Sponge Cake with Liqueur Recipe
This cake will appeal to adults, but it’s better for children to offer something else. Why adults? Because I used Baileys cream liqueur to impregnate sponge cakes. Yes, yes, this is a full-fledged liqueur, not diluted with anything. And the rest is a simple delicious, lush sponge cake with an airy cream-patisserie, with nuts and cocoa for decoration. If you like the sourness in the pie, add a little prunes or kiwi.
Servings
5
Cook Time
210minutes
Servings
5
Cook Time
210minutes
Ingredients
Sponge:
Patissier Cream:
Decor:
Instructions
  1. The preparation of this cake does not require much effort and time to prepare. The main time will be spent on aging the finished cake and cooling the cream. To begin with, we will prepare a sponge cake. In a bowl, break the eggs, add sugar and whisk with a blender, with a whipping nozzle, at high speed until a fluffy light mass is obtained. It 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 is obtained. Pour the dough into a mold with a diameter of 18 centimeters and put it in a hot oven. Bake the sponge cake for 20-25 minutes, until tender. Take it out, let it stand for a while and take the biscuit out of the mold. Place on the grill and cool completely. You can start cooking the cake immediately after cooling down, but it is better to leave it wrapped in a film in the refrigerator for 12 hours.
  2. Cut the biscuit into two parts and cut off the convex top. We remove the cut top to the side, it will be needed later.
  3. While the biscuit cools down, we will prepare the 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, stirring constantly, until thickened and the first bubbles appear. Add the butter and mix until smooth. Immediately remove from the heat and stir, cover with a film so that the film does not form, and allow to cool completely. Then remove the film and whisk with a blender until you get a fluffy cream, but not for long.
  4. Soak both sponge cakes with Baileys liqueur.
  5. We collect our cake. To do this, spread the first cake with cream, spread the second cake. We smear the top and sides of the cake.
  6. In the bowl of a blender, put the cut top of the biscuit and the roasted walnuts. Grind everything into fine crumbs.
  7. Using a wide knife or a baking spatula, sprinkle the sides with nut and biscuit crumbs.
  8. Using a stencil, we apply a pattern of cocoa.
  9. Let the pie stand for 1 hour in the refrigerator and serve to the table.
  10. Bon Appetit!
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