sponge cake with butter cream Biscuit has European roots and is stillremains the most popular pastry in Europe. In the recent past, biscuit cakes were the main part of the Soviet pastry production, and the most common biscuit cake with butter cream in a variety of options. By the way, the famous "Prague" is a chocolate biscuit with chocolate cream, no less famous "Fairy Tale" cake is a biscuit roll with butter cream, and Truffle Cake is a vanilla biscuit with chocolate butter cream. Biscuit is a dough for confectionery products, which is prepared on the basis of eggs, flour and sugar. But there are recipes for butter biscuit (it bakes muffins from it), there are recipes of biscuit with the addition of starch, and there is a biscuit variant on sour cream. Biscuit can be nutty, lemon or poppy, it is perfectly combined with the custard and protein cream, with jelly and jam. But the most traditional is the combination of biscuit cakes with butter cream. It is this combination that formed the basis of famous and popular cakes, some of which even became a legend of national culinary.

Goose pie cake

The cakes for this cake are considered the most simplified version of biscuit, so the cake was popular enough in home cooking, but it was also sold in stores. Ingredients:

  • Eggs - 2 pieces
  • Flour -2 tablespoons
  • Sugar - 2,5 tablespoons

For 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 filling:

  • Frozen cherry - 300 g
  • Cognac - 50 g

For glaze:

  • Chocolate - tiles
  • Chocolate powder - 100 g
  • Butter - 2 tablespoons

Preparation: Defrost the cherry in advance and fill it with cognac. Prepare the mold with detachable sides and heat the oven to 200 degrees. Whisk the eggs with sugar, mix them with flour and pour into a mold, greased with oil and sprinkled with flour. Bake biscuit, placing the form in a preheated oven. For this you need about twenty to thirty minutes. Finished biscuit leave to cool and take up cream. Sugar mix with cream, boil and cook until the sugar dissolves. Finished syrup cool a bit, pour cognac and let cool, stirring occasionally. Oil whisk, add the cocoa powder and whisk again. Now start to pour a little syrup (cooled down!) In the oil, whilst continuing to beat it. At the end of whipping, add vanillin to the cream. Take the biscuit out of the mold, wrap it from the inside with a food film and place the biscuit cake in the mold again. On the cake put the cherry, and spread the cream on top, tamping it well. Leave a piece of cream to decorate the cake. Remove the form with the cake in the fridge and cook the frosting by dissolving the chocolate and butter in the water bath. Cake pour glaze, and from the remaining cream make on the edge of the cake curly curb. biscuit cake with butter cream

Fairy tale cake

Another legendary cake. Note that in the modern version of the cake "Fairy Tale" is very far from the original. Because the State Standard "Fairy Tale" is prepared from a biscuit roll. Ingredients:

  • 5 tablespoons flour
  • 5 tablespoons of sugar
  • 5 eggs
  • A bag of vanillin

For cream:

  • A glass of powdered sugar
  • A pack of butter
  • A packet of vanilla sugar
  • 4 teaspoons of cocoa powder

Preparation: Pour cooled eggs into a bowl and whisk at a high speed mixer. When the eggs are foamed, add vanilla sugar to them and, whilst continuing to beat, sprinkle sugar in small portions. When the sugar-egg mixture becomes airy, reduce the speed of the mixer and pour in the flour, kneading the dough. We add flour, as well as sugar, in parts. Pour the biscuit onto the parchment covered with a rectangular pan and put it in a preheated oven to 200 degrees. Given that the cake will be thin, it will take seven to ten minutes to bake it. When the biscuit gets a golden or thick beige color, we take it out of the oven and turn right into the roll with the parchment leaf. Leave the biscuit to cool and prepare the oil cream. To do this, beat with sugar powder softened butter, making sure that the sugar is dissolved, and the cream became lush. At the end of whipping, add cocoa powder and vanillin to the cream. Sponge cake very carefully unfold, we spread all the cake with cream and again turn it into a roll. From above, the cream cake is coated with cream, decorated with cream flowers, candied fruits or fruit.

