Sponge pie with custard. Sponge cake with custard

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

Sponge cake with custard - basic cooking principles

The sponge cake is prepared according to the classic recipe. For this you need fresh chicken eggs, granulated sugar and flour. Eggs are divided into yolks and whites. The flour must be sifted to saturate it with oxygen. Beat the whites with a mixer into a stable foam. Without stopping the beating process, add sugar and yolks one at a time. At the end, add flour in small portions and carefully 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 get a honey sponge cake. Cocoa will make it chocolatey.

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

For freshness, add berries or fruits to the cake.

Recipe 1. Delicate sponge cake with custard

Ingredients

fresh eggs - five pieces;

salt;

high quality margarine – 100 g;

baking powder – 10 g;

sour cream – 100 g;

wheat flour - one and a half cups;

granulated sugar - half a glass.

condensed milk – 80 ml;

eggs - two pieces;

flour – 20 g;

sugar - a third cup;

milk – 0.5 liters.

Impregnation

cognac – 50 ml;

condensed milk - three quarters of a can;

drinking water – stack.

Decoration

milk chocolate bar.

Cooking method

1. Pour sugar into the yolks and grind well. Beat the whites with a mixer until fluffy and thick foam. Add sour cream and margarine to the yolk mixture, after chopping it with a knife, mix until smooth. Add the resulting mixture to the egg whites and beat for a couple more minutes. Combine the sifted flour with a pinch of salt and baking powder. Reduce the mixer speed to minimum and add the dry mixture in parts. Place the biscuit dough in a mold and bake at 180 degrees. Cool the finished cake, trim the edges and divide lengthwise into three parts.

2. Beat 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 place on low heat. Cook while stirring until the liquid begins to boil. Now add the egg mixture and continue cooking until thickened. Cool and beat several more times with a mixer.

3. Combine all the ingredients for soaking with a small amount of warm water. Mix.

4. Place the bottom cake on a flat plate, soak it and apply a thick layer of cream, spreading it evenly over the surface. Cover with the second cake layer and repeat the procedure. Grease the edges and top with cream. Grind the trimmings into crumbs and sprinkle the edges. Sprinkle the top of the cake with fine chocolate chips.

Recipe 2. Sponge cake with custard and fruit

Ingredients

six fresh eggs;

130 g flour;

210 g granulated sugar.

Custard

0.5 liters of milk;

100 g drained butter;

half a glass of sugar.

Fruit juice for soaking.

Bananas, oranges and kiwi.

Oil cream

vanilla sugar;

a pack of butter;

can of condensed milk.

Cooking method

1. Add a pinch of salt to the whites and beat to a stable foam. Add sugar little by little and continue whisking. Pour half the sugar into the yolks and grind until white. Add the sifted flour and vanilla and mix. Now add a third of the whipped whites and begin to mix gently with a spatula. Add the remaining whites and mix until smooth. Transfer the dough into the mold and bake for half an hour. Sponge cake and cool on a wire rack.

2. For the custard, pour 400 ml of milk into a saucepan. Beat the egg with a whisk with sugar. Then add flour, vanillin and remaining milk. Stir until no lumps remain. When the milk begins to boil, pour in the egg mixture in a thin stream and cook with regular stirring until thickened. Cool the cream.

3. Cut the sponge cake into three thin layers. Soak them in fruit juice. We clean the fruits and cut them into thin slices. Place the cake on a flat dish, grease it with cream, and arrange beautifully slices of fruit. This is how we assemble the cake.

4. Whip all the ingredients for the butter cream. Grease the top and sides of the cake with buttercream and decorate using a pastry syringe.

Recipe 3. Sponge cake with Zebra custard

Ingredients

Dough for one cake

a cup of wheat flour;

cocoa powder – 50 g;

three fresh eggs;

sugar - glass;

vegetable oil.

fresh oil drain. – 200 g;

eggs - three pieces;

800 ml pasteurized milk.

