The most delicious sponge cake with custard. Delicate sponge cake with custard: a step by step recipe

Pour 0.5 cups of sugar into the yolks and beat with a mixer until the mass turns white.

In a separate bowl, beat the egg whites with a pinch of salt until light peaks form.

Then pour the remaining sugar into the proteins in parts and beat until persistent peaks.

Pour in the sifted flour. And mix gently again. The dough should not be clogged, it should remain fluffy and airy.

Pour the finished dough onto a parchment-lined baking sheet and flatten.

To prepare the custard, you need to pour the milk into a saucepan and send it to the fire. Add sugar and vanilla sugar to egg yolks, mix with a mixer, then add flour and mix well again. Pour hot milk into the resulting mixture of yolks, flour and sugar in a thin stream, stirring continuously, then pour this mixture into a saucepan and send to a small fire, cook, stirring constantly, until thickened (about 5 minutes). .

Put the second biscuit cake on top and also well, without sparing the custard, coat the sides and top of the cake.

Bon appetit!

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

Biscuit cake with custard - the basic principles of cooking

Biscuit for the cake is prepared according to the classic recipe. To do this, you need fresh chicken eggs, granulated sugar and flour. Eggs are divided into yolks and proteins. The flour must be sifted to saturate it with oxygen. Proteins are whipped with a mixer into a stable foam. Without stopping the whipping process, sugar and yolks are added one at a time. 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 instead of sugar to the dough, you get a honey biscuit. Cocoa makes it chocolatey.

Choux pastry 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 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 stack.

condensed milk - 80 ml;

eggs - two pieces;

flour - 20 g;

sugar - a third of a stack;

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

2. 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 to low heat. Cook while stirring until the liquid begins to boil. Now we introduce the egg mixture and continue to cook until thickened. Cool and beat a few more times with a mixer.

3. We combine all the ingredients for impregnation with a small amount of warm water. We mix.

4. Put the bottom cake on a flat plate, soak it and apply a thick layer of cream, evenly distributing it over the surface. Cover with the second cake and repeat the procedure. Lubricate the edges and top with cream. Grind the scraps into crumbs and sprinkle the edges. Sprinkle the top of the cake with small chocolate chips.

Recipe 2. Sponge cake with custard and fruit

Ingredients

six fresh eggs;

130 g flour;

210 g of granulated sugar.

Custard

0.5 liters of milk;

100 g plum oil;

half a glass of sugar.

Fruit juice for soaking.

Bananas, oranges and kiwi.

Butter cream

vanilla sugar;

a pack of butter;

can of condensed milk.

Cooking method

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

2. For custard, pour 400 ml of milk into a saucepan. Whisk the egg with sugar. Then add flour, vanilla and remaining milk. Mix so that there are no lumps left. When the milk begins to boil, pour in the egg mixture in a thin stream and cook with regular stirring until thickened. Refrigerate the cream.

3. Cut the biscuit into three thin cakes. Soak them in fruit juice. We clean the fruits and cut into thin slices. We put the cake on a flat dish, grease it with cream, lay out slices of fruit beautifully. By this principle, we collect the cake.

4. Beat all the ingredients for the buttercream. Lubricate the top and sides of the cake with butter cream and decorate with a pastry syringe.

Recipe 3. Biscuit cake with Zebra custard

Ingredients

Dough for one cake

a cup of wheat flour;

cocoa powder - 50 g;

three fresh eggs;

sugar - a glass;

vegetable oil.

fresh drain oil. - 200 g;

eggs - three pieces;

800 ml pasteurized milk.

Cooking method

1. It is necessary to prepare two cakes: dark and light. To do this, beat the eggs with sugar until smooth. Gradually add flour, mixing with a wooden spatula. Prepare the second cake according to the same principle, only adding cocoa to the dough. Treat the mold with a piece of butter, pour the dough for the white cake 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 in half lengthwise.

2. Break the eggs into a bowl, add sugar and rub well. Then gradually add flour, continuing to grind. Put the milk on fire. When it begins to boil, add the egg mixture while stirring vigorously. Boil until thickened. Let the cream cool slightly and add the diced butter to it. Beat the cream with a mixer until the butter is completely dispersed.

3. Assemble the cake by stacking the cakes and brushing each with custard. We alternate light and dark cakes. Brush the sides and top of the cake with cream and decorate.

Recipe 4. Sponge cake with custard and strawberries

Ingredients

120 g of almond petals;

six fresh eggs;

300 g strawberries;

100 g plum oil;

100 g of powdered sugar;

120 g wheat flour;

200 ml cream;

30 g of starch;

300 ml pasteurized milk;

180 g of granulated sugar;

vanilla sugar - 20 g.

Cooking method

1. We begin to prepare a biscuit. Whisk 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. Mix thoroughly. Add the rest of the beaten egg whites and gently knead so that the proteins do not settle. We line the bottom of the mold with baking paper, grease it with oil and bake at 180 C for 20 minutes.

2. Break two eggs into a bowl. Add to them two tablespoons of flour and milk. Beat with a 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, shaking vigorously with a whisk. Again, put on a minimum fire and warm with regular stirring, until the first bubbles appear.

3. My strawberries, clean from tails and dry. We leave six berries for decoration. The rest of the strawberries are placed in a blender bowl, add the powder and interrupt until a puree state.

4. We take out the finished biscuit from the oven, remove the paper and cool. Cut lengthwise into two layers.

5. Put the bottom one on a flat dish, grease it with strawberry puree. Top with chilled custard. We cover with a second cake and send for several hours, soak. Whip the cream with two tablespoons of regular sugar and the remaining vanilla. Spread buttercream on the top and sides of the cake. Sprinkle top with almond flakes. Cut the strawberries into thin slices and lay them on 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;

drain oil. - a small pack;

150 g of sugar;

three egg yolks.

Cooking method

1. Rub the egg yolks with sugar. Whisk egg whites in a separate bowl until stiff peaks form. We introduce the yolk mass into the whipped proteins, without stopping the whipping process. Pour the flour in small portions and knead the dough, the consistency is like pancakes. Add lemon juice and zest. We mix. We cover the form with a thin layer of butter and sprinkle with breadcrumbs. We spread the dough into it and send it to the oven preheated to 200 C. We bake for an hour. We take out the finished biscuit, cool it on a wire rack and cut into two layers, the same in height.

2. Mix flour with sugar, pour in a little cream and mix so that not a single lump remains. We send the mixture to a slow fire and cook until thickened. Rub soft butter with a spoonful of sugar. We introduce it into the cream and hold for a couple more seconds on the stove. Set aside and beat with a mixer, adding vanilla.

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

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

Ingredients

chocolate biscuit

120 g sour cream;

six chicken eggs;

120 g wheat flour;

100 g of granulated sugar;

one and a half st. 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 of granulated sugar;

75 g cocoa powder;

100 g wheat flour;

200 g plum oil;

ready dry meringue.

Cooking method

1. Divide the sugar in half. Add one part to the proteins, and the second to the yolks. Beat egg whites with a mixer until stiff peaks form. Grind the yolks white until the mass becomes thick. Mix both egg mixtures. Add sour cream and slaked soda. We mix. Combine cocoa with flour. We introduce the dry mixture into the liquid mass and knead the dough.

2. Pour it into the bowl of the device, lubricating it with a piece of oil. We install the bowl in the multicooker. Close the lid and set the valve to the "Open" position. We start the program "Baking". Set the time to half an hour.

3. In the meantime, let's prepare the custard. We drive an egg into a deep saucepan and rub it with sugar, sifted flour and cocoa. We introduce warm milk in a thin stream with intensive stirring with a whisk. We send the workpiece to moderate heat and weld the cream until thickened. Remove from heat, cool slightly, add condensed milk and chopped butter. Mix and set aside.

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

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

Do not open the oven door while the cake is baking to prevent the cake from settling.

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

The biscuit will be easier to cut lengthwise using kitchen string.

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

You have decided to please your loved ones or guests who are almost on the doorstep with something sweet, but at the same time, you do not want to spend a lot of time and effort on cooking? In this case, we suggest you pay attention to the biscuit with custard.

Baking takes a minimum amount of time. In these minutes, you can easily make a filling for 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 treat takes place.

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, in addition to it, custard will go. 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 sachet) of vanilla sugar.
• A glass of milk.
• One hundred grams of butter.
• Chocolate bar (if you want the cakes to be brown).

Cooking biscuit cake

As we have already said, the custard biscuit is prepared very quickly, which cannot but please the hostess, who wants to have time to preen herself for the arrival of guests.

So, in a separate bowl, mix four chicken eggs and sugar. After that, add the baking powder and beat all the ingredients thoroughly again. As soon as lush foam begins to appear, you can add vanillin. After that, 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 put it in a water bath. You don't need to pour a lot of water. But make sure that it does not boil away in the process of melting chocolate. As soon as the chocolate becomes liquid, it will be possible to introduce it into our dough. Mix everything thoroughly and pour into a mold.

