Simple sponge cake with custard cream

Description

Delicious pastry for the whole family. The custard cream can be prepared in advance or right before baking. The sponge cake can be made chocolate or vanilla. I decorate the cake with powdered sugar, but you can also use chocolate glaze. Instead of pears, you can use peaches, bananas, or other soft fruits, as well as raspberries, strawberries, blueberries.

Instructions

1. 1

   Step 1

   Put the chicken eggs into the mixer bowl, add powdered sugar, and beat for about 5 minutes.

2. 2

   Step 2

   Sift the flour and add it to the egg mixture, add the baking powder and starch, and mix.

3. 3

   Step 3

   Line the baking pan with parchment paper, pour in the batter, and bake in a preheated oven at 170 degrees for 40 minutes.

4. 4

   Step 4

   Remove the finished biscuit cake from the mold and let it cool completely.

5. 5

   Step 5

   Meanwhile, prepare the cream: pour milk into a saucepan, add sugar and vanilla, and bring the mixture to a boil.

6. 6

   Step 6

   Add the flour and vigorously mix, remove the mixture from the heat and cool slightly, then add the egg yolks and mix.

7. 7

   Step 7

   Place the saucepan back on the heat and cook the cream until a thick mass forms.

8. 8

   Step 8

   Cut the cooled biscuit cake in half and spread cream on one half. Peel the pear, remove the seeds, slice it thinly, and place the slices on top of the cream.

9. 9

   Step 9

   Spread a small amount of cream on the second cake layer, place one layer on top of the other, and dust with powdered sugar.

10. 10

    Step 10

    Let the cake steep for several hours, then serve.