Cooking method

1. You need to prepare two cake layers: dark and light. To do this, beat the eggs with sugar until smooth. Add flour little by little, stirring with a wooden spatula. Prepare the second cake according to the same principle, only adding cocoa to the dough. Treat the pan with a piece of butter, pour the white crust dough into it and bake for half an hour at 180 degrees. Bake the dark cake for the same amount of time. Cool and cut each one in half lengthwise.

2. Break the eggs into a bowl, add sugar and mash well. Then gradually add flour, continuing to grind. Put the milk on the fire. When it starts to boil, add the egg mixture while stirring vigorously. Cook until thickened. Cool the cream slightly and add the cubed butter. Beat the cream with a mixer until the butter is completely dispersed.

3. Assemble the cake by stacking the layers and coating each one with custard. Alternate light and dark cake layers. Cover the sides and top of the cake with cream and decorate.

Recipe 4. Sponge cake with custard and strawberries

Ingredients

120 g almond petals;

six fresh eggs;

300 g strawberries;

100 g drained butter;

100 g powdered sugar;

120 g wheat flour;

200 ml cream;

30 g starch;

300 ml pasteurized milk;

180 g granulated sugar;

vanilla sugar – 20 g.

Cooking method

1. Let's start preparing the biscuit. Beat four egg whites until stiff peaks form. Grind four yolks with 100 g of sugar until white. Add half the vanilla sugar and softened butter. Mix, add starch, flour and two tablespoons of protein mass. Stir thoroughly. Add the rest of the whipped whites and knead gently so that the whites do not settle. Line the bottom of the mold with baking paper, grease it with butter and bake at 180 C for 20 minutes.

2. Break two eggs into a bowl. Add two tablespoons of flour and milk to them. Whisk until smooth. Pour regular and vanilla sugar into the remaining milk and heat on the stove. When the milk begins to boil, set it aside and add the egg mixture in a thin stream, whisking vigorously with a whisk. We put it back on low heat and warm it up with regular stirring until the first bubbles appear.

3. Wash the strawberries, remove the stems and dry them. Leave six berries for decoration. Place the rest of the strawberries in a blender bowl, add powder and blend until pureed.

4. Take the finished biscuit out of the oven, remove the paper and cool. Cut lengthwise into two layers.

5. Place the bottom one on a flat dish and grease it with strawberry puree. Top with chilled custard. Cover with the second cake layer and leave to soak for several hours. Whip the cream with two tablespoons of regular sugar and the remaining vanilla. Coat the top and sides of the cake with buttercream. Sprinkle almond petals on top. Cut the strawberries into thin slices and place them along the sides of the cake.

Recipe 5. Sponge cake with lemon custard

Ingredients

premium flour – 150 g;

granulated sugar – 150 g;

seven fresh eggs;

breadcrumbs;

oil for lubricating the mold;

juice and zest of half a lemon.

wheat flour – 5 g;

cream – 100 ml;

oil drain - small pack;

150 g sugar;

three egg yolks.

Cooking method

1. Grind egg yolks with sugar. Beat the whites in a separate bowl until they form a thick, stable foam. Add the yolk mixture to the whipped whites without stopping the beating process. Add flour in small portions and knead the dough until it has the consistency of pancakes. Add lemon juice and zest. Mix. Cover the mold with a thin layer of butter and sprinkle with breadcrumbs. Place the dough in it and place it in an oven preheated to 200 C. Bake for an hour. We take out the finished biscuit, cool it on a wire rack and cut it into two layers, equal in height.

2. Mix flour with sugar, add cream little by little and stir until not a single lump remains. Place the mixture over low heat and cook until thickened. Grind soft butter with a spoon of sugar. Add it to the cream and keep it on the stove for a couple more seconds. Set aside and beat with a mixer, adding vanilla.

3. Assemble the cake, brushing each layer with custard. We also coat the surface and sides of the cake with cream and decorate it at our discretion. Soak for several hours.

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

Ingredients

Chocolate sponge cake

120 g sour cream;

six chicken eggs;

120 g wheat flour;

100 g granulated sugar;

one and a half tbsp. spoons of cocoa powder;

5 g baking soda.

