Sponge Cake with Custard Cream and Biscuits Recipe
This sponge cake with custard cream and a layer of biscuits is reminiscent of many popular Polish tray cakes that appear at name days and family gatherings. It’s soft, creamy and pleasantly vanilla-scented, and the biscuits on top soften slightly, creating an extra layer. It cuts well into even squares, so it’s perfect for larger parties.
Prep Time
40 min
Cook Time
25 min
Total Time
65 min
Servings
16
Ingredients
- egg - 4 piece
- sugar - 120 g
- wheat flour - 120 g
- baking powder - 5 g
- milk - 500 ml
- custard powder - 2 package
- sugar - 80 g
- butter - 200 g
- biscuits - 200 g
- coffee - 150 ml
- powdered sugar - 15 g
Main Ingredient:
wheat flour
Preparation
- Line a baking tin about 25×30 cm with baking paper. Preheat the oven to 180°C (top–bottom heat). Separate the egg whites from the yolks.
- Beat the egg whites with a mixer on high speed until you get a thick foam. Then gradually add the sugar for the sponge, 1–2 tablespoons at a time, continuously mixing until the foam is very stiff and glossy.
- Add the yolks one at a time, mixing briefly on low speed just until combined. Sift the flour and baking powder into a separate bowl, mix, then add to the egg mixture in 2 batches, gently folding with a spatula from bottom to top.
- Pour the batter into the prepared tin, level the top and bake for about 20–25 minutes, until a skewer inserted in the centre comes out dry. Remove the sponge from the oven and let it cool completely.
- Prepare the custard: from 500 ml milk, pour about 150 ml into a bowl, add the custard powder and sugar, and mix thoroughly until there are no lumps. Bring the remaining milk to a boil in a saucepan, then pour in the custard mixture, whisking constantly.
- Cook the custard over low heat for 1–2 minutes from the moment it thickens, stirring until very thick and smooth. Cover the surface of the custard with cling film so it touches the cream (this prevents a skin from forming) and let it cool completely to room temperature.
- Place the soft butter in a bowl and beat with a mixer into a pale, fluffy cream for about 4–5 minutes. Add the cooled custard 1–2 tablespoons at a time, mixing thoroughly after each addition until you get a smooth cream without lumps.
- Leave the cooled sponge in the tin. Spread an even layer of custard cream on top, smoothing the surface with a spoon or spatula.
- Cool the coffee (grain coffee or weak black coffee) and pour it into a bowl. Quickly dip the biscuits on both sides in the coffee (literally for a second so they don’t get too soggy) and arrange them tightly on top of the cream, forming an even layer.
- Cover the tin with foil and place in the fridge for at least 3 hours, preferably overnight, so the biscuits soften and the cream sets well. Before serving, dust the top with powdered sugar or cocoa and cut into squares.
Storage
In fridge:
3 days
Freezing:
No
Store the cake covered in the fridge and consume within 2–3 days. The biscuits will continue to soften, but the flavour will remain very good.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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