Sponge Cake Book

Baking and Desserts | European cuisine

⏳ Time

2 hours 25 minutes

🥕 Ingredients

🍽️ Servings

Description

Book eater — now not just a metaphor, but a reality!

Ingredients

Chicken Egg - 6 pieces
Sugar - 7.1 oz
Powdered Sugar - 8.8 oz
Baking Powder - 0.4 oz
Wheat Flour - 7.1 oz
Butter - 8.8 oz
Condensed Milk - 17.6 oz

Step by Step guide

Step 1

To prepare the sponge cake, first separate the yolk from the white. Whip the egg whites until they form stiff peaks and double in volume. Gradually add the yolks and sugar. While continuing to whip, add 1 packet of baking powder and flour. Pour the resulting mixture onto a baking sheet and bake in a preheated oven at 392°F for 20 minutes. To check if the cake is ready, use a toothpick. If the toothpick comes out dry, the cake is ready.

Step 2

Using a mixer or blender, whip the condensed milk with the butter. It is essential that the butter is soft. If you want to make the filling lighter, you can add sour cream.

Step 3

Spread cream between each cake layer. You can place finely chopped fresh or canned fruits and berries (without pits) between the layers.

Step 4

To prepare the fondant, place 1 pack of marshmallow candies in a glass bowl, add butter, and microwave for a few seconds. If you don't have a microwave, you can melt the marshmallows in a water bath. Add powdered sugar to the melted marshmallows until the mixture reaches a consistency similar to modeling clay.

Step 5

Once the fondant is kneaded, dust the table with powdered sugar and roll it out into a thin layer, no thicker than 3 mm. Roll this layer onto a rolling pin and carefully cover the cake with it. Trim off the excess.

Step 6

From the prepared fondant, you also need to make book figures. They are made just like you would shape them from modeling clay. To add color to the fondant, add a few drops of food coloring before kneading. To attach the figures to the fondant, slightly moisten their base with water.