Sponge cakes with custard. Recipe with fruits, nuts, bananas, strawberries, cherries, chocolate icing

Posting in group: Cakes

The first mention of biscuit can be found in the 7th century, when the Persians began producing cane sugar. But it became popular thanks to the British later, after they looked for a recipe for the army to gain supplies for the duration of the voyage - the absence of oil in the base ensures long-term storage. Custard would be a wonderful decoration for this cake.

It was borrowed by confectioners at the court of Louis 14 from an unknown Italian chef and improved by the British chemist Alfred Bird. Because of this, many mistakenly attribute English origin to it. Over time, the recipe was improved, and thanks to the addition of starch or flour, it became thicker and held its shape better.

Benefits and harms

Sponge cake with custard is suitable not only for those with a sweet tooth. Nutritionists recommend consuming dessert for people who are underweight and who are working hard, because it can well saturate the human body with proteins, animal fats, beneficial microelements, vitamins PP and B.

Due to the high fat content, it is better to refrain from consuming it if you have the following diseases:

• heavy weight;
• diabetes;
• gastrointestinal diseases.

Of course, there are recipes with lower calorie content, but the table of the energy value of the product in the classic version per 100 g looks like this:

Custard and its varieties

The cakes are prepared in the same way, which cannot be said about custard. Each housewife's biscuit recipe is somewhat different. There are several types of cream:

• Classic custard.
• Lemon or orange custard.
• French version, where only yolks are used.
• Chocolate custard.

Today we will look at all these options and learn how to make a delicious custard with milk for a sponge cake. It should be noted that this particular layer for cakes and pastries is used very often. Custard is suitable for absolutely any type of baking, which always saves housewives who are at a crossroads and don’t know how to pamper their household.

Classic recipe

You need to start getting acquainted with the dessert with the classic recipe according to GOST, which was developed by professionals and is used in many enterprises.

Care should be taken when preparing both the sponge cake and the custard to avoid mistakes.

Composition of ingredients

For the dessert base:

• flour – 120 g;
• eggs – 4 pcs.;
• sugar – 120 g.

For cream:

• milk – 1 l;
• sugar – 270 g;
• eggs – 4 pcs.;
• butter – 120 g;
• starch – 100 g.

For impregnation:

• water – ½ cup;
• granulated sugar - ¼ tbsp.

What can be added and changed in the composition

It is permissible to add starch to the base composition. To do this, just subtract its weight from the weight of the flour (take 100 g of flour and 20 g of starch). It is enough to add vanillin to the cream to give it a rich taste.

Step-by-step cooking process

Step by step guide:

1. Preparing a cake almost always begins with baking the base, which must be cooled well before assembling the dessert. It is better to rinse the eggs thoroughly under the tap before using and break them, separating the whites.
2. You need to pour 2/3 of the granulated sugar into the yolks and beat with a mixer until a thick, light mass. The whites should be cooled a little, and then beaten with the rest of the sugar until stiff peaks form. It is important not to overdo it, otherwise the dough will not rise.
3. Next, both compositions must be carefully mixed with a spatula from bottom to top so as not to lose volume. The flour must be sifted and added immediately to a common cup.
4. Place a piece of parchment on the bottom of the mold (do not grease the edges), lay out the prepared dough and smooth it out. You need to set it in a preheated oven to 180˚C and bake for 25 minutes without opening the oven. You need to check the readiness with a torch and, if necessary, keep it in the oven for another 5 minutes.

5. It is necessary to remove the biscuit from the mold after cooling slightly, turn it over and leave for at least 4 hours in a cool place.
6. At this time, you should make the custard, for which first heat (do not boil) the milk in a non-stick pan until it bubbles.
7. Separately, use a whisk to combine the eggs, starch and flour. You need to pour milk into the mixture in a thin stream and set the pan on low heat.
8. You need to cook the cream, stirring constantly so that it does not burn on the bottom, until it thickens. After removing from the stove, add butter, transfer to a cup and cover with cling film in contact to avoid the formation of a crust. Cool on the bottom shelf of the refrigerator.
9. All that remains is to cook the syrup from sugar and water until thickened, leave at room temperature.
10. You need to start assembling the cake after all the components are ready. The biscuit needs to be cut crosswise into 2 or 3 parts, each soaked in syrup and greased with custard. You need to put it together and apply a layer on top.

