Impregnation for biscuit with custard. Biscuit pie with custard

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.

sponge cake

The most delicious and tender sponge cake with custard - we watch a step-by-step family recipe with detailed photos and videos. How to soak biscuit cakes

50 min

275 kcal

3.8/5 (5)

Kitchen appliances: take a pan with a non-stick coating with a volume of about 800 ml, a cake pan with a diameter of 30 cm or more (you can choose a regular iron or glass one, but I prefer silicone), baking paper, several 500-800 ml capacity bowls, a whisk, a sieve, measuring utensils or scales and a wooden spatula. It is also preferable to prepare a blender, since you will have to beat a lot and hard.

It happens that you want to treat yourself and loved ones to some tender and sweet cake, but it is very difficult to choose a suitable and proven recipe from the thousands presented on the Internet, and the search process itself takes more time than making a cake.

Today I will come to your rescue with our family biscuit cake recipe. with protein custard, which often helps me and my girlfriends in difficult times, is done in haste, and the result pleases with both taste and appearance.

The classic biscuit cake came to my family a long time ago and together with my mother-in-law, who herself designed and improved the recipe for her favorite treat and cooks it for small and big holidays at home, without using any expensive kitchen equipment. The day came when I finally decided to post it to the general public.

Biscuit cake dough is one of the most popular in our time. It is made by housewives from all over the world, because it easy to prepare, does not take much time, and the output from it is obtained most delicious and tender cakes.

Wash each item intended for the preparation of the cake using detergents with a degreasing effect, as dirty dishes and tools with the remnants of old grease and dust will greatly impair the taste of your future cake.

You will need

The baking powder can be successfully replaced with a teaspoon of soda, quenched with a tablespoon of vinegar. However, do not add more baking soda, as the dough may become too brittle.

Dough

Cream

100 g of sugar;
100 ml of milk;
50 g flour;
150 g butter;
1 egg.

Glaze

75 g of sugar;
50 g cocoa;
40 ml of milk;
20 g butter.

Impregnation

100 ml of water;
125 g sugar;
15 g coffee.

Ground coffee can replace cocoa powder, however, if possible, it is better to use real coffee, since cocoa does not have such a bright smell and taste, and this is important for impregnation!

Powder

50 g ground walnuts.

Cooking sequence

Dough

Cream

Below is a standard custard that would be perfect as a filling for a sponge cake, but no one will forbid you to choose any other cream, just be sure that it can soak the cakes well.

Impregnation

I am often asked: what else can you soak biscuit cake layers with? The answer is very simple: if you have any fruit syrup, use it, but remember that the impregnation presented in this recipe is classic, that is, the most appropriate.

Cake assembly

Glaze

Your amazing cake decorated with icing and nuts is almost ready! Let it stand in a cold place for at least an hour (and preferably all night) so that the icing and cream cool down well, and you can start eating.

It is best to serve such a cake whole and do not cut it until everyone enjoys its wonderful appetizing look. The cake does not require additional decoration, however, I often decorate its surface with ground candied fruit or pieces of dark chocolate. In any case, the choice is yours!

Video recipe for making biscuit cake

See what a wonderful cake this cake turned out to be in this video, which was filmed following the step-by-step recipe presented to you above:

Thank you very much for your attention! This is where I will end, but in the end I would like to advise respected cooks a few additional recipes that are also easy and quick to implement and are suitable for beginners in cooking. Try to prepare an alternative for your cake - Sponge Cake Cream - and choose which one is best for your homemade sweet tooth. Also, if you have a home miracle oven, cook.

Finally, it would not be superfluous to recall that there are several more wonderful varieties of biscuit cakes. Lovers of sweet condensed milk will be delighted with, and fans of milk supplements will definitely appreciate - Biscuit cake with sour cream -.

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 the mouth, they delight any person.
Yes, it takes a lot of time to prepare a biscuit cake, and you may think that you are beyond your strength to create this masterpiece. But I will tell sponge cake recipe, which with my detailed step-by-step explanation, you can easily cook at home.
In addition, chic content requires a chic shell. Therefore, biscuit 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 biscuit cake with strawberries with protein custard.

Step by step recipe for biscuit with custard

Kitchen appliances and utensils

mixer;
silicone spatula;
several bowls of different sizes;
small pots - 2 pcs.;
confectionery syringe (bag);

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

Ingredients

Biscuit dough for cake:

Cake cream:

Jelly:

Syrup for impregnation:

Cooking

Cooking a biscuit

Separate the eggs into yolk and white. You need to separate very carefully, so as not to accidentally break the yolk. Otherwise, when it gets into the proteins, they will not beat well.
Important! The utensils in which the proteins will be whipped should be dry and perfectly clean, without the slightest trace of fat.
Beat the whites with a mixer and gradually, in small portions, add sugar. Whisk for a few minutes until firm peaks.
In the whites, without ceasing to beat, you can add the yolks one at a time. But personally, I prefer to beat the yolks with a little sugar in a separate bowl and then gradually add them to the whites.
Then gradually, in three approaches, add the sifted flour, each time mixing briefly at a low mixer speed.
We turn on the oven to warm up in the “top + bottom” mode to a temperature of 180 degrees.
For this cake, we need two types of biscuit. We take two identical detachable forms with a diameter of 18-20 cm and cover them with parchment paper. Pour the third part of the dough into one of the molds and distribute it over the mold.
Add poppy seeds to the remaining dough in parts and mix gently, prying the dough with a spatula from the bottom up - this way the air is better preserved in the whipped dough.
The resulting dough for the poppy seed biscuit is transferred to the second baking dish, leveled.
We put 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 be baked longer.
If you have only one form available, 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 be waiting for a long time. This is important because it may lose air.
The readiness of the biscuits can be checked by piercing the cake in the center with a thin wooden skewer or a toothpick: the finished dough is not taken on a skewer, and it is removed dry.
While the dough is baking, you can start preparing the filling for the cake.