Cake "Dobosh"

How to prepare a sponge cake with butter cream in Hungary,you will learn by making a cake "Dobosh", which is considered a classic of Hungarian cuisine. By the way, this cake was the favorite delicacy of Elizabeth, the Empress of Austria-Hungary. Ingredients:

  • Wheat flour - 160 g
  • Sugar sand - 150 g
  • Eggs - 8 pieces

For cream:

  • Butter - 250 g
  • Sugar - 150 g
  • Eggs - 6 pieces
  • Cocoa powder - 2 teaspoons

For glaze:

  • 50 g of sugar

Preparation: We prepare the biscuit dough, first whipping with egg yolks and mixing them with flour. Then beat the whites in a thick foam and gently, in parts add them to the yolk-flour mix. The dough is divided into six portions (portions) and baked six thin cakes alternately. You can also bake cakes on a baking sheet, making them cut out from parchment paper circles of a diameter of twenty centimeters and spreading biscuit dough on them. These cakes are baked in a preheated to 220 degree oven for five to seven minutes. Finished thin crusts can dry out during cooling, so we stack them on each other with a pile, shifting the layers with paper. While the cakes cool, prepare the cream. Sugar is ground with eggs and cocoa powder and heated in a water bath, stirring constantly and waiting for the brewing base to thicken. We cool it and beat up the butter to perfection, gradually adding to it our custard from eggs. We collect the cake, promazyvaya five cakes cream and stacking them on top of each other. The sixth cake is greased with a glaze made from sugar dissolved in the fire. While the glaze is not frozen, cut the cake into eight parts (sectors) and lay them on top of the cake. biscuit cake with cream

Belgrade Cake

Another European version of a biscuit 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 cream:

  • Butter - 300 g
  • Sugar - 150 g
  • Milk - 1 glass
  • Egg yolks - 5 pieces
  • Flour - 1 tablespoon
  • Vanillin - 1 packet

Preparation: To prepare a sponge cake, mix egg yolks with sugar and whisk them for five minutes. Add to this mixture crushed or crushed almonds and flour and mix everything thoroughly. In a separate bowl, whisk egg whites into a strong and thick foam, which are then added in portions to the dough, gently kneading it with a tablespoon. Heat the oven to 200 degrees, spread the dough into a greased and flour-filled form and bake the biscuit for about half an hour. While the cake is cooling down, we prepare the cream. To do this, mix the milk with sugar, put it on the fire and let it boil. Yolks are ground with flour and poured them with a thin trickle into hot milk. Stir, put on a slow fire and cook the cream until thick, constantly while stirring it. We cool the custard and knock off the oil cream, introducing parts of the custard into butter. Cooled biscuit cake cut into two layers and join them, making a layer of oil cream. The remainder of the cream is coated with a cake, decorated with cream flowers and curls. If desired, we add fresh strawberries as decorations.

Cake "Wenceslas"

Despite the Eastern European name, this onecake is a product of Soviet confectionery art. And it even has GOST! And invented it in the notorious restaurant "Prague", where the cake of the same name (with 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 cream:

  • Butter - 300 g
  • Milk - half a glass
  • Sugar - half a glass
  • Starch - 2 teaspoons
  • Cognac - tablespoon
  • Vanilla sugar - a sachet

For grilling:

  • Nuts - 50 g
  • Sugar - 100 g

For filling:

  • Raspberry or cherry canned

Preparation: For the cakes whisk first yolks with sugar and mix them with flour and cocoa. Then we beat the proteins, achieving a thick, stable foam. After that, in small portions, we introduce into the dough proteins, gently stirring them with the dough. We bake traditionally: in a greased and flour-poured form, in an oven heated to 200 degrees, for twenty to thirty minutes. Finished biscuit let it cool and cut it into three layers. While the cakes are cooling, we make a grilling. In a dry brazier we melt the sugar and add to it crushed in a blender, sifted and toasted nuts. Mix the melted sugar with nuts and pour it onto a silicone mat or oiled paper, level it and leave it to freeze. Meanwhile, we prepare the oil cream. We grow starch with two tablespoons of milk, and the rest of the milk is mixed with sugar and boiled. In the hot milk we introduce diluted starch and again put it on a slow fire so that the mixture thickens. We cool it and start to bring down the cream, adding syrup and cognac to the softened oil. To make the cream tasty it is first necessary to whip the butter, and then pour the syrup into it, continuing to bring down the cream. At the very end of the preparation for the cream, you need to add cognac and vanillin. Now we collect the cake. The two lower cakes are smeared with cream and we put berries on top. On them we put the third cake and cover the top and sides of the cake with cream. Grillage grind in a blender, turning it into a crumb and sprinkle this crumb entire cake. Of course, you can not call a sponge cake with cream a dietary dish. But it's so delicious, that sometimes you can also enjoy a similar dessert. Enjoy your appetite and success in the culinary field! We advise you to read: