Sponge cake with buttercream
Description
Homemade baked goods for tea. A holiday without a delicious, festive cake is no holiday at all, isn't it? And if the cake was baked by hand and by the end of the celebration not a single crumb remains, the hostess will surely be pleased. Let me tell you,
Instructions
- 1
Step 1
Crack the eggs into a bowl and add sugar. You can also add a little vanilla sugar.
- 2
Step 2
And beat the eggs with sugar using a mixer until the mixture increases in volume about three times. Start beating at a low speed, then gradually increase it. This will take you about 10-12 minutes.
- 3
Step 3
Now, add the sifted flour in small portions and gently mix until smooth with the egg mixture.
- 4
Step 4
Lightly grease the removable pan with oil and line the bottom with parchment paper. Place the dough in the pan and smooth it out. The diameter of my pan is 26 cm.
- 5
Step 5
Bake in a preheated (!!!) oven at 180 degrees Celsius for about 30-35 minutes. Check the cake for doneness with a dry wooden skewer. Turn off the oven and leave the cake inside for another 15 minutes.
- 6
Step 6
Then remove, take off the sides of the mold, and let the sponge cake cool completely.
- 7
Step 7
For the cream, we will need soft butter, condensed milk, and brandy.
- 8
Step 8
Beat until smooth.
- 9
Step 9
Cut the biscuit into 2 layers.
- 10
Step 10
Soak both cake layers with the syrup, then place berries on the bottom layer. The biscuit turns out quite dry, and if you prefer moist cakes, dilute the jam syrup and moisten the layers more generously.
- 11
Step 11
Spread half of the total amount of cream over the berry layer.
- 12
Step 12
Cover with the second cake layer and use the remaining cream. Spread the cream over the top and sides of the cake.
- 13
Step 13
Heat the milk with chocolate over a water bath.
- 14
Step 14
And mix until smooth.
- 15
Step 15
Cover the cake with chocolate glaze and decorate. Let the cake steep for about 5-6 hours — then it's ready to serve.