Cooking custard - filling for biscuit cake

Before we do 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 to swell. We'll need it a little later.
Now let's start making the custard.
Pour milk into a saucepan and add vanilla sugar.
Put on the stove over medium heat to boil.
While the milk is heating, pour powdered sugar, flour and starch into another saucepan. We mix everything with a whisk.
Did you know? Biscuit can be baked without starch, then instead of it you need to put the same amount of flour. But the dough with starch during baking rises more evenly and practically does not settle when cooled.
Add the yolks to the dry ingredients and mix as much as possible.
As soon as the milk boils, pour a small part of it into a saucepan with flour and stir the mixture until smooth. This is necessary so that lumps do not form. 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 down.
By this time, the biscuits have already baked, take them out of the molds and put them on a wire rack to cool.

cooking jelly

We set aside 9 of the most beautiful, identical in size strawberries to decorate the cake.
We send the rest of the berries to a glass of a blender, add sugar and grind into a homogeneous puree, which is then poured into a bowl.
The gelatin that we poured with water is already swollen, and we need to melt it. This is best done in a water bath, but you can also gently melt over low heat. At the same time, it is imperative to stir it constantly so as not to overheat in any case, otherwise it will lose its properties.
Pour the melted gelatin into the strawberry puree and mix.
Those forms in which we previously baked biscuits will now be useful to us for pouring layers of jelly. To do this, we take forms and line them with cling film.
Divide strawberry jelly in half and pour into molds. We distribute it evenly in shape and send it to solidify in the refrigerator. If you are in a hurry, you can put it in the freezer for a while, but don't forget about it! Because when frozen, jelly also loses its structure. It is better to just quickly cool it in the freezer, take it out still liquid and put it in the refrigerator to solidify.
We turn to the question of how to soak biscuit cake layers.

Cooking syrup for soaking 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.

We continue to make custard

Cooking cake layers

Assembling the biscuit cake

Cooking protein-custard for decorating the cake

In the morning we start decorating the cake. To do this, we need to prepare a protein cream.
To prepare it, pour sugar into the pan, add citric acid to it and fill it with water. Mix and put on medium heat.
At this time, we prepare the squirrels for whipping: again, very carefully separate the yolks, so as not to damage their shell. We don't need yolks. We put the proteins in the mixer bowl and at low speed we begin to beat them as soon as the syrup boils. Under the syrup, we reduce the fire a little, but so much that it continues to boil.
After about half a minute, when the proteins begin to foam, add vanilla sugar to them and immediately increase the mixer speed to maximum. Beat egg whites until stiff peaks. By this time, the syrup is ready, and we, without stopping the mixer, pour it into the whipped whites in a thin stream. We continue to beat the cream for another 10-15 minutes, until it cools to room temperature.
The finished cream should keep its shape well and have a dense structure.
We transfer the cream into a culinary bag and begin to decorate the cake: evenly apply the cream first on the side faces of the cake, then on its upper part. You should not try too hard, because then we will level the cream with a pastry spatula (if not, take a long knife). We level until we get a completely flat smooth surface. Add cream if necessary.
With the help of a nozzle, for example, an “asterisk”, which gives a beautiful voluminous “snake”, we apply a pattern to the cake. In our case, this is a lattice with nine cells, in each of which we place the previously set aside strawberries. You can decorate the cake in any other way you like. Our strawberry biscuit is ready!

With this magnificent cake, you can decorate any holiday table, and, be sure, you will proudly bear the title of the most skillful culinary specialist.
By the way, I must say that this is only one of the few options for making biscuits. If you don't feel like brewing creams, you can make Strawberry Kiss Cake. Biscuit cake with strawberries. Custard. Protein cream ✧ COOKING AT HOME

The recipe for an incredibly tender and delicious biscuit cake with strawberry #jelly.
According to this recipe, a cake not decorated with cream is obtained with a diameter of 21 cm and a height of 7 cm.

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

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

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

2 large eggs (as for a biscuit)
3 art. l. flour (possibly with a small slide)
2/3 cup sugar
1 1/3 cups milk
vanillin (at the tip of a teaspoon)
a piece of butter 50-60 g (it is possible 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 detachable one, with a diameter of 24.5 cm), lubricating it with oil (I use vegetable oil) and covering the bottom with a circle of baking paper.

Now you are ready to start making the custard pie.

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

Add flour to the mass and quickly, but carefully, mix everything. Immediately put in the form, evenly distribute the dough and put the form in the oven.

The baking time of the cake depends on the size of the mold and on the particular plate. You need to check the readiness with a clean, dry stick (I use a wooden toothpick), starting at about the 20th minute.

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

While the 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 (preferably one in which the milk does not burn) and pour out all the sugar.

Put on fire and stir to dissolve the sugar. Bring to a boil.

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

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

We take out the finished biscuit from the oven, cool and remove from the mold. Carefully remove the baking paper from the bottom of it.

We make two cakes from one biscuit.

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

We cover with the second cake, 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 did not have anything suitable: neither chocolate chips, nor any suitable sweet crumbs ... But there was coconut chips. With it, without thinking twice, I sprinkled the finished pie on top.

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

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'll be satisfied. In my family, this biscuit pie with custard and coconut flakes is clearly “registered” for a long time.

December 19, 2016

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 a biscuit cake takes a minimum 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 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.
Chocolate custard.

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, slightly 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 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.

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.

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.

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!