Sponge Cake Sandwiched with Vanilla Pudding!

Описание: Ingredients:

(for one baking tray, approx. 30 × 40 cm / 12 × 16 in)

For the sponge cake:

4 medium eggs
1 pinch of salt
100 g sugar (½ cup)
1 tsp vanilla extract
80 g all-purpose flour (⅔ cup)
20 g cornstarch (2 tbsp)
1/4 tsp baking powder


For the pastry pudding cream :

• 400 ml milk (1 ⅔ cups)
• 1 tsp vanilla extract or seeds of one vanilla bean
• 3 egg yolks
• 65 g sugar (⅓ cup)
• 30 g cornstarch (3 tbsp)
• 40–50 g butter, soft and at room temperature (3–4 tbsp)

Method:

Preheat the oven to 120 °C. Line a baking tray (30 × 40 cm / 12 × 16 in) with parchment paper or use spray and cook.

Add eggs and salt to a bowl and beat for 1 minute. Gradually add the sugar, vanilla essence and continue beating for 5 minutes until pale and airy.


Mix flour, cornstarch, and baking powder. Sift over the egg mixture and gently fold in until smooth and fluffy.


Spread the batter onto the tray and bake for 10–12 minutes until golden. Let cool slightly, then cut the sponge lengthwise into two equal layers.

Heat 300 ml (1¼ cups) milk with vanilla. In a bowl, whisk yolks, sugar, cornstarch, and the remaining 100 ml (⅖ cup) milk. Slowly add the hot milk, return to the pot, and cook until thick. Cover with plastic wrap directly on the surface and let cool completely.

Now add the soft butter, combine until creamy, then add the cooled pudding spoonful by spoonful until smooth. Fill into a piping bag.


Pipe the cream onto the first sponge layer, place the second layer on top, and press lightly.

Add a layer of the pudding on the top and sprinkle some desicated coconut. Cut into slices, and chill for at least 1 hour before serving.

Light, creamy, and perfectly balanced – elegant pastry slices to enjoy!
Note: I doubled my recipe.