SPONGE CAKE WITH PASTRY CREAM INSIDE
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| SPONGE CAKE WITH PASTRY CREAM INSIDE |
SPONGE CAKE WITH PASTRY CREAM INSIDE
Hello Friend how are you?
Today I am going to teach you how to prepare a delicious cake in a very simple way.
Ingredients
CUSTARD CREAM
eggs - 1
sugar - 90 g
milk - 500 ml
vanilla sugar - 1 sachet
salt - 1 pinch
wheat flour - 60 g
butter - 35 g
BISCUIT
eggs - 4
sugar - 80 g
milk - 150 ml
baking powder - 10 g
salt - a pinch
lemon zest - 1
oil - 80 ml
wheat flour - 250 g
OINTMENT
lemon juice - 1 tablespoon
icing sugar - 60 g
Instructions
We crack the egg
Add the sugar
We add an envelope of 8 grams of vanilla sugar
Beat everything until you get a slightly foamy mixture
Add a pinch of salt and flour
We remove
We add milk
At first add a little milk and stir until you get a homogeneous mixture and then we will add the remaining milk.
We put the casserole over medium high heat and cook the mixture without stopping to stir until it thickens
Add 35 grams of butter to the cream and stir
In a bowl we crack the eggs
Add the sugar and a pinch of salt
Add the milk and oil
We beat the mixture very well
Add the zest of a lemon
Add flour, baking powder or baking powder to the flour and sift the flour into the mixture.
We mix everything very well
We line the bottom of the mold with baking paper and spread it with butter
The size of my mold is 24 centimeters in diameter
Pour the dough inside and put the pastry cream in the center
It is not necessary that the pastry cream is cold and it is not necessary to distribute it, we leave a mountain and it distributes itself.
We put in the oven and bake about 35-40 minutes at 180º C or 355º F or until it is as you like
After ten minutes we unmold
We let it cool completely so that the cream takes on body and is easier to remove from the mold.
Mix glass sugar or powdered sugar with lemon juice and cover the cake with little of this mixture.
As you have seen this cake is made very easily and simply. With the basic ingredients we always have a hand. An ideal sponge cake for breakfast, snacks or as a dessert.
It looks nice on the table and is liked by both adults and children in the house.
Notes on the cake recipe with its cream
The truth is that it seemed to me a simply fantastic recipe and that's why I decided to share it with you.
The coverage with a touch of lemon gives the cake a very special touch.
Instead of lemon zest, you can add orange zest or any other flavoring you like to the cake.
If you don't have vanilla sugar or vanilla sugar, you can use vanilla essence or raw vanilla.
The flour that I have used to make the cake is normal wheat flour, the common all-purpose flour found in any supermarket. I have used the same flour to make the pastry cream but if you are more accustomed / or to make the pastry cream with starch or cornstarch, you can use it. It would be the same amount.
As for the size of the eggs, I always use them, medium or size M.
At first glance, this cake seems much more elaborate than it is, so I think this recipe is very interesting and worthy of being written in your recipe book.
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