Decoration and serving rules

Decorate the dessert at home with chocolate chips and coconut flakes. If the housewife knows how, then you can make any flowers from the leftover cream. It is better to place it on the table in its entirety and cut it when guests arrive. Serve in portions on plates.

Let's get started with the recipe

Grocery list:

For the biscuit:

• eggs - 225 gr. (4-5 pcs.)
• sugar - 150 gr.
• salt - 1 gr.
• vanillin - on the tip of a knife
• flour - 75 gr.
• corn starch - 75 gr.
• butter - 20 gr.

For impregnation:

• water - 50 ml
• sugar - 50 gr.
• liqueur, cognac, rum - 1 tbsp.

For cream:

• milk - 250 ml
• sugar - 60 gr.
• egg yolks - 45 gr. (2 medium)
• corn starch 30 gr.
• heavy cream, 33-35% - 250 ml
• vanilla essence - ½ tsp.
• powdered sugar - 1 tbsp.
• pineapple, strawberries, any other fruits - 200 gr.

For decoration:

• savoiardi cookies - 200 gr.
• fruits and berries

Preparation:

1. the sponge cake the day before preparing the cake and let it dry. For detailed instructions on how to prepare a sponge cake, read the article “A sponge cake that always works out .
2. The syrup for impregnation can also be cooked in advance. To do this, put sugar and water in a saucepan, mix and bring to a boil. Finally, add alcohol and remove from heat.

If children are involved in eating the cake, the syrup and alcohol can be boiled for 1 minute.

For detailed instructions and a video on making custard, see the article “Custard without oil .

How not to over-whip the cream and other nuances, read the article “How to whip cream correctly .

Cake assembly:

1. It is better to assemble the cake upside down. Those. The bottom of the biscuit should be on top. Then you will get a perfectly smooth, even surface of the cake.
2. Cut the dried biscuit into three parts using a thread or a sharp knife.
3. Soak the bottom cake in syrup, cover with half the cream, sprinkle with half of the fruit or berries, put the second cake on top, soak in the syrup, cover with the other half of the cream and fruit.
4. Place the third cake layer on top, soak it in syrup, and cover the top and sides of the cake with a thin layer of whipped cream.
5. Let the finished cake brew for a couple of hours and serve it to the festive table, garnished with savoiardi cookies, fruits, berries, bezes, etc.

Delicious recipe! How to remove paint from clothes from a bench

I wrote in accelerated mode, so if something is unclear, ask, I’m in touch!

Sponge cake and custard represent the basis of confectionery art. Among the many recipes for sponge cake and the same number of options for making custard, combining them is always a win-win choice.

My family has a tradition of preparing sponge cake for the holidays, and today I will share with you a recipe that you can easily and quickly make at home.

With fruits

Preparing this cake is a little easier, since you don’t have to separately beat the yolks and whites for the sponge cake.

Sponge cake with custard and fruit.

But, if you are expecting guests, it is better to bake the base and cook the cream in advance.

Composition of ingredients

Base ingredients:

• flour, sugar - 150 g each;
• chicken eggs – 6 pcs.;
• salt - on the tip of a teaspoon;
• vanillin – 5 g.

Cream composition:

• milk – 300 ml;
• eggs – 3 pcs.;
• flour – 30 g;
• sugar – 150 g;
• butter – 300 g.

For impregnation:

• fruit juice – 100 ml;
• sugar – 50 g.

For decoration:

• kiwi, oranges, bananas.

What can be added and changed in the composition

You can add margarine to the custard instead of butter. Just choose a product with high fat content (more than 80%).

Step-by-step cooking process

Step by step guide:

1. You need to start cooking by baking the base. For the dough in the recipe, you will need to first cool the eggs, rinse them and break them into a mixer bowl. You need to pour all the sugar there and beat at low speed until foam appears on the surface.
2. Next, you should increase the speed to maximum and do not turn off the device until a fluffy mass is formed. In this case, the volume should increase 3 times. Carefully remove the whisk and sift the flour and vanilla into the bowl. It is necessary to stir with a spatula using movements from bottom to middle.
3. You will need a springform pan, on the bottom of which place a cut out circle of parchment; however, there is no need to grease the edges.

