A simple homemade biscuit cake with butter-condensed cream - a step-by-step recipe with a photo.

The most important thing in making a sponge cake at home is to bake the “correct” base. Ideally, the sponge cake should not fall off or stick to your hands after baking. Through trial and error, I developed my (already repeatedly tested) homemade recipe for baking such a cake. How to bake a beautiful and tasty base for this delicious biscuit cake, I propose to learn by following my recommendations and a step-by-step recipe with a photo.

Products for biscuit dough:

• eggs (large) - 5 pcs.;
• starch - 1 table. lies. with a slide;
• vanillin - 1 package;
• sugar - 150 grams (or one glass of 200 ml.)
• flour - 150 grams (or one glass of 200 ml.)

Products for cream and decoration:

• butter - 1 pack (200 grams);
• boiled condensed milk - 1 can (400-450 ml.)
• fruit marshmallow - 1 pc. (100g).

How to make sponge cake at home.

First we need to prepare the cake. To do this, you need to beat the eggs. You can do this in any way convenient for you: whisk, mixer, fork, blender, combine.

Then, in beaten eggs, we need to add sugar and vanillin. Continue beating the eggs until the sugar is completely dissolved.

After dissolving the sugar, we need to add starch, flour to the eggs and again mix everything well, but gently.

The dough for our biscuit cake should be medium in density.

Next, we cover the baking dish with waxed paper, grease it with oil and sprinkle lightly with flour. It is better to take the form with detachable sides.

Then, it is necessary to pour the finished biscuit dough into the prepared form.

And now, the most important point of the recipe is how to bake a biscuit. To bake a beautiful cake, I use a non-standard baking method. Before sending the form with the dough into the preheated oven, I cover it tightly with foil.

And in this form, I put the cake to bake first over medium heat for half an hour, and then, reduce the fire to a minimum and bake the cake for another 30 minutes. During baking, the oven must not be opened, the foil must not be removed from the mold until the end of baking.

After an hour, we take the form out of the oven and remove the foil. We check the readiness of the biscuit with a match, as you can see in the photo, the dough does not stick to it. Leave the biscuit to cool in the form.

In the meantime, we will prepare the cream for layering and decorating the cake.

I make homemade butter cream

I put a jar of condensed milk and a pack of butter in a deep container and mix the mixture well until smooth.

When the biscuit cake has completely cooled, we remove it from the mold. It is very easy to do this in split form. Then, with a long sharp knife, you need to cut the cake in half lengthwise.

Next, we put one half of the cake on a dish and generously grease it with cream.

We put the second part of the cake on top and spread the remaining oil-condensed cream on it.

To decorate this cake, I used fruit marshmallows, it gives the dish a pleasant sourness.

I just cut the marshmallow into slices and put it on the finished cake. You can decorate the cake according to your taste and mood.

Ready homemade biscuit cake should be put in the refrigerator for at least a couple of hours so that it is saturated with cream. The biscuit cake will be more delicious if the soaking time with cream is at least 24 hours.

Bon appetit everyone!