Have you ever made a sponge cake without eggs? Surely few people will answer this question in the affirmative. After all, biscuit dough is almost always kneaded using the mentioned ingredient. But what to do if you urgently need to bake a fluffy base, but there are no eggs in the house? To do this, we recommend using the recipes described below.
Sponge cake without eggs: step-by-step recipe
Today we will present you several ways to create a sponge cake that does not require purchasing eggs. It should be noted that even without this ingredient, you will definitely end up with a very soft and fluffy cake that can be easily used to shape the cake.
So, a sponge cake without eggs requires the use of products such as:
- sifted white flour - approximately 300 g;
- fresh milk of medium fat content - about 200 ml;
- yogurt (preferably natural, without dyes) - approximately 200 ml;
- powdered sugar (or regular granulated sugar) - about 50 g;
- sunflower oil or any refined vegetable oil - about 100 ml;
- vanillin - ½ small spoon;
- baking powder - a dessert spoon with a slide.
Chocolate sponge cake without eggs
A favorite treat for adults and little ones is chocolate sponge cake, which can be made without the expensive chicken product. This recipe is suitable for Orthodox Christians who adhere to Lent.
Preparing a delicate chocolate cake will take a little time, you just need to stock up in advance:
- flour – 190 g;
- sugar (can be replaced with honey) – 200 g or 5 tbsp. bee product;
- baking powder - 1.5 tsp;
- salt - a pinch;
- cocoa powder – 4 tbsp;
- vegetable fat – 11 tbsp;
- vanillin;
- water – 220 ml.
First, all the bulk ingredients are combined in a container - flour, vanillin, salt, powder, baking powder, granulated sugar. Then water and fat are added, everything is kneaded and poured into a baking container lined with parchment paper. The product should be cooked at a temperature of 210 degrees, from 50 minutes to 1.5 hours (check with a toothpick).
The prepared chocolate sponge cake can be cut into several cake layers, soaked and coated with cream. Top with prunes and candied fruits.
Knead biscuit dough
The eggless sponge cake, the recipe for which we are considering, bakes quite quickly. But before placing the product in a preheated oven, you should knead the base thoroughly. To do this, you need to combine natural yogurt, sugar, sunflower oil and vanillin, and then beat them with a mixer. Next, you need to add milk, baking powder and white flour to the ingredients. After thorough mixing, you should get a viscous, homogeneous dough that can be safely baked in the oven.
With condensed milk
A fragrant dessert, festive and tasty (very) can be prepared from:
- butter – 45 g;
- condensed milk – 200 ml;
- liquids – 230 ml (orange juice with zest, milk);
- flour – 240 g;
- soda - level teaspoon;
- lemon juice – 1 tbsp.
Condensed milk is whipped together with butter and liquid. Then the required portion of flour, soda and lemon juice is added. The finished dough is laid out in a mold and baked in the oven at a temperature of 190 degrees. You can check the readiness of the product by using a toothpick.
It is important not to open the cabinet for the first few minutes of baking, otherwise the risen dough will sag and the product will be spoiled.
Making a biscuit “Easy as Easy” in a slow cooker
If you are a vegetarian or simply fasting, then homemade sponge cake can be made not only without eggs, but also without such an ingredient as milk, as well as dairy products. For this we need:
- sifted white flour - about 2 cups;
- sparkling mineral water - a full glass;
- regular granulated sugar - a glass;
- Sunflower oil or any refined vegetable oil - about 6 large spoons;
- semolina - 3 large spoons;
- vanillin - ½ small spoon;
- baking powder - a heaped dessert spoon (you can use soda and vinegar).
On water with lemon juice
Delicate lemongrass can be baked in the oven in less than 60 minutes. The yield of the finished product is 5-7 servings.
It is prepared from:
- premium flour – 130 g;
- baking powder - 1.2 tsp;
- butter – 55 g;
- powdered sugar – 30 g;
- condensed milk – 3 tsp;
- lemon zest – 0.5 tsp;
- lemon juice – 3 tsp;
- water or hot milk – 70 ml.
Flour and baking powder are sifted into a container. Powder, condensed milk and butter are mixed separately. Add lemon zest and juice here, mix everything and add flour. Hot milk or water is added gradually at the end so that the mass reaches the desired consistency. You need to bake the cake in a preheated oven to 190 degrees.
