Dandelion sponge cake with butter cream

Name: Dandelion sponge cake with butter cream
Total time: 4 h
Yield: 10
Ingredients: 80 g Wheat flour; 50 g Starch; 200 g Sugar; 5 Chicken eggs; 0.5 teaspoon Saffron; 1 teaspoon Baking powder; 1 tablespoon Wheat flour; 50 g Sugar; 250 ml Milk; 2 Egg yolks; 1 Lemons; 300 ml Cream; 70 g Powdered sugar; to taste Vanilla sugar; 10 ml Liquor

Very airy and weightless, with a very light, loose cream! Delicate sponge cake with the most delicate light buttercream. The cake is easy to prepare, and after an hour you can already enjoy it. A simple fluffy cake!

47

3443

Sadie Griffin

Author of the recipe

Calories

337Kcal

Protein

6gram

Fat

11gram

Carbs

45gram

*Nutritional value of 1 serving

Ingredients

Servings: 10

80g

50g

200g

5

0.5teaspoon

1teaspoon

1tablespoon

50g

250ml

2

1

300ml

70g

to taste

10ml

Step-by-step preparation

Cooking time: 4 hr

STEP 1
BISCUIT: Separate the whites from the yolks. Beat the whites into a light foam, gradually add sugar, beat until soft peaks form.
STEP 2
Add the yolks one at a time.
STEP 3
Add saffron.
STEP 4
Mix flour with starch.
STEP 5
Add to the egg mixture. Add baking powder and mix gently with a spatula.
STEP 6
Place parchment paper on the bottom of a 22 cm diameter mold. Lay out the dough. Bake the biscuit in the oven at 170 degrees for 35-40 minutes.
STEP 7
To prevent the sponge cake from sitting down, check its readiness no earlier than after 25 minutes with a wooden skewer.
STEP 8
Cool completely. This is a great sponge cake recipe! - very airy, weightless.
STEP 9
CREAM: Add lemon zest to milk and bring to a boil.
STEP 10
Strain through a sieve, cool.
STEP 11
Grind the yolks with sugar.
STEP 12
Add flour, mix.
STEP 13
Add milk, stir.
STEP 14
Cook, stirring, until thickened.
STEP 15
Cover with film in contact and cool.
STEP 16
Whip very cold cream.
STEP 17
Gradually add powdered sugar to the fluffy mass and continue beating for about five minutes. Start beating at minimum speed and then gradually increase the speed. Beat to peaks.
STEP 18
Add cold custard. Stir until smooth and the cream is ready.
STEP 19
CAKE: Turn the cake upside down and cut off the bottom.
STEP 20
Like this!
STEP 21
Select the crumb from the biscuit.
STEP 22
Soak the biscuit with liqueur or syrup.
STEP 23
Fill the basket with cream. Leave a couple of tablespoons for coating.
STEP 24
Soak the “lid”.
STEP 25
Cover the cake.
STEP 26
Cover the entire cake with a thin layer of cream.
STEP 27
Tear the crumb into not very small pieces with your hands.
STEP 28
Place these pieces over the entire cake.
STEP 29
Place in the refrigerator for one hour.
STEP 30
The cake is ready!
STEP 31
Bon appetit!