Chocolate custard

fresh chicken egg;

500 ml pasteurized milk;

half a can of boiled condensed milk;

75 g granulated sugar;

75 g cocoa powder;

100 g wheat flour;

200 g drained butter;

ready dry meringue.

Cooking method

1. Divide the sugar in half. Add one part to the whites and the second to the yolks. Beat the whites with a mixer until they form a stable foam. Grind the yolks until the mixture becomes thick. Mix both egg mixtures. Add sour cream and slaked soda. Mix. Combine cocoa with flour. Add the dry mixture into the liquid mass and knead the dough.

2. Pour it into the bowl of the device, greasing it with a piece of butter. Place the bowl in the multicooker. Close the lid and set the valve to the “Open” position. We launch the “Baking” program. Set the time to half an hour.

3. Meanwhile, let's prepare the custard. Beat the egg into a deep saucepan and grind it with sugar, sifted flour and cocoa. Add warm milk in a thin stream while stirring vigorously with a whisk. Place the mixture over moderate heat and cook the cream until thickened. Remove from heat, cool slightly, add condensed milk and butter cut into pieces. Mix and set aside.

4. Remove the cake using a steamer. Cool and cut into three parts. Break the meringue into small pieces.

5. Apply a thick layer of cream to the first cake layer. Place meringue pieces on top. Cover with the next cake layer and repeat the layers in the same order. We assemble the cake to the end. Coat the edges and top with cream. Keep in the refrigerator for several hours.

While baking the sponge cake, do not open the oven door to prevent the cake from settling.

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

It will be easier to cut the biscuit lengthwise using kitchen string.

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

December 19, 2016

Have you decided to please your loved ones or guests who are almost on the doorstep with something sweet, but at the same time, you don’t want to spend a lot of time and effort on cooking? In this case, we suggest you pay attention to the sponge cake with custard.

Baking the sponge cake takes a minimal amount of time. In these minutes you can easily make custard for filling a cake or pastry. So, let's see what products we need for both and how the mystery of the birth of a wonderful sweet delicacy occurs.

Biscuit ingredients

Biscuit dough is perhaps the easiest to prepare and the most advantageous in terms of taste. An amazing result will be obtained if custard is added to it. Photos of sponge cake can be found 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 sachet) vanilla sugar.
• A glass of milk.
• One hundred grams of butter.
• Chocolate bar (if you want the cakes to be brown).

Preparing sponge cake

As we have already said, sponge cake with custard is prepared very quickly, which cannot but please the hostess, who also wants to have time to preen herself before the guests arrive.

So, in a separate bowl you should mix four chicken eggs and sugar. After this, add baking powder and thoroughly beat all the ingredients again. As soon as fluffy foam begins to appear, you can add vanillin. After this, gradually introduce flour into the dough. Remember that before adding flour, it must be sifted through a fine sieve.

Take a small bowl, break the chocolate into it and place it in a water bath. You don't need to pour a lot of water. But be careful not to let it boil over while melting the chocolate. As soon as the chocolate becomes liquid, it will be possible to introduce it into our dough. Mix everything thoroughly and pour into the mold.

Even if you make cakes, bake a large cake first, and then cut the finished one as you please. It's convenient and fast. Don't forget to pre-grease the pan with butter or line it with parchment paper. The dough is baked for 30-40 minutes at an oven temperature of 180 degrees.

When the biscuit is ready, do not try to immediately remove it from the oven. Experienced housewives advise letting the cakes “simmer” a little in a warm place. Five to seven minutes have passed - you can remove the cakes and cool them.

Custard and its varieties

The cakes are prepared in the same way, which cannot be said about custard. Each housewife's biscuit recipe is somewhat different. There are several types of cream:

• Classic custard.
• Lemon or orange custard.
• French version, where only yolks are used.
• Chocolate custard.

Today we will look at all these options and learn how to make a delicious custard with milk for a sponge cake. It should be noted that this particular layer for cakes and pastries is used very often. Custard is suitable for absolutely any type of baking, which always saves housewives who are at a crossroads and don’t know how to pamper their household.

