Sponge cake-book
6 servings
145 minutes
The biscuit cake-book is a true masterpiece of European cuisine that combines the airy lightness of sponge cake, the rich taste of condensed milk and butter, and a delicate layer of fondant. It resembles an ancient tome, its pages seemingly soaked in sweet memories. This cake is perfect for lovers of exquisite desserts: soft layers soaked in cream harmoniously blend with fruits or berries, adding fresh notes. The fondant not only decorates it but also makes the cake the center of attention at any celebration. Such a dessert is suitable for themed evenings, literary meetings, or just a cozy family tea time. Immersing yourself in its taste feels like flipping through the sweet chapters of culinary art.
1
To prepare the sponge cake, first separate the yolk from the white. Whip the egg whites until they form a white foam and double in size. Gradually add the yolks and sugar while continuing to whip. Then add 1 packet of baking powder and flour. Pour the mixture onto a baking sheet and bake in a preheated oven at 200 degrees for 20 minutes. To check if the cake is ready, you can use a toothpick. If the toothpick comes out dry, the cake is ready.
- Chicken egg: 6 pieces
- Sugar: 200 g
- Baking powder: 10 g
- Wheat flour: 200 g
2
Using a mixer or blender, whip the condensed milk with butter. The butter must be soft. If you want to make the filling lighter, you can add sour cream.
- Butter: 250 g
- Condensed milk: 500 g
3
Each layer is spread with cream. Between the layers, you can add finely chopped fresh or canned fruits, berries (mainly seedless).
- Butter: 250 g
4
To prepare the mastic, place 1 pack of marshmallow candies in a glass container, add butter, and microwave for a few seconds. If there is no microwave, you can melt the marshmallows in a water bath. Add powdered sugar to the melted marshmallows until the consistency resembles that of plasticine.
- Butter: 250 g
- Powdered sugar: 250 g
5
After the fondant is mixed, sprinkle the table with powdered sugar and roll it out into a thin layer no thicker than 3 mm. Roll this layer onto a rolling pin and carefully cover the cake with it. Trim off the excess.
6
You need to make book figures from the obtained fondant. They are made just like they are usually shaped from plasticine. To give the fondant color, you need to add a few drops of food coloring before mixing. To attach the figures to the fondant, their base should be slightly moistened with water.
- Powdered sugar: 250 g