Sponge cake
Description
Perfectly pairs with tea and coffee. The sponge cake must rest for 5-6 hours. Before assembling the cake, soak each layer. For the syrup, add sugar (150 grams) to water (300 grams), bring to a boil, and mix in 3 tablespoons of cognac. Serve warm or chilled. Ideal with tea.
Instructions
- 1
Step 1
1. For the custard cream, beat the eggs, add 40 grams of starch and 2-3 tablespoons of milk.
- 2
Step 2
2. Add sugar (including vanilla sugar) to the milk and bring to a boil. While continuously whisking the egg mixture, slowly pour the milk into it in a thin stream.
- 3
Step 3
3. Pour the entire mixture back into the saucepan and place over heat. Stir continuously and cook the cream until thickened. Then transfer it to another container and let it cool.
- 4
Step 4
4. Beat softened butter with a mixer until it lightens in color and increases in volume. Then gradually add the custard cream in parts and continue beating.
- 5
Step 5
5. Add halva to 1/3 of the cream and mix with a mixer.
- 6
Step 6
6. To prepare poppy sponge cake, beat the eggs with a pinch of salt. When the mixture lightens in color, gradually add sugar in parts, continuing to beat. This will result in a thick, stable foam.
- 7
Step 7
7. Sift the flour into the eggs in several batches, carefully mix the batter with a spatula in one direction. Then add the poppy seeds.
- 8
Step 8
8. Pour the batter into a removable mold, spread evenly, and bake at 180 degrees for 40-45 minutes. Check for doneness with a toothpick.
- 9
Step 9
9. Start preparing the second biscuit cake in the same way: beat the eggs with a pinch of salt, then gradually add sugar in parts and continue beating until thick foam forms. Mix the flour with cocoa and sift through a sieve, then stir into the batter. Bake the same way as the first biscuit cake.
- 10
Step 10
10. Cut the sponge cakes in half. It's convenient to first mark the edge with a knife, insert a thread, and then evenly divide the cakes with it.
- 11
Step 11
11. Start assembling the cake. Brush the soaked layers with cream, alternating cream and layers. Place custard cream on the poppy seed layer and halva cream on the brown layer.
- 12
Step 12
12. Decorate the cake to your liking. I simply sprinkled mine with cocoa powder. Be sure to let the cake soak, preferably leave it overnight.
- 13
Step 13
13. The cake is ready! It's incomparable to store-bought cakes: juicy, soft, and not overly sweet.