Sponge cake with butter cream. Sponge cake with butter cream and chocolate chips Sliced ​​sponge cake

Sponge cake with butter cream

Required for biscuit dough: 3 cups flour, 1.5 cups sugar, 16 eggs, 1/3 cup potato starch.

For syrup: 2.5 cups sugar, 2 cups water, 3 tbsp. l. cognac or wine, 6 drops of rum essence.

The fruit filling and cream are prepared as in the previous recipe.

Cooking method. Heat the eggs and sugar over the fire while stirring the mixture with a whisk. After heating, cool this mixture. Then mix the resulting fluffy mass with flour and starch.

Grease the molds with sunflower oil and sprinkle with flour. Place the dough in a mold 3 cm high, as it increases in volume during baking. Level the surface of the dough with a knife and immediately place it in the oven, preheated to 200-230°C. The biscuit should not be touched for 15-20 minutes, as the slightest shock will make it dense and poorly baked. Bake for 45-70 minutes. If the crusts have browned and become elastic, then the biscuit is ready. To make it fluffy and soft after baking, let it stand for 8-10 hours.

Place the biscuit on the table. Clean the burnt areas with a knife, smooth out the edges and divide with a thin long knife into 3 layers 2 cm thick.

Soak the bottom layer with a small amount of chilled syrup and apply a 3-4 mm thick layer of well-whipped butter cream with chopped nuts. Cover this layer with a second layer, soak it in syrup and cover with cream with nuts. Place a third layer on the second layer, but pour more syrup on it, add more cream and chopped nuts.

Before slicing the cakes, cool the sponge cake so that it does not wrinkle and the cream hardens a little. To prevent the biscuit from crumbling when slicing, dip a sharp knife in hot water, wipe it with a napkin and cut the biscuit into rectangles. Decorate them with cream and fruit filling.

The result should be 13 cakes, 50 g each.

Dissolve sugar in water and bring to a boil, boil for 2-3 minutes, skimming off the foam. Cool to 45-50°C and stir in aromatics. You can add vanilla, coffee, cognac or white dessert wine, and slightly acidify with food acids.

Pastry tips

If you need to grind the yolks with sugar, it is better to do this in a warm place. You can warm up the bowl with the yolks a little beforehand. Egg whites, on the other hand, should be cooled before beating. Fresh egg whites whip best. Carry out all work with protein in a cool place, using, if possible, chilled dishes.

test

2.2 Technology for preparing sponge cake with butter cream “Rigoletto”

Biscuit 1998; soaking syrup, 756; butter cream 1633; fruit filling 113. Yield 100 pcs. 45 g.

For the Rigoletto cake, use a basic sponge cake (heated) and bake it in rectangular capsules lined with paper. After baking and cooling, the biscuit is removed from the capsule and left for 8-10 hours to strengthen the structure. Then the paper is removed from the layer, the burnt areas are cleaned and cut horizontally into two layers of equal thickness. The bottom layer is soaked in syrup, but not much, since it is the base of the cake. Then this layer is smeared with cream. A second layer is placed on it, crust down, and soaked more generously using a flat brush or a special watering can. A layer of cream is applied to the surface. When applied to a biscuit, the cream should not mix with crumbs. Therefore, first apply a thin layer of cream and smooth (prime) with a knife so that the crumbs stick to the biscuit. Then apply a second layer of cream and use a pastry comb to create a pattern in the form of straight or wavy lines. This is done to make the cake look more elegant and the pattern on the surface to stand out more prominently. Cut the layer into cakes with a thin hot knife (dip in hot water and shake off). Each cake is decorated with cream and fruit filling. The cake can be prepared in different shapes: square, diamond-shaped, triangular.

Main sponge cake (heated): Flour 281; starch 69.4, granulated sugar 347; melange 578.5; essence 3.5. Yield 1000.

25% of flour can be replaced with starch to reduce the amount of gluten. In addition, thanks to starch, the biscuit turns out drier, the products have even pores and do not crumble so much when cutting.

Preparing a sponge cake consists of the following operations: combining eggs with sugar, heating and beating them, mixing the egg-sugar mass with flour.

Combine eggs with granulated sugar and, stirring, heat in a water bath to 45 ° C. At the same time, the yolk fat melts faster and has a more stable structure.

Beat the egg-sugar mixture until the volume increases by 2.5-3 times and until a stable pattern appears on the surface (the trace does not flow when passed over the surface). While whipping, the mass is cooled to 20 °C. The flour is combined with starch and quickly, but not abruptly, with the beaten egg-sugar mass so that the dough does not drag on and settle. If kneading is done in a beater, it should last no more than 15 seconds. It is recommended to use vanilla or rum essence. Add it at the end of beating the egg-sugar mass.

The finished biscuit dough is immediately baked in capsules, commercial forms and on sheets, since it settles during storage. Capsules, forms and sheets are lined with paper, but you can also grease them with oil, preferably butter, or confectionery fat. The biscuit dough is placed in the molds at 3/4 of their height, since during baking it increases in volume and can leak out.

Biscuit dough is baked on sheets for rolls and some types of pastries and cakes. The dough is poured onto a sheet lined with paper in a layer of no more than 10 mm and leveled with a knife.

The biscuit dough is baked at a temperature of 200 - 210°C. Baking time depends on the volume and thickness of the dough. So, biscuits are baked in capsules for 50 - 60 minutes, in commercial forms - 35 - 40, on sheets - 10 - 15 minutes. In the first 10 minutes, the semi-finished biscuit product should not be touched, as the shock causes it to settle (the fragile walls of the air bubbles burst).

The end of the baking process is determined by the light brown color of the crust and elasticity. If, when pressed with a finger, the hole quickly recovers, the biscuit is ready.

During baking at high temperatures, a dark, thickened crust is formed, and at low temperatures, the biscuit semi-finished product has a pale crust. If the baking time is insufficient, compacted areas of the crumb (“hardening”) will form.

The baked semi-finished biscuit product is cooled for 20 - 30 minutes. Then they are freed from capsules and molds, cutting with a thin knife along the entire perimeter of the sides and dumping the semi-finished biscuit product onto the table.

If the biscuit is subsequently used to prepare products that are soaked in syrup, then the paper is not removed and left for 8-10 hours to strengthen the structure of the crumb. The paper protects the biscuit from drying out too much. The biscuit should be kept at a temperature of about 20 °C. After this, the paper is removed, the biscuit semi-finished product is cleaned and cut horizontally into two layers. In this form, the semi-finished biscuit product is used to make pastries and cakes.

The semi-finished sponge product may turn out dense, small in volume, and low in porosity if the eggs were not beaten enough or a lot of flour was added. You should also not knead the dough for a long time.

Syrup for soaking: granulated sugar 513, cognac or dessert wine 48, rum essence 2, water 500. Yield 1000

Products are impregnated with syrup to give them a more delicate taste and aroma.

Combine granulated sugar with water, bring to a boil, skim off the foam, boil for 1-2 minutes and cool to 20 °C. Then cognac or wine and rum essence are added. The syrup should be used at a temperature no higher than 20 °C, since at higher temperatures the products may lose their shape. Before soaking, they must be kept for 6-8 hours to strengthen the structure of the dough.

Cream: Butter “Lyubitelskoe” 522; powdered sugar 279; condensed milk with sugar 209; vanilla powder 5; cognac or dessert wine 1.7. Yield 1000.

Cooking technology:

1) Cream the butter, cut it into pieces and beat for 5-7 minutes.

2) Powdered sugar is first combined with condensed milk and gradually added to the whipped butter. Beat for 7-10 minutes.

3) At the end of whipping, add vanilla powder, cognac or dessert wine.

The cream can be prepared with cocoa powder and nuts. Quality requirements: fluffy, homogeneous oily mass, slightly creamy in color, retains its shape well; humidity 14%.

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Sliced ​​sponge cake

Even an inexperienced housewife can handle this recipe.

Let's prepare:

125 g of premium flour;
4 eggs;
10 g vanillin;
150 g sugar;
a can of boiled condensed milk;
100 g butter;
a glass of sweet syrup.
Let's start preparing the sliced ​​sponge cake from the base. We will need to beat cold eggs with sugar until the volume increases 3 times. Then carefully pour in all the sifted flour and quickly stir with your hand or spatula.

You cannot mix flour with a mixer, as the mass will lose its fluffiness and the sponge cake will not work.

We must take a rectangular sheet. We cut out the parchment in a size that is enough to cover not only the bottom, but also the edges. Align it in the corners and pour the biscuit here. Carefully level and immediately place in an oven preheated to 200 degrees.

Baking time depends on thickness. You can easily check the readiness with a toothpick, just do not open the oven until the crust begins to fry, otherwise the biscuit will fall off.

We take out the layer, but don’t tear off the paper right away, let it rest for a while. At this time, prepare the cream. To do this, beat the butter with a mixer until fluffy and add condensed milk.
Cut the cooled biscuit in half. We wet one layer with syrup (boiled water with sugar in a 1:1 ratio), first, apply cream. Place the other half crust side down and repeat the procedure. Level the surface with a flat knife or kitchen spatula. Cool slightly in the refrigerator and cut into equal pieces. Each of them can be decorated with a cream flower, a berry, or simply sprinkled with nuts.

With butter cream

Let's use the recipe for making sponge cake from the previous version, just replace the filling.

Let's take:

400 ml heavy cream;
a drop of vanillin;
3 tbsp. l. granulated sugar.
Only chilled dairy products with a fat content of at least 35% can be whipped well. It is better to cool the mixer bowl too, and then add all the ingredients to it. We start at low speed. As soon as the mass thickens a little, add speed and continue beating until the cream becomes fluffy and holds its shape.
We also moisten the cut layer of biscuit with sweet water.

You can add a little cognac or essence to the syrup.

Grease between the cakes and on top. After leveling, cut into the desired shape and decorate at your discretion. Cake with buttercream is best stored in the refrigerator.

Fruit pastries

We will need:

100 g margarine;
2 eggs;
a glass of kefir;
100 g sugar;
1 tsp. soda;
2 cups of flour;
2 cups butter cream;
1 glass of any confiture.
Heat the margarine in an iron bowl until it melts. Add sugar and stir until it is completely dissolved. When the mixture has cooled a little, add the eggs. Separately, quench the soda in warm kefir. We connect everything.
Sift the flour and begin adding in parts. When the lumps disappear, you can bake. Grease the mold with vegetable oil and sprinkle with semolina. Pour the dough, smooth it out a little, and put it in the oven.
Divide the cooled cake into 2 parts, soak each one. First we apply a layer of confiture, with whipped cream on top. Cover with a second layer. There may be several options here. For example, repeat the steps as with the filling or do the opposite. That is, first we apply the cream in a very thin layer, and then the fruit layer.
It is better to decorate with fresh berries and fruits or melted chocolate, but only after cutting.

Chocolate sponge cake

We buy:

200 g butter;
2 bars of good chocolate;
250 g sugar;
the same amount of flour;
4 eggs;
½ tsp. baking powder.

Cream ingredients:

100 g granulated sugar;
300 g sour cream;
lemon.
Melt the chocolate and butter in a water bath and, adding the remaining ingredients, knead the dough. Bake and let cool.
Remove the zest from the lemon and beat with a mixer together with sour cream and sugar to form a thick mass. Leave in a cool place for a while. We collect the layers, making sure to soak each one. Level the top and cut it. Sprinkle with grated chocolate.

To cut the biscuit evenly, use a knife to make cuts on the sides and stretch a thick thread along them.

With butter filling

Let's try to make a round sponge cake with cream.

We have to:

125 g of premium flour;
8 proteins;
150 g sugar;
200 g butter;
2 tbsp. l. milk;
180 g powdered sugar.
Prepare the dough. To do this, beat the chilled egg whites with sugar until the volume increases 2.5 times. Then carefully add the flour and stir with a spatula. We cover the sheet with parchment and use a spoon or pastry bag to make small cakes on it, preferably the same size. Let's bake.
Using a mixer, bring the softened butter to a fluffy state, and then add the powder with milk and knead a little more. For beauty, you can add a teaspoon of instant coffee or any jam.
Rub the finished biscuit through a large sieve to obtain crumbs. Now, dip each cake in the syrup and apply the cream with your hand. Use your palm to scoop out the butter mixture and give the cake a rounded shape. Sprinkle with crumbs.

With protein cream

Let's prepare an unusually shaped cake with protein cream.
We will need the dough that was used for the buttercream dessert. We will only bake the rounds into an even shape. To do this, draw circles with the same diameter (10 cm) on a sheet of parchment. Place a tablespoon of the prepared mixture into each and spread along the outlines.
While they are baking, find identical glasses and place a still hot cake in each so that it fits around the edges of the dish. Leave to cool.
Preparing the cream.

We will need:

2 egg whites;
150 g sugar;
a couple of drops of lemon juice;
2 tbsp. l. water.
Place the whites in the mixer bowl and turn on the machine. At this time, prepare syrup from water and sugar. We begin to pour into the egg mixture in a thin stream, without stopping whisking. Then add lemon juice. When the pattern begins to remain, turn it off and place the cream in a pastry bag or syringe.
We take out the tortillas and fill them with filling. The top can be filled with chocolate glaze. 2 eggs;
400 g flour;
1 tsp. baking powder.

Fruit filling:

2 tbsp. l. milk;
4 tbsp. l. apricot jam;
100 g walnuts;
70 g granulated sugar.

Use the cooking algorithm to avoid mistakes:

1. Let's start with the test. Beat eggs with sugar for about 5 minutes.
2. Add softened butter without turning off the mixer.
3. Knead the dough from the resulting mass with the addition of sifted flour mixed with baking powder and vanillin.
4. Place the soft dough in a cold place for half an hour.
5. Using a coffee grinder, grind the sugar and nuts for the filling.
6. Add milk little by little and stir until the mixture becomes thick.
7. Divide the dough into two parts.
8. Roll out one part thinly (no more than 3 mm), and the second thicker (up to 5 mm).
9. Take two molds of different diameters. Squeeze out a large circle on a thin layer, and a small circle on a thick one.
10. Place large shortcakes on a greased baking sheet, apply a small layer of jam in the middle, sprinkle with nuts and cover with a small shortcake.
11. Bake for no more than 15 minutes.
It is advisable to sprinkle the still hot baked goods with powdered sugar through a sieve.
You can experiment with sponge cakes, changing the base and fillings, giving them any shape.

Adoption of publication designations:

Izv. - News of universities of the USSR Ministry of Higher Education and Science on the section “Food technology”. HKP - Bakery and confectionery industry.

Tr. MTIPP, LTIPP and KTIPP - works of the Moscow, Leningrad and Kyiv Technological Institutes of the Food Industry.

Tr. UNIIP - Proceedings of the Ukrainian Research Institute of Food Industry.

Tr. VNIIHP - Proceedings of the All-Union Scientific Research Institute of the Baking Industry.

EI - Express information of the All-Union Institute of Scientific and Technical Information of the USSR Academy of Sciences on the section “Food Industry”.

NTI - scientific and technical information of TsINTIfood industry "Bread, bakery, confectionery, pasta and yeast industry." PP - collection “Food Industry”.

In K - Der Bäcker und Konditor.

BG - Brot und Gebäck.

BD - Baker's Digest.

BMPB - Bisquit Maker and Plant Baker.

CST - Cereal Science Today.

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The simplest thing you can bake. All you need are eggs, flour, sugar and a couple of secrets to make the sponge cake not only tasty, but also fluffy. Since I decided to make not a cake, but a pastry, I used a baking sheet as a baking dish; I wanted the sponge cake not to be too thick. So that you can fold it in 2-3 layers and cut it into cakes.

To prepare you will need:

  • Chicken eggs -5 pcs.
  • Sugar - 1 glass.
  • Flour - 1 cup.
  • Salt - 1/2 teaspoon.

For cream filling:

  • Condensed milk - 1 can.
  • Butter - 1 pack (200 gr.)

Before cooking, wash your eggs; they should be at room temperature. Turn on the oven to heat up to 160 degrees. Break the chicken eggs into a mixing bowl, add salt, beat at high speed for about 5 minutes, during which time the egg mass should increase significantly in size.
Add sugar to the beaten eggs in three additions without turning off the mixer.

Sift the flour through a sieve, mix it with the egg mixture from top to bottom.

Pour the batter onto a baking sheet or baking dish. In advance, I put parchment paper on the bottom, which I coated with vegetable oil. Send to bake at 160 degrees for 30-40 minutes. The thickness of the sponge cake is much thinner on the baking sheet, so only 30 minutes was enough for my sponge cake.
Under no circumstances should you open the door for the first 20 minutes, otherwise the biscuit will fall. Remove the finished biscuit from the oven and cool. It is not recommended to decorate or soak it while it is hot; it is even advisable to do it the next day.

Preparing the cream. First you need to beat the butter, it should be soft, but not melted. And gradually pour in one tablespoon of condensed milk, every 3 minutes of whisking, until a thick and tasty cream is formed.

There is a little secret here too. It is important to choose high-quality, expensive condensed milk, as well as butter. There's no need to skimp here.

For decoration, you can add chocolate chips or nuts. To do this, simply grate the chocolate bar on a fine grater and sprinkle on top.

Sponge cake with butter cream and chocolate chips ready.

Enjoy the taste. Bon appetit.

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