Classic sponge cake with cream
Ingredients:
Biscuit:
175 g softened butter + butter for greasing
175 g sugar
3 eggs (beat)
175 grams of flour (sifted)
1 tsp. baking
For the filling and decoration:
6 tablespoons. l. jam or jam
150 ml whipped cream
powdered sugar
Preparation:
Preheat oven to 180 ° C. Brush with butter and baking paper vystelite Dona detachable two deep with a diameter of 20 cm
Spread the butter and sugar into a light fluffy mass. Portions, add beaten eggs, thoroughly rubbing each of them. Enter the flour and baking powder. gently mixing the dough.
Divide the dough in two forms, and bake for 20 minutes. Until the biscuit will not bounce under your finger. Drop in the form of 2 min., To shift to the grate and let it cool.
Brush flat side of one of the biscuits with jam or marmalade, whipped cream, lay on top. Cover with a second biscuit, flat side down, and sprinkle with powdered sugar.
Ingredients:
Biscuit:
175 g softened butter + butter for greasing
175 g sugar
3 eggs (beat)
175 grams of flour (sifted)
1 tsp. baking
For the filling and decoration:
6 tablespoons. l. jam or jam
150 ml whipped cream
powdered sugar
Preparation:
Preheat oven to 180 ° C. Brush with butter and baking paper vystelite Dona detachable two deep with a diameter of 20 cm
Spread the butter and sugar into a light fluffy mass. Portions, add beaten eggs, thoroughly rubbing each of them. Enter the flour and baking powder. gently mixing the dough.
Divide the dough in two forms, and bake for 20 minutes. Until the biscuit will not bounce under your finger. Drop in the form of 2 min., To shift to the grate and let it cool.
Brush flat side of one of the biscuits with jam or marmalade, whipped cream, lay on top. Cover with a second biscuit, flat side down, and sprinkle with powdered sugar.
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