Classic version

So, let's start with the most popular option - classic custard (recipe for sponge cake). Most often it is used for layering sponge cakes. Since the cream does not hold its shape well, its color is whitish-yellow, and a little gelatinous, it is considered ideal only as a filling for cakes and pastries.

Required Products

Before you start preparing the cream, you need to take the following products:

• 50 grams of flour.
• A packet of vanilla powder (5 grams).
• 200 grams of granulated sugar.
• 350 grams of milk.
• Three or four chicken eggs.
• 15 grams of butter.

Most of the time in preparing the cream is spent preparing an ingredient such as flour. If we are talking about custard - a classic for sponge cake, then this point should under no circumstances be neglected.

So, pour the flour onto a small baking sheet and put it in the oven to warm up. This takes quite a lot of time - 40-45 minutes, but this work is necessary. After the flour is fried in the oven, it will acquire a pleasant hazelnut aroma, which is what we initially achieve.

While the flour cools, move on to the eggs. Break them into a separate bowl and beat well, gradually adding cooled flour. Try to ensure that the mass is homogeneous, without any inclusions or lumps. The better the dough is beaten, the tastier your sponge cake with custard will be.

Place a large saucepan on the stove and pour water. This will be the water bath where the miracle of making the custard happens. Pour milk into another bowl (slightly smaller). It needs to be warmed up a little by adding granulated sugar. When the milk boils, start adding the egg mixture to it. Try to keep it flowing in a thin stream, don’t “plop” everything into the pan at once. The time it takes for the cream to thicken is approximately ten to twelve minutes.

Now you can remove it from the heat and pick up the mixer again. While you are whipping the cream, you will need to add melted plum to it. butter and vanilla powder. The classic version is ready. Leave to cool. You can now start decorating the cakes.

Lemon version

For those who love citrus aromatic layers in pastries and cakes, this custard option is perfect.

• Three lemons.
• Half a glass of powdered sugar.
• Thirty grams of butter.
• Three chicken eggs.

Squeeze the juice from all three lemons. Grate the zest from two fruits. Add powdered sugar and eggs to the zest and juice. We begin to mix the ingredients using a mixer. Leave the mixture for half an hour so that it infuses and becomes saturated with lemon aromas.

When half an hour has passed, you can start adding flour to the lemon mixture. Don’t forget to sift it to saturate it with oxygen. Add butter. Place in a water bath. Unlike the classic recipe, custard with lemon juice will harden much faster. Cooking time: five to ten minutes.

French on yolks

A biscuit with custard according to a French recipe will differ from the usual classic version. Here, only yolks are involved in the recipe, hence the bright, rich yellow color and lightness of the mass.

• three egg yolks;
• half a liter of milk;
• 75 g sugar;
• 50 g flour;
• a bag of vanillin or vanilla sugar;
• 10 grams of butter.

Grind the egg yolks with granulated sugar. As soon as the mass turns bright yellow, you can add milk and flour to it. While you are whipping the mixture, place a water bath in advance. Save your time.

When the cream begins to thicken in a water bath, add vanillin and vanilla. sugar or a fresh vanilla bean (whatever you have on hand). If you add vanilla bean, remove it immediately after the cream is ready and removed from the heat.

This type of custard is richer in taste and denser in consistency. It can be safely used not only for layering cakes, but also for decorating the top part.

Chocolate option

This cream will turn out fluffy and tender, and even richly chocolatey. A great option if you are baking for children with a sweet tooth.

• Two glasses of flour.
• Three eggs.
• 200 grams of sugar.
• Two tablespoons of flour.
• Cocoa - three tablespoons.
• Rum - two teaspoons.

In a separate bowl, break the eggs so that the whites are separate from the yolks. To the latter we add cocoa, granulated sugar and rum (if you are preparing cream for “adult” desserts). In another cup, mix the milk with flour, whisk, trying to ensure that there are no lumps. We combine the two masses and place them in a water bath.