Even if you are making cakes, first bake a large cake, and then cut it as you like. It's convenient and fast. Do not forget to pre-lubricate the form with oil 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 giving the cakes a little "walk" in the warmth. Five to seven minutes have passed - you can take out 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 a biscuit is different for every housewife. There are several types of cream:

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

Today we will consider all these options and learn how to make delicious custard in milk for a biscuit. It should be noted that it is this layer for cakes and pastries that is used very often. Custard is suitable for absolutely any type of baking, which always saves housewives who are at a crossroads and do not know how to pamper their household.

Classic variant

So, let's start with the most popular option - classic custard (biscuit recipe). Most often it is used for a layer of biscuit cakes. Since the cream does not keep its shape well, it is whitish-yellow in color, a little gelatinous, it is considered ideal only, like cakes.

Required products

Before you start preparing 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.

Most of the time in the preparation of the cream is the preparation for the work of such an ingredient as flour. If we are talking about custard - a classic for a biscuit, then this item should by no means be neglected.

So, pour the flour on a small baking sheet and put it 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 fried in the oven, it will acquire a pleasant hazelnut flavor, which is what we are trying to achieve from the very beginning.

While the flour is cooling, move on to the eggs. We break them in a separate bowl and beat well, gradually introducing the cooled flour. Try to make the mass homogeneous, without any inclusions and lumps. The better the dough is beaten, the tastier your custard biscuit will be.

We put a large pot on the stove, pour water. This will be a water bath, in which the miracle of making custard takes place. Pour milk into another bowl (slightly smaller). It needs to be warmed up a little by adding granulated sugar to it. When the milk boils, we begin to add the egg mass to it. Try to make it flow in a thin stream, do not “thump” everything at once into the pan. The time it takes for the cream to thicken is about ten to twelve minutes.

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

lemon variant

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

Ingredients:

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

Squeeze juice from all three lemons. Grate the zest from two fruits. Add icing sugar and eggs to the zest and juice. We begin to mix the ingredients with a mixer. Leave the mixture for half an hour to infuse and saturate with lemon flavors.

When half an hour has passed, you can start adding flour to the lemon mixture. Do not forget to sift it to saturate it with oxygen. Add butter. We put in a water bath. Unlike the classic recipe, custard with lemon juice will harden an order of magnitude faster. Cooking time: five to ten minutes.

French on yolks

Biscuit with custard according to the French recipe will differ from the usual classic version. Here, only 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 of sugar;
• 50 g flour;
• a bag of vanillin or vanilla sugar;
• 10 grams of butter.

Grind egg yolks with sugar. As soon as the mass becomes bright yellow, you can add milk and flour to it. While the mass will beat, put in advance a water bath. Save your time.

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

This type of custard is richer in taste and denser in texture. It can be safely used not only to layer cakes, but also to decorate the top.

chocolate variant

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

Ingredients:

• 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 proteins are separated from the yolks. In the latter, add cocoa, granulated sugar and rum (if you are preparing a cream for "adult" desserts). In another cup, mix the milk with flour, beat, try not to have lumps. We connect the two masses and put 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 fire, let cool.

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

Properly prepared cream can make any biscuit cake insanely delicious and even correct the situation if the cakes are not very successful. Thanks to the variety of impregnations, you can prepare desserts with different tastes and aromas every time. To create a custard, you do not need special culinary skills. The great advantage of the dish is that with it you can cook not only cakes, but also pancakes, eclairs, tubules.

What is custard

This is an impregnation for baking sweet desserts, which is prepared by heat treatment of ingredients - brewing. Biscuit custard can be thick and airy, very sweet and slightly sour, chocolate or milky. Any of these options for delicacy has a velvety texture and a stunning aroma, familiar to many from childhood.

How to do

Cream for biscuit cakes is not difficult to prepare, but there are small nuances that you should familiarize yourself with before starting the process:

1. A properly prepared delicacy should be of medium thickness so that it keeps its shape well.
2. To give airiness to the texture of custard impregnation, beat it with a mixer, whisk.
3. If desired, any cream can be given the desired aroma and taste by mixing with vanilla, juice or lemon zest, orange pulp, banana puree, candied fruits or nuts.

