Custard-Filled Sponge Cake Delight

Light, tender, airy, melting in your mouth! Custard cake made from airy sponge cakes is a surprisingly tender and tasty dessert. You wonʼt be able to prepare it quickly, but this sweet pleasure is worth it. Any tea party with him will not be boring!
cook time: 24h
Ivy Ramsay
Custard-Filled Sponge Cake Delight

Nutrition Facts (per serving)

227
Calories
9g
Fat
30g
Carbs
5g
Protein

Ingredients (10 portions)

For the biscuit:

Sugar 160 g
Wheat flour 180 g
Water 4 tbsp
Eggs 4 pc
Baking powder 0.5 tsp

For impregnation:

Juice 60 ml

For cream:

Sugar 150 g
Wheat flour 60 g
Butter 120 g
Milk 600 ml
Eggs 2 pc
Vanilla sugar 1 tbsp

Recipe instructions

Step 1

Step 1
How to make sponge cake with custard? Measure out the required ingredients for the sponge cake. They should be at room temperature. Heat the water to moderately hot.

Step 2

Step 2
Mix flour with baking powder and sift into a wide bowl. The flour will be enriched with oxygen, which will increase the rise of the dough during baking. And the biscuit will turn out fluffy and airy.

Step 3

Step 3
Carefully separate the eggs into whites and yolks. Not a drop of yolk should get into the whites, otherwise they will not beat.

Step 4

Step 4
Beat the yolks with a mixer until smooth, while adding hot water.

Step 5

Step 5
Without stopping beating, pour half the amount of sugar into the yolks. Beat at high speed until light and fluffy.

Step 6

Step 6
In a separate dry, fat-free bowl, beat the egg whites. Start beating on low speed. When the mixer whisks leave visible streaks on the surface, add the remaining sugar in portions without stopping beating. Gradually increase the mixer speed to maximum. Beat the whites until thick and thick. The protein foam in the inverted bowl should be motionless.

Step 7

Step 7
Using a spatula, fold the whipped whites into the yolk mixture using gentle movements from top to bottom.

Step 8

Step 8
Add the flour sifted with baking powder in small portions. Mix the dough just as carefully and carefully so as not to disturb its airiness.

Step 9

Step 9
The dough turns out homogeneous, fluffy, light.

Step 10

Step 10
Line the bottom of a baking dish with a diameter of 22-24 cm with parchment. There is no need to grease the walls of the mold. Carefully place the dough into the mold and smooth it out.

Step 11

Step 11
Bake the biscuit in an oven preheated to 180C for 35-40 minutes until golden brown. Do not open the oven during baking, as temperature changes may cause the biscuit to settle. Baking times may vary depending on how your oven operates. Cool the finished biscuit and remove from the mold. It is better to prepare the biscuit the day before and let it rest for 10-12 hours. The crumb has become denser and when cutting into cake layers, the biscuit will not crumble much.

Step 12

Step 12
How to make custard? Use products for cream at room temperature. Remove the butter in advance so that it becomes soft.

Step 13

Step 13
Take a small saucepan with a thick bottom. This will ensure more even heating while preparing the cream. Combine eggs, sugar and vanilla sugar in a saucepan. Whisk until smooth.

Step 14

Step 14
Add flour in several additions. Beat until smooth and without any lumps.

Step 15

Step 15
Pour milk into the egg mixture in a thin stream, while stirring everything with a whisk. Add milk gradually, this will make it easier to achieve complete homogeneity of the mixture.

Step 16

Step 16
Place the saucepan with the milk mixture over medium heat. Stirring constantly(!), heat the mass. It is very important not to move away from the stove so that the cream does not stick to the bottom. If the mixture burns and the eggs curdle, the cream will be spoiled.

Step 17

Step 17
Gradually the cream will begin to thicken. Reduce heat to low and wait for the cream to boil. When bubbles appear on the surface and the cream begins to “puff” slightly, turn off the heat.

Step 18

Step 18
The cream turns out thick and homogeneous.

Step 19

Step 19
Cool the cream to room temperature. Stir it periodically to prevent a crust from forming on the surface.

Step 20

Step 20
Add soft butter to the cream and mix well.

Step 21

Step 21
The oil should be completely mixed with the cream.

Step 22

Step 22
Cover the cream with cling film "in contact" so that the cream does not dry out. You can put the cream in the refrigerator, then it will be more stable and thick. This cream makes it easier to layer the cake.

Step 23

Step 23
Cut the biscuit into cake layers.

Step 24

Step 24
You can use any fruit or berry juice to soak the cakes. You can make a light sugar syrup. To do this, mix water and sugar in a ratio of 1:0.5 and simmer over low heat for about 5 minutes. Cool the syrup. Soak the sponge cakes with the desired coating. When assembling the cake, I lined the plate with parchment. Itʼs comfortable. The plate remains clean after cooking.

Step 25

Step 25
Spread the custard onto the crust in an even layer. Cover with the second cake layer.

Step 26

Step 26
Collect the entire cake this way. Grease the top and sides of the cake with cream as well. Place the dessert in the refrigerator for 5-6 hours to soak.

Step 27

Step 27
Before serving, decorate the cake as desired. I sprinkled the sides of the cake with grated chocolate and decorated with berries and lemon balm leaves. Remove the parchment, cut the dessert into portions and serve. Bon appetit!

Additional rubrics

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