Biscuit cake with custard - classic pastry art. The best recipes for sponge cake with custard

Biscuit cake with custard - classic pastry art. The best recipes for sponge cake with custard

Thanks to the air dough and the delicate cream, the sponge cake is light and very tasty. This is the perfect dessert for any holiday.

Sponge cake with custard - the basic principles of cooking

Sponge cake is prepared according to the classic recipe. To do this, you need fresh chicken eggs, sugar and flour. Eggs are divided into yolks and proteins. Flour must be sieved to saturate it with oxygen. Proteins are whipped with a mixer in a stable foam. Without stopping the beating process, sugar and yolks are added each. At the end add flour in small portions and gently stir with a wooden spatula. The finished dough is poured into a mold and baked.

If you add honey to the dough instead of sugar, you will get a honey biscuit. Cocoa will make it chocolate.

Choux dough can be prepared according to any recipe. Biscuit cakes must be soaked so that the cake does not turn out dry.

For freshness, berries or fruits are added to the cake.

Recipe 1. Delicate biscuit cake with custard



fresh eggs - five pieces;


high quality margarine - 100 g;

baking powder - 10 g;

sour cream - 100 g;

wheat flour - one and a half cups;

sugar - half stack.


condensed milk - 80 ml;

eggs - two pieces;

flour - 20 g;

sugar - third stack .;

milk - 0.5 liters.


Cognac - 50 ml;

condensed milk - three quarters of a can;

drinking water - stack.


bar of milk chocolate.

Method of preparation

1. Pour sugar into yolks and grind well. Protein whisk mixer with fluffy thick foam. In the yolk mixture add sour cream and margarine, after chopping it with a knife, mix until smooth. We enter the mixture into proteins and beat for a couple of minutes. Combine the sifted flour with a pinch of salt and baking powder. Reduce the speed of the mixer to the minimum and enter the dry mix in parts. Spread the biscuit dough in the form and bake at 180 degrees. Cool the finished cake, cut the edges and divide along into three parts. 2. We drive an egg into a bowl, add flour and mix. Pour in about 100 ml of milk and beat until smooth. Pour sugar into the remaining milk and send it to a low heat. Cook with stirring until the liquid begins to boil. Now enter the egg mixture and continue to cook until thick. Cool and whip a few more times with a mixer.

3. Combine all the ingredients for impregnation with a small amount of warm water. Stir.

4. Put the bottom cake on a flat plate, soak it and apply a thick layer of cream, evenly spreading over the surface. Cover with the second cake and repeat the procedure. The edges and top lubricated with cream. Trimming chop into a crumb and sprinkle the edges. Sprinkle the cake with fine chocolate chips.

Recipe 2. Biscuit cake with custard and fruit




six fresh eggs;

130 g of flour;

210 grams of sugar.



0.5 liters of milk;

100 grams of drained oil .;


50 g of flour;

half a glass of sugar.

Fruit juice for impregnation.

Bananas, oranges and kiwi.

Oil cream

vanilla sugar;

a pack of butter;

can of condensed milk.

Method of preparation

1. Add a pinch of salt to the proteins and beat them into a stable foam. Gradually add sugar and continue to beat. Into the yolks add half of the sugar and rub the white. Pour the sifted flour with vanilla and mix. Now add the third part of the whipped proteins and begin to gently mix with a spatula. Spread the remaining proteins and mix until smooth. We shift the dough in the form and bake for half an hour. Sponge cake and cool on the grid.

2. For the custard, pour 400 ml of milk into the pan. Whisk the egg with sugar. Then pour flour, vanillin and the remaining milk. Stir so that no lumps remain. When the milk begins to boil, pour a thin stream of egg mixture and cook with regular stirring until thick. Cool the cream.

3. Cut the sponge cake into three thin cakes. We saturate them with fruit juice. Fruit clean and cut into thin slices. We put the cake on a flat dish, lubricate it with cream, spread out beautifully slices of fruit. By this principle, we collect the cake. 4. Beat all the ingredients for the butter cream. Lubricate the top and sides of the cake with butter cream and decorate with a pastry syringe.

Recipe 3. Sponge cake with zebra custard


Dough for one cake

a cup of wheat flour;

cocoa powder 50 g;

three fresh eggs;

sugar - a glass;

vegetable oil.


fresh oil plums. - 200 g;

eggs - three things;

75 g of flour;

800 ml of pasteurized milk.

Method of preparation

1. It is necessary to prepare two shortcakes: dark and light. To do this, beat the eggs with sugar until smooth. Gradually introduce the flour, stirring with a wooden spatula. Cook the second crust on the same principle, only adding cocoa to the dough. Process the shape of a piece of butter, pour the dough into it for the white cake and bake for half an hour at 180 degrees. Bake a dark cake for the same amount of time. Cool and cut each half lengthwise.

2. Break eggs into a bowl, add sugar and rub well. Then gradually add the flour, continuing to grind. Put the milk on the fire. When it starts to boil, enter the egg mixture with vigorous stirring. Cook until thick. Cool the cream slightly and add the diced butter. Beat the cream with a mixer until the oil disperses completely.

