Airy Boucher Sponge Cake

Beautiful, gentle, airy, impossible to tear yourself away! The biscuit cake bouche turns out incredibly light and tasty. It’s not at all difficult to bake, and it’s simply impossible to resist its unique taste! This cake can be served both at a family tea party and at a holiday table.
cook time: 2h
Noah Merrick
Airy Boucher Sponge Cake

Nutrition Facts (per serving)

320
Calories
17g
Fat
34g
Carbs
7g
Protein

Ingredients (10 portions)

Basic:

bitter chocolate 50 g
White chocolate 20 g

Biscuit:

Sugar 60 g
Wheat flour 70 g
Egg yolks 3 pc
Egg whites 3 pc

Cream:

Powdered sugar 1 tbsp
Heavy cream 120 g

Recipe instructions

Step 1

Step 1
How to make biscuit bouche? Prepare the necessary ingredients for the sponge cake. Be sure to sift the flour. Thanks to this, it will be saturated with oxygen, and the finished cakes will turn out more tender. Turn on the oven to 180 degrees in advance.

Step 2

Step 2
First, separate the yolks from the whites. This must be done very carefully so that not a single drop of yolk gets into the whites, otherwise the latter will not whip into a thick foam.

Step 3

Step 3
Beat the yolks with a mixer with 2/3 sugar until a very dense light mass.

Step 4

Step 4
Beat the whites thoroughly with a mixer, add the remaining sugar and continue beating until a thick, shiny mass and until the sugar dissolves.

Step 5

Step 5
Using gentle, quick movements, fold the whites into the yolks.

Step 6

Step 6
Add sifted flour to the egg mixture in parts and stir with quick, gentle movements until smooth. You may need more or less flour than the specified amount, rely on consistency. The dough should hold its shape well so that the deposited biscuits do not spread.

Step 7

Step 7
Place the dough into a pastry bag fitted with a round tip.

Step 8

Step 8
Place cakes with a diameter of 4-5 cm at a distance from each other on a baking sheet covered with parchment. It is better to use siliconized parchment.

Step 9

Step 9
Bake the biscuits in an oven preheated to 180 C for about 18-25 minutes until ready. The exact time depends on the features of your oven. Let the finished biscuits cool in the open oven.

Step 10

Step 10
Prepare the necessary ingredients for the cream. You will need cream with a fat content of at least 33%. Beat the cream and powdered sugar with a mixer until stiff peaks form.

Step 11

Step 11
Apply cream to half of the biscuits using a pastry bag or just a spoon. The top halves can be decorated with melted chocolate if desired. Before serving, be sure to leave the cakes in the refrigerator for 2-3 hours to soak.

Step 12

Step 12
Bon appetit!

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