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Sponge cake with custard

1089

Kitchen European

Calorie content 141.8 kcal

Portions 6 port.

Cooking time 60 minutes

Proteins * 4.9 gr.

Fats * 2.9 gr.

Carbohydrates* 28.7 g

Content

A sponge cake with custard is a great occasion to bring the whole family together at one table. It won't take you too long to make this dessert. In addition, all the necessary ingredients can be easily found in the bins of any housewife.

Ingredients

Wheat flour 260 g Egg 8 pcs. Granulated sugar 300 gr. Baking powder 10 gr. Cow's milk 0.5 l. Mango or Kiwi 2 pcs.

Cooking process

First you need to separate the whites from the yolks. In a separate container, beat the whites, combined with up to 150 grams of sugar, until a dense foamy mass is formed.

In another bowl, beat the yolks thoroughly.

Next, you need to connect the contents of both bowls. Then we introduce sifted flour into the resulting mass, as well as a baking powder. Gently mix everything from bottom to top.

Grease the form in which we will bake the biscuit with vegetable oil, sprinkle it with flour or semolina on top so that the dough separates well from the mold. Pour the dough into a mold.

We send the biscuit to the oven preheated to one hundred and sixty degrees. We bake for about forty minutes.

In the meantime, let's prepare the cream. To do this, it is necessary to pour milk combined with sugar into a saucepan, stir the mass constantly until the sugar is completely dissolved. In a separate container, it is necessary to combine two eggs and sixty grams of flour, mixing everything thoroughly. Combine ½ part of the warmed milk with the egg-flour mixture, mix everything. Then the resulting mass should be poured back into the pan. We cook everything until the mass thickens. Rub the peeled fruits on a grater and combine with the finished cream.

Cut the finished biscuit in half, coat each cake with cream, lay them on top of each other. Then apply the cream on top of the biscuit and around the edges. Send dessert to soak for a few hours in a cool place before serving.