Two-Layer Sponge Cake with Custard Delight

A light and unusually airy dessert, like the flight of a ballerina. A simple two-layer sponge cake with impregnation, prepared according to a classic recipe, turns out unusually airy, light, like a ballerinaʼs flight. And custard seasoned with butter adds tenderness to this extraordinary dessert.
cook time: 2h
Freya Ashford
Two-Layer Sponge Cake with Custard Delight

Nutrition Facts (per serving)

249
Calories
9g
Fat
35g
Carbs
5g
Protein

Ingredients (8 portions)

Biscuit:

Chicken eggs 3 pc
Sugar 150 g
Wheat flour 250 g

Cream:

Eggs 1 pc
Milk 500 ml
Sugar 100 g
Wheat flour 2 tbsp
Butter 100 g

Impregnation:

Water 0.25 cup
Sugar 25 g

Recipe instructions

Step 1

Step 1
Biscuit products. Since we are making a classic sponge cake without using baking powder, the eggs should be fresh, at room temperature.

Step 2

Step 2
Beat eggs with sugar.

Step 3

Step 3
The rise of baked goods largely depends on the eggs; beat them especially thoroughly, in a clean bowl, until the volume increases and the mass thickens. Then add flour in portions and mix with a mixer. The dough should not be thick or liquid. The consistency resembles uncandied honey or rich sour cream.

Step 4

Step 4
Form, I have a thick-walled aluminum frying pan with high sides, grease with oil and sprinkle with flour. Pour the dough into the mold. Place in a preheated oven, bake for 30 minutes at 200 degrees, then reduce the heat to 180 degrees and keep in the oven for the remaining 30 minutes. Check readiness with a wooden stick. In my gas oven, in this mode, the biscuit rises and bakes well. But since all ovens are different, rely on yours.

Step 5

Step 5
Take out the finished biscuit and place it on a damp towel for a few minutes (it will be easier to remove). Drain on paper towel and let cool

Step 6

Step 6
Cut the cooled biscuit. We get 2 cakes

Step 7

Step 7
Products for cream and impregnation

Step 8

Step 8
To prepare the cream, grind the egg, sugar and flour.

Step 9

Step 9
Transfer the mixture to a thick-walled saucepan and add milk. Stir until lumps dissolve. Place on low heat and cook, stirring constantly until it boils.

Step 10

Step 10
Cool the finished cream.

Step 11

Step 11
If you do not add butter to the custard, then when soaking the cake, the cream tends to “crack” on the product, this is due to the fact that moisture is absorbed into the sponge cake and the dessert takes on an untidy appearance. Therefore, it is better to add a small piece of soft (room temperature) butter and beat.

Step 12

Step 12
To prepare the impregnation: Boil sugar with water, add lemon vodka to this mixture. Impregnation is ready

Step 13

Step 13
We saturate the bottom cake with impregnation.

Step 14

Step 14
Coat with cream, place the second cake layer on top and coat the cake with cream.

Step 15

Step 15
Leave the cake to soak in the refrigerator for 4-5 hours.

Step 16

Step 16
Sprinkle the finished cake with a mixture of cocoa powder and ground cinnamon.

Step 17

Step 17
Cut into portions

Additional rubrics

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