Biscuit custard recipe

If you're craving something sweet, make a custard biscuit. Such a delicacy will not take your time, but as a result, you can enjoy the amazing taste of homemade dessert. There are many recipes (with photos) for its preparation, and all their complexity lies in preparing the necessary ingredients and following the sequence of actions. If such difficulties do not scare you, feel free to start baking an amazing custard cake.

Classic recipe

• Time: 18 minutes.
• Servings: 10 persons.
• Calorie content of the dish: 163 kcal / 100 g.
• Purpose: dessert.
• Cuisine: French.
• Difficulty: easy.

The sponge cake with custard prepared according to this recipe is a classic of confectionery art. It is easy to make, it has a delicate texture and perfectly soaks the cakes. This airy biscuit cream has an amazing vanilla flavor and can be used to fill other treats - tubes, pancakes, buns, cakes.

Ingredients:

• milk (3.2%) - 1 l;
• granulated sugar - 0.3 kg;
• egg - 4 pcs.;
• flour (grade 1) - 0.12 kg;
• butter (butter) - 20 g;
• vanilla sugar - 10 g.

Cooking method:

1. Boil milk, add sugar, stir until all crystals are dissolved.
2. Beat eggs with flour using a whisk or mixer.
3. Pour ½ part of the milk-sugar mixture into the egg mass, stir. Pour into remaining milk.
4. Put on the stove, simmer over low heat until thickened.
5. Add butter, stir until completely dissolved.
6. Transfer the cream to a deep bowl, stir in the vanilla sugar, cover with a film, refrigerate.

• Time: 25 minutes.
• Servings: 2 persons.
• Calorie content of the dish: 74 kcal / 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: easy.

A quick sponge cake cream is made from egg whites. The huge advantage of the recipe is the minimum set of ingredients and a long shelf life. An important condition for creating protein custard impregnation is the use of clean dishes. The slightest presence of moisture, fat on the walls of containers will become an obstacle to obtaining high-quality biscuit cream.

Ingredients:

• proteins (chicken eggs) - 3 pcs.;
• water - 80 ml;
• granulated sugar - 1 tbsp. l.;
• citric acid - a pinch.

Cooking method:

1. Combine water and sugar in a saucepan, bring the mixture to a boil and simmer until thick. Check the readiness of the syrup as follows: drop it into a bowl of cold water and, if a soft ball has formed, remove it from the stove.
2. Pour in citric acid, stir with a dry wooden spoon.
3. Beat the whites with a mixer until stable peaks are obtained.
4. Combine the protein mass with hot syrup, mix gently.
5. Place the container in a bowl of ice water and continue whisking until the custard has completely cooled.

From condensed milk

• Time: 1 hour 20 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 328 kcal / 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: easy.

Custard for condensed milk biscuit cake has an amazing milky taste, rich aroma. The advantage of this recipe is that you can choose condensed milk at your discretion - regular or boiled. This will change the color, texture, taste of impregnation for biscuit. If you do not plan to treat children, you can add cognac, brandy or rum.

Ingredients:

• condensed milk - 0.25 kg;
• butter (butter) - 0.3 kg;
• milk - 2 tbsp.;
• flour (wheat), granulated sugar - 4 tbsp. l.

Cooking method:

1. Sift the flour, add it to the milk along with the sugar. Using a blender, grind the mass so that there are no grains left.
2. Put the container with the mixture on the stove, bring to a boil, boil for another 5 minutes, stirring constantly. Cool down.
3. Add oil, beat until smooth. Then add condensed milk in small portions, without ceasing to work with the device. Put in the refrigerator for an hour.

Oil

• Time: 20 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 339 kcal / 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: medium.

Often, for the preparation of biscuits, confectioners use butter custard, which perfectly holds its shape. Egg yolks give the impregnation a more delicate texture, but the syrup makes it sweet and thick. You need to cook it correctly, clearly following the technology below. The readiness of the syrup is checked with a thermometer or the formation of a soft ball, if you drop the sugar mixture into a plate of cold water.

Ingredients:

• butter (butter) - 0.25 kg;
• yolks - 3 pcs.;
• granulated sugar - 0.15 kg;
• water - 6 tbsp. l.;
• vanilla sugar - 1 pack.

Cooking method:

1. Boil the syrup from water with sugar, when the mass reaches a temperature of 120 ° C, remove from the stove.
2. Beat the yolks with a mixer, combine them with caramel and continue to work with the appliance until the mass has cooled. Pour in vanilla sugar.
3. Stir in the oil until the cream is smooth.

On milk

• Time: 15 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 157 kcal / 100 g.
• Purpose: dessert.
• Cuisine: French.
• Difficulty: easy.

French or milk biscuit cream is prepared with the addition of egg yolks, therefore it has a rich yellow tint. The oil should be removed from the refrigerator to soften before starting to prepare the treat, preferably a couple of hours beforehand. It is also better to keep milk at room temperature a little or slightly warm it, since it is not recommended to add it cold to custard impregnation for biscuits.

Ingredients:

• egg yolks - 3 pcs.;
• sugar - 85 g;
• milk - ½ l;
• flour - 45 g;
• butter (butter) - 0.5 tbsp. l.;
• vanillin or vanilla extract.

Cooking method:

1. Rub the yolks with granulated sugar until the mixture acquires a light yellow hue.
2. Pour in milk, add flour, vanillin. Put on a slow fire, cook until tender (thickened).
3. Stir in the oil until completely dissolved.

Cream on biscuit cream

• Time: 25-30 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 348 kcal / 100 g.
• Purpose: dessert.
• Cuisine: British.
• Difficulty: easy.

This cream originates from the UK and has a more runny consistency than other custard options. This is due to the absence of thickeners in the form of flour, starch in the recipe. The cream is called "Anglez", it is rarely used for a layer of cakes, fillings for cakes, tubes and other confectionery products. More often it plays the role of a sweet sauce.

Ingredients:

• fat cream - 0.5 l;
• egg yolks - 5 pcs.;
• sugar - 0.1 kg;
• vanillin, salt - a pinch each.

Cooking method:

1. Combine vanilla with milk in a saucepan, put on the stove. Heat, stirring constantly, do not bring to a boil.
2. Separately, beat the sugar with the yolks until light in color.
3. Strain the cream and reheat. When they begin to boil, remove from the stove, pour in the yolks in a thin stream. Stir thoroughly without ceasing so that there is not a single lump.
4. Put the mass on the fire again, warm it up, not letting it boil, otherwise the yolks will curdle. The readiness of the cream will be indicated by a non-smoking mark on the spoon with which you stir the mixture, if you run your finger over it.

Chocolate

• Time: 25 minutes.
• Servings: 7 persons.
• Calorie content of the dish: 258 kcal / 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: medium.

This version of custard will not leave anyone indifferent, especially children. Any biscuit with chocolate soak inside will disappear from the table in a matter of minutes, because its taste and aroma are simply amazing. At the same time, the delicacy is prepared very simply, quickly and it does not require many ingredients. You can even use such chocolate cream for filling tartlets.

Ingredients:

• egg yolks - 4 pcs.;
• sugar - 90 g;
• cocoa (powder), flour, corn starch - 2 tbsp. l.;
• milk - ½ l;
• butter (butter) - 70 g;
• chocolate - 1 bar;
• salt - a pinch.

Cooking method:

1. Beat the yolks with sugar until the mixture acquires a light yellow hue and an airy consistency.
2. Add the rest of the dry ingredients, mix well.
3. Boil the milk in a separate container, dissolve the chocolate broken into pieces in it.
4. Pour the chocolate-milk mixture into the protein mixture in a thin stream, gently mixing. Do not add the chocolate milk all at once, otherwise the whites may curdle.
5. Strain the resulting mixture, put on the stove and cook over low heat until a thick consistency is obtained.
6. Add oil, stir, cool slightly. Whip up the cream.

Curd

• Time: 40 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 283 kcal / 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: easy.

If you want to add pieces of fruits, berries or dried fruits to the layer, then you should prepare a thick cream for sponge cake. For this delicacy, you need to use cottage cheese, which is first ground through a sieve or interrupted with a blender. So you will achieve a homogeneous consistency, get rid of small grains and get a delicate airy texture.

Ingredients:

• cottage cheese - 0.4 kg;
• granulated sugar - 90 g;
• butter (butter) - 60 g;
• cream (fatty) - 0.16 l;
• egg yolks - 2 pcs.;
• flavoring.

Cooking method:

1. Grind the cottage cheese through a sieve twice so that not a single lump remains.
2. Add yolks, sugar, flavoring, beat thoroughly with a blender.
3. Put the oil taken out in advance from the refrigerator to soften.
4. Put the container with the mass on a slow fire, cook until thickened, stirring constantly. Set aside to cool.
5. Whip cream separately until thick. Stir in the curd mixture when it has cooled.

From sour cream

• Time: 1 hour 15 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 284 kcal / 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: easy.

