The biscuit has European roots and is stillremains the most popular pastry in Europe. In the recent past, sponge cakes made up the bulk of Soviet confectionery production, and the most common was a sponge cake with butter cream in many variations. By the way, the famous "Prague" is a chocolate sponge cake with chocolate cream, the no less famous cake "Fairy Tale" is a sponge roll with butter cream, and the "Truffle" cake is a vanilla sponge cake with chocolate butter cream. Sponge cake is a pastry dough made from eggs, flour and sugar. But there are recipes for butter sponge cake (muffins are baked from it), there are recipes for sponge cake with the addition of starch, and there is also a version of sponge cake with sour cream. Sponge cake can be nut, lemon or poppy seed, it goes well with custard and protein cream, with jelly and jam. But the most traditional is considered to be the combination of sponge cakes with butter cream. It is this combination that formed the basis of famous and popular cakes, some of which even became legends of national cuisine.
Goose pie cake
The layers for this cake are considered the most simplified version of a sponge cake, so the cake was quite popular in home cooking, but was also sold in stores. Ingredients:
- Eggs - 2 pieces
- Flour -2 tablespoons
- Sugar - 2,5 tablespoons
For the cream:
- Butter - 300 g
- Sugar - one and a half glasses
- Fat cream - half cup
- Powder of cocoa - one and a half tablespoons
- Cognac - 2 tablespoons
- Vanillin - a bag
For the filling:
- Frozen cherry - 300 g
- Cognac - 50 g
For the glaze:
- Chocolate - tiles
- Chocolate powder - 100 g
- Butter - 2 tablespoons
Preparation:Defrost the cherries in advance and pour cognac over them. Prepare a springform pan and preheat the oven to 200 degrees. Beat the eggs with sugar, mix them with flour and pour into a pan greased with butter and sprinkled with flour. Bake the sponge cake, placing the pan in a preheated oven. This will take about twenty to thirty minutes. Leave the finished sponge cake to cool and work on the cream. Mix the sugar with the cream, bring to a boil and cook until the sugar dissolves. Cool the finished syrup a little, pour cognac over it and leave to cool, stirring occasionally. Beat the butter until white, add the cocoa powder and beat again. Now start gradually pouring the syrup (cooled!) into the butter, continuing to beat it. At the end of beating, add vanillin to the cream. Remove the sponge cake from the mold, cover the inside with cling film and place the sponge cake layer back into the mold. Place the cherries on the layer and spread the cream on top, compacting it well. Leave some of the cream to decorate the cake. Put the mold with the cake in the refrigerator and cook the glaze by melting the chocolate and butter in a water bath. Pour the glaze over the cake and use the remaining cream to make a decorative border around the edge of the cake.
Fairy tale cake
Another legendary cake. Note that the modern version of the "Skazka" cake is very far from the original. Because the GOST "Skazka" is made from a sponge roll. Ingredients:
- 5 tablespoons flour
- 5 tablespoons of sugar
- 5 eggs
- A bag of vanillin
For the cream:
- A glass of powdered sugar
- A pack of butter
- A packet of vanilla sugar
- 4 teaspoons of cocoa powder
Preparation:Pour the cooled eggs into a bowl and beat at high speed with a mixer. When the eggs foam, add vanilla sugar and, continuing to beat, pour in granulated sugar in small portions. When the sugar-egg mixture becomes airy, reduce the mixer speed and add flour, kneading the dough. Add flour, like sugar, in parts. Pour the sponge cake onto a rectangular baking sheet covered with parchment and put it in an oven preheated to 200 degrees. Considering that the cake will be thin, it will take seven to ten minutes to bake. When the sponge cake acquires a golden or thick beige color, take it out of the oven and roll it into a roll directly together with the parchment sheet. Leave the sponge cake to cool and prepare the butter cream. To do this, beat the softened butter with powdered sugar until the sugar dissolves and the cream becomes fluffy. At the end of beating, add cocoa powder and vanillin to the cream. Very carefully unroll the sponge cake, spread the entire cake with cream and roll it up again. Cover the top of the cake with cream, decorate with cream flowers, candied fruits or fruits.
Cake "Dobosh"
How to make a sponge cake with butter cream inHungary, you will find out by preparing the cake "Dobos", which is considered a classic of Hungarian cuisine. By the way, this cake was a favorite delicacy of Elizabeth, Empress of Austria-Hungary. Ingredients:
- Wheat flour - 160 g
- Sugar sand - 150 g
- Eggs - 8 pieces
For the cream:
- Butter - 250 g
- Sugar - 150 g
- Eggs - 6 pieces
- Cocoa powder - 2 teaspoons
For the glaze:
- 50 g of sugar
Preparation:Prepare the sponge cake dough by first whisking the egg yolks with sugar and mixing them with flour. Then whisk the egg whites into a thick foam and carefully add them to the yolk-flour mixture in parts. Divide the dough into six parts (portions) and bake six thin cakes one by one. You can also bake the cakes on a baking sheet, covering it with parchment paper circles about twenty centimeters in diameter and spreading the sponge cake dough on them. Such cakes are baked in an oven preheated to 220 degrees for five to seven minutes. The finished thin cakes can dry out during cooling, so stack them on top of each other, separating the layers with paper. While the cakes are cooling, prepare the cream. Grind the sugar with eggs and cocoa powder and heat in a water bath, stirring constantly and waiting for the custard base to thicken. Cool it and beat the butter until fluffy, gradually adding our egg custard to it. Assemble the cake, spreading cream on five layers and stacking them on top of each other. Spread the sixth layer with glaze made from sugar dissolved on the fire. While the glaze is still wet, cut the layer into eight pieces (sectors) and place them on top of the cake.
Belgrade Cake
Another European version of sponge cake with butter cream. This time the recipe is from Serbia. Ingredients:
- Wheat Flour - 100 g
- Sugar sand - 150 g
- Eggs - 5 pieces
- Almond crushed - 2 tablespoons
For the cream:
- Butter - 300 g
- Sugar - 150 g
- Milk - 1 glass
- Egg yolks - 5 pieces
- Flour - 1 tablespoon
- Vanillin - 1 packet
Preparation:To prepare the sponge cake dough, mix the egg yolks with sugar and beat them for five minutes. Add ground or crushed almonds and flour to this mixture and mix everything thoroughly. In a separate bowl, beat the egg whites into a strong and thick foam, which we then add to the dough in parts, carefully kneading it with a tablespoon. Preheat the oven to 200 degrees, put the dough in a greased and floured form and bake the sponge cake for about half an hour. While the cake cools, prepare the cream. To do this, mix milk with granulated sugar, put on the fire and let it boil. Grind the yolks with flour and pour them in a thin stream into the hot milk. Stir, put on low heat and cook the cream until thickened, stirring it constantly. Cool the custard base and whip the butter cream, adding the custard cream in parts to the butter. Cut the cooled sponge cake into two layers and join them together, making a layer of butter cream. Coat the cake with the remaining cream, decorate it with cream flowers and curls. If desired, add fresh strawberries as decoration.
Cake "Wenceslas"
Despite its Eastern European name, thisThe cake is a product of Soviet confectionery art. And there is even a GOST for it! And it was invented in the well-known restaurant "Prague", where the cake of the same name (as well as the restaurant) and the legendary "Bird's milk" come from. Ingredients:
- Eggs - 6 pieces
- Sugar - one and a half glasses
- Flour - one and a half cups
- Cocoa powder - 4 teaspoons
For the cream:
- Butter - 300 g
- Milk - half a glass
- Sugar - half a glass
- Starch - 2 teaspoons
- Cognac - tablespoon
- Vanilla sugar - a sachet
For grillage:
- Nuts - 50 g
- Sugar - 100 g
For the filling:
- Raspberry or cherry canned
Preparation:For the cakes, first beat the yolks with sugar and mix them with flour and cocoa. Then beat the whites until thick, stable foam forms. After that, add the whites to the dough in small portions, carefully mixing them with the dough. Bake in the traditional way: in a greased and floured form, in an oven preheated to 200 degrees, for twenty to thirty minutes. Let the finished sponge cake cool and cut it into three layers. While the cakes are cooling, make the grillage. Melt the sugar in a dry roasting pan and add the nuts, crushed in a blender, sifted and roasted. Pour the melted sugar mixed with the nuts onto a silicone mat or oiled paper, smooth it out and leave to harden. Meanwhile, prepare the butter cream. Dilute the starch with two tablespoons of milk, and mix the rest of the milk with sugar and boil. Add the diluted starch to the hot milk and put it back on low heat until the mixture thickens. Cool it and start whipping the cream, adding syrup and cognac to the softened butter. To make the cream tasty, first beat the butter until white, and then pour in the syrup in parts, continuing to whip the cream. At the very end of cooking, add cognac and vanillin to the cream. Now assemble the cake. Coat the two bottom layers with cream and put the berries on top. Put the third layer on top and coat the top and sides of the cake with cream. Grind the candied roasted nuts in a blender, turning them into crumbs and sprinkle the whole cake with these crumbs. Of course, you can’t call a sponge cake with cream a dietary dish. But it is so delicious that sometimes you can indulge in such a dessert. Bon appetit and success in the culinary field! We recommend reading:
