You decided to please your loved ones or guestswhich is almost on the threshold, something sweet, but at the same time, you do not want to spend a lot of time and energy on cooking? In this case, we suggest you pay attention to the sponge cake.
Baking biscuit cake takes minimalamount of time. For these minutes you can easily make custard for filling the cake or cake. So, let's see what products we need for both, and how the mystery of the birth of the wonderful sweet delicacy takes place.
Ingredients for Sponge Cake
Biscuit dough, perhaps the easiest topreparation and the most advantageous in terms of taste. An amazing result is obtained if custard is added to it. Biscuit photos can be viewed in any cookbook, there are plenty of options: thin and voluminous, white and chocolate - for every taste and color.
- Four eggs.
- One glass of granulated sugar.
- Half a teaspoon of baking powder.
- One tablespoon (or one bag) of vanilla sugar.
- A glass of milk.
- One hundred grams of butter.
- A bar of chocolate (if you want the cakes to turn brown).
Cooking sponge cake
As we have said, the biscuit with custard is prepared very quickly, which can not fail to please the hostess, who wants to have time to even prettify for the arrival of guests.
So, in a separate bowl should be mixed fourchicken eggs and sugar. Then add the baking powder and again carefully beat all the ingredients. As soon as fluffy foam begins to appear, vanillin can be added. After this, we introduce gradually into the dough flour. Remember that before adding flour, it must be sifted through a fine sieve.
Take a small dish, break the chocolate there.and put it in a water bath. Water does not need to pour a lot. But make sure that it does not boil over in the process of melting chocolate. As soon as the chocolate becomes liquid, it will be possible to introduce it into our dough. All thoroughly interfere and pour into the form.
Even if you make cakes, then bakeFirst, a large cake, and then ready to cut, as you like. It is convenient and fast. Do not forget to pre-lubricate the form with oil or cover with parchment paper. Dough is baked for 30-40 minutes at an oven temperature of 180 degrees.
When the sponge cake is ready, do not try to remove it immediately from the oven. Experienced housewives advise to give the cake a little "reach" in the heat. It took five - seven minutes - you can remove the cakes and cool them.
Custard and its varieties
Cakes are prepared in the same way, which cannot be said about custard. The recipe for biscuit each mistress with something, but different. There are several types of cream:
- Classic custard.
- Lemon or orange custard.
- The French version, where only yolks are used.
- Chocolate custard.
Today we will look at all these options and learnmake delicious custard with milk for sponge cake. It should be noted that this layer for cakes and pastries is used very often. Custard is absolutely suitable for any kind of baking, which always saves the housewives who stand at the crossroads and who do not know what to pamper the household.
Classic Edition
So let's start with the most popularvariant - custard classic (recipe for biscuit). Most often it is used for the layer of biscuit cakes. Since the cream does not hold well, the color is whitish-yellow, slightly gelatinous, it is considered ideal only as a filling for cakes and pastries.
Required Products
Before you start making the cream, you need to take the following products:
- 50 grams of flour.
- A bag of vanilla powder (5 grams).
- 200 grams of granulated sugar.
- 350 grams of milk.
- Three or four chicken eggs.
- 15 grams of butter.
Большую часть времени в приготовлении крема takes the preparation for the work of such an ingredient as flour. If we are talking about custard - a classic biscuit, then in no case should we neglect this item.
So, pour the flour on a small baking sheet andput in the oven to warm up. It takes quite a lot of time - 40-45 minutes, but this work is necessary. After the flour is roasted in the oven, it will acquire a pleasant hazelnut flavor, which is what we initially seek.
While the flour cools, go to the eggs.We break them in a separate dish and beat them well, gradually introducing the cooled flour. Try to get a homogeneous mass, without any inclusions and lumps. The better the dough is whipped, the tastier your sponge cake will be.
Put a large saucepan on the stove, pour water.It will be a water bath, on which the miracle of custard preparation takes place. In another bowl (a little less) pour milk. It is necessary to warm up a little, adding sugar to it. When the milk boils, we start adding egg mass to it. Try to make it flow in a thin stream, do not "thump" all at once into the pan. The time it takes for the cream to thicken is about ten to twelve minutes.
Теперь можно снимать его с огня и снова брать в hand mixer While you whip the cream, you will need to add melted plums to it. butter and vanilla powder. The classic version is ready. Leave to cool. You can now proceed to the design of the cake.
Lemon option
For those who love citrus flavored layers in cakes and pies, this variant of custard is perfect.
Ingredients:
- Three lemons.
- Half a cup of powdered sugar.
- Thirty grams of butter.
- Three chicken eggs.
Squeeze juice from all three lemons.With two fruits, rub the zest. Add powdered sugar and eggs to zest and juice. Begin to mix the ingredients with a mixer. Leave the mixture for half an hour, so that it is real and saturated with lemon flavors.
Когда полчаса пройдут, можно приступать к adding flour to the lemon mixture. Do not forget to sift it in order to saturate with oxygen. Add the butter. We put in a water bath. Unlike the classic recipe, custard with lemon juice hardens an order of magnitude faster. Cooking time: five to ten minutes.
French on yolks
French custard sponge cakewill be different from the usual classic version. Here, only the yolks are involved in the recipe, hence the bright saturated yellow color and lightness of the mass.
Ingredients:
- three egg yolks;
- half a liter of milk;
- 75 g sugar;
- 50 g of flour;
- a bag of vanillin or vanilla sugar;
- 10 grams of butter.
Rub the egg yolks with sugar.As soon as the mass becomes bright yellow, you can add milk and flour to it. While you beat the mass, put a water bath in advance. Save your time.
When the cream starts to thicken in a water bath,add vanilla, vanilla. sugar or a pod of fresh vanilla (which you will have on hand). If you add vanilla beans, then remove it immediately after the cream is ready and removed from the heat.
This kind of custard turns out morerich in taste and denser in consistency. It can be safely used not only to sandwich cakes, but also to decorate the upper part.
Chocolate option
This cream will turn out fluffy and gentle, and even rich chocolate. A great option if you are making pastries for sweet tooth children.
Ingredients:
- Two glasses of flour.
- Three eggs.
- 200 grams of sugar.
- Two tablespoons of flour.
- Cocoa - three tablespoons.
- Rum - two teaspoons.
В отдельной миске разбиваем яйца так, чтобы белки were separate from the yolks. In the latter, add cocoa, sugar and rum (if you are preparing a cream for "adult" desserts). In another cup, mix the milk with flour, whisk, try to avoid lumps. Connect the two masses and put in a water bath.
Ten minutes later, with vigorous stirring, the cream will begin to thicken. Now you can put butter in it. Remove from heat, let cool.
While the cream is cool, beat the whites in a strong foam. In the cold cream gently and carefully enter the whipped whites. Done!
