before serving. I sprinkled the sides of the cake with grated chocolate and decorated with berries and melissa leaves. Remove the parchment, cut the dessert into portions and serve to the table. Bon appetit!