DIY gift sponge cake according to GOST

Step-by-step preparation

Cooking time: 1 day 8 hr

1. STEP 1

   

   How to make a sponge gift cake according to GOST? Prepare the products according to the list. Wash the eggs and dry with napkins. Instead of cognac, you can use rum, liqueur or syrup diluted with vodka. We use peanuts for topping, so you can replace them with any other nuts. Or use glaze instead of nut topping - choose what works best for you. However, keep in mind that then you will have a different cake)

2. STEP 2

   

   Prepare ingredients for a classic sponge cake. All of them should be at approximately the same temperature: either cold or warm. I have cold ones. Separate the eggs into whites and yolks.

3. STEP 3

   

   Beat the yolks with half the volume of sugar until a thick yellow mass (beat with a mixer for 5-7 minutes).

4. STEP 4

   

   Beat the whites first at low mixer speed until soft peaks form. Then gradually increase the speed, without stopping whisking, add the remaining sugar in small portions, as well as salt to stabilize the proteins. Beat the egg white mixture until stiff peaks form. That is, so that when turning the dishes over, the whites remain motionless.

5. STEP 5

   

   Add whipped whites to the yolks in parts. Using a spatula, very gently stir the egg mixture using top-down movements until you obtain an airy, fluffy mass.

6. STEP 6

   

   Sift the flour through a sieve. Then add it in parts to the dough, sifting it again through a sieve. Mix gently with smooth movements from top to bottom, saturating the dough with air bubbles. You may need more or less flour, take this into account and look at the consistency of the dough.

7. STEP 7

   

   Line a baking pan with parchment and grease it with vegetable oil. There is no need to grease the sides of the mold. When baking, the sponge cake will rise and “cling” to the edges of the pan. Carefully place the dough into the mold and smooth the top.

8. STEP 8

   

   Bake the biscuit in an oven preheated to 180C for 20-35 minutes. You should not open the oven for the first 15-20 minutes so that the biscuit does not settle. Determine the exact baking time and temperature using your oven. Check readiness with a wooden stick. If it comes out dry, it means the sponge cake is ready. Cool the baked sponge cake and remove it from the mold. It is best if the sponge cake sits for 8-12 hours, during which time it will thicken and will not crumble when cut into cakes.

9. STEP 9

   

   You can prepare the cream and assemble the cake the next day. First, prepare the impregnation. To do this, combine water and sugar in a saucepan and stir. Bring to a boil. And when the sugar is completely dissolved, remove from heat. Cool the syrup, pour in cognac and stir.

10. STEP 10

    

    Prepare the ingredients for the cream. Butter must be of good quality. If you don't want to, you don't have to add cognac. Milk can be of any fat content.

11. STEP 11

    

    In a saucepan or saucepan, beat the egg with a whisk, pour in the milk, stir.

12. STEP 12

    

    Pour sugar into the saucepan with the eggs and stir. Place the saucepan over low heat and bring to a boil, stirring constantly to prevent the egg from curdling.

13. STEP 13

    

    Cook the milk syrup over low heat until thickened (about 5-7 minutes), stirring while doing so. When hot, the syrup is similar to condensed milk; when it cools, it will thicken further. Pour it into a cup, cover with film and cool. Then put the syrup in the refrigerator. To prepare the cream, it is very important that the milk syrup is cold, then the cream will be fluffy and stable.

14. STEP 14

    

    Beat butter at room temperature with a mixer until fluffy with vanilla sugar.

15. STEP 15

    

    Add cooled milk syrup to the whipped butter, spoonful at a time, beating the mixture well with a mixer each time. At the end of whipping, pour in cognac (you can skip it).

16. STEP 16

    

    The buttercream is ready!

17. STEP 17

    

    Cut the biscuit into 2 cakes with a sharp knife. Soak each cake evenly with water mixed with cognac. You can dilute the syrup with water and soak the cakes with this mixture.

18. STEP 18

    

    Apply most of the cream to the bottom cake layer, cover with the second cake layer, and press lightly. Spread the top and sides of the cake evenly with the remaining cream.

19. STEP 19

    

    Fry the peanuts in a dry frying pan without oil, stirring often, until golden brown. Cool and peel the nuts. Place the nuts in a tight bag and chop them with a rolling pin, not very coarsely, but not finely either. Or chop the nuts with a knife.

20. STEP 20

    

    Cover the top and sides of the cake completely with nuts. Then sprinkle the cake with powdered sugar through a sieve. Place the finished cake in the refrigerator to cool for 4-5 hours, or overnight. Bon appetit!

Comments on the recipe

Katerinas

20.12.2023

4.8

This cake is the best gift! And I also remembered the recipe for sponge cake according to GOST A fairy tale - delicious!

Testomania

20.12.2023

4.6

I don’t really like baked goods with peanuts (except for Snickers, of course), but I was attracted to the DIY sponge cake as a gift because of the peanut crumbs that decorate the cake. Sprinkled with powdered sugar, it looks beautiful in the photo. I whipped the biscuit without separating the whites and yolks. The custard base of the cream was kept overnight in the refrigerator. I didn’t use cognac in the preparation (I have nothing against it, I just didn’t have a bottle to start). The cake is really easy to make and it turns out very tasty. Crushed peanuts sprinkled with powder look even better in reality than in the photo. At the same time, it does not spoil the taste of the cake at all. Thanks for the recipe! I will make this cake again!