Sponge cake with buttercream is one of the most popular cakes. If you remember the old days of the Soviet Union, then you probably know that on store shelves you could only find sponge cakes in different interpretations. This recipe for sponge cake with buttercream tastes very much like cakes from childhood. The cream based on condensed milk and butter turns out thick and airy, and the sponge cake is porous and tall.
Biscuit ingredients:
- Eggs – 6 pcs.,
- Sugar – 1 glass,
- Flour – 1 glass,
- Vanillin – 1 sachet,
For cream:
- Butter – 1 pack,
- Vanillin – 1 sachet,
- Condensed milk - 1 can,
- Blueberry jam – 100-150 gr.,
For impregnation:
- Water - half a glass,
- Sugar - 100 gr.,
- Liquid flavoring – 3-4 drops.
For decoration:
- Meringue – 100-200 gr.
Anniversary treat
The external design of the anniversary cake can reflect all the hobbies or achievements of the hero of the day. The cake design can be complemented with delicious decorations of cream, fruit, chocolate or sugar fondant. The choice of recipe options amazes with the richness and variety of fillings and flavors offered.
The most popular anniversary cake is the traditional butter cake. In a professional confectionery you can order dessert for the anniversary of both men and women. Experienced specialists will make a high-quality butter cake “Happy Anniversary!”, and will also offer a huge selection of different design and compositional options for the dessert.
But often housewives undertake to make their own cake for the anniversary of a loved one, intending to put all their skill, imagination and a piece of their soul into the treat.
Butter cake for anniversary
Photos of various cakes are presented in the article. Among them there are many worthy options that can decorate the festive table and leave pleasant memories of the event for the hero of the day and all the guests.
For a long time, the most popular anniversary baking in European countries has been a sponge cake, which is a dough made from eggs, sugar and flour. There are various recipes for butter biscuits with the addition of starch and sour cream. Biscuits can be nut, lemon or poppy seed; they go well with protein or custard, jam and jelly.
But the most traditional, which has become a legend in domestic cooking, is the butter cake, which features a combination of sponge cakes with butter cream. This combination was the basis of famous and popular desserts, many of which are used as confectionery treats for anniversaries.
Sponge cake with butter cream - recipe
Cake preparation begins with a biscuit base. Separate the yolks from the whites.
Add half the sugar to the yolks.
Beat with a whisk or mixer until smooth.
In a separate container, beat the whites with the remaining sugar until fluffy foam is obtained. The mass should increase in volume two to three times.
After this, pour the sifted flour into a bowl with the yolks.
Mix the dough.
It should be quite thick. Add it to the beaten egg whites.
Mix with a whisk.
Line the pan with parchment paper. Grease its bottom and edges with sunflower oil. Pour the biscuit dough into the mold. Place the biscuit in the oven, heated to a temperature of 190C-200C.
Bake for 25-30 minutes. It is not recommended to open the oven while baking the sponge cake, otherwise it may settle. In a mold with a diameter of 26 cm, the height of the finished sponge cake is 7-8 cm. You can check its readiness using a match or a toothpick. After dipping into the sponge cake, it should be dry and clean, without any dough. You can also check the readiness of the biscuit using your palm. Lightly press the surface of the sponge cake with your palm.
If the biscuit is ready, it will quickly rise and take its original shape. Place the biscuit on a plate or board to cool.
Once it has cooled, cut it into three pieces with a sharp knife.
Prepare the buttercream. Cut the butter into small pieces.
Beat it with a mixer.
Pour in condensed milk. Add vanillin or vanilla sugar.
Beat the buttercream with a mixer at medium speed for 2-3 minutes. Place the cream in the refrigerator.
Prepare sugar syrup. Pour sugar into a saucepan. Fill it with water. Place on the stove and bring to a boil. Add a few drops of food flavoring. Cool the syrup to room temperature. The cream, biscuit and syrup are ready. You can start shaping the cake. Soak the first layer of the cake with syrup. Apply cream.
Cover with the second cake layer. Soak it in syrup too. Spread with blueberry jam.
Cover with the third layer.
Soak this cake layer with syrup. Grease with butter cream.
The sides of the cake also need to be coated with cream. If desired, they can also be sprinkled with cookie crumbs or crushed nuts.
Decorate the top of the cake with meringue, either ready-made or homemade. Place the sponge cake with butter cream and meringue Enjoy your meal. Chocolate cake with condensed milk and icing is no less tasty.
How to decorate a cake for an anniversary?
Serving desserts on a birthday or anniversary is an ancient tradition that, after many centuries, has not become obsolete.
A beautiful sweet treat is usually served at the very end of the holiday. It is very important to pay special attention to the design of the cake. A butter cake for a man’s anniversary and a dessert for a woman’s anniversary are decorated differently. When decorating, it is necessary to take into account the profession, preferences, hobbies, age and specifics of the circle of guests gathered. The hero of the occasion will be pleased to receive a beautiful and delicious cake on his anniversary.
Rules
When decorating a cake, you need to take into account the hobbies and hobbies of the birthday person. The dessert can be decorated with themed figures in accordance with the profession of the hero of the day. Cakes decorated with mastic figures look very interesting. You can buy ready-made “nurse”, “doctor”, “fireman”, “builder”, etc. from mastic. With some skills, you can make such decorations yourself. Congratulatory inscriptions are always in fashion. They can be written with cream, melted chocolate or cut out from mastic and marzipan. The hero of the day, who has an excellent sense of humor, will be happy with a dessert decorated in the form of a car, a bottle of cognac or any other item related to his profession or hobby. We must not forget that in addition to decoration, the color and size of the confectionery product are also important.
Decorating a cake for a male hero of the day
When decorating a sweet treat for men, it is preferable to use white, yellow, blue, and brown tones. It is known that representatives of the stronger half of humanity are mostly conservative, so they are unlikely to appreciate a dessert design that is too bright and colorful.
For avid car enthusiasts, you can give a cake in the shape of a car. It can be laid out from a sponge cake, covered with mastic and decorated with small details: headlights, wheels, painted with white cream. Sometimes the dessert is made in the form of a chest or piggy bank with money. The cake is also covered with fondant, and ready-made chocolate coins are placed on top. The military hero of the day will love a cake in the shape of a cap or decorated with mastic “epaulets” and “stars”.
You can decorate a cake for your beloved man in the shape of a heart. When decorating a cake for a man’s holiday, any ideas related to his hobby are suitable: for a fisherman, a photographer, a computer game lover, or a music lover, you can make special mastic figurines appropriate for the occasion and decorate the cake with them.
Sponge cake with buttercream - you'll lick your fingers!
We create a flavored sponge cake with butter cream in a gentle romantic style, giving preference to pink and voluminous flowers made from mastic. Just two cake layers, a thick layer, a top soaked in gelled glaze and a few fragile decorations. So let's get started!
Ingredients for a mold with a diameter of 15 cm:
— premium flour — 180 g; — eggs — 2 pcs.; - sugar - 70 g; — butter — 150 g + 70 g melted; - baking powder - 7 g; — white chocolate — 100 g; - powdered sugar - 50 g; — gelatin — 10 g; - food coloring; — “Rum” flavoring; - decor made from sugar mastic.
Preparation:
1. Beat the eggs with sugar until fluffy - either a mixer or a whisk is suitable for the job.
2. Pour 70 g of butter, previously melted over the fire and cooled to a warm state, into a bowl. Continue beating.
3. We soak this sponge cake with notes of alcohol - pour in a couple of drops of rum-scented confectionery concentrate.
4. Sift the flour mixed with baking powder, saturating it with oxygen. Knead a homogeneous biscuit dough without a single lump.
5. Fill the container with the viscous flour mixture and place it in the preheated oven for half an hour. We bake our biscuit at a temperature of 180 degrees, check the readiness by piercing the crumb with a torch. The skewer should remain dry.
6. In the meantime, we are doing the following components required for any cake - making cream. Grind soft, pliable butter with powdered sugar and a drop of red food coloring. We advise you not to replace powder with sugar, even fine sugar, in order to achieve a very fine, delicate texture.
7. Add a couple of drops of Rum flavoring to the pink buttercream. Stir vigorously and place on the refrigerator shelf to compact.
8. The third important composition is colored glaze. Melt white chocolate chips in a water bath (95 g, leave 5 g for crumbs). In a separate bowl, combine gelatin and 40 ml of water; after swelling (after about 10 minutes), the gelatin solution is also heated in a water bath (do not allow it to boil!).
9. Pour gelatin solution and a tiny portion of dye into the melted chocolate. Mix thoroughly until the color is uniform and more intense than the buttercream.
10. Place the baked cake, turning it upside down, and cool. In this form, the biscuit will not settle and will remain high.
11. Cut into two identical pieces.
12. Soak both parts with sweet water or sweet tea, cover one of the cake layers with cold cream.
13. Place the top sponge cake layer on the pink “canvas”. Pour over the glossy glaze, which will flow down the edges, harden and lightly saturate the airy crumb.
14. Cover the center with fine chocolate chips, decorate with mastic figures and keep in the refrigerator.
Homemade sponge cake with butter cream is ready!
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How to decorate a cake for a woman celebrating her birthday?
A butter cake for a woman’s anniversary should be decorated in delicate colors and generously decorated with cream flowers.
It is known that women are great lovers of everything unusual, non-standard, very beautiful and refined. A dessert for a lady's anniversary should be completely unusual - a reflection of her individuality. When decorating a cake for a lady, you need to remember her age, profession and preferences. You can decorate the cake with fresh flowers, as well as those created from cream or mastic, make a congratulatory inscription with cream or lay it out on waffle paper, decorate it with berries or fruits.
All representatives of the fair half are great sweet tooths. When decorating a cake for the lady of the day, experts recommend using chocolate icing, which can be refreshed with various small decorative details. Having enough experience in confectionery, you can bake a cake with several tiers, covering it with soft pastel-colored cream and decorating it with butterflies, icing or flowers. It is also necessary to take into account the profession when decorating a cake for a woman celebrating her birthday. A teacher will be happy with a cake in the form of a book or a cool magazine, a fashionista will be happy with a shoe or handbag made of marzipan or mastic.
How to make sponge cake with buttercream
Baking a sponge cake
- Break the eggs into a mixer bowl, including the whites and yolks. Important: the bowl or other utensil for beating chicken eggs must be clean and dry, without a drop of fat.
- Beat the eggs at highest speed for about 5-7 minutes. As an assistant, I used a 500W mixer. The result is a fluffy, creamy mass.
- Without stopping the mixer, add powdered sugar or granulated sugar in portions to the bowl. Beat at highest speed for another 5-7 minutes until the sugar is completely dissolved.
- During the beating process, the mixture of eggs and sugar will increase 2-3 times.
- Turn off the mixer, remove the bowl from the device and continue to work manually. Separately sift premium baking flour two or three times. When sifting, the flour will be saturated with oxygen and in the future the sponge cake will acquire additional fluffiness. Pour flour into the mixture of eggs and powdered sugar in small portions. Extremely carefully and carefully mix it in using a spatula, moving from the walls to the center and from bottom to top.
- At this stage of preparing the sponge cake, it is important not to lose the volume of the previously whipped components. After mixing in all the flour, the dough looks like thick sour cream.
- Line a springform baking pan with parchment/baking paper. Pour the biscuit dough from the bowl into the mold immediately after cooking - this is a very important point. Distribute the dough evenly over the pan, slightly tilting it in different directions.
- Bake the biscuit in an oven heated to 170-180°C for 35-50 minutes. After 20 minutes, increase the temperature to 200-210°C. Baking time depends on the characteristics of the oven.
- Important: do not open the door; observe the baking only through the oven glass. The biscuit will rise first and then turn golden. The finished biscuit slightly moves away from the walls of the mold.
- After finishing baking, do not rush to remove the pan, just open the oven for 10-15 minutes. Carefully remove the biscuit pan and cool at room temperature. The ideal option is to cut into cake layers and complete the formation of the cake after 10-12 hours. But you can do it half an hour after baking.
- Open the locks of the mold, take out the biscuit and free it from the paper. As a rule, the finished sponge cake has a height of 5 to 8 cm. You can also see a slightly different option for preparing a sponge cake here.
- Cut the biscuit mixture into cake layers, if desired, trim the crispy edges in a circle. It is advisable to cut with a sharp wide knife or divide the biscuit into cake layers using confectionery thread. I cut the sponge cake immediately after baking, so my cakes are slightly moist and the edge of the cut is not too smooth.
Preparing buttercream for cake
- Pour condensed milk into a mixer bowl or deep bowl, add butter cut into pieces and pour in a spoonful of vanilla extract.
- Beat at low speed for approximately 5-7 minutes until the cream has a homogeneous consistency.
- The main secret of a delicious buttercream for a sponge cake: add the juice of a whole lemon or a large lime (without seeds) in small portions to the almost finished cream. Don't be afraid - the cream will not curdle, but will acquire a delicious sourness, a more delicate consistency and an amazing aroma.
Assembling the cake
- Grease the bottom of the dish with a portion of condensed milk cream, butter and lemon/lime juice.
- Place the first cake layer and decorate it with a portion of cream. Important: the cream filling has a dense structure; after hardening, it will form an independent layer in the cake, and will not be absorbed into the sponge cake.
- And in the same way we lay out all the cakes in the sequence: cake > cream > cake. Finish assembling the cake by coating the sides with cream using a spatula or a wide knife.
- Decorate the top with fresh berries and cream using a culinary syringe. Finally, sprinkle the cake with sponge crumbs (previously I trimmed the crispy edges in a circle). And here it is - a sponge cake with butter cream!
- Despite the desire to immediately taste a piece, the cake must be refrigerated for at least 1-2 hours. During this time, the biscuit cakes will be saturated with aromas and a little cream, the filling of butter, condensed milk and lemon will acquire the necessary density.
Enjoy your meal!
Author: Eva Adamova
