A simple two-layer sponge cake with impregnation

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   Biscuit products. Since we are making a classic sponge cake without using baking powder, the eggs should be fresh, at room temperature.

2. STEP 2

   

   Beat eggs with sugar.

3. STEP 3

   

   The rise of baked goods depends largely on the eggs; beat them especially thoroughly, in a clean bowl, until the volume increases and the mass thickens. Then add flour in portions and mix with a mixer. The dough should not be thick or liquid. The consistency resembles uncandied honey or rich sour cream.

4. STEP 4

   

   Form, I have a thick-walled aluminum frying pan with high sides, grease with oil and sprinkle with flour. Pour the dough into the mold. Place in a preheated oven, bake for 30 minutes at 200 degrees, then reduce the heat to 180 degrees and keep in the oven for the remaining 30 minutes. Check readiness with a wooden stick. In my gas oven, in this mode, the biscuit rises and bakes well. But since all ovens are different, rely on yours.

5. STEP 5

   

   Take out the finished biscuit and place it on a damp towel for a few minutes (it will be easier to pull it out). Drain on paper towel and let cool

6. STEP 6

   

   Cut the cooled biscuit. We get 2 cakes

7. STEP 7

   

   Products for cream and impregnation

8. STEP 8

   

   To prepare the cream, grind the egg, sugar and flour.

9. STEP 9

   

   Transfer the mixture to a thick-walled saucepan and add milk. Stir until lumps dissolve. Place on low heat and cook, stirring constantly until it boils.

10. STEP 10

    

    Cool the finished cream.

11. STEP 11

    

    If you do not add butter to the custard, then when soaking the cake, the cream tends to “crack” on the product, this is due to the fact that moisture is absorbed into the sponge cake and the dessert takes on an untidy appearance. Therefore, it is better to add a small piece of soft (room temperature) butter and beat.

12. STEP 12

    

    To prepare the impregnation: Boil sugar with water, add lemon vodka to this mixture. Impregnation is ready

13. STEP 13

    

    We saturate the bottom cake with impregnation.

14. STEP 14

    

    Coat with cream, place the second cake layer on top and coat the cake with cream.

15. STEP 15

    

    Leave the cake to soak in the refrigerator for 4-5 hours.

16. STEP 16

    

    Sprinkle the finished cake with a mixture of cocoa powder and ground cinnamon.

17. STEP 17

    

    Cut into portions

Comments on the recipe

Sabina

09.08.2023

4.6

I have made cakes with custard more than once and I can say that its main disadvantage is that due to the thick consistency of the cakes, they remain dry and the cream does not saturate them. This recipe is soaked with sugar and water, but you can also soak it with berry juice, canned fruit or whipped cream. This will make the cake much tastier)

Kristinchik

09.08.2023

4.6

I made the sponge cake according to your recipe and it didn’t rise at all! Eggs need to be beaten separately, whites and yolks with half the sugar for both. And the flour needed was half as much. And the cream turned out good.

bead71259

09.08.2023

4.6

Mix flour with eggs with a mixer or spatula so that the sponge cake does not fall? In total, the sponge cake takes an hour to bake? 30 minutes at 200 degrees, 30 minutes at 180?