4. Place the dough inside, smooth it out and bake at 180˚C for 20-25 minutes. until fully prepared.
5. You need to remove the sponge cake after 30 minutes, running a sharp knife along the edges of the pan and removing the baking paper, and cool it upside down on a wire rack.
6. Now use a whisk to lightly beat the eggs with sugar, flour and a little milk. Heat the rest of it on the stove until bubbles appear on the surface. You need to mix both compositions and set it back to medium heat, reducing it after boiling.
7. All this time it is necessary to stir the custard to avoid burning. You need to wait until it thickens and then cool.
8. Cut the cooled butter into cubes and beat with a mixer into a fluffy mass. You should add the milk mixture and use a kitchen appliance to achieve uniformity.
9. For impregnation, you need to make syrup from fruit juice, simply bringing it to a boil along with sugar.
10. Now that everything is ready, you need to start assembling. To do this, the biscuit must be divided into 2 or 3 parts with a sharp knife or thread. Place the first one in a springform pan and soak well in the sweet juice. Divide the custard in half and add some fruit, cut into small cubes, to 1 part. You need to apply a layer of this composition to the cake.
11. Cover with the second cake layer and generously grease the surface and sides of the cake with the remaining cream.

Decoration and serving rules

In this case, the decoration of the dessert will be peeled fruits, which must be cut into rings. They need to be laid out in a circle on the surface; kiwis are usually placed on the sides.

Sponge cake with custard

Kitchen utensils : whisk; a couple of deep bowls; pot; baking dish; mug-sieve for sifting flour; mixer; baking paper; kitchen scales.

Ingredients

It is always very important that the sponge cake turns out fluffy and does not subsequently settle. In order for this to happen, you need to follow some rules:

• The ingredients for the dough and the container in which you will mix them should be at approximately the same temperature, preferably room temperature. Therefore, it is good to remove food from the refrigerator in advance.
• Be sure to sift the flour, preferably several times - this will enrich it with oxygen.
• You need to mix the ingredients slowly, carefully but thoroughly - this is necessary so that the biscuit does not settle.
• After placing the biscuit in a preheated oven, do not open the door for the first 30 minutes.

These simple rules are easy to learn, and you can start creating a delicious cake.

How to make biscuit dough

To make cake batter quickly and easily, I use a simple sponge cake recipe.

1. First of all, I thoroughly sift 150 g of flour through a sieve mug, then pour 5 g of baking powder into it and mix.

2. In this recipe, there is no need to separate the yolks from the whites, so I simply beat 6 medium-sized eggs into a mixer bowl, add a pinch of salt, vanilla sugar for flavor and 150 g of regular sugar. Beat at maximum speed until the mixture thickens and becomes white and fluffy.

3. Very carefully mix the prepared flour into the resulting egg mass. When I make a biscuit, I try not to make sudden movements or make loud noises in the kitchen. The dough feels everything.

4. I line the bottom of the mold (mine is 26 cm in diameter) with baking paper, and grease the sides with oil so that the sponge cake can be easily removed from the mold later.

5. Carefully put the dough into the mold, level it so that there is a little less dough in the center than at the edges - when the cake rises, it should turn out even. The oven should be preheated to 180°. I bake the biscuit for 40-50 minutes.

6. I don’t immediately remove the finished cake from the oven, but just turn it off and open the door slightly, giving the sponge cake the opportunity to slowly adapt to the lowering temperature. After 10 minutes, you can remove it from the oven and let it cool completely, and only then remove it from the mold and peel off the paper. Next, I leave it to rest and harden a little.

The dessert turns out light and airy, like a ballerina’s tutu. A classic that requires no additions. Custard gives this cake an extraordinary tenderness and will not leave anyone indifferent. You can add a special twist to the biscuit by soaking it in the original impregnation.

How to make custard

It is more convenient to use butter custard for the layer. It turns out more fatty and sticky, while decorations for a sponge cake are better made with protein custard.

Its consistency is more airy; flowers and rosettes, as well as any lush patterns, come out beautifully from it. I'll prepare it a little later, but for now I'll make the cream for the layer.

1. To start, I break 3 whole eggs and 9 more yolks into a bowl, pour in 150 ml of milk, throw in a pinch of salt and 30 g of flour or starch. I mix the mixture well.

2. In a saucepan, mix 150 g of sugar, 150 ml of milk and vanilla sugar for flavor. Heat over low heat and stir constantly until the sugar is completely dissolved. I bring it to a boil.

3. Add the egg mixture to the pan and heat until thickened, stirring constantly. This is necessary to prevent lumps from forming. I pour the resulting cream into a cold bowl and let it cool.