Making the base with sparkling water
Before baking a sponge cake in a slow cooker (without eggs), you should knead a homogeneous dough. To do this, you need to mix in one bowl such bulk ingredients as sifted flour, semolina, vanillin and baking powder. Next, you need to combine carbonated mineral water with sunflower oil and granulated sugar. After the last product has melted, the liquid mass should be poured into the bulk ingredients and mixed thoroughly using a mixer. You should end up with a fairly runny dough. To thicken it a little, it is recommended to keep it aside for a while. As a result, the semolina will swell, making the base more viscous.
How to cook in a slow cooker?
You can bake a sponge cake without eggs in a slow cooker, delighting your family with delicious pastries.
The dough according to the recipe turns out to be budget-friendly, since it includes:
- flour – 350 g;
- baking soda – 1 tsp;
- milk and granulated sugar 1 tbsp.
Add sugar to the required amount of milk and stir so that the white grains are completely mixed with the milk liquid. Next, flour and soda slaked with vinegar are added to the liquid products.
It is better to use a mixer to stir the dough - kneading it by hand will not work so perfectly.
Place the dough in a multicooker bowl greased with sunflower oil and then cook it in the “Baking” mode. Cooking time is about 40 minutes. The prepared pie should be cooled slightly, removed from the mold and decorated as desired using berries, candied fruits, cream or jam.
The process of forming and baking a sponge cake
Homemade biscuits with or without eggs can be baked not only in the oven, but also in a device such as a slow cooker. To do this, you need to grease its bowl with oil and lightly sprinkle it with semolina. Next, you need to pour the entire base into it. It is recommended to prepare a simple homemade pie without eggs in the baking mode for about one hour. As a rule, during this time the biscuit is completely baked, becomes fluffy and very tasty.
Sponge cake without eggs on yoghurt
Delicious homemade baked goods can be easily prepared at home using the simplest ingredients that you always have on hand.
A delicious pie according to this recipe is prepared on the basis of:
- milk – 280 ml;
- flour – 190 g;
- natural yogurt – 220 ml;
- powdered sugar (sugar) – 180 g;
- vegetable fat – 0.5 cups;
- vanillin;
- baking powder - 2.5 tsp.
Yogurt is prepared in advance using milk and starter culture (can be purchased at the pharmacy). Mix butter with yoghurt, sugar and vanilla using a blender until smooth. You need to add flour, powder, and white liquid to them.
A moderately liquid mixture is poured into a greased mold and baked in the oven at 210 degrees. If there is a lot of dough, it is better to bake it in 2 batches - this way it will bake faster and better.
A sponge cake that does not contain eggs should be slightly browned after baking, but not very baked. The most capricious is the dough prepared with yogurt or sour milk - it is not always possible to get fluffy baked goods the first time.
Without eggs and milk, you can make a tender tall sponge cake, soft and very tasty.
Accessories used in the recipe:
Glass with a volume of 200 ml. Mold 22 cm in diameter, greased with vegetable oil. The bottom of the mold is covered with baking paper. The form must be prepared in advance! This is important to quickly pour the dough into the mold and bake, otherwise the sponge cake will not rise well.
Composition of a lean sponge cake without eggs and milk
1 and 3/4 cups flour (it is advisable to sift the flour!), 1/2 tsp salt, 3/4 cup fresh orange juice, 2 tsp. orange zest, 3/4 cup sugar, 1/3 cup odorless corn or sunflower oil, 30 ml. wine or apple cider vinegar, 1 tsp baking soda (dissolve baking soda in 2 tbsp water). To soak the biscuit:
100 ml. boil fruit juice (for example, orange) for 15 minutes with 75 grams of sugar
Mix flour with salt. In the bowl of a mixer, beat together the orange juice, vegetable oil, orange zest and sugar until the latter is completely dissolved. Add vinegar and beat again. Add flour, mix and beat with a mixer at low speed until smooth. Add the soda solution and mix very quickly. The dough begins to increase in volume - you need to quickly pour it into a prepared form. Bake in a preheated oven at 175-180 degrees C for about 50 minutes.
Check the readiness of the sponge cake with a splinter or a toothpick - if the splinter remains dry, then the sponge cake is ready, but if it comes out wet, then you need to finish baking it.
Cool the finished biscuit completely. Trim the sides and, freeing them from the shape, cut them into two parts horizontally.
Soak in prepared syrup. Spread with warmed jam or marmalade.
Drizzle melted dark chocolate glaze over top. Decorate the sponge cake with nuts.
We really liked this simple, but very tasty, fragrant and tender biscuit! Try it too!
PS And don’t tell anyone right away that the biscuit is lean. They'll never guess!
Biscuit dough is one of the most popular today. It is usually based on flour, sugar and eggs. There are different varieties of biscuits. This recipe interested me because of the absence of eggs in its composition. This pastry has a neutral taste, so you need to supplement it with cream, jam, preserves or soak it in syrup. I used apricot jam as an addition. The result was a delicious, tender, slightly moist sponge cake.
To prepare a sponge cake with kefir without eggs, I prepare the ingredients according to the list.
I pour the kefir into a bowl and heat it up a little. It is important not to overheat the kefir, otherwise the whey will separate.
Add soda to kefir and mix.
Add sugar and stir until the sugar grains dissolve.
Pour vegetable oil into a bowl.
Then I sift the flour.
I knead the dough until the lumps of flour disappear.
I grease the mold with vegetable oil and pour the dough into it. I use a round springform pan with a small diameter of 20 cm.
I bake a kefir sponge cake without eggs in an oven preheated to 180 degrees for about 30-35 minutes, checking the readiness with a toothpick.
Transfer the baked goods to a wire rack to cool completely.
The biscuit is ready! I cut it in half lengthwise and spread it with apricot jam.
I connect the two parts of the biscuit. You can sprinkle the biscuit with powdered sugar.
Enjoy your tea!
The eggless sponge cake made with kefir turns out fluffy and airy. Kefir causes lactic acid fermentation, which increases the viscosity of the dough and increases the effect of soda and baking powder. As a result, the baked goods are porous and light. A special plus is that the processes occur quickly, so the sponge cake, taking into account the mixing of the dough, is prepared in 30 minutes.
Ingredients:
- flour - 200 g;
- kefir - 200 ml;
- sugar - 120 g;
- baking powder - 10 g;
- vegetable oil - 100 ml.
Preparation
- Beat kefir with sugar and butter.
- Pour kefir into the flour mixture and mix well.
- Quickly spread the dough into the pan.
- Bake the sponge cake without eggs for 20 minutes at 200 degrees.
Everyone knows how expensive it is to make good chocolate baked goods. This chocolate sponge cake without eggs is very economical in composition, but no less tasty and rich than the classic one. A couple of spoons of cocoa provide the biscuit with a rich chocolate taste, and a large amount of vegetable oil provides a moist and loose texture.
Ingredients:
- flour - 375 g;
- sugar - 370 g;
- oil - 180 ml;
- cocoa - 60 g;
- baking powder - 10 g;
- water - 480 ml.
Preparation
- Combine flour with baking powder, sugar and cocoa.
- Add oil and water and beat until smooth.
- Line the bottom of the mold with baking paper and spread the dough.
- Bake the chocolate sponge cake without eggs at 180 degrees for 50 minutes.
Sponge cake without eggs on water
A sponge cake made with mineral water without eggs is proof that some liquid ingredients can replace a dozen eggs. Also, regular soda contains carbon dioxide, which, when interacting with the dough, causes active fermentation, and this is what is needed for a fluffy sponge cake. The main thing is that the soda must be freshly opened.
Ingredients:
- flour - 225 g;
- sparkling mineral water - 250 ml;
- baking powder - 20 g;
- vegetable oil - 120 ml;
- sugar - 175 g.
Preparation
- Combine all dry ingredients.
- Add oil, water and mix thoroughly.
- Be sure to line the pan with parchment and spread the dough.
- Bake the sponge cake without eggs at 180 degrees for about 25-30 minutes.
Sponge cake without eggs with sour cream
Sour cream sponge cake without eggs is the only recipe that requires high-speed kneading of the dough. The acid contained in sour cream reacts with soda to form carbon dioxide, which quickly evaporates, so any delay threatens to result in tough baked goods. Another important detail is that it is better to put the dough in a warm form.
Ingredients
:
- sour cream - 250 g;
- sugar - 250 g;
- flour - 370 g;
- soda - 1/2 teaspoon;
- starch - 5 g;
- butter - 10 g;
- semolina - 20 g.
Preparation
- Grind sour cream with sugar.
- Combine flour with soda and starch.
- Add the dry ingredients to the liquid ones and knead the dough.
- Grease the mold with oil and sprinkle with semolina.
- Distribute the dough into the mold.
- Bake sour cream sponge cake without eggs at 180 degrees for 40 minutes.
Fluffy, tender, with the aroma of condensed milk and a porous texture - a sponge cake made with condensed milk without eggs, ideal for making multi-layer cakes. This is the peculiarity of condensed milk. Milk contains a lot of astringent proteins, fat gives the sponge cake looseness and porosity, and sugar retains liquid, which makes the baked goods juicy and moist.
Ingredients:
- condensed milk - 380 g;
- butter - 120 g;
- flour - 500 g;
- baking powder - 10 g;
- soda - 5 g;
- lemon juice - 40 ml;
- water - 200 ml;
- sugar - 40 g.
Preparation
- Mix all dry ingredients with flour.
- Make a well and pour in condensed milk.
- Stir, add water, juice and melted butter.
- Knead the dough.
- Place in a greased pan and bake the biscuit at 190 degrees for 50 minutes.
Eggless sponge cake is a recipe that can satisfy any desire. Many chefs use it to make honey cake. In this case, honey adds not only sweetness and aroma to the product, but, being a good stabilizer, makes it more stable, more flexible and retains all the moisture in the baked goods, preventing it from becoming stale for a long time.
Ingredients:
- flour - 450 g;
- honey - 60 g;
- sugar - 100 g;
- soda - 10 g;
- vegetable oil - 180 ml;
- water - 200 g;
- grated ginger - 1 teaspoon.
Preparation
- Dissolve honey and sugar in hot water.
- Mix sifted flour with sugar and soda.
- Combine dry and liquid ingredients, add oil and stir.
- Bake at 180 degrees for 45 minutes.
Eggless sponge cake with banana is a godsend for those who love simple, natural baked goods. It is made from banana puree, where overripe bananas are a must. They contain up to 5% fructose, which adds sweetness to the product. All you have to do is add flour, butter and baking powder, and after 35 minutes enjoy the fragrant and moist sponge cake.
Ingredients:
- peeled bananas - 360 g;
- flour - 200 g;
- vegetable oil - 80 ml;
- baking powder - 1.5 teaspoons;
- sugar - 100 g.
Preparation
- Mix flour with baking powder and sugar.
- Mash the bananas and add to the flour.
- Pour in the oil and stir.
- Bake at 180 degrees for 35 minutes.
Many housewives use the Indian-style fluffy eggless sponge cake recipe as the basis for making a juicy cake. The biscuit got its name for a reason. The dough is mixed with natural yoghurt, which is one of the most popular products in India. Thanks to yogurt, the sponge cake acquires fluffiness, a sweet and sour taste and a great name.
Ingredients:
- flour - 300 g;
- milk - 200 ml;
- natural yogurt - 200 ml;
- sugar - 150 g;
- oil - 100 ml;
- baking powder - 10 g.
Preparation
- Beat yogurt, sugar and butter with a mixer until fluffy.
- Mix flour with baking powder.
- Combine everything, add milk and mix well.
- Bake at 190 degrees for 30 minutes.
Today, there are a lot of additions that can make a sponge cake without eggs in the oven more piquant and aromatic. The leading position is occupied by coconut flakes - an inexpensive, accessible component that gives baked goods a pleasant buttery-nutty flavor that perfectly complements any type of dough, in this recipe a kefir sponge cake.
Ingredients:
- coconut flakes - 180 g;
- kefir - 250 ml;
- flour - 370 g;
- baking powder - 5 g;
- butter - 50 g;
- vegetable oil - 100 ml;
- sugar - 200 g.
Preparation
- Beat sugar with kefir.
- Mix flour with baking powder.
- Combine both mixtures.
- Add both types of oil and mix well.
- Add coconut flakes and beat the dough with a mixer.
- Bake a delicious sponge cake without eggs at 180 degrees for 40 minutes.
Sponge cake without eggs in a slow cooker
Many housewives purchase a multicooker solely for making biscuits, which are a great success. Even a simple sponge cake without eggs made with milk, which never turns out in the oven, “grows by leaps and bounds” in a multicooker bowl. At the same time, everything is simple and not troublesome. You need to pour the dough into the bowl and turn on “Baking” for 45 minutes.
Ingredients
:
- milk - 250 ml;
- sugar - 250 g;
- flour - 370 g;
- soda slaked with vinegar - 1 teaspoon;
- vegetable oil - 20 ml.
Preparation
- Whisk the milk and sugar.
- Add flour and slaked soda.
- Mix the dough well.
- Grease the multicooker bowl with oil and pour in the dough.
- Bake on the Baking setting for 45 minutes.
When you have a microwave in your kitchen, a quick eggless sponge cake for breakfast won't seem like anything out of the ordinary. The sponge cake succeeds, and even turns out very tender, and the entire cooking process, including kneading the dough, takes 15 minutes. And even if this option is a little loose and far from perfect, serving such a dessert to the table is still pleasant.
Ingredients:
- flour - 250 g;
- sugar - 200 g;
- vegetable oil - 80 ml;
- baking powder - 10 g;
- orange juice - 300 ml;
- zest - 1 teaspoon.
Preparation
- Mix flour with baking powder.
- Dissolve sugar in juice. Add oil.
- Mix liquid and dry ingredients. Add the zest and mix gently.
- Pour the dough into a silicone mold.
- Bake for 10 minutes at 750 W.
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This fluffy homemade sponge cake without eggs I love homemade sponge cake because it is quick and easy to prepare, and you can always find the ingredients in every refrigerator. And if you decorate the sponge cake with chocolate icing, you can serve it on a festive table, and, believe me, the guests will be happy!
Making a fluffy kefir-based sponge cake
Sponge cakes without eggs made with kefir are more fluffy and soft than those prepared using carbonated mineral water and yogurt. To make this pie at home, we will need:
- sifted white flour - about 2 cups;
- regular granulated sugar - a glass;
- store-bought kefir 1% fat - a full glass;
- Sunflower oil or any refined vegetable oil - about 6 large spoons;
- cinnamon - ½ small spoon;
- vanillin - ½ small spoon;
- soda - a dessert spoon without a slide.
Kefir sponge cake without eggs
A sponge cake is very tasty, the dough for which is made without eggs, but with kefir or yogurt.
What ingredients will be needed:
- Premium wheat flour - 2 cups;
- Sugar - 1 glass;
- Kefir 1% - 1 glass;
- Sunflower oil - 6 tbsp. l;
- Soda - 1 tsp;
- Table vinegar - 1 tsp;
- Cinnamon and vanilla - to taste.
If kefir is fattier, then it can be diluted with cool water. The proportions for the ratio of water and kefir depend on the fat content of the dairy product. But, on average, half a glass of kefir at 2.5% requires half a glass of water.
To grease the mold you will need butter and semolina.
The biscuit preparation time is 30-45 minutes.
Calorie content per 100 g is 220-225 kcal.
Cooking steps:
- The mold should be greased with butter (preferably melted butter) and sprinkled with semolina. Then after baking the dough can be easily removed from the mold. Oven - preheat to 200 degrees;
- Sift the flour through a fine sieve into a deep bowl or arrange in a mound on a clean table surface. Then you need to add all the bulk products, except sugar, and then mix it all evenly with a spoon and make a well for the liquid ingredients. Pour out the soda without extinguishing it;
- In a separate bowl, mix kefir with vegetable oil, add sugar and vinegar. Stir this mixture with a spoon until the sugar is completely dissolved in it;
- Gently pour the liquid mixture into the flour, constantly stirring the dough with a whisk. The dough will be liquid. It should be uniform and without lumps or pimples.
The dough should not stand in this form for a long time. It is best to immediately pour it into the prepared pan and bake. Baking time depends on the oven, but does not exceed 30 minutes.
Knead the dough
Kneading kefir biscuit dough is very easy. To do this, pour the fermented milk drink into a bowl and warm it up a little. Next, you need to extinguish the baking soda in it, and then dissolve the granulated sugar. Finally, add sunflower oil, vanillin, cinnamon and sifted flour to the sweet and foamed kefir. As a result, you should get a viscous and aromatic dough.
Assembly
Preparation
- Place the cakes and cream one by one. Each cake will require 110-120g of cream.
- We “close” the outside of the cake with the remaining cream, level it and put it in the refrigerator for 30 minutes so that the cream stabilizes.
- Sprinkle the sides and top with crumbs from the cake scraps, and place caps of cream around the perimeter.
Notes
- For decoration, I made crumbs from the scraps of the cakes. Since the biscuits are very moist, the pre-cut “caps” must be dried in the oven for 5-10 minutes at a temperature of 170 degrees, otherwise the grinder will not produce crumbs, but a pasty mixture like the one from which cake pops are made
More eggless sponge cakes
- Veggie Black Forest - a beloved classic without eggs or gelatin
- If you want to make a delicious white cake without eggs, use my vanilla sponge cake, it will also go perfectly with this cream
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A classic version of making biscuits
Chocolate sponge cake is an excellent base for a delicious and tender homemade cake. It's quite easy to make by adding just a little cocoa to the base. If you need to get a classic crust with eggs, we recommend using the recipe presented. For it we will need:
- sifted white flour - a full glass;
- regular granulated sugar - a glass;
- fresh eggs - 3 pcs.;
- sunflower oil or any refined vegetable oil - for lubricating dishes;
- cocoa - 3 large spoons;
- vanillin - ½ small spoon;
- soda - a dessert spoon without a slide (should be quenched with apple cider vinegar).
Ingredients:
- kefir - 1 glass;
- sugar - 1 glass;
- refined sunflower oil - 2 tablespoons;
- soda - 1 teaspoon (quench with vinegar);
- flour (the dough should turn out liquid, like for pancakes, it takes about 1.5 cups of flour - perhaps more or less);
- If desired, you can add nuts, poppy seeds or raisins.
Step-by-step homemade biscuit recipe
- In a large bowl, combine kefir, sugar, sunflower oil, baking soda, quenched with vinegar, and flour - beat everything with a mixer (and if you don’t have one, don’t worry, just mix the dough well with a fork or whisk, it won’t affect the taste). The dough should turn out like thick sour cream.
- If desired, add nuts, raisins or poppy seeds.
- Pour the resulting dough into a baking dish and bake until done.
And also, if the resulting biscuit is cut in half and spread with homemade jam or marmalade, it turns out incredibly tasty and appetizing.
Please your family with delicious homemade baked goods, the preparation of which will not take much of your time and effort! “Very Tasty” wishes you a bon appetit! We will also tell you how to bake and.
I enjoy life with my son Nikitka, he is 5 years old. He is my inspiration, helper and friend. I cook every day (I started cooking and cooking for the whole family when I was 9 years old). More than anything else, I love family dinners at home. I always bake sweets on the weekends, I love it when the house smells of baking! It's so cozy! I love traveling and bringing recipes from all over the world! The culinary project “I Love to Cook” has long been a part of my family. This is not only my work, but the place where I share the most secret things, what my family adore - our family’s recipes.
Baking process
The chocolate sponge cake is baked in the oven or slow cooker for 60 minutes. But before placing it in the device, you should thoroughly grease the mold with oil, and then pour out all the previously prepared dough. As a result of heat treatment, you should get a fluffy and soft sponge cake, which can be safely used to form a delicious chocolate cake.
With sour cream
This biscuit is no different in structure from the one prepared with the addition of chicken product. The main thing when preparing it is to adhere to the proportions of the ingredients and follow the cooking sequence.
The product is baked from:
- homemade or store-bought sour cream – 250 ml;
- granulated sugar – 200 g;
- soda slaked with vinegar - half a teaspoon;
- starch - ½ tbsp;
- flour – 350 g;
- vanilla extract;
- butter and breadcrumbs will be needed to grease the pan.
The oven is heated to 190 degrees. The biscuit will bake for about 35-45 minutes.
Sugar and sour cream are ground until smooth, then all bulk ingredients are added to them, including slaked soda. The thickness of the dough should be the same as that of custard.
This recipe has 1 small but important secret. Before putting the dough into the mold, it is recommended to heat it for 7 minutes, first sprinkling it with breadcrumbs. The tender dough, once in the heat, will immediately begin to rise little by little in the oven, turning into a beautiful golden-brown sponge cake at the end of baking.
How should it be served?
After preparing a classic sponge cake using chicken eggs, it must be completely cooled and then cut into pieces. It is recommended to serve it with hot chocolate or other drink. If the baked product is used to make a cake, it should be cut in half lengthwise and then generously greased with any cream (for example, condensed butter). The surface of the cake needs to be covered with ganache or regular chocolate glaze. As a result, you should get a very tasty and beautiful homemade cake that can be safely presented to any festive or everyday table.
Airy cream with white chocolate
Ingredients
- Cream cheese 275g
- Cream 33-35% 150g + 40g
- Powdered sugar 50g
- White chocolate 30% 120g
Preparation
- Warm the chocolate in a glass
- Bring a smaller portion of the cream (40g) to a boil in a saucepan and pour it onto the chocolate.
- Mix until smooth so that all the chocolate melts and mixes with the cream. Leave to cool to 30-40 degrees (the mixture should remain liquid).
- Collect the cream cheese and remaining cream (150g) in a separate cup and place in the freezer for 5-10 minutes. The ingredients should be as cold as possible, but not frozen.
- Add powdered sugar to the ice cream and cheese and beat at maximum speed until it becomes a thick cream.
- Add the chocolate mixture, cooled to 30-40 degrees. Mix until smooth at medium speed.
- Place the cream in the refrigerator for at least 30 minutes before assembling.
