A creamy cake with an airy sponge cake turns out to be very light and tender. A cake like this is great for any holiday or weekend, especially when garnished with cream, fruit, nuts, or whipped cream.
It is necessary
- For biscuit:
- - 120 grams of flour;
- - 1 teaspoon baking powder;
- - 150 grams of granulated sugar;
- - 4 eggs;
- - 1 teaspoon lemon juice;
- - 3 tablespoons of vegetable oil.
- For the cream:
- - 2 eggs;
- - 30 grams of starch;
- - 100 grams of granulated sugar;
- - 500 milliliters of milk;
- - 50 grams of butter;
- - 1 bag of vanillin.
- For glaze:
- - 200 grams of dark chocolate;
- - 50 grams of cream 33%.
Instructions
Step 1
To make a creamy cake, sift wheat flour through a fine sieve into a deep dish, then add the required amount of baking powder and 50 grams of granulated sugar to it, mix the dry ingredients thoroughly.
Step 2
Crack four chicken eggs, separate the yolks from the whites. Add lemon juice to the yolks, as well as vegetable oil, grind the ingredients until smooth. Add the remaining 100 grams of granulated sugar to the whites and beat until soft peaks.
Step 3
Visually divide the whipped whites into three parts, add one part to the yolks, mix gently. Gradually add the remaining two parts of the beaten egg whites, stirring continuously, start adding the flour mixture. Mix all ingredients thoroughly until smooth and fluffy.
Step 4
Take a baking dish, line it with parchment paper, lightly coat the paper with butter or vegetable oil. Gently pour the finished dough into the mold. Preheat the oven to 180 ° C, place the form with the future biscuit in it and bake it for forty minutes.
Step 5
After the time has elapsed, remove the finished biscuit from the oven and leave it to cool to room temperature without removing it from the baking dish. While your sponge cake is cooling, prepare the cake cream.
Step 6
Combine eggs, starch and granulated sugar in a saucepan or saucepan, and mix well. Add half a glass of milk to the mixture and stir again. Next, pour the remaining milk into the mixture and put the pan over high heat. Stir constantly, bring the mixture to a boil, then cook for two minutes, remove from heat.
Step 7
Add vanillin and butter to the hot mixture, stir until smooth. Next, let the cream cool until thick.
Step 8
Take your biscuit and cut it lengthwise into thirds. Put the first cake on a dish and grease it well with the resulting cream, put the second cake on top, coat again with cream and lay the last cake.
Step 9
Prepare the icing. Break the dark chocolate into small pieces, place them in a small bowl and pour the heavy cream over them. Place the bowl in a water bath and melt the chocolate completely, stir in the cream until smooth. Cover the top and sides of the cake with the finished hot icing. The cream cake is ready!