After ten minutes, with vigorous stirring, the cream will begin to thicken. Now you can put butter in it. Remove from heat, let cool.

While the cream cools, beat the whites into a strong foam. Gently and carefully fold the whipped whites into the cold cream. Ready!

EVERYONE! EVERYONE! EVERYONE!

Urgent post for those who failed and were late!

If until the last moment you didn’t have the time/mood/energy to spend hours in tornets choosing a New Year’s cake, don’t despair.

This express cake will save you. We will prepare a very tasty and simple sponge cake for which I had to come up with a couple of hours before the feast, so this is your number.

We are talking about the most delicate sponge cake with light buttercream, aromatic impregnation and fresh pineapple, which you can replace with strawberries, cherries and any other fresh/canned/frozen fruit.

This is approximately how you will prepare this cake:

All. We turn off intros.

Let's get started with the recipe

Grocery list:

For the biscuit:

• eggs - 225 gr. (4−5 pcs.)
• sugar - 150 gr.
• salt - 1 gr.
• vanillin - on the tip of a knife
• flour - 75 gr.
• corn starch - 75 gr.
• butter - 20 gr.

For impregnation:

• water - 50 ml
• sugar - 50 gr.
• liqueur, cognac, rum - 1 tbsp.

For cream:

• milk - 250 ml
• sugar - 60 gr.
• egg yolks - 45 gr. (2 medium)
• corn starch 30 gr.
• heavy cream, 33−35% - 250 ml
• vanilla essence - ½ tsp.
• powdered sugar - 1 tbsp.
• pineapple, strawberries, any other fruits - 200 gr.

For decoration:

• savoiardi cookies - 200 gr.
• fruits and berries

Preparation:

1. Biscuit It is advisable to bake the day before preparing the cake and let it dry. For detailed instructions on how to prepare a sponge cake, read the article.
2. Syrup for impregnation You can also cook it in advance. To do this, put sugar and water in a saucepan, mix and bring to a boil. Finally, add alcohol and remove from heat.
   

   If children are involved in eating the cake, the syrup and alcohol can be boiled for 1 minute.

3. Custard It is also advisable to prepare the day before...
4. To do this, bring milk and 30 grams to a boil in a saucepan. sugar, stirring occasionally.
5. In a separate bowl, whisk the egg yolks, remaining sugar and starch.
6. As soon as the milk begins to boil, remove from the heat, reduce the heat to low and pour 1/3 of the milk into the yolk mixture while stirring constantly.
7. Pour the resulting mixture back into the saucepan with the milk, again stirring with a whisk.
8. Return the saucepan to the heat and, stirring constantly, bring the cream to a boil and, a few seconds after bubbles appear, remove from the heat.
9. Pour the custard into a clean bowl, cover tightly with cling film and leave for several hours or overnight to set.
   
10. Separately, whip very cold cream with vanilla essence to soft peaks. At the end, add 1 spoon of powdered sugar and beat a little more until stable peaks form.
    
11. Set aside 1/3 of the whipped cream for the final coating of the cake.
12. Lightly whisk the completely cooled custard and gently fold in the whipped cream with a spatula, folding it from bottom to top, achieving a homogeneous consistency.
13. Add any fruits or berries you wish to the resulting cream and mix. If the berries are red and you don’t want the cream to color, place the berries in the cake itself on top of the cream.

Cake assembly:

1. It is better to assemble the cake upside down. That is, the bottom of the biscuit should be on top. Then you will get a perfectly smooth, even surface of the cake.
2. Cut the dried biscuit into three parts using a thread or a sharp knife.
3. Soak the bottom cake in syrup, cover with half the cream, sprinkle with half of the fruit or berries, put the second cake on top, soak in the syrup, cover with the other half of the cream and fruit.
4. Place the third cake layer on top, soak it in syrup, and cover the top and sides of the cake with a thin layer of whipped cream.
5. Let the finished cake brew for a couple of hours and serve it to the festive table, garnished with savoiardi cookies, fruits, berries, bezes, etc.

