Sponge cake with butter cream - a very tasty and simple recipe.

Kitchen appliances and utensils:

• baking dish with a diameter of 22 cm;
• kitchen scales and other measuring accessories;
• several capacious bowls;
• food processor or blender;
• silicone spatula;
• wooden skewer;
• baking paper;
• stewpan;
• fine grater.

Ingredients

Step cooking

Biscuit

1. We take five eggs and gently separate the squirrels from the yolks.
   
2. Squirrels are sent to the blender bowl and beat them into a light foam. Without interrupting the mixing process, gradually add 200 g of granulated sugar.
   
3. Beat mixture until soft peaks are obtained.
   
4. We introduce the yolks there, dropping them one at a time.
   
5. To obtain a beautiful golden hue, add 5 g of turmeric to the mixture.
   
6. Stir the ingredients until smooth.
   
7. Separately, mix 80 g of flour and 50 g of starch.
   
8. Sift the resulting mixture through a fine sieve. Add the flour in small portions to the egg mass and gently mix it with a silicone spatula.
   
9. The last to add 11 g of baking powder and also carefully mix it into the biscuit mass.
   
10. Cover the baking dish with baking paper and spread the liquid dough.
    
11. We send the workpiece preheated to 170 ° C for 35-40 minutes. So that the biscuit does not donkey and does not burn, we check its readiness after 25 minutes with a wooden skewer.
    
12. We take out the finished baking from the mold and let it cool to room temperature.
    

Cream

1. Pour 250 ml of milk into the stewpan.
   
2. Using a fine grater, remove the zest from one lemon and send it to milk.
   
3. Bring the liquid to a boil, and then filter the milk through a fine sieve. Let the filtered milk cool naturally to room temperature.
   
4. We take two eggs and separate the yolks from the proteins. Squirrels will not be useful to us.
   
5. Separately, grind the yolks and 50 g of granulated sugar.
   
6. There we add 20 g of flour and a packet of vanilla sugar.
   
7. Stir the ingredients until a homogeneous consistency is obtained.
   
8. Pour cooled milk into a thin stream.
   
9. We send the resulting mass to the fire and cook it until thickened, with intensive constant stirring.
   
10. The resulting creamy mass is poured into a glass container and covered with cling film. Send custard to a cool place and leave it to cool completely.
    
11. Pour 300 ml of cream into the blender bowl. They must be very cold, but in no case frozen.
    
12. Beat the dairy product in a lush mass, then gradually add 70 g of powdered sugar.
    
13. As soon as the mass reaches a homogeneous consistency, add the chilled custard.
    
14. The cream is considered ready at the moment when it reaches a homogeneous consistency.
    

Cake assembly

1. Turn the biscuit upside down and carefully cut off the top.
   
2. Put the “hat” to the side, and remove the pulp from the bottom of the workpiece.
   
3. Soak the bottom of the biscuit with apricot liquor or juice from canned apricots.
   
4. We fill the workpiece with the prepared cream, previously setting aside about 50 g.
   
5. Soak the top with liquor or juice, and then close the cake with it.
   
6. Coat the entire cake with a thin layer of the remaining cream.
   
7. The pulp of the biscuit, which we selected from the middle of the workpiece, is torn with our hands into pieces of medium size.
   
8. We cover the cream greased cake with pieces of pulp, sticking them over the entire surface of the treat.
   
9. We send the sweet dish to the refrigerator for exactly one hour.
   

Video recipe

To understand in more detail the simple technology of creating a biscuit cake, you need to watch the video below. On it, a professional culinary specialist will demonstrate the step-by-step preparation of this wonderful treat.

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