Cooking description:
There is nothing difficult in preparing this cake. An ordinary, classic biscuit is prepared simply, although you need to know some of the nuances. The biscuit dough must be mixed very carefully so that the proteins do not fall off. When you put the dish with the dough in the oven, you do not need to open the oven for the first 20 minutes. Place parchment on the bottom of the mold. There is no need to lubricate the sides of the mold. When the biscuit is ready, take it out of the oven, put the form with it upside down on the wire rack and keep it until it cools completely. In this case, he will never fall.
Purpose: At the festive table
Main Ingredient: Flour / Eggs
Dish: Baking / Cakes / Sweet
Ingredients:
- Chicken Egg - 4 Pieces
- Sugar - 270 grams (150 grams - in the dough, 120 grams - in the cream)
- Wheat flour - 160 Grams
- Baking powder - 1 teaspoon
- Chicken Egg Yolk - 3 Pieces
- Corn starch - 3 tbsp. spoons
- Milk - 350 Milliliters
- Butter - 200 Grams
- Vanilla Sugar - 1 Teaspoon
Servings: 8-10
How to cook "Sponge cake with Sundae cream"
Prepare the ingredients for making the cake.
Take 4 eggs and separate the whites from the yolks.
Beat the egg whites with a mixer until fluffy, stable foam. Add sugar gradually, without stopping whisking. The protein mass will thicken and become thick and smooth.
Add 4 yolks to the whites.
Toss or whisk the yolks and whites gently.
Add baking powder.
Add the sifted flour gradually.
Stir the dough gently with a spatula. The biscuit dough is ready.
Place the dough in a baking dish. I baked a biscuit in a slow cooker. Bake the sponge cake in the oven at 170-175 degrees for 40-45 minutes. Check readiness with a dry wooden skewer.
The biscuit cake is ready.
Prepare the Sundae cream. In a bowl, combine 3 yolks, 120 grams of sugar, and 3 tablespoons of cornstarch.
Pour milk into a saucepan and bring to a boil. Then pour in the mixture of yolks, sugar and starch. Stir constantly until the cream thickens. Then add vanilla sugar.
Place the soft butter in a bowl and whisk for a few minutes.
Gradually add the chilled custard, one scoop at a time, and beat each time. It turns out an unusually delicate and tasty, shiny cream.
Cut the sponge cake in half lengthwise. From 70 ml. water and a tablespoon of sugar, prepare an impregnation for the cakes. You can add a little lemon juice to it. Liberally lubricate both cakes.
Put a portion of the cream on the bottom cake and grease the cake with it.
Cover with a second crust and brush over the top and sides of the cake.
Decorate the cake to your liking and let it soak for a few hours.
Sponge cake with Sundae cream is ready. Slice and serve.