That's all.

I wrote in accelerated mode, so if something is unclear, ask, I’m in touch!

Good luck, love and patience.

• 2 large eggs (as for sponge cake)
• 3 tbsp. l. flour (maybe with a small pile)
• 2/3 cup sugar
• 1 1/3 cups milk
• vanillin (on the tip of a teaspoon)
• piece of butter 50-60 g (you can do without it)

For sprinkling:

• coconut flakes

Cooking:

First of all, turn on the stove at 180°C and prepare a baking dish (I have a springform pan, 24.5 cm in diameter), greasing it with oil (I use vegetable oil) and lining the bottom with a circle of baking paper.

Now you can start making the quiche.

Beat the eggs and sugar with a mixer at maximum speed until a fluffy mass, reminiscent of thick sour cream, but lighter and airier. It is desirable that the sugar grains are completely dissolved.

Add flour to the mixture and quickly, but carefully, mix everything. Immediately put it in the mold, distribute the dough evenly and put the mold in the oven.

Baking time for the cake depends on the size of the pan and the specific plate. You need to check the readiness with a clean, dry stick (I use a wooden toothpick), starting from about 20 minutes.

The finished biscuit has a slightly brownish top crust and the stick should come out dry.

While the sponge cake is baking, let's prepare the custard.

In a bowl, mix eggs with flour. It is better to do this with a whisk so that there are no lumps.

Then pour in 1/3 cup of milk and stir well again.

Pour the remaining glass of milk into a separate pan (it is advisable to take one in which the milk does not burn) and pour in all the sugar.

Place on the fire and stir until the sugar dissolves. Bring to a boil.

Pour the egg mixture into the sweet boiling milk in a thin stream, stirring vigorously all the time with a whisk. Let's not turn down the fire! Keep stirring for another minute and a half until the mixture thickens. Then immediately turn off the heat, stir in vanillin, and if we decide to add butter, cut it into pieces, add to the mixture and stir until the butter dissolves.

Leave the finished cream to cool. It is recommended to cool the cream by covering it with a lid to prevent the formation of a crust on it. But I honestly don’t know what’s worse: the crust, which is easily stirred and is invisible in the cream, or the condensation (water) that gets from the lid into the cream. I cool it depending on my mood: sometimes with a lid, sometimes without it. And I didn’t feel any particular difference.

Remove the finished biscuit from the oven, cool and remove from the mold. Carefully remove the baking paper from its bottom.

We make two cake layers from one biscuit.

Place the bottom cake on a dish, place most of the custard on it (about 2/3), distribute evenly.

Cover with the second cake layer and grease it with the remaining cream.

Basically, our quiche is ready. But I would like to decorate it with something. At the time of the first experiment, I didn’t have anything suitable: neither chocolate chips, nor any suitable sweet crumbs... But I did have coconut chips. Without thinking twice, I sprinkled it on top of the finished pie.

And it gave a wonderful result. The light flavor of coconut goes well with the flavor of the custard. By the way, if you like a richer coconut taste, you can try adding a little shavings to the cooled cream.

The sponge cake can be eaten immediately, but it is better to “forget” it in the refrigerator overnight or at least for a couple of hours.

Try it, I'm sure you will be satisfied. In my family, this sponge cake with custard and coconut flakes has clearly been a hit for a long time.

Recipes for making cakes at home with photos

sponge cake with custard

3 hours 30 minutes

230 kcal

5 /5 (1 )

I don't know people who don't like biscuits. Tender, juicy, literally melting in your mouth, they delight anyone.
Yes, it takes a lot of time to prepare a sponge cake, and perhaps you think that you are not able to create this masterpiece. But I'll tell you sponge cake recipe, which with my detailed step-by-step explanation you can easily prepare at home.
In addition, chic content requires a chic shell. Therefore, sponge cakes are always richly decorated and attract and tempt with their appearance alone. We will prepare a cake which will be called "Strawberry Kiss". And the filling in it will be custard and strawberry jelly. And we will decorate our sponge cake with strawberries and protein custard.

