Sponge cake dough is considered capricious:it won't rise, it won't bake, it will burn. Of course, with experience, the sponge cake starts to turn out fluffy and light, and the cakes made from it are simply beyond praise. But not everyone and far from the first time makes a successful sponge cake precisely because of the capricious nature of the dough. However, to the delight of housewives, today you can buy ready-made sponge cake skins. This is convenient for both those who are on first-name terms with baking and those who bake well but are not friends with sponge cake dough. And it is not true that you can't surprise anyone with a cake made from ready-made sponge cake layers! Such cakes turn out no less delicious than those made from homemade sponge cake. Well, maybe a little less soulful than homemade baking. And you can make almost any cake from a store-bought sponge cake. By the way, ready-made layers save time and can become a kind of lifesaver. Here are just a few recipes for this time-saving (but not taste-saving!) dessert.
Cake "Pancho"
Ingredients:
- Packing of ready-made cakes;
- Liters of sour cream;
- 7 tablespoons of sugar;
- Bank of canned pineapple (rings);
- 50 g walnuts;
- 50 g of bitter chocolate.
Preparation:For this cake, we will need a standard package of ready-made vanilla sponge cake layers and fat (less than 30% fat) sour cream. It must be properly prepared for a delicious and fluffy sour cream cream, traditional for the Pancho cake. First, about six hours beforehand, we will throw the sour cream into a colander covered with gauze and leave it to drain. Pour out the drained whey (or use it to make pancakes), and put the thick sour cream into a bowl and beat it with a mixer for about two minutes. After that, add sugar to the sour cream and continue beating the cream for another five minutes. Then we prepare the ingredients for the cake. Grind the walnuts in a blender or coffee grinder, cut the pineapple and sponge cake into cubes with a side no more than one and a half centimeters and begin to assemble the cake. Mix a few spoons of sour cream and biscuit cubes in a separate bowl and put this mixture on a plate. Put a layer of sliced pineapples on top. Another layer of biscuit cubes mixed with cream and another layer of pineapples. Assemble the entire cake in this way, forming a dome out of it. If the biscuits are very loose, you can skip mixing them with cream and do the following. Put a layer of cubes on a plate, pour cream on top (not very generously) and put a layer of pineapples. Another layer of biscuits, poured with cream, and a layer of pineapples. By the way, you can use a whole round cake as a base for the cake. Coat the finished cake with the remaining sour cream and pour liquid chocolate over it. To do this, simply melt the chocolate in the microwave or melt it in a water bath. Sprinkle chopped walnuts on top. Put the cake in the refrigerator for a few hours. Serve chilled.
Cake pigeon's milk"
Ingredients:
- 2 biscuit cakes;
- A glass of milk;
- 2 cups of sugar;
- Tablespoon flour;
- A packet of vanilla sugar;
- 8 eggs;
- 4 sachets (10 g each) of gelatin;
- 250 g of butter.
Preparation:First, soak the gelatin by pouring an incomplete glass of warm boiled water over it and leave it to swell. When the gelatin has swelled, heat it in a water bath until the crystals are completely dissolved, strain and cool (but do not refrigerate). Separate the egg yolks from the whites and put the latter in the refrigerator. Place the yolks in a bowl and grind with one glass of sugar, then add milk to them. Add the flour diluted into a gruel, mix everything well, put on the fire and bring to a boil while stirring constantly. Cool the custard base. After that, place the softened butter in the custard, pour in the vanilla sugar and beat with a mixer or in a blender until the mass becomes homogeneous. Take the egg whites out of the refrigerator and beat them into a stiff foam: first without sugar, and then start sprinkling sugar in small portions. Pour gelatin into the beaten whites, mix carefully and combine the whites with the butter-egg cream. Place the sponge cake in a mold with detachable sides and spread the cream soufflé on it. Smooth it out so that the cream fits tightly to the sides of the mold, and cover it with a second cake on top. Put the cake in the refrigerator and leave it there until the soufflé has completely hardened (about four hours). Take the almost finished cake out of the refrigerator and carefully remove it from the mold, running a sharp knife between the cake and the sides and detaching them. Transfer the cake to a plate or cake stand. The final stage of preparing the Bird's Milk cake remains. Melt a bar of chocolate in a water bath or in the microwave, let the glaze cool slightly and pour the chocolate over the cake. Place it back in the refrigerator until the glaze hardens.
Marble cake
Ingredients:
- Biscuit cake;
- 400 g of cottage cheese;
- 400 g of sour cream;
- 25 g of gelatin;
- A glass of powdered sugar;
- Half a packet of vanilla sugar;
- 2 tablespoons of cocoa powder.
Preparation:Soak the gelatin by pouring water over it, as indicated in the instructions on the packet. While it is swelling, mix the cottage cheese with vanilla sugar, sour cream and powdered sugar and grind thoroughly. Heat the gelatin in a water bath until it is completely dissolved, and cool. Place the sponge cake in a mold with removable sides. It is important that the edges of the cake fit tightly to the sides of the mold. Now mix the curd and sour cream mass with the gelatin and divide into two equal parts. Put cocoa in one part and stir until the cream becomes uniform in color. Start putting the cream on the sponge cake. Place four tablespoons of white cream exactly in the center of the cake, then put four tablespoons of dark cream on it (also in the center of the cake). Put the white cream again, and the dark cream on it. And so on until all the cream is gone. Under the weight of the layers, the white and chocolate cream will spread over the cake, forming a characteristic marble pattern. Put the cake in the refrigerator so that the marble layer hardens. After two or three hours, transfer the cake to a plate and try it!
Raffaello cake
Ingredients:
- Packing of biscuit cakes;
- Bank of condensed milk;
- A pack of butter;
- 400 g cream for whipping;
- 60 g of coconut chips;
- 100 g of almonds;
- Candy "Raffaello" for decoration.
Preparation:Leave about fifteen nuts to decorate the cake. Pour boiling water over the remaining almonds, peel them, and then chop them into small pieces with a knife. Put the butter in a bowl, beat for five to ten seconds, and then continue beating, adding condensed milk to the butter. Put coconut flakes into the cream, leaving a couple of tablespoons for sprinkling the cake, and chopped almonds. Whip the cream in a separate bowl and carefully add it to the butter cream. Start assembling the cake. Place the cake layers (three to four pieces) on top of each other, spreading them with cream. Cover the entire cake with cream, and sprinkle its edges and top with coconut flakes. Decorate the top of the cake with candies and almonds, laying them out on the edge and placing several in the center. In general, you can make almost any cake from ready-made sponge cake layers. They can be used as a base for a cake with jelly filling or with whipped cream. They go well with butter and protein cream. Such a cake will be delicious with a curd layer and with jam. In a word, experiment. Cook with pleasure, and bon appetit! We recommend reading:
