Biscuit cake with custard. Biscuit Custard: Recipes

• 2 large eggs (as for a biscuit)
• 3 art. l. flour (possibly with a small slide)
• 2/3 cup sugar
• 1 1/3 cups milk
• vanillin (at the tip of a teaspoon)
• a piece of butter 50-60 g (it is possible without it)

For sprinkling:

• coconut flakes

Cooking:

First of all, turn on the stove at 180 ° C and prepare a baking dish (I have a detachable one, with a diameter of 24.5 cm), lubricating it with oil (I use vegetable oil) and covering the bottom with a circle of baking paper.

Now you are ready to start making the custard pie.

Beat eggs with sugar with a mixer at maximum speed until a fluffy mass, reminiscent of thick sour cream, but lighter, more airy. It is desirable that the grains of sugar are completely dissolved.

Add flour to the mass and quickly, but carefully, mix everything. Immediately put in the form, evenly distribute the dough and put the form in the oven.

The baking time of the cake depends on the size of the mold and on the particular plate. You need to check the readiness with a clean, dry stick (I use a wooden toothpick), starting at about the 20th minute.

The finished biscuit has a slightly brownish upper crust and the stick should come out dry.

While the cake is baking, let's prepare the custard.

In a bowl, mix eggs with flour. It is better to do this with a whisk so that there are no lumps.

Then pour in 1/3 cup of milk and stir well again.

Pour the remaining glass of milk into a separate pan (preferably one in which the milk does not burn) and pour out all the sugar.

Put on fire and stir to dissolve the sugar. Bring to a boil.

Pour the egg mass into the sweet boiling milk in a thin stream, stirring vigorously with a whisk all the time. We don't put out the fire! Keep stirring for another minute and a half, until the mixture thickens. Then we immediately turn off the fire, stir in the vanillin, and if we decide to add butter, cut it into pieces, add to the mass and stir until the butter dissolves.

Leave the finished cream to cool. It is recommended to cool the cream, covering it with a lid to prevent the formation of a crust on it. But honestly, I don’t know what is worse: a crust that is easily stirred and invisible in the cream, or condensate (water) that gets into the cream from the lid. I cool according to my mood: sometimes with a lid, sometimes without it. And I didn't feel any difference.

We take out the finished biscuit from the oven, cool and remove from the mold. Carefully remove the baking paper from the bottom of it.

We make two cakes from one biscuit.

We place the lower cake on a dish, put most of the custard on it (about 2/3), evenly distribute it.

We cover with the second cake, and grease it with the remaining cream.

Basically, our quiche is ready. But I would like to decorate it with something. At the time of the first experiment, I did not have anything suitable: neither chocolate chips, nor any suitable sweet crumbs ... But there was coconut chips. With it, without thinking twice, I sprinkled the finished pie on top.

And it gave a wonderful result. The light taste of coconut goes well with the taste of custard. By the way, if you like a richer coconut taste, you can try adding a little shavings to the cooled cream as well.

The sponge cake can be eaten immediately, but it is better to “forget” it in the refrigerator overnight or at least for a couple of hours.

Try it, I'm sure you'll be satisfied. In my family, this biscuit pie with custard and coconut flakes is clearly “registered” for a long time.

Thanks to the airy dough and delicate cream, the biscuit cake is light and very tasty. This is the perfect dessert for any occasion.

Biscuit cake with custard - the basic principles of cooking

Biscuit for the cake is prepared according to the classic recipe. To do this, you need fresh chicken eggs, granulated sugar and flour. Eggs are divided into yolks and proteins. The flour must be sifted to saturate it with oxygen. Proteins are whipped with a mixer into a stable foam. Without stopping the whipping process, sugar and yolks are added one at a time. At the end, add flour in small portions and gently stir with a wooden spatula. The finished dough is poured into a mold and baked.

If you add honey instead of sugar to the dough, you get a honey biscuit. Cocoa makes it chocolatey.

Choux pastry can be prepared according to any recipe. Biscuit cakes must be soaked so that the cake does not turn out dry.

For freshness, berries or fruits are added to the cake.

Recipe 1. Delicate sponge cake with custard

Ingredients

fresh eggs - five pieces;

salt;

high quality margarine - 100 g;

baking powder - 10 g;

sour cream - 100 g;

wheat flour - one and a half cups;

granulated sugar - half a stack.

condensed milk - 80 ml;

eggs - two pieces;

flour - 20 g;

sugar - a third of a stack;

milk - 0.5 liters.

Impregnation

cognac - 50 ml;

condensed milk - three quarters of a can;

drinking water - stack.

Decoration

milk chocolate bar.

Cooking method

1. Pour sugar into the yolks and rub well. Beat the whites with a mixer until a fluffy thick foam. Add sour cream and margarine to the yolk mixture, after chopping it with a knife, mix until smooth. We introduce the resulting mixture into proteins and beat for a couple more minutes. Combine the sifted flour with a pinch of salt and baking powder. Reduce the mixer speed to the minimum and add the dry mixture in parts. Spread the biscuit dough in a mold and bake at 180 degrees. Cool the finished cake, cut off the edges and divide lengthwise into three parts.

2. Drive an egg into a bowl, add flour and mix. Pour in about 100 ml of milk and beat until smooth. Pour sugar into the remaining milk and send to low heat. Cook while stirring until the liquid begins to boil. Now we introduce the egg mixture and continue to cook until thickened. Cool and beat a few more times with a mixer.

3. We combine all the ingredients for impregnation with a small amount of warm water. We mix.

4. Put the bottom cake on a flat plate, soak it and apply a thick layer of cream, evenly distributing it over the surface. Cover with the second cake and repeat the procedure. Lubricate the edges and top with cream. Grind the scraps into crumbs and sprinkle the edges. Sprinkle the top of the cake with small chocolate chips.

Recipe 2. Sponge cake with custard and fruit

Ingredients

six fresh eggs;

130 g flour;

210 g of granulated sugar.

Custard

0.5 liters of milk;

100 g plum oil;

half a glass of sugar.

Fruit juice for soaking.

Bananas, oranges and kiwi.

Butter cream

vanilla sugar;

a pack of butter;

can of condensed milk.

Cooking method

1. Add a pinch of salt to the proteins and beat into a stable foam. Add sugar little by little and continue beating. Pour half the sugar into the yolks and grind until white. Pour the sifted flour with vanilla and mix. Now add a third of the whipped proteins and begin to mix gently with a spatula. Add remaining egg whites and stir until smooth. We shift the dough into a mold and bake for half an hour. Biscuit and cool on a wire rack.

2. For custard, pour 400 ml of milk into a saucepan. Whisk the egg with sugar. Then add flour, vanilla and remaining milk. Mix so that there are no lumps left. When the milk begins to boil, pour in the egg mixture in a thin stream and cook with regular stirring until thickened. Refrigerate the cream.

3. Cut the biscuit into three thin cakes. Soak them in fruit juice. We clean the fruits and cut into thin slices. We put the cake on a flat dish, grease it with cream, lay out slices of fruit beautifully. By this principle, we collect the cake.

4. Beat all the ingredients for the buttercream. Lubricate the top and sides of the cake with butter cream and decorate with a pastry syringe.

Recipe 3. Biscuit cake with Zebra custard

Ingredients

Dough for one cake

a cup of wheat flour;

cocoa powder - 50 g;

three fresh eggs;

sugar - a glass;

vegetable oil.

fresh drain oil. - 200 g;

eggs - three pieces;

800 ml pasteurized milk.

Cooking method

1. It is necessary to prepare two cakes: dark and light. To do this, beat the eggs with sugar until smooth. Gradually add flour, mixing with a wooden spatula. Prepare the second cake according to the same principle, only adding cocoa to the dough. Treat the mold with a piece of butter, pour the dough for the white cake into it and bake for half an hour at 180 degrees. Bake the dark cake for the same amount of time. Cool and cut each in half lengthwise.