Step-by-step recipe for making sponge cake with custard

Kitchen appliances and utensils

• mixer;
• silicone spatula;
• several bowls of different sizes;
• small pans – 2 pcs.;
• pastry syringe (bag);

• hand whisk;
• detachable baking dishes with a diameter of 18-20 cm – 2 pcs.;
• pastry spatula or long knife.

Ingredients

Biscuit dough for cake:

Cream for cakes:

Jelly:

Syrup for impregnation:

Preparation

Preparing a biscuit

1. Separate the eggs into yolk and white. You need to separate it very carefully so as not to accidentally tear the yolk. Otherwise, when it gets into the whites, they will not beat well.

   Important! The container in which the whites will be beaten must be dry and perfectly clean, without the slightest trace of fat.

   
   
2. Beat the whites with a mixer and gradually add sugar in small portions. Beat for several minutes until stiff peaks form.
   
3. You can add the yolks one at a time to the whites, without ceasing to beat. But personally, I prefer to beat the yolks with a small amount of sugar in a separate bowl and then gradually add them to the whites.
   
4. Next, gradually, in three approaches, add the sifted flour, stirring briefly each time at low mixer speed.
   
5. Turn on the oven to preheat in the “top + bottom” mode at a temperature of 180 degrees.
6. For this cake we will need two types of sponge cake. We take two identical springform pans with a diameter of 18-20 cm and cover them with parchment paper. Pour a third of the dough into one of the molds and distribute it over the mold.
   
7. Add poppy seeds to the remaining dough in parts and mix gently, lifting the dough with a spatula from the bottom up - this way the air in the whipped dough is better preserved.
   
8. Transfer the resulting dough for the poppy seed cake into a second baking dish and level it out.
   
9. Place both forms in an oven preheated to 180 degrees and bake. For the first biscuit, approximately 15 minutes are enough, for the second - 30-35 minutes, because... There is more dough in it, and it will take longer to bake.
10. If you only have one pan, then the biscuits can be baked one at a time. Naturally, in this case it will take a little longer. Start, of course, with less, because... it bakes faster, and the second part of the dough will not have to wait long. This is important because it may lose its airiness.
11. You can check the readiness of the biscuits by piercing the cake in the center with a thin wooden skewer or toothpick: the finished dough is not placed on the skewer, and it is removed dry.
    
12. While the dough is baking, you can start preparing the filling for the cake.

Preparing custard - filling for sponge cake

1. Before making the cream, let's do a little preparation for the next step (jelly), because... gelatin needs time to swell. To do this, pour it into a small container, fill it with a small amount of water and leave it to swell. We'll need it a little later.
   
2. And now let's start preparing the custard.
3. Pour milk into a saucepan and add vanilla sugar.
   
4. Place on the stove over medium heat to bring to a boil.
5. While the milk is heating up, pour powdered sugar, flour and starch into another pan. Mix everything with a whisk.

   Did you know? The sponge cake can be baked without starch, but instead you need to put the same amount of flour. But dough with starch rises more evenly during baking and practically does not sag when it cools.

6. Add the yolks to the dry ingredients and mix as much as possible.
   
7. As soon as the milk has boiled, pour a small part of it into a saucepan with flour and stir the mixture until smooth. This is necessary to prevent lumps from forming. Pour the rest of the milk into the resulting homogeneous mixture and put on fire. Cook the cream, stirring constantly until it thickens. Remove the saucepan from the heat and let the cream cool.
   
8. By this time the biscuits are already baked, remove them from the molds and place them on a wire rack to cool.
   

Preparing jelly

1. Set aside 9 of the most beautiful, identical-sized strawberries to decorate the cake.
   
2. Place the rest of the berries in a blender glass, add sugar and grind into a homogeneous puree, which is then poured into a bowl.
   
3. The gelatin that we poured in with water has already swollen, and we need to melt it. This is best done in a water bath, but you can also gently melt it over low heat. In this case, you must constantly stir it so as not to overheat it, otherwise it will lose its properties.
   
