Dessert with custard and sponge cake. Cream and sponge cake is a mixture of layers of chocolate sponge cake, alternating with delicious custard. A sweet dessert and perfect for after dinner.
You can vary the cream as you wish. but also use a simple sponge cake that is leftover !
A beautiful layered dessert that combines the sweetness of creamy custard and a light and airy cake. This extraordinary dish is perfect for summer or whenever you want to impress your guests with a delicious and elegant dessert. In this article we will guide you through the steps to create this delicious treat.
Ingredients Dessert with custard and sponge cake
For the 22-inch sponge cake
For the custard
Tools Dessert with custard and sponge cake
Steps Dessert with custard and sponge cake
For the 8.66 inch sponge cake
To cook an excellent chocolate sponge cake, we start by melting the chopped chocolate in a bowl suitable for bain-marie by putting some water in a saucepan, being careful that the boiling water does not get into the chocolate bowl.
As soon as it has melted turn off the flame and add the butter, stir well. Allow to cool completely.
Now in the bowl of the planetary mixer pour the eggs with the sugar and beat on high speed for at least 15 minutes, they should be very puffy. ( It is possible to use an electric beater always at high speed ).
Combine the now-cold chocolate, stir gently!
Sift the flour twice and add it to the eggs in several batches, stirring gently with a spatula from the bottom up, you must not disassemble the egg mixture.
Prepare a buttered and floured cake pan, preferably one that can be opened, with a diameter of 8.66 inches
Pour the mixture into the cake pan, and bake for 35 to 40 minutes at 338° F I always do the toothpick test to make sure the cake is cooked.
Allow to cool completely before removing and cutting the sponge cake.
For the custard
In a saucepan, work the egg yolks with the sugar; gradually add the starch , without stopping stirring until the mixture is well blended. Set aside.
Heat the milk where you will add the vanillin. As soon as it comes to a boil, add the egg mixture in a trickle and continue stirring, for 5 minutes, or until creamy.
Pour the cream into a bowl and let it cool covered with plastic wrap so that it does not form a film on the surface.
Dessert composition
Place the chilled custard in a pastry bag or syringe.
Break the sponge cake into pieces.
Compose the glasses with layers of custard and chocolate sponge cake
Keep in the refrigerator for an hour or so before serving; when bringing to the table you can decorate with a strawberry.
Store in the refrigerator for no more than 2 days covered with plastic wrap.
MY Dessert
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Varied doses for servings