Ingredients for making biscuit cake with butter cream
For biscuit cakes
- 4 eggs
- Sugar 120 grams
- Wheat flour 120 grams
For butter cream
- Butter 200 grams
- Condensed whole milk with sugar 380 grams (1 jar)
- Main Ingredients Eggs, Butter, Flour, Sugar, Condensed Milk
- Serving 4-6
- World Cuisine
A baking dish (preferably detachable), a sieve, a mixer, three deep bowls, an oil knife, parchment paper, a cake knife, an oven, a refrigerator, a pastry bag, kitchen oven mitts, a tablespoon, an egg separator, a plastic spatula, a toothpick, a large flat dish.
Cooking sponge cake with butter cream:
Step 1: knead the biscuit dough.
Before starting the dough, use an egg separator and carefully separate the whites from the yolks. Put the squirrels in the refrigerator, and pour half the sugar into the yolks and beat them with a mixer until white foam. Now grab the squirrels and beat them the same way in the foam. The dishes for this process should be clean and dry, without fat, and there should not be the slightest drop of yolk. When the whites whip into foam, add the remaining half of the sugar to them and continue mixing. You need to work with a mixer until the egg whites with sugar form a dense foam that will stick to the peaks. In the end, carefully mix the whites and yolks whipped with sugar, but not using the mixer, but making careful movements from top to bottom and from the center to the edges with a spatula.
Sift the flour through a sieve and add to the eggs. Mix everything until a homogeneous mass is formed. It’s best to do this with a spatula, but the most impatient ones can use the mixer by choosing the minimum speed.
Step 2: bake biscuit cakes.
Put the biscuit cakes to be baked only in preheated before 180 degrees oven, so immediately set it to reach the desired temperature. In the meantime, prepare the mold by greasing it with butter or crushing it with wheat flour. Pour the biscuit cake mass into the dishes prepared for baking and send in the oven to 25-30 minutes.
After the necessary time has passed, carefully, not abruptly, open the oven and check if the biscuit is ready with a toothpick, just sticking it in the center, if it is wet at the exit, then you must continue cooking, if dry, carefully close the oven and turn it off. In the turned off oven, the biscuit must be allowed to stand still 15 minutesthen get and cool at room temperature.
Step 3: prepare the butter cream.
Shortly before starting to cook the butter cream, remove the butter from the refrigerator and let it lie at room temperature. It should become soft. Once this happens, place it in the mixer bowl and beat at medium speed for about 5-7 minutes. Then start gradually pouring the condensed milk in a thin stream, without stopping whipping. Stir the cream for a long time and, quite likely, it will begin to exfoliate first. Just be patient and keep mixing with a mixer until your cream is smooth and airy.
Step 4: form a cake.
Cut the cooled sponge cake into several parts using a special thin knife. Cover the prepared flat dish with parchment paper so as not to stain it in the process of forming and decorating the cake. Lay the first cake on it and coat it with oil cream on top, then place the second cake on top and gently squeeze.
Continue to fold and grease the cakes until you have them. Lubricate the sponge cake in this way with butter cream on top and sides.
That's all, your dessert is ready, but, you see, is he missing something? And now you have a huge number of options for decorating it. You can sprinkle the finished cake on top with coke chips or crumbs left over from cutting the cakes. But I suggest filling the pastry sleeve with butter cream and decorating the product with various patterns. Whatever you choose, after you finish, send the sponge cake to cool on 2 hours, and then you can start serving it on the table.
Step 5: serve the sponge cake with butter cream.
Serve sponge cake with butter cream slightly chilled. Remove parchment paper from under it and place it in the middle of the table so that everyone can appreciate the appearance of the dessert you prepared. But you should not admire it for a long time, rather cut the cake into portioned pieces, place on saucers and serve with unsweetened tea.
Enjoy your meal!
- To give your cake a more appetizing look, as well as to diversify the taste palette, sprinkle it on the sides and top with ground nuts, for example, not salted peanuts or almonds.
- And in order to make your cake color, just add food colors to the cream. You can make not only one-color cake, but also rainbow!
- Very well, chocolate also combines with this cake. You can simply lay out a few tiles on top of the decor or grind it, turning it into chips and sprinkle on it a finished cake.