4. Once the custard has cooled, I begin the next step. I put 300 g of soft, but not heated butter in a bowl (it is very convenient to take the butter out of the refrigerator in advance and let it melt at room temperature) and beat with a mixer until it turns white.

5. Continuing to beat the butter, add the custard to the bowl. Mix evenly and the cake cream is ready.

As an additional filling for the sponge cake, you can use dried fruits or pieces of fruit from jam.

How to assemble a quiche

First of all, I need to cut the biscuit into 3 parts.

Did you know? If you don’t have a special ring mold on hand for cutting cakes, I take a thread and a couple of toothpicks. Toothpicks need to be inserted in a circle in those places where the cut will be. I put a thread on top of them, cross them and pull the ends in opposite directions. Toothpicks will not allow the thread to move, and the shortcakes will be cut evenly and very neatly.

1. Place the bottom crust on a plate and spread a third of the custard on it. I spread it evenly over the cake. If desired, you can put some fruit here.
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2. I cover it with the next cake, lightly sprinkle it with syrup and again coat it evenly with cream. I add fruit again if necessary.

3. I cover the future cake with the last layer and evenly coat the entire surface with the remaining cream.
4. The sides of the cake can be sprinkled with chopped nuts.

How to decorate a sponge cake

You can decorate the cake however you like. For example, sprinkle with candied fruits or confectionery topping. In the meantime, while you haven’t yet come up with your own method, I’ll tell you how to make protein cream for these purposes.

1. As you remember, I had some egg whites left over from making custard buttercream. Now I need 4 of them. I pour them into a bowl and beat them with a mixer.
2. I add a pinch of salt, 50 g of sugar and lemon juice. I beat at maximum speed.
3. Pour the rest of the sugar into the pan, add water, stirring, bring to a boil and leave to simmer a little more.

4. Continuing to beat the whites, I pour in the sugar syrup and continue beating until the cream has cooled.
5. I use the finished cream for three-dimensional patterns on the cake. Here you need to give free rein to your imagination.

Also, a sponge cake baked according to this recipe turns out to be very soft and tender, and does not need additional soaking, but if you like very juicy sponge cakes, I’ll tell you how you can soak sponge cake layers.

For these purposes, you can use fruit or berry juice, liquid yogurt, water sweetened with honey or sugar, cooled coffee, a variety of liqueurs or alcohol.

To create an impregnation, add a few teaspoons of your chosen sweetener to 100 ml of water. If there is syrup left from the jam, here is the finished impregnation; you don’t need to do anything extra with it.

It is most convenient to soak the cakes using a pastry brush, but you can get by with a teaspoon. The main thing is that the liquid is distributed evenly and does not leave puddles.

With nuts

The sponge cake with custard and nuts will be made with chocolate cake layers, which are popular with those who have a sweet tooth.

The cooking technology is not much different from the classic version.

Composition of ingredients

For the biscuit:

• flour – 80 g;
• eggs – 4 pcs.;
• cocoa – 3 tbsp. l.;
• salt – 1 pinch;
• sugar – 150 g.

For cream:

• butter – 100 g;
• milk – 500 ml;
• flour - 3 tbsp. l.;
• walnuts – 1 tbsp.;
• sugar – 150 g;
• cocoa – 3 tbsp. l.

What can be added and changed in the composition

You can skip cocoa if you don’t want a chocolate dessert. Only then is it necessary to add the same amount of flour to the base. You can use any nuts that your family prefers.

Step-by-step cooking process

Step by step guide:

1. Separate the whites from the yolks, beat a little with salt into a light foam and, without turning off the mixer, add sugar. Continue working until stable peaks occur.

2. Separately, you need to beat the yolks with the remaining granulated sugar. It is necessary that the volume increases 3 times, the crystals completely dissolve.
3. Flour must be mixed with cocoa and sifted 2 times.
4. Combine the beaten eggs first, then add the dry ingredients, making gentle upward movements so as not to destroy the airy structure.
5. Place a piece of baking paper on the bottom of the baking dish and pour out the dough, distributing it evenly. Bake at 180˚C in a preheated oven for 30 minutes. You can check the readiness with a torch or toothpick, cool completely on a wire rack, turning the cake over.
6. First you need to mix a small amount of milk, sugar, flour and cocoa into a saucepan so that there are no lumps. Now you need to add the remaining milk and place it on the stove.
7. Wait until it boils, reduce the flame and cook, stirring constantly, until thickened.
8. It is necessary to cool under the lid, and then combine with whipped butter and chopped nuts in a blender (1/2 tbsp.).

You need to cut the sponge cake into 2 or 3 parts, coat each piece generously with chocolate cream and assemble the cake.

Decoration and serving rules

In this case, you can decorate the dessert with the rest of the nuts, which you can spread on the surface, or sprinkle the sides with them and make a lattice of white glaze.

Preparing sponge cake

As we have already said, sponge cake with custard is prepared very quickly, which cannot but please the hostess, who also wants to have time to preen herself before the guests arrive.

So, in a separate bowl you should mix four chicken eggs and sugar. After this, add baking powder and thoroughly beat all the ingredients again. As soon as fluffy foam begins to appear, you can add vanillin. After this, gradually introduce flour into the dough. Remember that before adding flour, it must be sifted through a fine sieve.

Take a small bowl, break the chocolate into it and place it in a water bath. You don't need to pour a lot of water. But be careful not to let it boil over while melting the chocolate. As soon as the chocolate becomes liquid, it will be possible to introduce it into our dough. Mix everything thoroughly and pour into the mold.

Even if you make cakes, bake a large cake first, and then cut the finished one as you please. It's convenient and fast. Don't forget to pre-grease the pan with butter or line it with parchment paper. The dough is baked for 30-40 minutes at an oven temperature of 180 degrees.

When the biscuit is ready, do not try to immediately remove it from the oven. Experienced housewives advise letting the cakes “simmer” a little in a warm place. Five to seven minutes have passed - you can remove the cakes and cool them.

With bananas

Sponge cake is easy to make, since it does not require baking several cake layers, and you need a minimum set of products.

Children really like dessert with custard and a layer of bananas.

Composition of ingredients

For the biscuit dough:

• medium-sized chicken eggs – 3 pcs.;
• flour and sugar - 1 tbsp.

For custard cream:

• milk – 0.5 l;
• sugar – 1 tbsp;
• flour - 3 tbsp. l.;
• eggs – 2 pcs.

For decoration and layering:

• chocolate bar – ½ piece;
• bananas – 2 pcs.

What can be added and changed in the composition

You can additionally use various fruits and berries to diversify the taste.

Step-by-step cooking process

Cooking Guide:

1. Pour the biscuit sugar into the mixer bowl and beat in the cooled eggs. You need to beat at low speed first, gradually increasing it to maximum. The volume should increase 3 times.
2. You should remove the whisk, sift the flour into the fluffy mass and knead the dough with a spatula from bottom to top.
3. The resulting composition must be placed in a mold, which should not be greased, but only cover the bottom with parchment.
4. Bake in an oven preheated to 180˚C for 20-25 minutes. until fully cooked, check with a match or torch.
5. You need to pull it out only after it has cooled slightly, prying the edges with the tip of a knife. Leave on a wire rack to mature for 4 hours.
6. Beat the sugar and eggs a little with a whisk, add flour and half the milk. You need to stir so that the mass is free of lumps, only then pour in the rest of the liquid.
7. Place the saucepan on the stove and bring to a boil over medium heat, stirring constantly, covering the entire bottom. Cook until thickened, reducing the flame to low, and then cool well.

8. The bananas need to be peeled, mashed half and mixed with custard.
9. All that remains is to assemble the cake, dividing the sponge cake into 2 halves, coating each cake with cream.

Decoration and serving rules

It is better to leave the dessert for a couple of hours to soak, and then beautifully arrange banana slices on the surface and sprinkle with grated chocolate.

Required Products

Before you start preparing the cream, you need to take the following products:

• 50 grams of flour.
• A packet of vanilla powder (5 grams).
• 200 grams of granulated sugar.
• 350 grams of milk.
• Three or four chicken eggs.
• 15 grams of butter.

Most of the time in preparing the cream is spent preparing an ingredient such as flour. If we are talking about custard - a classic for sponge cake, then this point should under no circumstances be neglected.

So, pour the flour onto a small baking sheet and put it in the oven to warm up. This takes quite a lot of time - 40-45 minutes, but this work is necessary. After the flour is fried in the oven, it will acquire a pleasant hazelnut aroma, which is what we initially achieve.

While the flour cools, move on to the eggs. Break them into a separate bowl and beat well, gradually adding cooled flour. Try to ensure that the mass is homogeneous, without any inclusions or lumps. The better the dough is beaten, the tastier your sponge cake with custard will be.

