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➠ Sponge cake with ice cream

Sponge cake with ice cream

1021

Kitchen European

Calorie content 210.4 kcal

Portions 6 port.

Cooking time 120 minutes

Proteins * 6.5 gr.

Fats * 7.1 gr.

Carbohydrates* 37.8 g

Content

A delicate biscuit-based cake flavored with fragrant cream is just a godsend. This cake is made with simple and inexpensive ingredients, making this dessert affordable for everyone. Optionally, you can decorate the cake with patterns, flowers, or sprinkles.

Ingredients

Egg 4 things. Granulated sugar 270 gr. Wheat flour 160 g Baking powder 1 tsp Egg yolk 3 pcs. Corn starch 3 tbsp Cow's milk 350 ml. Butter 200 gr. Vanillin 1 tsp

Cooking process

Separate the whites from the yolks, then beat the egg whites until fluffy. During this process, gradually add 120 grams of granulated sugar.

Next, add the egg yolks to the beaten white and beat again.

Pour baking powder into the base and sift the wheat flour. Knead the dough with a spatula and preheat the oven to 170 degrees.

Bake the sponge cake in a form or in a slow cooker for 40 minutes until tender. After that, start preparing the cake cream.

Grind the yolks with the remaining sugar and cornstarch, preparing the egg base for the cream.

Next, you need to heat the mixture, gradually pouring cold milk into the base. When the cream begins to thicken, add the vanilla sugar and remove from the heat.

Whisk the butter until fluffy, then start adding the custard gradually and continue whisking until smooth and shiny.

When both the cream and the biscuit are ready, start collecting the cake. Disassemble the biscuit into cakes and coat the first cake with cream. Cover it with a second cake layer and spread the cream over it. Grease the finished cake with cream on all sides - both on the sides and on top. You can cool the finished cake a little, decorate and serve.