3. Collect the cake by stacking the cakes and spreading the custard each. Alternate light and dark cakes. Coat the sides and top of the cake with cream and decorate.

Recipe 4. Biscuit cake with custard and strawberry


120 g of almond petals;

six fresh eggs;

300 grams of strawberries;

100 grams of drained oil .;

100 g of powdered sugar;

120 g of wheat flour;

200 ml of cream;

30 grams of starch;

300 ml of pasteurized milk;

180 grams of sugar;

vanilla sugar - 20 g.

Method of preparation

1. Start cooking biscuit. Beat four proteins into foam until stable peaks. Pound four yolks with 100 g of sugar until white. Add half the vanilla sugar and softened butter. Stir, add starch, flour and two spoons of protein mass. Stir well. Add the rest of the whipped whites and gently knead so that the proteins do not settle. We lay the bottom of the mold with baking paper, lubricate it with butter and bake at 180 ° C for 20 minutes. 2. Two eggs break into a bowl. Add to them two spoons of flour and milk. Whisk whisk until smooth. Pour the usual milk and vanilla sugar into the remaining milk and heat it on the stove. When the milk begins to boil, set it aside and inject a thin egg mixture, stirring vigorously with a whisk. Again put on a minimum heat and warm with regular stirring until the first bubbles appear.

3. Wash strawberries, clean from tails and dry. Six berries leave for decoration. The rest of the strawberries are placed in the bowl of the blender, add the powder and smash to a puree state.

4. We get the finished sponge cake out of the oven, remove the paper and cool it. Cut along two crust.

5. Put the bottom on a flat dish, grease it with strawberry puree. Top with chilled custard. Cover with the second cake and ship for several hours, soak. Whip cream with two spoons of plain sugar and the remaining vanilla. Coat the top and sides of the cake with butter cream. Top sprinkled with almond petals. Strawberry berries cut into thin slices and lay them on the sides of the cake.

Recipe 5. Biscuit cake with lemon “custard”



high-grade flour - 150 g;

granulated sugar - 150 g;

seven fresh eggs;


oil for lubrication;

juice and zest of half a lemon.


wheat flour - 5 g;

cream - 100 ml;


oil plums. - small pack;

150 grams of sugar;

three egg yolks.

Method of preparation

1. Pound egg yolks with sugar. Protein whip in a separate container in a dense, stable foam. Enter the yolk mass into the whipped whites without stopping the beating process. Pour the flour in small portions and knead the dough, the consistency of the pancakes. Add the juice and lemon zest. Stir. Cover the form with a thin layer of butter and sprinkle with breadcrumbs. Put the dough into it and send it to the oven preheated to 200C. We bake for an hour. We take out the finished biscuit, cool it on the grid and cut it into two layers of the same height. 2. Mix the flour with sugar, pour in a little cream and stir it so that not a single lump is left. Send the mixture to a slow fire and cook until thick. Grind soft butter with a spoonful of sugar. Put it in the cream and keep a couple of seconds on the stove. Set aside and beat with a mixer, adding vanillin.

3. We collect cake, greasing each cake with custard. The surface and sides of the cake is also coated with cream and decorated at its discretion. Soak for several hours.

Recipe 6. Chocolate sponge cake with custard and meringue in a slow cooker


Chocolate sponge cake

120 g sour cream;

six chicken eggs;

120 g of wheat flour;

100 grams of sugar;

one and a half Art. spoons of cocoa powder;

5 g of baking soda.

Chocolate Custard

fresh chicken egg;

500 ml of pasteurized milk;

half a can of boiled condensed milk;

75 grams of sugar;

75 g of cocoa powder;

100 g of wheat flour;

200 g oil drains .;

ready dry meringue.

Method of preparation

1. Sugar divided in half. Add one part to the whites, and the second to the yolks. Beat the whites with a mixer until a stable foam. Yolks fray until white, until the mass becomes thick. Mix both egg mixes. Add sour cream and hydrated soda. Stir. Cocoa combine with flour. Enter the dry mixture into the liquid mass and knead the dough.

2. Pour it into the bowl of the device, brushing it with a piece of oil. Set the bowl in the slow cooker. Close the lid and set the valve to the “Open” position. Run the program "Baking". Set the time for half an hour.

3. In the meantime, let's make custard. We drive an egg into a deep saucepan and grind it with sugar, sifted flour and cocoa. With a thin stream we introduce warm milk with vigorous stirring with a whisk. We send the workpiece to a moderate fire and weld the cream until thick. Remove from heat, cool slightly, add condensed milk and chopped butter. Mix and set aside. 4. Remove the cake with the help of a device for steaming. Cool and cut into three parts. Meringue break in small pieces.

5. On the first cake apply a thick layer of cream. Top lay out the pieces of meringue. Cover with the next cake and repeat the layers in the same order. We collect the cake to the end. The edges and top are covered with cream. We stand in the refrigerator for several hours.

Sponge cake with custard - tips and tricks

While baking the biscuit, do not open the oven door so that the cake will not come down.

To prevent a crust from forming on the surface of the custard, cover it with cling film.

Biscuit will be easier to cut along, using a culinary thread.

If there are lumps in the cream, wipe it through a sieve.

Comments (0)
Related articles
Popular articles