biscuit cake with custard Biscuit cake with custard - perfectdessert for a birthday or another holiday. A gentle airy dough does not lie down in the stomach, so it's very difficult to be limited to just one piece. But, you see, sometimes you can pamper yourself, not counting the number of calories eaten. Give yourself and your family the joy of eating tasty and light meals prepared by your hands. Create an incredible masterpiece in the kitchen will help you with these simple recipes. So remember and act!

Delicate biscuit with condensed milk

Many housewives refuse to cook cakes,believing that this is a very difficult and painstaking work. Of course, for the first time this will probably not be without errors and spoiled cakes. However, with practice baking biscuits becomes easier. After all, the impossible does not exist, it's just that people are driving themselves into the framework, inventing various excuses, just not to exert unnecessary efforts. So do not be afraid, you're a brave girl! Thanks to this recipe, you will learn how to prepare a delicate dessert with a custard as good as any professional. Ingredients: Dough:

  • five chicken eggs
  • 100 grams of good margarine
  • four tablespoons of sour cream
  • 0.5 cups of granulated sugar
  • one and a half cups of wheat flour
  • 10 grams of baking powder
  • salt - according to your taste


  • two eggs
  • 20 grams of flour
  • 500 milliliters of milk
  • 1/3 cup sugar
  • 80 grams of condensed milk

For impregnation:

  • 200 milliliters of water
  • ¾ can of condensed milk
  • 50 grams of quality cognac (you can also use home-made tincture or dry wine)

For decoration:

  • a small tile of milk chocolate

Cooking method: To bake this cake, you will need about an hour and a half. However, the time spent will pay off with interest, when you taste your creation and see happy smiles of loved ones. So, to prepare the dough, first detach the proteins from the yolks and rub the latter with sugar, and whisk the first product until a lush white foam forms. Then add the sliced ​​margarine and sour cream to the egg-sugar mixture, mix thoroughly and enter the proteins. To biscuit rose well, be sure to pre-sift the flour, and then combine it with baking powder and salt. Now your task is to beat all the ingredients in a homogeneous mass: for this, work with a whisk from the bottom up, until the dough completely consumes the flour. Get rid of all the lumps, and only after that you can pour the finished biscuit dough into a mold, greased with butter or margarine. The basis for the cake is baked at 180 degrees in "greenhouse" conditions, that is, in complete silence. It is not recommended to look into the oven unnecessarily, otherwise your creation will settle and the dish will be spoiled. By its smell and color, you will understand that it is already ready, and then you can gently puncture it with a match. If the tree remains dry, then the dishes can be removed from the oven. When this happens, take the biscuit out of the mold, gently cut the edges and allow it to cool slightly. Then cut the product into three equal-height cakes, and break the remaining dough into small pieces. With the base for the cake is over, now make the preparation of a gentle custard. To do this, add the egg to the flour and mix well with a spoon, then pour out the fourth part of the milk specified in the recipe and whisk until smooth. And the remaining dairy product combine with sugar and put on a weak fire. When the liquid begins to boil, remove it from the plate and enter into the egg mixture. The resulting cream is prepared with a weak flame of the burner until it thickens completely, remembering to stir regularly, and then chill and beat again with a whisk a few more times. To make the cake juicy, you need to make impregnation for it. It's very easy: just mix all the ingredients necessary for this, that is, condensed milk (take only a quarter of the milk quantity specified in the recipe), cognac or tincture (depending on what you use) with warm boiled water. You can rejoice, you have come to the final stage - the assembly of the cake. So, shift the lower cake to a large flat plate and soak it, after, evenly distributing, apply a thick layer of cream. Cover everything with a second biscuit, which should also be processed with alcohol-milk mixture, the remnants of condensed milk and brewed mass. Top with the third cake and follow the same pattern. Use all the products until the end. By the way, do not forget the edges, and the top of the cake, too, lubricate the cream. On the sides of the product lay out pieces of biscuit. Sprinkle the dish with milk chocolate, grated. Of course, this biscuit can be served immediately, but better let it soak for a while - then you will get an incredibly delicious and juicy dessert. For its decoration, we recommend using crushed walnuts, whipped cream, coconut shavings and more. Each hostess has an individual approach to this, so act on your own. biscuit cake with custard

