Sponge dough is often used in the preparation of cakes and pastries in restaurants and cafes. Nevertheless, you can also make a delicious biscuit-based dessert at home if you follow culinary technology and strictly follow the recipe.
Sponge cake with creamy soufflé
With this recipe, you can make a simple but delicious biscuit dough cake. This cake, especially additionally decorated, will be an excellent gift for a family or friendly celebration.
You will need:
- 200 g flour;
- 350 g of sugar;
- a pinch of vanillin;
- a dozen eggs;
- 1 tbsp. heavy cream;
- a packet of food gelatin;
- 1, 5 packs of good butter - Finnish is best;
- 2 bars of dark chocolate;
- 8 tbsp. cognac;
- 50 g of white chocolate;
- a pinch of salt.
If you are preparing a cake for a children's party, remove the cognac from the composition and soak the cakes only with sugar dissolved in warm water.
Start your cake by baking a sponge cake. Break 3 eggs into a deep bowl, add 150 g of sugar there. Beat both ingredients with a mixer. After that, add vanillin and flour there and mix thoroughly so that there are no lumps. Preheat oven to 180 degrees. Spread a baking sheet with butter, evenly distribute the biscuit dough over it. Place the dough in the oven and cook for 10 minutes. The cake should be slightly browned on top. Immediately remove the finished dough from the baking sheet and cut into 2 parts.
Break the remaining eggs, separating the whites from the yolks. Add 150 g sugar and cream to the yolks. Beat this mixture thoroughly with a mixer. Then add softened butter to the cream. Beat the mixture again. Whisk the whites separately with a pinch of salt. Gradually add the whites to the yolk cream. Dissolve the gelatin separately and add to the cream at the last stage of preparation.
Soak the cake layers. To do this, mix 4 tablespoons. cognac, 1 tbsp. sugar and 2 tbsp. warm water. Place the bottom crust on the bottom of a deep square bowl, pour the impregnation over it, and put a thick layer of cream on top. Cover it with a second crust and add some impregnation too. Place the finished cake in the refrigerator to freeze the soufflé.
Break the dark chocolate into pieces, add a little butter and the remaining cognac and melt in the microwave for 1-2 minutes. Pour this mixture over the finished cake. Melt the white chocolate separately, transfer it to a cooking syringe or simply into a tracing paper cone with a cut edge. On the frozen dark chocolate, draw the selected patterns in white - you can write a congratulation, the name of the birthday person, or simply draw geometric shapes. Serve sliced cake with tea or coffee.
Light Pineapple Sponge Cakes
You will need:
- 1 cup sugar;
- 20 g butter;
- 1 cup flour;
- a pinch of vanillin;
- white chocolate bar;
- a can of canned pineapples;
- 4 eggs;
- 2 tbsp. cognac.
Some of the cakes can be prepared with the addition of other tropical fruits, such as mango.
Break the eggs into a deep bowl, add sugar and beat with a mixer until whitened. Add flour and vanillin gradually, stirring the dough thoroughly. It should become liquid and homogeneous. Grease a baking sheet with butter, pour the dough over it and cook in the oven for 10 minutes at 180 degrees. Remove the finished dough from the sheet.
Prepare an impregnation for the sponge cake base. Mix 1 tbsp. sugar, 2 tbsp. skate and 1 tbsp. warm water. Pour this mixture over the crust evenly, then cut it into several small squares. Break the white chocolate into pieces, place in a refractory plastic or ceramic bowl and heat in the microwave. Pour chocolate over each sponge cake and place a canned pineapple circle on top. Put the cakes in the refrigerator for an hour, and then serve.
