Sponge cake "Elizabeth"
8 servings
120 minutes
The biscuit cake 'Elizaveta' is the embodiment of the sophistication of European pastry tradition. Its airy layers, made using classic techniques with careful egg white whipping, possess a lightness and tenderness like clouds. The aroma of vanilla and the sweetness of condensed milk harmoniously complement the rich buttercream, creating a perfect balance of flavors. This cake is not just a dessert but a true work of art that makes one reflect on ancient recipes and aristocratic tea parties. It is ideal for cozy family gatherings as well as festive occasions when you want to delight loved ones with something truly special. It is important to give the cake time to soak so that its texture becomes even silkier and richer. In every bite, one can feel the warmth of careful preparation and the joy of savoring its taste.
1
Preparing the biscuit: Separate the egg whites from the yolks, beat the whites into a thick foam. Slowly add sugar one spoon at a time and beat until a white airy mass forms.
- Sugar: 1 glass
- Chicken egg: 4 pieces
2
Once the egg whites become white and quite dense, add the yolks by the spoonful (whisk the yolks lightly beforehand), continuing to beat the egg whites.
- Chicken egg: 4 pieces
3
Add sifted flour with vanillin. It's important not to knead the dough, gently mix with a spoon from bottom to top. The dough should be very airy.
- Wheat flour: 1 glass
- Vanillin: pinch
4
Pour the prepared dough into a greased mold and send it to a preheated oven at 190-200 degrees for 20-25 minutes.
- Butter: 400 g
5
The sponge cake rises 2-3 times. The main rule when baking a sponge cake is not to open the oven door, otherwise it will sink.
6
Let the baked sponge cool in the mold for about 5 minutes, then turn it onto a rack and leave it for 3-4 hours (I baked it in the evening and left it overnight).
7
Cut the biscuit into 3 layers.
8
We prepare cream for a delicious sponge cake: Combine water with egg yolks and condensed milk. Place the mixture over low heat and cook like English cream until thickened. If you're worried about burning, use a water bath. Beat the butter with vanilla sugar.
- Egg yolk: 2 pieces
- Water: 50 ml
- Condensed milk: 1 jar
9
Cool the thickened mixture and add it to the butter whipped with vanilla sugar. Add gradually, whipping each time.
- Butter: 400 g
10
We assemble our delicious sponge cake: Spread cream on each layer of sponge. Decorate the sponge cake as you wish. Don't eat it right away; let the cake soak. The sponge cake turned out tender, airy, and tasty...