Sponge cake "Zebra" with custard

We offer to master one more simple recipe of a black and white cake with a custard. Ingredients: Dough (products are designed for the preparation of one crust):

  • two tablespoons of cocoa in powder (for the second biscuit)
  • one glass of sugar
  • eggs - three pieces
  • vegetable oil - for lubricating the mold
  • one cup of flour


  • three chicken eggs
  • 800 milliliters of pasteurized milk
  • flour - three tablespoons
  • 200 grams of fresh butter

Cooking method: To make this cake, you need to bake two crusts: white and dark. For the preparation of the first product whip egg whites, sugar, when the mixture becomes homogeneous, gradually enter the flour, stirring with a spoon. The second cake is prepared by the same technology and from the same products, but with the addition of cocoa. Form a baking dish with a little oil and pour the dough into it for the first biscuit. Then put in an oven heated to 180 degrees and hold for half an hour. When the product has browned, remove it and in the same way prepare the second cake. After they cool, cut each into two circles. As a result, you should get a four-tiered cake. To prepare the cream, beat the eggs in a bowl, pour out the sugar and thoroughly rub all the ingredients. Then, here enter the flour, and heat the milk - as soon as bubbles begin to appear, pour it into the egg mixture. All the products whisk until smooth, and cook on a very low heat, not forgetting to periodically stir until the mass thickens. Slightly cool the cream, and then put into it butter, cut into cubes, and whisk with a mixer. When everything is ready, each cake, overlapping one another, smear with the brewed mass and thus collect the cake. We offered you the usual version of dessert for every day. But if you want to make a "zest" in your creation, put baked walnuts between the layers of biscuit. However, they must first be crushed. Is there an orange, a kiwi or a banana in the fridge? Decorate them with the product. In general, experiment for your pleasure! Cake Biscuit Cream

Biscuit cake "Riddle" with fragrant cream

This time the custard will not be made frommilk, and from fat cream. Try and this recipe biscuit cake. Lemon juice and peel add to it an incredibly fresh fruit flavor and a special taste. Just delicious! Ingredients: For biscuit:

  • 150 grams of flour of the highest grade
  • seven eggs
  • breadcrumbs
  • 150 grams of granulated sugar
  • half a lemon (you will need juice and peel)
  • oil for the lubrication of dishes

For cream:

  • 100 milliliters of cream
  • a small package of butter
  • three yolks
  • sugar - 150 grams
  • some vanillin
  • teaspoon of flour

Cooking method: Yolks mash with granulated sugar, whisk the whites in a separate bowl to a thick foamy foam. Then combine all the above ingredients and add flour to them, pouring it out with small handfuls, grated zest, and also lemon juice. Knead not too thick dough, working a whisk from the bottom up, and pour it into oiled and pan-topped dishes. We recommend baking the product in an oven, the temperature of which does not exceed 200 degrees. After about an hour, carefully puncture the dough with a wooden match and, if it remains dry, remove the mold from the oven. When the cake is cooled, cut it into two layers equal in height. A few more minutes, and with the preparation of the cake will be finished. You need to make a cream, and for this, combine such ingredients: cream, sugar, flour. Mix well with a spoon all the products so that there are no excess lumps, and put on a quiet fire. When the mass thickens a little, add butter to it, rubbed with a tablespoon of granulated sugar. For a few seconds, hold it on the stove, then set aside and carefully beat the cream with a whisk or a mixer. In the end, do not forget to throw a couple of pinch of vanillin. On the plate, put the lower cake, smear it with a fragrant cream and cover with the second biscuit. With the remaining brewed mixture, treat the sides and top of the product and send it to the refrigerator. Hurray, you made a cake, biscuit-cream! Such a dessert will be eaten in a few minutes, you'll see. After all, to give up such an appetizing dish is simply impossible. We picked up simple recipes that every woman can master, even if she never did such a dish. But in fact with what the same it is necessary to begin. The main thing - do not hesitate in your abilities, try, try, and you will succeed! We advise you to read: