Delicate curd biscuit in the oven - a simple recipe for delicious pastries

Publication in the group: Recipes in the oven

A sponge cake is considered to be the basis for making a cake. But the product can be served simply by sprinkling it with powdered sugar. The biscuit with cottage cheese has a delicate taste, texture and high nutritional value. An additional advantage of baking is the ease of preparation and guaranteed results. You can bake the dessert in a slow cooker, in the oven, or even in the microwave.

Lemon curd biscuits

A portioned version is offered here, in small molds. But, without a doubt, no one forbids you to make cottage cheese biscuits using this recipe in larger sizes. The zest is thinly removed from one lemon and the juice is squeezed out of it. They are whipped with a cup of sugar and half a stick of butter. After achieving splendor, add a pack of cottage cheese, two spoons of sour cream and, at the very end, a quarter kilogram of flour mixed with a spoon of baking powder and a pinch of salt. The result is a fairly dense dough, which is laid out in molds, sprinkled with almonds and sugar and put into the oven for half an hour. These curd biscuits will taste better when they are warm.

Curd biscuit recipe

This is the simplest version of a cottage cheese-based biscuit. You can enhance the pie by adding raisins, dried apricots and other dried fruits.

1. Place butter, half the sugar, 3 eggs, salt and sour cream in a bowl. Grind these ingredients until smooth.
2. 2 tbsp. mix flour with baking powder and put this mixture into the dough. Knead it. The thickness of the dough should be like thick sour cream.
3. Mix cottage cheese with the remaining sugar, eggs, flour. Add vanilla.
4. Mix two preparations.
5. Grease the pan, place the dough in it and bake the pie until done.

Before baking, you can sprinkle the pie with sesame seeds or crushed nuts. This will decorate the dessert and improve its taste.

For multicooker fans

It's no secret that this miracle device can easily cope with any baked goods. By the way, it takes much less time from the cook than a conventional oven. If you want to bake cottage cheese cake in a slow cooker, we offer you this option. Beat three eggs and a glass of sugar with a mixer until white. Then little by little, in small portions, without stopping whisking, add a package of full-fat 9% cottage cheese (preferably soft, not crumbly), two tablespoons of melted and slightly cooled butter, a glass of flour mixed with a bag of baking powder and a third glass of starch. To make it even more seductive, you can add candied fruits and raisins to the finished dough. The multicooker bowl is coated with a piece of butter, the dough is poured into it, the baking mode is turned on on the device and the time is set to 65 minutes. After the timer signal, the degree of readiness is checked; if necessary, time is added 10 minutes at a time.

Curd biscuit with apples in the oven

What is needed for the test:

• flour - 250 g; • premium butter – 200 g; • white sugar - 100 g; • vanilla extract - sachet. What you need for the filling: • cottage cheese - 2 packs; • sugar - 2/3 cup; • egg.; • medium apples - 6 pcs.; • vanillin; • cinnamon.

Preparation:

1. First make the curd filling - beat the ingredients for the filling with a blender or mixer, except for apples and cinnamon. 2. Next, prepare the dough - mix flour, sugar and vanillin. Grate the frozen butter on a fine grater. Grind into crumbs with your hands. 3. Wash, peel and grate the apples. Stir in a pinch of cinnamon. 4. Prepare the mold - sprinkle with a small amount of semolina. 5. Divide the dough into 4 containers. Pour the first part into the mold and press down a little. Place half of the apples. Sprinkle more dough on top. Lay out the curd layer. Sprinkle with flour again. Next, make a layer of apples evenly and evenly and sprinkle with the remaining flour. 6. Bake for 1 hour. You can remove it from the mold only after it has cooled completely. At the finish, you get a very interesting result - a shortcrust pastry pie with a white layer of cottage cheese and a barely noticeable layer of apples. The pie not only tastes good, but is also very filling.

Biscuit with cottage cheese and butter

A version of a simple sponge cake with cottage cheese and butter. You can take good fat margarine. We remove food from the refrigerator in advance so that the temperature becomes the same.

• 200 grams of sugar;

• 100 grams of butter;

• 10 g vanilla sugar;

• 7 grams of ripper;

• 200 grams of flour;

• 200 grams of cottage cheese.

1. Rub the cottage cheese through a sieve. If it is soft and the lumps are well ground, then you can simply stir it well with a spoon.