4. Pour the melted gelatin into the strawberry puree and mix.
   
5. The molds in which we previously baked biscuits will now be useful to us for pouring layers of jelly. To do this, we take molds and line them with cling film.
6. Divide the strawberry jelly in half and pour into molds. Distribute it evenly over the mold and place it in the refrigerator to harden. If you're in a hurry, you can put it in the freezer for a little while, but don't forget about it! Because When frozen, the jelly also loses its structure. It’s better to just quickly cool it in the freezer, take it out while still liquid and put it in the refrigerator to harden.
   
7. Let's move on to the question of how to soak sponge cake layers.

Preparing the syrup for soaking the biscuit

To do this, mix sugar and water in equal proportions, put on fire and boil for 1-2 minutes. Remove the finished syrup from the heat and cool.

Continue making custard

Preparing the cake layers for assembling the cake

Assembling the sponge cake

Preparing protein-custard cream for decorating the cake

1. In the morning we start decorating the cake. To do this we need to prepare protein cream.
2. To prepare it, pour sugar into a saucepan, add citric acid and add water. Stir and place on medium heat.
3. At this time, prepare the whites for whipping: again, very carefully separate the yolks, so as not to damage their shell. We won't need the yolks. Place the egg whites in a mixer bowl and begin beating them at low speed as soon as the syrup boils. Under the syrup, reduce the heat a little, but enough so that it continues to simmer.
   
4. After about half a minute, when the whites begin to foam, add vanilla sugar to them and immediately increase the mixer speed to maximum. Beat the whites until they form stable peaks. By this time, the syrup is already ready, and without stopping the mixer, we pour it in a thin stream into the whipped whites. Continue beating the cream for another 10-15 minutes until it cools to room temperature.
   
5. The finished cream should hold its shape well and have a dense structure.
   
6. We transfer the cream into a culinary bag and begin to decorate the cake: evenly apply the cream, first on the side edges of the cake, then on its top part. There is no need to try too hard, because then we will smooth out the cream with a pastry spatula (if you don’t have one, take a long knife). We level until we get a completely flat, smooth surface. If necessary, add cream.
   
7. Using a nozzle, for example a “star”, which gives a beautiful voluminous “snake”, we apply a design to the cake. In our case, this is a lattice with nine cells, in each of which we place the strawberries that were previously set aside. You can decorate the cake in any other way, at your discretion. Our strawberry sponge cake is ready!
   

You can decorate any holiday table with this magnificent cake, and rest assured, you will proudly bear the title of the most skilled chef.
By the way, it must be said that this is only one of the few options for preparing biscuits. If you don't feel like brewing creams, you can easily make Strawberry Kiss Cake. Sponge cake with strawberries. Custard. Protein cream ✧ COOKING AT HOME

A recipe for incredibly tender and delicious sponge cake with strawberry #jelly.
According to this recipe, the cake, not decorated with cream, is 21 cm in diameter and 7 cm in height.

In addition, from this video you will learn:
- how to bake a biscuit;
— how to make protein custard #cream;
- how to make custard for a cake;
- how to level and decorate a #cake with cream.

You can also find this cake under other names: poppy-strawberry cake, strawberry-poppy kiss.

INGREDIENTS
For the biscuit:
6 eggs;
6 tbsp. l. (with a slide) flour;
6 tbsp. l. (heaped) sugar;
4 tbsp. l. poppy;
For the custard:
400 ml. milk;
2 egg yolks;
100 g powdered sugar;
250 g butter;
1 tbsp. l. flour;
1 tbsp. l starch;
10 g vanilla sugar.
For strawberry jelly:
500 g strawberries;
15 g gelatin;
4 tbsp. l. Sahara.
Syrup for impregnation of biscuit:
1/2 tbsp. Sahara;
1/2 tbsp. water;
For protein cream:
240 g sugar;
4 egg whites;
citric acid on the tip of a knife;
10 g vanilla sugar;
80 g of water.