2. Break the eggs into a bowl, add sugar and rub well. Then gradually add flour, continuing to grind. Put the milk on fire. When it begins to boil, add the egg mixture while stirring vigorously. Boil until thickened. Let the cream cool slightly and add the diced butter to it. Beat the cream with a mixer until the butter is completely dispersed.

3. Assemble the cake by stacking the cakes and brushing each with custard. We alternate light and dark cakes. Brush the sides and top of the cake with cream and decorate.

Recipe 4. Sponge cake with custard and strawberries

Ingredients

120 g of almond petals;

six fresh eggs;

300 g strawberries;

100 g plum oil;

100 g of powdered sugar;

120 g wheat flour;

200 ml cream;

30 g of starch;

300 ml pasteurized milk;

180 g of granulated sugar;

vanilla sugar - 20 g.

Cooking method

1. We begin to prepare a biscuit. Whisk four egg whites until stiff peaks form. Grind four yolks with 100 g of sugar until white. Add half the vanilla sugar and softened butter. Mix, add starch, flour and two tablespoons of protein mass. Mix thoroughly. Add the rest of the beaten egg whites and gently knead so that the proteins do not settle. We line the bottom of the mold with baking paper, grease it with oil and bake at 180 C for 20 minutes.

2. Break two eggs into a bowl. Add to them two tablespoons of flour and milk. Beat with a whisk until smooth. Pour regular and vanilla sugar into the remaining milk and heat on the stove. When the milk begins to boil, set it aside and add the egg mixture in a thin stream, shaking vigorously with a whisk. Again, put on a minimum fire and warm with regular stirring, until the first bubbles appear.

3. My strawberries, clean from tails and dry. We leave six berries for decoration. The rest of the strawberries are placed in a blender bowl, add the powder and interrupt until a puree state.

4. We take out the finished biscuit from the oven, remove the paper and cool. Cut lengthwise into two layers.

5. Put the bottom one on a flat dish, grease it with strawberry puree. Top with chilled custard. We cover with a second cake and send for several hours, soak. Whip the cream with two tablespoons of regular sugar and the remaining vanilla. Spread buttercream on the top and sides of the cake. Sprinkle top with almond flakes. Cut the strawberries into thin slices and lay them on the sides of the cake.

Recipe 5. Sponge Cake with Lemon Custard

Ingredients

premium flour - 150 g;

granulated sugar - 150 g;

seven fresh eggs;

breadcrumbs;

oil for lubricating the mold;

juice and zest of half a lemon.

wheat flour - 5 g;

cream - 100 ml;

drain oil. - a small pack;

150 g of sugar;

three egg yolks.

Cooking method

1. Rub the egg yolks with sugar. Whisk egg whites in a separate bowl until stiff peaks form. We introduce the yolk mass into the whipped proteins, without stopping the whipping process. Pour the flour in small portions and knead the dough, the consistency is like pancakes. Add lemon juice and zest. We mix. We cover the form with a thin layer of butter and sprinkle with breadcrumbs. We spread the dough into it and send it to the oven preheated to 200 C. We bake for an hour. We take out the finished biscuit, cool it on a wire rack and cut into two layers, the same in height.

2. Mix flour with sugar, pour in a little cream and mix so that not a single lump remains. We send the mixture to a slow fire and cook until thickened. Rub soft butter with a spoonful of sugar. We introduce it into the cream and hold for a couple more seconds on the stove. Set aside and beat with a mixer, adding vanilla.

3. We collect the cake, lubricating each cake with custard. We also coat the surface and sides of the cake with cream and decorate at our discretion. Soak for several hours.

Recipe 6. Chocolate sponge cake with custard and meringue in a slow cooker

Ingredients

chocolate biscuit

120 g sour cream;

six chicken eggs;

120 g wheat flour;

100 g of granulated sugar;

one and a half st. spoons of cocoa powder;

5 g baking soda.

Chocolate custard

fresh chicken egg;

500 ml pasteurized milk;

half a can of boiled condensed milk;

75 g of granulated sugar;

75 g cocoa powder;

100 g wheat flour;

200 g plum oil;

ready dry meringue.

Cooking method

1. Divide the sugar in half. Add one part to the proteins, and the second to the yolks. Beat egg whites with a mixer until stiff peaks form. Grind the yolks white until the mass becomes thick. Mix both egg mixtures. Add sour cream and slaked soda. We mix. Combine cocoa with flour. We introduce the dry mixture into the liquid mass and knead the dough.

2. Pour it into the bowl of the device, lubricating it with a piece of oil. We install the bowl in the multicooker. Close the lid and set the valve to the "Open" position. We start the program "Baking". Set the time to half an hour.

3. In the meantime, let's prepare the custard. We drive an egg into a deep saucepan and rub it with sugar, sifted flour and cocoa. We introduce warm milk in a thin stream with intensive stirring with a whisk. We send the workpiece to moderate heat and weld the cream until thickened. Remove from heat, cool slightly, add condensed milk and chopped butter. Mix and set aside.

4. Remove the cake using a steamer. Cool and cut into three pieces. We break the meringue into small pieces.

5. Apply a thick layer of cream on the first cake. Lay the meringue pieces on top. Cover with the next cake and repeat the layers in the same order. We collect the cake to the end. We cover the edges and top with cream. Keep in the refrigerator for several hours.

Do not open the oven door while the cake is baking to prevent the cake from settling.

To prevent a crust from forming on the surface of the custard, cover it with cling film.

The biscuit will be easier to cut lengthwise using kitchen string.

If there are lumps in the cream, wipe it through a sieve.

December 19, 2016

You have decided to please your loved ones or guests who are almost on the doorstep with something sweet, but at the same time, you do not want to spend a lot of time and effort on cooking? In this case, we suggest you pay attention to the biscuit with custard.

Baking a biscuit cake takes a minimum amount of time. In these minutes, you can easily make custard for filling a cake or pastry. So, let's see what products we need for both and how the mystery of the birth of a wonderful sweet treat takes place.

Biscuit Ingredients

Biscuit dough is perhaps the easiest to prepare and the most advantageous in terms of taste. An amazing result will be obtained if, in addition to it, custard will go. Biscuit photos can be viewed in any cookbook, there are plenty of options: thin and voluminous, white and chocolate - for every taste and color.

• Four eggs.
• One glass of granulated sugar.
• Half a teaspoon of baking powder.
• One tablespoon (or one sachet) of vanilla sugar.
• A glass of milk.
• One hundred grams of butter.
• Chocolate bar (if you want the cakes to be brown).

Cooking biscuit cake

As we have already said, the custard biscuit is prepared very quickly, which cannot but please the hostess, who wants to have time to preen herself for the arrival of guests.

So, in a separate bowl, mix four chicken eggs and sugar. After that, add the baking powder and beat all the ingredients thoroughly again. As soon as lush foam begins to appear, you can add vanillin. After that, gradually introduce flour into the dough. Remember that before adding flour, it must be sifted through a fine sieve.

Take a small bowl, break the chocolate into it and put it in a water bath. You don't need to pour a lot of water. But make sure that it does not boil away in the process of melting chocolate. As soon as the chocolate becomes liquid, it will be possible to introduce it into our dough. Mix everything thoroughly and pour into a mold.

Even if you are making cakes, first bake a large cake, and then cut it as you like. It's convenient and fast. Do not forget to pre-lubricate the form with oil or line it with parchment paper. The dough is baked for 30-40 minutes at an oven temperature of 180 degrees.

When the biscuit is ready, do not try to immediately remove it from the oven. Experienced housewives advise giving the cakes a little "walk" in the heat. Five to seven minutes have passed - you can take out the cakes and cool them.