2. Combine softened butter with granulated sugar. Stir first with a spoon, then immerse the mixer whisks, beat until smooth.

3. Add the pureed cottage cheese and keep whisking.

4. Add one egg first and stir. Then add the second egg, beat everything together.

5. Combine vanilla sugar and flour. Add baking powder to the dry mixture and stir thoroughly.

6. Pour the flour into the curd mass. Knead a light, homogeneous dough.

7. Transfer to a greased form, always covered with parchment.

8. Let the curd biscuit bake. Cook at 180 degrees. Remove from the oven, cover with a towel. Let it sit for about thirty minutes.

9. Remove the towel, turn it over, remove the parchment, transfer it to a dish, sprinkle with powdered sugar, but you can decorate with cream, jam, whipped cream.

Curd and yoghurt cream

To make the dessert not only tasty, but also healthy, it is good to use curd and yogurt cream as an original layer for it. The resulting mass is also low in calories, and, thanks to two main components, it contains very little fat and a lot of calcium necessary for the body.

For this cream you will need:

• 400 ml yoghurt (no additional flavours);
• 0.5 kg of cottage cheese;
• a little vanilla;
• 75 g powdered sugar.

Cooking method:

1. Rub the cottage cheese through a regular sieve.
2. Add vanilla, pour in yogurt and mix it all well.
3. Add the powder, whisking the mixture with a mixer.
4. Place the finished cream in the refrigerator for a short time.

The product turns out to be moderately dense, tender and very pleasant to the taste. To slightly highlight the curd flavor, you can add a little mint liqueur to the recipe.

Delicate delicacy

Housewives imagine cottage cheese biscuits in different ways. It turns out very tasty if you use a fermented milk product as a filling. First, the biscuit is traditionally prepared:

1. Five eggs are separated into yolks and whites.
2. The yolks are ground with two tablespoons of sugar, after which they are kneaded with a glass of flour.
3. Beat egg whites until stiff with a glass of granulated sugar.
4. Both masses are combined and stirred carefully; The dough is distributed in the mold and placed in the oven for half an hour at 170 on the thermometer.

While the base arrives, the filling is made. For her, a packet of gelatin - 220 grams - is diluted in half a glass of water, and a third of a kilogram of cottage cheese is ground into a paste with a blender. 300 milliliters of heavy cream is whipped with two-thirds of a glass of sugar. All components are mixed, pieces of canned peaches or pineapples are added to them, then the filling is hidden in the cold for a quarter of an hour. When the biscuit base has cooled, it is cut into cakes parallel to the table, the curd mass is placed inside, and the delicacy is sent to the refrigerator for soaking and hardening. Already when serving, the biscuit is cut and sprinkled with powdered sugar.

Quick biscuit with cottage cheese with sour cream

Choose fatty sour cream for curd biscuit so that the dough turns out tender, tasty, and light. The fat content of the cottage cheese does not matter, but if it is weak in consistency, then add another 2-3 tablespoons of flour to the dough.

• 110 grams of sour cream;

• a glass of sugar (about 200 grams);

• 8 grams of ripper from a bag;

• 220 grams of flour;

1. Beat the pureed cottage cheese with sour cream and half the amount of sugar until smooth, you should get a sweet and delicate cream.

2. Beat the eggs with the second part of the sugar until a fluffy foam is obtained, at the very end add a small pinch of salt. It will improve the taste of the biscuit and make it richer.

3. Combine both masses and stir gently with a spoon.

4. Mix the sifted flour, a couple of pinches of vanilla and 8 grams of baking powder from the bag.

5. Add the dry mixture to the curd dough. Mix with gentle movements from bottom to top to preserve the porosity and lightness of the dough as much as possible.

6. Transfer the curd dough from the bowl into the mold, level the layer with a spatula, and send to bake. In the oven at 180 degrees the process will take about 35-40 minutes. In the multicooker for 50-60 minutes on the baking program.

Preparation

• A delicious, tender cake based on cottage cheese biscuit will turn out faster if you prepare all the ingredients for it in advance. Softened butter must be mixed with sugar using a mixer until it becomes a moist crumb.
• In order for the baked goods to turn out fluffy, coarse-grained cottage cheese with high fat content will need to be ground through a sieve, and then added to the butter crumbs and continue beating the mixture until smooth.
• Next, you need to add small eggs to the mixture (if the eggs are large, then 1.5 pieces will be enough). Beat the curd mass again until it has a uniform consistency.
• Mix baking powder or a mixture of flour and baking powder with sifted flour and pour into the egg-butter mixture.
• Mix the dough at low speed thoroughly until a smooth structure is obtained.
• Place the dough in a greased and floured baking dish and smooth it out.
• Bake the product in an oven preheated to 170 degrees Celsius for approximately 60 minutes. You can check the readiness of the baked goods with a wooden stick.
• Remove the finished classic curd biscuit from the oven, cool and sprinkle with powdered sugar. Cut into slices and garnish with additional berries, whipped cream and mint leaves if desired. As you can see, baking fluffy and tender pastries at home is not at all difficult, especially if you strictly follow all the instructions in the given step-by-step recipe with photos. We wish you bon appetit!

In order to make a delicious, tender cake with your own hands based on curd biscuit dough in accordance with GOST, preparation should begin by whipping softened butter with granulated sugar. The cottage cheese, which is then added to the oil mixture, is first rubbed through a sieve. In this technology for making sponge cakes, eggs are placed immediately along with yolks and whites, which makes preparing the base faster and easier. All ingredients, including flour and baking powder (which are added last), can be mixed using a mixer and special dough attachments at medium speed. The cottage cheese biscuit is baked for about an hour, and after cooling it can be consumed immediately.

Sponge cake with curd cream and fruit - recipe

Do you want to bake a sponge cake with curd cream and fruit for the holiday? As it turns out, it's not that difficult. Just last weekend I decided to make this dessert as a workout, and today I’ll tell you how it turned out.

My daughter's birthday is coming soon. Every year I bake a cake for this holiday myself - it’s such a unique family tradition. But I always use different recipes, because I don’t like to repeat myself. Consequently, you have to practice - you don’t want to run to the store at the very last moment for an industrial cake if you didn’t get a homemade one.

The easiest biscuit recipe

For the dough, use 6 eggs, vanilla on the tip of a knife, 1.5 tbsp. sugar and 1.5 tbsp. flour. Whether to add baking powder or soda to this mixture is a matter of technique.

If you are going to prepare a sponge cake according to the classic recipe, you will not need any additional ingredients. To begin, separate the eggs into whites and yolks and beat them separately, gradually adding sugar. Mix all the ingredients together only when the whites turn into a stable fluffy foam. It is better to do this with a spatula, without making sudden movements, otherwise the dough may settle and rise more.

If the classic method seems too complicated for you, simply beat the eggs with sugar with a mixer into a fluffy foam, add flour, baking powder or soda and vanillin.

You can cut the biscuit only after it has rested for 10 hours.

Leave the resulting cake alone overnight. I baked it on Friday evening and started the next step in the morning.

How to properly soak a biscuit

Cut the cake into 3 equal parts. It is sometimes difficult to do this smoothly; you can use special devices such as a metal fishing line attached to a wire frame. I cut the crust with a regular bread knife. I think that if you practice well, then over time this science will not be difficult for any person to master.

Place the bottom crust on a flat, wide plate, baked side down. It is very important that its edges are smooth, otherwise the impregnation will flow to the middle, and the edges will remain dry. Drizzle condensed milk generously over this layer. I buy 2 toothpaste-like tubes in the store and squeeze their contents onto the biscuit in a thin stream, trying to evenly distribute the condensed milk with a mesh over the entire surface.

Place another layer of sponge cake on top and repeat the operation. Do the same with the top layer.

Place the biscuit in the refrigerator to soak for several hours. 3-4 will be enough.

Curd cream for sponge cake - recipe

Once all the ingredients are ready, it’s easy to create a beautiful dessert!

The airy cream is ready! All that remains is to decorate the cake with it.

Remove the cakes soaked in condensed milk from the refrigerator. Remove the top 2 and place on a plate. Now take a triangular or rectangular spatula and spread the cream in an even layer on the bottom of the sponge cake. Place a layer of thinly sliced ​​fruits on top: strawberries, bananas, oranges or kiwi. When you have completed this task, place the next layer of biscuit on top and repeat the procedure. For the top tier of the cake you need to leave more cream. Don't forget to carefully brush the edges of the dessert with it.

If you succeed, the cake will come out airy, white and seemingly weightless. Surely you have seen such products more than once in American films. Now decorate the dessert with confectionery sprinkles, pieces of fresh fruit, grated chocolate or mastic figures, or you can do without it. This cake is good on its own and without any decorations, because it is light, tender and simply delicious in taste.

I hope my recipe will be useful to you for the upcoming holiday. Bon appetit!

Secrets of the perfect biscuit

Cottage cheese goes well not only with fresh fruits and berries, but also with dried fruits, pieces of candied fruit, and nuts. Biscuits with the addition of white raisins or prunes cut into thin strips are very fragrant.

If the oven bakes unevenly and half of the cake consistently remains raw, while the other half is already burning, you can refuse to create a large pie in favor of baking portioned cupcakes in a silicone mold. With a little effort, small cupcakes can even be turned into full-fledged elegant cakes, using candied berries, jelly, marmalade, and caramelized nuts for decoration.

Stale cottage cheese may turn out to be dried out, “rubbery” and difficult to process. It will be difficult to pass such a product through a sieve, so it is recommended to grind it in a blender, adding a couple of spoons of good sour cream to increase the fat content. In the absence of sour cream, unsweetened cream or curd cheese without glaze will cope well with this function. On the contrary, too wet, watery cottage cheese needs to be stabilized with flour or starch.

Banana flavored

Fans of exotic flavors will definitely love banana-curd cream for sponge cake.

Here you will need an unusual set of products:

• 1 medium banana;
• 140 g honey;
• 10 g vanilla extract;
• 1 cup each of cottage cheese and Mascarpone cheese.

Method for preparing the cream:

1. Rub the fermented milk product through a regular sieve and then place it in a blender.
2. Add cheese there and beat the products until a soft, airy mass is formed.
3. Add vanilla and honey.
4. Add banana pulp to the aromatic mixture.

Considering the smooth consistency of the famous Italian cheese, the cream with it turns out to be tender, thick and somewhat reminiscent of your favorite ice cream.

Biscuit with cottage cheese - general principles of preparation

Cottage cheese for biscuits will work at any level of freshness, even not at the first level. This is a great way to identify a product that has been sitting in the refrigerator. Naturally, there should be no mold or unpleasant odor coming from it.

It is important to rub the cottage cheese well so that it is easily distributed in the airy biscuit dough.

The biscuit dough is prepared using eggs and sugar. Usually these ingredients are beaten, then mixed with cottage cheese, and flour is added. Its quantity may vary slightly depending on the moisture content of the cottage cheese.

What else can be added to the dough:

• sour cream, milk, kefir;

• fruits, berries, fresh, canned, dried;

• lemon zest, vanillin.

Curd biscuits are denser than the classic versions. They are more like cupcakes, which is why baking powder is often used. The easiest way is to take a special product from a bag. But baking soda will also work, which must be extinguished before adding to the dough.

Baking curd biscuits is usually carried out in the oven at a temperature of 170-180, it is advisable not to exceed it, since the dough contains wet ingredients, it is important to bake them. But you can also use a multicooker that has a baking mode.

Description of preparation:

When baking, the curd filling will slightly fall down, and the biscuit dough, on the contrary, will rise - as a result, we will get a nice round pie that resembles a cheesecake.
To prepare a cottage cheese pie with biscuit dough, use medium-fat sour cream (10% is enough for me); the cottage cheese is also not very fatty, but not low-fat either - otherwise it will add a lot of moisture to the pie later. You can add berries or nuts to the curd filling. Purpose: For breakfast / For children / For afternoon snack Main ingredient: Dairy products / Cottage cheese / Dough / Biscuit dough Dish: Baking / Pies

Step-by-step recipe with photos

Baking can be different: heavy on the stomach and light. This is the pie that I want to offer you, one might say, the lightest pastry! And you can even say - useful))) After all, it contains “live”, that is, which has not been subjected to heat treatment, cottage cheese.

I came up with this pie by combining two independent recipes: chocolate sponge cake and cottage cheese mousse.

The dessert turns out very airy and light in every sense. Take a piece in your hand - it is weightless!!!

Prepare ingredients for making chocolate sponge cake with curd mousse.

We are preparing a biscuit.

Beat the egg whites with a pinch of salt until they form a stable foam. Then add the yolks one at a time, beating after each.

In two steps, add flour mixed with cocoa into the egg mixture.

Mix carefully.

Place the airy dough into a pan lined with parchment.

Bake in an oven preheated to 170 degrees for 30-40 minutes.

Find your way around your oven!