Place a large saucepan on the stove and pour water. This will be the water bath where the miracle of making the custard happens. Pour milk into another bowl (slightly smaller). It needs to be warmed up a little by adding granulated sugar. When the milk boils, start adding the egg mixture to it. Try to keep it flowing in a thin stream, don’t “plop” everything into the pan at once. The time it takes for the cream to thicken is approximately ten to twelve minutes.

Now you can remove it from the heat and pick up the mixer again. While you are whipping the cream, you will need to add melted plum to it. butter and vanilla powder. The classic version is ready. Leave to cool. You can now start decorating the cakes.

With strawberry

Sponge cake with custard can be served in an original way by decorating the top with whipped cream and strawberries. Chopped berries in the filling will give an unforgettable taste to the dessert.

Composition of ingredients

Set of products for the base:

• eggs – 5 pcs.;
• salt – 1 pinch;
• sugar – 150 g;
• starch - 1 tbsp. l.;
• flour – 130 g.

For the custard:

• egg yolks – 3 pcs.;
• milk – 350 ml;
• sugar – 70 g;
• starch - 2 tbsp. l.

For decoration:

• cream – 250 ml;
• sugar – 3 tbsp. l.;
• strawberries – 400 g.

What can be added and changed in the composition

For variety, you can take several types of berries. The biscuit will be more fragrant if you add a little vanillin to the composition.

Step-by-step cooking process

Step by step description:

1. You should start with a sponge cake, for which you will need to thoroughly beat the eggs, first with salt until fluffy, and then with sugar at high speed so that the volume increases at least 3 times.

2. Separately, you need to mix the flour with starch, sift it, and then add it to the egg mixture and gently knead the dough, working with a spatula from bottom to middle.
3. It needs to be placed in a prepared form, the bottom of which must be covered with baking paper.
4. Bake at 180˚C for 25 minutes. You need to check the readiness with a toothpick, cool the cake a little without removing it, and then turn it upside down on a wire rack.
5. To make the custard, whisk the yolks with sugar and starch, pour in warm milk and cook over low heat until thickened. Cool completely under cling film, which is placed in contact.
6. You need to wash the berries with cold water, remove the stems, chop half of them very finely and mix with the filling.
7. The ripened sponge cake needs to be divided into 3 parts and the assembly of the cake begins. It is better to use a springform pan, in which you place 1 cake layer, apply a layer of custard, cover with a second layer and add the filling again. It is necessary to level the surface last and leave the dessert in a cool place for 2 hours.

At this time, you need to whip the chilled heavy cream to peaks. Decorate the surface of the cake with them using a pastry spatula.

Decoration and serving rules

It is better to decorate the top with strawberries just before serving. This berry loves chocolate, which can be melted and made into a mesh on top.

With cherry

This cake is better known as "Drunk Cherry".

The assembly of the cake will be carried out using a different technology, which is worth paying attention to.

Composition of ingredients

For the biscuit:

• sugar – 1 tbsp;
• cocoa – 2 tbsp. l. with a slide;
• eggs – 8 pcs.;
• baking powder – ½ tsp;
• flour – 2/3 tbsp.

For the custard:

• eggs – 2 pcs.;
• milk – 500 ml;
• butter – 50 g;
• fresh or frozen cherries – 300 g;
• flour – 2 tbsp. l.;
• sugar – 180 g;
• cognac – 2 tbsp. l.

For the buttercream:

• powdered sugar – 70 g;
• butter – 100 g.

What can be added and changed in the composition

Instead of cognac, you can add rum, and if there are children at the table, add flavorings.

Step-by-step cooking process

1. You should start by preparing the cherries, which you sprinkle with 2 tbsp. l. granulated sugar and pour over the ridge. It should be left in this form for 1 day. Next, you need to boil for 5 minutes, drain in a colander, and cool the berries and the soaking.