Custard and its varieties

Cakes are prepared in the same way, which cannot be said about custard. The recipe for a biscuit is different for every housewife. There are several types of cream:

• Classic custard.
• Lemon or orange custard.
• French version, where only yolks are used.
• Chocolate custard.

Today we will consider all these options and learn how to make delicious custard in milk for a biscuit. It should be noted that it is this layer for cakes and pastries that is used very often. Custard is suitable for absolutely any type of baking, which always saves housewives who are at a crossroads and do not know how to pamper their household.

Classic variant

So, let's start with the most popular option - classic custard (biscuit recipe). Most often it is used for a layer of biscuit cakes. Since the cream does not keep its shape well, it is whitish-yellow in color, slightly gelatinous, it is considered ideal only as a filling for cakes and pastries.

Required products

Before you start preparing the cream, you need to take the following products:

• 50 grams of flour.
• A bag of vanilla powder (5 grams).
• 200 grams of granulated sugar.
• 350 grams of milk.
• Three or four chicken eggs.
• 15 grams of butter.

Most of the time in the preparation of the cream is the preparation for the work of such an ingredient as flour. If we are talking about custard - a classic for a biscuit, then this item should by no means be neglected.

So, pour the flour on a small baking sheet and put it in the oven to warm up. It takes quite a lot of time - 40-45 minutes, but this work is necessary. After the flour is fried in the oven, it will acquire a pleasant hazelnut flavor, which is what we are trying to achieve from the very beginning.

While the flour is cooling, move on to the eggs. We break them in a separate bowl and beat well, gradually introducing the cooled flour. Try to make the mass homogeneous, without any inclusions and lumps. The better the dough is beaten, the tastier your custard biscuit will be.

We put a large pot on the stove, pour water. This will be a water bath, in which the miracle of making custard takes place. Pour milk into another bowl (slightly smaller). It needs to be warmed up a little by adding granulated sugar to it. When the milk boils, we begin to add the egg mass to it. Try to make it flow in a thin stream, do not “thump” everything at once into the pan. The time it takes for the cream to thicken is about ten to twelve minutes.

Now you can take it off the heat and pick up the mixer again. While you are whipping the cream, you will need to add the melted plum to it. butter and vanilla powder. The classic version is ready. We leave to cool. You can now start decorating the cakes.

lemon variant

For those who love citrus fragrant layers in pastries and cakes, this custard option is perfect.

• Three lemons.
• Half a glass of powdered sugar.
• Thirty grams of butter.
• Three chicken eggs.

Squeeze juice from all three lemons. Grate the zest from two fruits. Add icing sugar and eggs to the zest and juice. We begin to mix the ingredients with a mixer. Leave the mixture for half an hour to infuse and saturate with lemon flavors.

When half an hour has passed, you can start adding flour to the lemon mixture. Do not forget to sift it to saturate it with oxygen. Add butter. We put in a water bath. Unlike the classic recipe, custard with lemon juice will harden an order of magnitude faster. Cooking time: five to ten minutes.

French on yolks

Biscuit with custard according to the French recipe will differ from the usual classic version. Here, only yolks are involved in the recipe, hence the bright saturated yellow color and lightness of the mass.

• three egg yolks;
• half a liter of milk;
• 75 g of sugar;
• 50 g flour;
• a bag of vanillin or vanilla sugar;
• 10 grams of butter.

Grind egg yolks with sugar. As soon as the mass becomes bright yellow, you can add milk and flour to it. While the mass will beat, put in advance a water bath. Save your time.

When the cream begins to thicken in a water bath, add vanillin, vanilla there. sugar or fresh vanilla pod (whatever you have on hand). If you add bean vanilla, then remove it immediately after the cream is ready and removed from heat.

This type of custard is richer in taste and denser in texture. It can be safely used not only to layer cakes, but also to decorate the top.

chocolate variant

This cream will turn out fluffy and tender, and even richly chocolate. A great option if you are baking for kids with a sweet tooth.

