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Print Recipe
Sponge Cake with Liqueur Recipe
This cake will appeal to adults, but it is better to offer children something else. Why adults? Because, for the impregnation of sponge cakes, I used Baileys cream liqueur. Yes, Yes, it is a full-fledged liquor, nothing diluted. And in the rest of the simple delicious, fluffy sponge cake with air cream Patissier, with nuts and cocoa for decoration. If you like the presence of sourness in the cake, add a little prunes or kiwi.
Cook Time 210 minutes
Servings
Ingredients
Sponge:
Patissier Cream:
Decor:
Cook Time 210 minutes
Servings
Ingredients
Sponge:
Patissier Cream:
Decor:
Instructions
  1. Cooking this cake does not require a lot of effort and time to prepare. The main time will be spent on holding the finished cake and cooling the cream. To begin with, we make a biscuit. In a bowl, break the eggs, add sugar and whisk with a blender, with a whisk attachment, at high speed until a lush light mass. This will take about 4-5 minutes. Then sift the flour into the egg foam and mix very gently, from bottom to top, until a homogeneous dough. Pour the dough into a form of 18 centimeters and put it in a hot oven. Bake the sponge cake for 20-25 minutes, until ready. Remove, let stand for a while, and remove the biscuit from the mold. Put on the grill and completely cool. You can start preparing the cake immediately after cooling, but it is better to leave it wrapped in film in the refrigerator for 12 hours.
    Cooking this cake does not require a lot of effort and time to prepare.
The main time will be spent on holding the finished cake and cooling the cream.
To begin with, we make a biscuit.
In a bowl, break the eggs, add sugar and whisk with a blender, with a whisk attachment, at high speed until a lush light mass. This will take about 4-5 minutes.
Then sift the flour into the egg foam and mix very gently, from bottom to top, until a homogeneous dough.
Pour the dough into a form of 18 centimeters and put it in a hot oven. Bake the sponge cake for 20-25 minutes, until ready.
Remove, let stand for a while, and remove the biscuit from the mold.
Put on the grill and completely cool.
You can start preparing the cake immediately after cooling, but it is better to leave it wrapped in film in the refrigerator for 12 hours.
  2. Cut the biscuit into two parts and cut the convex top. The cut top is removed to the side, it will be required later.
    Cut the biscuit into two parts and cut the convex top.
The cut top is removed to the side, it will be required later.
  3. While the biscuit cools, we will make a cream. In a saucepan with a thick bottom, put the yolk, sugar, starch and vanilla. Pour in the milk and mix until smooth. Put on medium heat and cook, constantly stirring, until thick and the first bubbles. Add the butter and mix until smooth. Immediately remove from the heat and mix, put the film in contact so that the film does not form, and allow to cool completely. Then remove the film and whisk with a blender until a fluffy cream, but not for long.
    While the biscuit cools, we will make a cream.
In a saucepan with a thick bottom, put the yolk, sugar, starch and vanilla. Pour in the milk and mix until smooth.
Put on medium heat and cook, constantly stirring, until thick and the first bubbles.
Add the butter and mix until smooth.
Immediately remove from the heat and mix, put the film in contact so that the film does not form, and allow to cool completely.
Then remove the film and whisk with a blender until a fluffy cream, but not for long.
  4. Both sponge cake drenched with liqueur "Baileys".
    Both sponge cake drenched with liqueur "Baileys".
  5. Collect our cake. To do this, we smear the first cake with cream, put the second cake. We miss the top and sides of the cake.
    Collect our cake.
To do this, we smear the first cake with cream, put the second cake. We miss the top and sides of the cake.
  6. In the bowl of the blender, put the cut top of the biscuit and fried walnuts. We grind everything to a fine crumb.
    In the bowl of the blender, put the cut top of the biscuit and fried walnuts.
We grind everything to a fine crumb.
  7. Using a wide knife or pastry spatula, cover the sides with nut and biscuit crumbs.
    Using a wide knife or pastry spatula, cover the sides with nut and biscuit crumbs.
  8. Using a stencil, we apply a pattern of cocoa.
    Using a stencil, we apply a pattern of cocoa.
  9. Let the cake stand for 1 hour in the refrigerator and serve.
    Let the cake stand for 1 hour in the refrigerator and serve.
  10. Bon Appetit!
    Bon Appetit!

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