The size of my form is 20x30 cm.

The biscuit is ready.

Remove it and cool completely on a wire rack.

When the biscuit has cooled, we begin preparing the curd mousse.

Fill the gelatin with water and let it swell.

Beat cottage cheese with sour cream, sugar and vanilla into a fluffy cream.

Dissolve the gelatin in a water bath and add to the curd cream.

Whisk again until the gelatin is completely dissolved.

Assembling the pie.

Cut the biscuit into 2 parts, place one part in the mold. Place curd mass on it. Let's level it out.

Place the top part of the biscuit on top of the curd mass and press lightly with your hand.

Place the pan with the pie in the refrigerator for at least three hours so that the curd layer sets.

Chocolate sponge cake with curd mousse is ready.

You can pour melted chocolate over it, sprinkle with powdered sugar - whatever you like.

When serving, cut into portions.

Enjoy your tea!

Cooking with gelatin

Alternatively, you can make curd cream with gelatin. It is perfect not only for sponge cakes, but will also look great in various multi-layer desserts.

In this case, to work you need to take:

• 480 g semi-fat cottage cheese (at least 8%);
• 20 g gelatin granules;
• 120 ml cold water;
• 180 g of powder or sugar.

To make this cream yourself, you need:

1. Pour gelatin into a glass, add water and set aside for 40 minutes to thicken.
2. The cream should have the most airy consistency, so the cottage cheese must first be rubbed through a strainer so that not a single grain remains. Then beat the homogeneous mass with a mixer at medium speed.
3. Melt the gelatin that has thickened by this time in a water bath (or heat it in the microwave), and then let it cool.
4. Slowly combine the cottage cheese with sugar.
5. Add cooled gelatin in a thin stream, stirring constantly.
6. Place the finished mixture in the refrigerator for 15-20 minutes.

Such a cream will have a rather delicate structure and an unusually mild taste. And it looks very impressive and very unusual on the cut of the cake.

With curd mass

Compound:

• curd mass - 400 g; • white sugar - 2 cups; • flour - 2 cups; • eggs - 4 pcs; • butter 82.5%—400 g; • flour - 2-3 cups; • baking powder - 1 sachet.

Your actions:

1. Beat the curd mass with the eggs. First in a blender, then using a mixer. 2. Do the same with butter and sugar. 3. Add the remaining products to the second stage and mix well. 4. Place the flour mixture on the bottom of the pan and spread it with your fingers, pressing firmly to the bottom. You need to make sagging around the edges. The secret to preventing the dough from sticking to the pan is to sprinkle semolina on the bottom of the pan. 5. Lay out the curd-egg mixture. 6. Bake for half an hour. Cool the finished pie, sprinkle with any nuts, dried fruits - whatever you like, and serve.

Creamy curd cream for sponge cake with berries or fruits

The creamy curd filling will appeal to all those who do not like fatty creams. The cream will need to be whipped until foamy, this will make the cream airy and light.

Before serving the sponge cake coated with filling, you should let it sit in the refrigerator for a couple of hours. The cream will set better and the dessert will turn out just perfect.

Bake a sponge cake according to your favorite recipe.

Ingredients: 50 ml water; 300 ml cream (fat content from 33%); 250 gr. cottage cheese; 100 gr. Sahara; 10 gr. gelatin.

Cooking algorithm:

1. I soak the gelatin by filling it with cold water. I let it sit for 30 minutes and put it in a water bath. I mix and heat. The gelatin should dissolve.
2. While the gelatin is cooling, you need to mix the cottage cheese and half a portion of sugar. Then rub the composition through a sieve 2 times. I introduce gelatin into the mass and mix using a tablespoon.
3. Pour the cream into a bowl, beat with a mixer, add sugar. You will get a high foam.
4. I put a lot of cream in portions into the curd base, mix and prepare the cream. You only need to mix a tablespoon, because if you take a mixer, the cream will lose its airiness.
5. That's all, you can assemble the cake with fruits and curd cream. No one will refuse an invitation to eat a biscuit dessert!

Basic cooking rules

Curd biscuit recipes always contain cottage cheese, eggs and sugar - other components are considered unstable elements and may vary depending on the cooking method.

Unlike other ingredients in a biscuit, which must have impeccable freshness, cottage cheese can be taken with already noticeable sourness, unsuitable for consumption in its natural form.

Since cottage cheese has an astringent property, and if the structure is insufficiently loose and homogeneous, it can “grab” into sticky, adhesive lumps in the dough, it must be rubbed with a fork or passed through a flour sieve before use, and a very wet product must also be squeezed out well through gauze before processing. . Also, in order to prevent the exaggerated density of the dough and prevent the biscuit from being poorly baked, it must be prepared with the obligatory use of baking powder or soda slaked with lemon juice.

Thermal treatment of curd cake is carried out at constant temperatures, not higher than 180 and not lower than 170 degrees.

Delicacy with berries

It has the following composition:

1. Eggs - at least six pieces.
2. Wheat flour in the amount of one glass.
3. The same amount of granulated sugar.
4. 450 g cottage cheese.
5. 200 milliliters of cream.
6. Three quarters of a glass of sugar powder.
7. Fresh berries (to taste).

There are many options for making sponge cake with cottage cheese and recipes. Photos of some desserts can be found in this article. Many chefs like to add different ingredients to the pie to make its taste more interesting. A delicacy with berries is made as follows. In a deep bowl, grind the eggs with granulated sugar. The resulting mass should resemble foam.

Pre-sifted wheat flour is added to it. Then the components are mixed using a spatula. Place the dough in a baking pan lined with parchment paper and butter. Prepare the base for the dessert in the oven for a quarter of an hour. Then the base is cooled. Cut the biscuit lengthwise into two pieces. To make cream, you need to combine cottage cheese with sugar powder and cream. The resulting mass is placed on the base. Cover with a layer of washed berries and a second tier of dessert, which is also coated with filler. The remaining cream should be spread over the surface of the treat.

Simple cooking option

For this sponge cake with cottage cheese you will need:

1. 200 grams of granulated sugar.
2. Wheat flour in the same quantity.
3. Eggs – two pieces.
4. 200 g low fat cottage cheese.
5. Vanillin packaging.
6. 2 small spoons of baking powder.
7. A pinch of table salt.
8. 100 g butter.

A simple sponge cake with cottage cheese is made in the oven.

It is prepared as follows. Grind the warm butter using a mixer. Granulated sugar and vanilla powder are added to it. Beat the ingredients for ten minutes. Then you need to place pre-mashed cottage cheese and eggs in a bowl with food. The components are ground well. Mix with flour, sifted using a sieve, and baking powder. The resulting mass should be placed in a bowl covered with parchment paper and a layer of oil. The dessert is cooked in the oven for forty minutes. Then you need to take out the cake and put a towel on it. Leave for a quarter of an hour. Then you can try the treat. Some chefs top this sweetness with sour cream.

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Cooking process

I cut the butter into cubes and left it like that for a while. By the time you knead the dough, it should be at room temperature.

Added sugar to it.

First, I crushed it with a spoon, and then beat it with an electric whisk until loose.

I added all the eggs one at a time (!), beating thoroughly each time.

The result was a nice homogeneous mass.

Next, I poured in the hawthorn tincture and stirred.

I transferred the cottage cheese into the grinder bowl.

Blend it with a blender until it becomes paste-like.

Combined with the egg-butter mixture and beat.

I sifted the flour mixed with soda and starch and added salt.

I just mixed in the flour with a spoon, or you can use a regular whisk, but you shouldn’t beat it with a mixer at this stage. It’s better not to add all the flour at once, like I did, but gradually. I would still reduce the flour a little, because my cottage cheese was not wet, and the dough turned out thick. This does not negatively affect the taste, but denser dough takes longer to bake.

Placed the dough in a mold greased with sunflower oil. I put the oven in a preheated oven to 180-200 degrees. After a while, when the biscuit was browned, I covered it with foil. If you have a multi-level oven, then it is better to bake it on the middle shelf

The cooking time is long, so it is important that the top and bottom do not dry out too much.

I baked the biscuit for about 1 hour and 10 minutes, until a wooden skewer came out dry. It may rise in the oven and then settle a little - this is acceptable. Another important thing is that it bakes evenly. The biscuit was well browned, but did not become hard on top. It is better to let it cool completely in the pan, and only then put it on a wire rack or dish.

I cut the completely cooled and rested sponge cake into three layers with a knife.

As I already wrote at the beginning of the recipe, the sponge cake can be eaten without anything, like a cupcake, or you can prepare any cream for it. I made custard... with halva!! I'll tell you about this tomorrow