• Two glasses of flour.
• Three eggs.
• 200 grams of sugar.
• Two tablespoons of flour.
• Cocoa - three tablespoons.
• Rum - two teaspoons.

In a separate bowl, break the eggs so that the whites are separated from the yolks. In the latter, add cocoa, granulated sugar and rum (if you are preparing a cream for "adult" desserts). In another cup, mix the milk with flour, beat, try not to have lumps. We connect the two masses and put in a water bath.

After ten minutes, with vigorous stirring, the cream will begin to thicken. Now you can put butter in it. Remove from fire, let cool.

While the cream is cooling, beat the whites into a strong foam. Gently and carefully fold the whipped egg whites into the cold cream. Ready!

Biscuit cake and custard are the basis of pastry craftsmanship. Among the many biscuit recipes and the same number of custard options, their combination is always a win-win choice.

My family has a tradition of cooking biscuit cake for the holidays, and today I will share with you recipe om, on which you can easily and quickly make it at home.

Sponge cake with custard

Kitchen tools: whisk; a couple of deep bowls; pot; baking dish; mug-sieve for sifting flour; mixer; baking paper; kitchen scales.

Ingredients

It is always very important that the biscuit turns out to be magnificent and subsequently does not settle. In order for this to happen, you need to follow some rules:

• The ingredients for the dough and the dishes in which you will mix them should be at about the same temperature, preferably room temperature. Therefore, it will be good to take food out of the refrigerator in advance.
• Be sure to sift the flour, preferably several times - this will enrich it with oxygen.
• You need to mix the ingredients slowly, carefully, but carefully - this is necessary so that the biscuit does not settle.
• After you send the biscuit to the preheated oven, the door cannot be opened for the first 30 minutes.

These simple rules are easy to learn, and you can start creating a delicious cake.

How to make biscuit dough

For easy and fast cooking biscuit dough for cake I am using a simple biscuit recipe.

The dessert is light and airy, like a ballerina's tutu. A classic that needs no addition. Custard gives this cake an extraordinary tenderness and will not leave anyone indifferent. And you can give a special zest to the biscuit by impregnating it with the original impregnation.

How to cook custard

For a layer, it is more convenient to use an oil custard. It turns out to be more oily and sticky, while decorations for biscuit cake is best done with protein custard.

By consistency, it turns out to be more airy, flowers and rosettes come out of it beautifully, as well as any lush patterns. I'll cook it a little later, but for now I'll work on the cream for the layer.

As an additional filling for a biscuit cake, you can use dried fruits or pieces of fruit from jam.

How to Assemble a Custard Cake

First of all, I need to cut the biscuit into 3 parts.

Did you know? If there is no special form for cutting cakes at hand, I take a thread and a couple of toothpicks. Toothpicks need to be inserted in a circle in those places where the cut will be. I put a thread on top of them, cross and pull the ends in opposite directions. Toothpicks will not allow the thread to move, and the shortcakes will be cut evenly and very neatly.

How to decorate a biscuit cake

You can decorate the cake however you like. For example, sprinkle with candied fruit or confectionery sprinkles. In the meantime, you have not yet come up with your own method, I will tell you how to make a protein cream for these purposes.

Also, the biscuit baked according to this recipe is very soft and tender, and does not need additional impregnation, but if you like very juicy biscuits, I will tell you how can you soak biscuit cake layers.

For these purposes, you can use fruit or berry juice, liquid yogurt, water sweetened with honey or sugar, cooled coffee, various liqueurs or alcohol.

To create an impregnation for 100 ml of water, add a few teaspoons of the selected sweetener. If there is syrup left from jam - here is the finished impregnation for you, you do not need to do anything extra with it.

video recipe

Also, for better assimilation of the new information received, I recommend watching a video with a step-by-step demonstration of my recipe:

Bon appetit!