Sponge cake with homemade pastila
8 servings
60 minutes
Biscuit cake with homemade pastila is a true embodiment of tenderness and refined taste. This dessert comes from European cuisine, where the tradition of combining airy biscuit with fruity notes has been rooted for centuries. Delicate layers of biscuit soaked in fragrant pear syrup with cognac create softness, while homemade pastila adds a pleasant sweet tang. Cream with vanilla sugar and butter gives the cake a delicate texture and rich flavor. Almond crumble completes the composition, adding a light crunch. Such a dessert is perfect for festive tea parties, romantic evenings, and cozy family gatherings, evoking admiration and enjoyment with every bite.
1
Beat 5 eggs with a glass of sugar until fluffy with a mixer. Gradually add flour and gently mix the dough with a spoon, lifting layer by layer until it absorbs the flour. Add the slaked soda.
- Chicken egg: 6 pieces
- Sugar: 1 glass
- Wheat flour: 1 glass
- Baking soda reacted with acid: 0.5 teaspoon
2
Grease the pan with vegetable oil and dust with flour. Pour the resulting mixture into the prepared pan. Bake at 200 degrees for 25-30 minutes. The sponge is ready when no liquid batter remains on the toothpick after poking it.
- Butter: 200 g
- Wheat flour: 1 glass
3
Once cooled, trim the top and bottom to create 3 layers.
4
For the cream, whisk 1 egg and vanilla sugar in a saucepan until frothy.
- Chicken egg: 6 pieces
- Vanilla sugar: 30 g
5
Pour the milk and bring to a boil over low heat while stirring constantly, BUT DO NOT boil!!
- Milk: 0.7 glass
6
Add the cooled mixture to the butter by the tablespoon while whipping. Add 1 tablespoon of vodka (cognac, rum, etc.— 40-degree drink).
- Butter: 200 g
- Cognac (brandy): 2 tablespoons
7
Add a spoon of cognac to the pear syrup, mix, and soak the biscuits in the resulting syrup.
- Pear syrup: 1 glass
- Cognac (brandy): 2 tablespoons
8
Layer the bottom part of the sponge cake with pastila, then soaked sponge cake, then custard, and then soaked sponge again. Cover the cake with the remaining cream on top and sides, and sprinkle with almond crumbs for decoration.
- Pastila (fruit confection): 100 g
- Pear syrup: 1 glass
- Butter: 200 g
- Grated almonds: 50 g