2. To prepare a chocolate sponge cake, you need to separate the whites from the yolks and beat everything separately, separating the granulated sugar.
3. Now you need to combine both compositions, add flour with baking powder and cocoa, which must first be sifted.
4. The resulting dough must be divided into 2 parts, each baked in a pan covered with parchment for 30 minutes. in a preheated oven (160˚C). Cool the cakes completely on a wire rack.
5. To make custard, mix eggs with sugar and flour, pour in heated milk in parts, working with a whisk to obtain a homogeneous composition without lumps.
6. You need to put the cup on low heat, bring it to a boil and remove it. Mix with whipped butter and cherry syrup only after it has cooled completely.
7. You need to cut off the top of 2 biscuits and take out the pulp, which you can shape into cubes and combine with the filling.
8. The resulting composition must be returned to the middle of one cake layer, covered with a second one and allowed to brew in the refrigerator for 4 hours.
9. All that remains is to prepare the leveling cream by whipping the butter and sugar into a fluffy mass. It must be applied to the surface of the cake.

Decoration and serving rules

You need to decorate the cake with cherries from which the syrup was made. If the dessert is well infused, then when served in portions it will keep its shape perfectly.

With chocolate icing

The sponge cake with custard with chocolate layers is in perfect harmony with the citrus flavor that will be added in this recipe, and the icing will be the decoration.

Composition of ingredients

Based on:

• boiled water – 5 tbsp. l.;
• sugar – 250 g;
• vanilla sugar – 10 g;
• flour – 170 g;
• eggs – 5 pcs.;
• lemon zest – 1 tbsp. l.;
• cocoa – 30 g.

In cream:

• eggs – 2 pcs.;
• milk – 300 ml;
• butter – 60 g;
• sugar – 120 g;
• cocoa – 3 tbsp. l.;
• salt – 1 pinch;
• flour – 2 tbsp. l.

For the glaze:

• sour cream – 2 tbsp. l.;
• cocoa – 3 tbsp. l.;
• butter – 50 g;
• sugar – 3 tbsp. l.

What can be added and changed in the composition

You can use not only lemon zest; any citrus fruit will do.

Step-by-step cooking process

Cooking Guide:

1. For the base, you need to beat the sugar and eggs until white, add water and use the mixer for a little while. You should add the zest with vanilla, and then sifted cocoa with flour and knead into a homogeneous dough.
2. It must be placed in a springform pan, which is covered with baking paper in advance.

3. Bake at 180˚C for 40 minutes. You can check only after 25 minutes. When ready, remove after 5 minutes. and cool upside down.
4. Next, you need to slightly beat the eggs, sugar and flour in a saucepan, achieving only a slight foam, and pour hot milk (in a thin stream). Bring the mixture to a boil over low heat, stirring continuously, and cook until thickened.
5. You need to remove from the stove and add butter and cocoa, combine everything, achieving homogeneity. Cool by covering with cling film in contact.
6. In a small saucepan, mix sour cream with cocoa and sugar, set to low heat and bring to a boil. Next, you need to add butter and cook until it dissolves, cool.
7. To assemble the cake, cut the sponge cake into 2 parts, spread custard between them, and cover the surface with it. Now you need to pour chocolate glaze over it.

Decoration and serving rules

Additionally, you can decorate the dessert with a grated chocolate bar and serve. It is necessary to cut into portions directly during tea drinking.

French on yolks

A biscuit with custard according to a French recipe will differ from the usual classic version. Here, only yolks are involved in the recipe, hence the bright, rich yellow color and lightness of the mass.

• three egg yolks;
• half a liter of milk;
• 75 g sugar;
• 50 g flour;
• a bag of vanillin or vanilla sugar;
• 10 grams of butter.

Grind the egg yolks with granulated sugar. As soon as the mass turns bright yellow, you can add milk and flour to it. While you are whipping the mixture, place a water bath in advance. Save your time.

When the cream begins to thicken in a water bath, add vanillin and vanilla. sugar or a fresh vanilla bean (whatever you have on hand). If you add vanilla bean, remove it immediately after the cream is ready and removed from the heat.

This type of custard is richer in taste and denser in consistency. It can be safely used not only for layering cakes, but also for decorating the top part.

Useful tips

There are several tips that will help the housewife avoid mistakes and bake a worthy decoration:

• If the custard turns out with lumps, then you should pass it through a sieve.

• The sponge cake will turn out fluffy if, after beating, add flour and mix very carefully for a short time.
• Either do not grease the sides of the baking pan, or sprinkle butter with flour so that the cake rises simultaneously on all sides.
• Do not shake the pan or open the oven for 20 minutes. after the start of heat treatment.
• The dessert looks original if the cakes and cream are of different colors.
• It is better to start preparing the sponge cake in advance, as the cake layers and custard will need to cool completely.