Delicate sponge cake with custard: step-by-step recipe. Step-by-step recipe for making sponge cake with custard

Thanks to the airy sponge cake and delicate custard, you get a very tasty and light dessert that will be appropriate for a holiday and not only - you can prepare it any time to treat yourself to a delicious and simple sponge cake. It's very easy to prepare and doesn't require much effort.

Biscuit ingredients:

• Eggs 6 pcs.
• Sugar 200 g
• Wheat flour 160 g
• Vanilla sugar 1 sachet
• Butter (for greasing the pan)

Ingredients for milk custard:

• Milk 1 l
• Yolks 4 pcs.
• Flour 6 tbsp.
• Sugar 1.5 cups (or to taste - you can use less)
• or instead of sugar - condensed milk 500-700 g

For decoration:

• Milk chocolate 100 g
• White chocolate 100 g

First you need to bake a sponge cake for our cake, and you can watch how to bake it according to all the rules.

It is advisable for the biscuit to sit for 8-10 hours so that it is not loose and easier to cut into cakes.

You can make any cream for a sponge cake, there are no restrictions, sometimes I make toffee cream + butter. But more often I prefer custard with milk; it turns out tender and non-greasy.

Custard recipe:

1. I recommend preparing the custard in a water bath, otherwise you may not be careful and the cream will burn. While you can put a pot of water on it, let it boil. I make a water bath like this: I put a pan of water on the fire, and on top of it I place another pan or bowl in which the product for cooking in the water bath will be placed. The water should touch the bottom of the container placed on top. When the water boils in the bottom pan, turn the heat down to low.

2. Pour 0.5 liters of milk into the bowl in which you will prepare the cream and place in a water bath. While the milk is heating, mix 4 yolks, sugar, 0.5 liters of milk and 6 tbsp in another bowl. sifted flour.

3. When the milk has warmed up (but not boiled!), pour this egg-milk mixture into it in a thin stream and stirring. Stir constantly to prevent it from burning and sticking to the bottom. The cream will gradually thicken, this process may take from 15 to 30 minutes, please be patient. When the cream has already more or less thickened, remove it from the water bath and cool. If desired, add condensed milk to the already cooled cream.

After preparing the custard, you need to cool it and you can start assembling and decorating our cake.

Cake assembly:

1. Cut the sponge cake into 2 or 3 layers.

2. Spread custard between the cake layers and on top of the sponge cake.

3. You can decorate the cake in any way you like, I suggest a simple and beautiful decoration option - “Cobweb”. Melt white chocolate in a water bath and cover the sponge cake with cream. Melt the milk chocolate, pour it into a bag, cut a small hole in the corner and through this hole, starting from the center, begin to draw circles, if possible, at an equal distance from each other. Then, while the chocolate has not yet hardened, use a toothpick to draw lines first from the center to the edges of the cake, then vice versa, creating a web. You can draw with white chocolate on black icing or vice versa.

The delicious sponge cake is ready, you can drink tea!
Good luck in the kitchen! Bon appetit!

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 takes a minimum amount of time. In these minutes you can easily make the 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 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. You can look at a photo of a sponge cake in any cookbook; there are plenty of options there: 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 recipe for a sponge cake is somewhat different. There are several types of cream:

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

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, like cakes.

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.

Ingredients:

• 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.

Ingredients:

• 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.

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 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 milk with flour, whisk, trying to avoid 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!

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

In a separate container, beat the egg whites with a pinch of salt until light foam forms.

Then pour the remaining sugar into the whites in parts and beat until stiff peaks form.

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

Pour the finished dough onto a baking sheet lined with parchment and smooth it out.

To prepare the custard, pour the milk into a saucepan and place on the fire. Add sugar and vanilla sugar to the 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 place on low heat, cook, stirring constantly, until thickened (about 5 minutes). .

Place the second sponge cake on top and also coat the sides and top of the cake, not sparing the custard.

Bon appetit!

Ingredients:

For the biscuit:

• • - 1 glass
  • Eggs - 4 pcs.
  • Sugar - 1 tbsp.
  • Vanillin – 1 sachet

For the custard:

• Milk – 0.5 l.
• Egg yolks – 4 pcs.
• Flour – 2 tbsp.
• Sugar – 1 glass
• Butter – 200 g (optional).

For decoration:

• Marshmallow – 10 pcs.
• Chocolate balls
• Cocoa.

Recipe for sponge cake with custard and marshmallows

1. Prepare the biscuit. Beat the eggs with a mixer until thick foam. Gradually, without stopping whisking, add sugar. Beat for about 10 minutes. Then add the pre-sifted flour in several steps and gently knead with movements from bottom to top.

2. Grease the baking dish with vegetable oil. Pour the dough into the mold. You can cook the biscuit in the oven, or in a slow cooker. Bake in the oven for 30-35 minutes at 180 degrees. Place the pan with the dough in the preheated oven and do not open the oven door for the first 25 minutes. If we bake in a multicooker, then bake in the “Baking/Bread” mode for 1 hour.
We take the sponge cake out of the mold and leave it for 7-8 hours.

3. Prepare the custard. Grind the yolks with sugar. Add flour gradually and mix well. Gradually add milk in small portions and stir well. Place the pan with the cream on low heat and bring the cream until thick. Stir the cream all the time so that it does not stick to the bottom of the pan. Let the cream cool. We can add room temperature butter to the cooled cream and beat lightly.

4. Cut the sponge cake in half. Soak the cakes with sugar syrup (1 tsp sugar per 50 ml of water). Grease the cakes with custard.

5. We also coat the top and sides of the cake with cream.

6. Decorate the cake with marshmallows, chocolate balls and cocoa. Or you can decorate the cake to your liking.
Leave the cake to soak for 2-3 hours. Sponge cake with custard ready. Enjoy your tea!

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;

table 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 the 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. 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.