Custard for sour cream biscuit perfectly sets off the sweetness of the cakes, adding spicy sourness to the dessert. It is very important to use a fermented milk product with a high percentage of fat content for the preparation of this delicacy - preferably at least 25%. If you are worried that your sour cream is too liquid and the cake will not hold its shape, put it in cheesecloth, folded in several layers, and leave it over a bowl to remove excess moisture.

Ingredients:

• fat sour cream - 1 kg;
• powdered sugar - 2 tbsp.;
• vanillin.

Cooking method:

1. Beat sour cream with a mixer until thick for 10 minutes.
2. Continuing to work with the device, add powder in parts, and at the end add vanillin.
3. Put the finished impregnation for an hour in the refrigerator.

Video

Step 1: prepare wheat flour.

Pour the flour into a sieve and sift over a small bowl. This will allow us to make a gentle airy dough, which is very important for a biscuit. In addition, the component will get rid of unnecessary lumps and become homogeneous.

Step 2: prepare the egg and sugar mixture for the dough.

Using a kitchen knife, break the egg shells, and pour the yolks with proteins into a large bowl. Using a mixer, beat the ingredients well at high speed until smooth. Then pour in the sugar. We continue to beat everything until the mixture increases in size and becomes dense and without grains in consistency. Everything, the egg-sugar mixture is ready, so you can start preparing the dough for the biscuit.

Step 3: prepare the dough for the biscuit cake.

In a bowl with the egg-sugar mixture, we begin to pour the flour in small portions. At the same time, in parallel, beat everything with a hand whisk until we get a homogeneous, thick mass without lumps. The dough should have the consistency of sour cream with a fat content of at least 25%.

Step 4: bake the biscuit cake.

Cover the bottom of a deep baking dish with parchment paper. So that the cake does not burn, just in case, grease a piece of paper with a small amount of vegetable oil, while using a pastry brush. Next, pour the dough here and level its surface with a tablespoon.
Turn on the oven and heat it up to the temperature 180 °С. Immediately after that, put the container on the middle tier and bake the biscuit for 20–30 minutes until a golden crust appears on its surface. Attention: we are not in a hurry to turn off the oven, but we check the readiness of the cake. To do this, use a toothpick. We take out the form from the oven with the help of kitchen gloves and pierce the dough with a wooden stick somewhere in the middle in several places. If there are no raw lumps left on the toothpick, then the biscuit is well baked and you can start preparing the cream. If not, then we extend the time even more for 5–7 minutes.

At the end, carefully transfer the cake to the grate from the oven and leave aside to cool to room temperature.

Step 5: prepare milk for cream.

Pour milk into a small saucepan and place over medium heat. Boil the liquid and then turn off the burner. We set the saucepan aside and immediately proceed to the next step in the preparation of the cream.

Step 6: Prepare the Custard.

Pour the egg yolks into a deep bowl and pour out the vanilla and regular sugar. Using a mixer, beat the ingredients until a homogeneous yellow mass is formed.

Then add flour here and continue to grind the components until white. We should get a thick mixture.
Next, pour it into a medium bowl and immediately add hot milk here. Important: in parallel, we continue to beat everything with improvised inventory until smooth.

Pour the mass into the same saucepan and put on a small fire. Stirring constantly with a tablespoon, bring the cream to a boil, and also until it thickens. This will happen very quickly, so we are closely monitoring this process. At the end, turn off the burner and set the container aside.

Step 7: Prepare the sponge cake with custard.

When the cake has cooled, cut it in half lengthwise with a knife.

Put the bottom part of the biscuit on a flat dish for serving and immediately generously grease its surface with custard using a kitchen spatula.

We cover the bottom cake with the top one and again apply the custard mixture. Attention: there is enough cream to even grease the sides of the cake. At the end, put the pastries in the refrigerator to infuse for at least for 2 hours. Of course, it is very difficult to resist not to try a piece, but believe me, after soaking, the cakes will become tender and airy.

Step 8: Serve the sponge cake with custard.

When the biscuit cake is infused in the refrigerator, we take it out and cut it into portioned pieces with a knife. We serve pastries to the dessert table along with tea, coffee and other drinks of your choice.
Enjoy your meal!

For the preparation of custard, it is better to use homemade milk, as it is more fatty and rich;

The baking sheet can also be greased with butter or margarine;

For the preparation of biscuit dough, it is better to use wheat flour of the highest grade and fine grinding;

To make it easier to remove the finished cake from the container, use a removable baking dish.