Sponge cake with butter cream

  • Cake "crow's feet"
  • Cake "Fairytale"
  • Cake "Dobos"
  • Cake "Belgrade"
  • Cake "Wenceslas"

Biscuit has European roots, and still remains the most popular pastries in Europe. In the recent past, sponge cakes made up the bulk of the Soviet and confectionery production, and the most common was the sponge cake with butter cream in a variety of options. By the way, the famous "Prague" - a chocolate sponge cake with chocolate cream, no less famous cake "Fairy Tale" - a sponge roll with butter cream and cake "Truffle" - a vanilla cake with chocolate butter cream.

Biscuit - this dough for confectionery products, which is prepared on the basis of eggs, flour and sugar. But there is a butter biscuit recipes (cakes baked from it), there are recipes for sponge cake with the addition of starch, but there is also an option on the biscuit cream. Sponge can be nutty, lemon and poppy seed, it goes well with custard and protein cream, jelly and jam. But the combination is considered the traditional sponge cakes with butter cream. This combination formed the basis of the known and popular cakes, some of which have even become a legend of the national cuisine.

Cake "crow's feet"

Cakes for a cake that is considered the most simplified version of the biscuit, so the cake was quite popular in home cooking, but also sold in stores as well.


  • Eggs - 2 pieces
  • -2 Tablespoons flour
  • Sugar - 2, 5 tablespoons

For the cream:

  • Butter - 300 g
  • Sugar - half cup
  • Fatty cream - half cup
  • Cocoa powder - half tablespoons
  • Cognac - 2 tbsp
  • Vanilla - bag

For filling:

  • Frozen cherries - 300 g
  • Cognac - 50 g

For the glaze:

  • Chocolate - tiles
  • Chocolate chips - 100 g
  • Butter - 2 tbsp


Pre-defrost cherry brandy and fill it. Prepare a shape with split flanges and preheat the oven to 200 degrees. Whisk the eggs with the sugar, mix them with flour and pour into a mold greased and floured. Bake the cake by placing the form in the preheated oven. To do this, you need twenty or thirty minutes. Ready biscuit leave to cool and engage cream.

Mix sugar and cream, boil and cook until the sugar has dissolved. Ready syrup cool slightly, pour the brandy and leave to cool, stirring occasionally. Oil whisk until white, add the cocoa powder and whisk again. Now start slowly pour in oil syrup (cooled!), Continuing to whisk. At the end of whipping cream, add the vanilla.

Biscuit, remove from the mold, obtyanite it from the inside with cling film and place the sponge cake back into shape. Put a cherry on the cake, and spread it on top of the cream, carefully tamping it. Some leave the cream cake decorating. Take the form of a cake in the fridge and cook frosting, spreading in a water bath the chocolate with butter. Pour glaze cake, and from the remaining cream to make a cake shaped along the edge of the curb.

 sponge cake with butter cream

Cake "Fairytale"

Another legendary cake. Note that with a modern cake "Fairy Tale" is very far from the original. Because Gostovskaya "Fairy Tale" is made of sponge roll.


  • 5 tablespoons flour
  • 5 tablespoons of sugar
  • 5 eggs
  • Sachet vanilla

For the cream:

  • Cup powdered sugar
  • A pack of butter
  • Sachet of vanilla sugar
  • 4 teaspoons of cocoa powder


Pour into a chilled bowl, beat eggs on high speed mixer. When the egg foam, add to it and vanilla sugar, continuing to whisk, add small portions of sugar. When the sugar-egg mixture will air, reduce the mixer speed and pour the flour, the dough vymeshivaya. Flour, like sugar, add parts.

Pour the cake on the laid parchment rectangular baking sheet and put it in a preheated 200 degree oven. Given that the cake will be thin on baking it will need seven to ten minutes. When the biscuit will acquire a thick gold or beige color, remove it from the oven and chat with parchment paper is curled into a roll. We reserve biscuit cools the oil and cook the cream.

To do this, stir with powdered sugar softened butter, seeking to dissolve the sugar, and the cream has become lush. At the end of whipping cream to add cocoa powder and vanilla. Biscuit very carefully unfolds, smear the whole cake with cream and then fold it into a roll. Top cake coated with cream, decorate with cream-colored flowers, candied fruit or fruit.

Cake "Dobos"

How to cook the cake with butter cream in Hungary, you will learn to cook a cake "Dobos" which is considered a classic Hungarian cooking. By the way, this cake was a favorite delicacy of Elizabeth, Empress of Austria-Hungary.


  • Wheat flour - 160 g
  • Sugar - 150 g
  • Eggs - 8 pieces

For the cream:

  • Butter - 250 g
  • Sugar - 150 g
  • Eggs - 6 pieces
  • Cocoa powder - 2 tsp

For the glaze:

  • 50g sugar


Prepare the biscuit dough, first beating the egg yolks with the sugar and mix them with the flour. Then stir into a thick foam proteins, and gently, often add them to the yolk-flour mixture. Divide dough into six parts (portions) and alternately bake six thin cakes. You can also bake cakes on a baking sheet, laid out his cut from parchment paper circles twenty centimeters in diameter and spread them biscuit dough. These cakes are baked in a preheated 220 degree oven for five to seven minutes. Ready thin crusts may dry out during cooling, so we put them on each other pile, shifting layers of paper. While cakes cool, prepare the cream.

Sugar rub with eggs and cocoa powder and heated in a water bath, stirring constantly and waiting for the brew thickened base. Cools it, and beat until fluffy butter, gradually adding to it our custard of eggs. Putting the cake, cream cakes promazyvaya five and putting them on top of each other. Sixth grease cake glaze, prepared from dissolved sugar in the fire. While the glaze is not frozen, cut the cake into eight parts (sectors) and stack them on top of the cake.

 Sponge cake with cream

Cake "Belgrade"

Another European variant of sponge cake with butter cream. At this time a recipe from Serbia.


  • Wheat flour - 100 g
  • Sugar - 150 g
  • Eggs - 5 pieces
  • Almond crushed - 2 tablespoons

For the cream:

  • Butter - 300 g
  • Sugar - 150 g
  • Milk - 1 cup
  • Egg yolks - 5 pieces
  • Flour - 1 tbsp
  • Vanilla - 1 package


To prepare the biscuit dough mixed with sugar and egg yolks, beat them in five minutes. Add to the mix the mashed or crushed almonds and flour and mix well all. In a separate bowl, beat in the strong and thick foam egg whites, which are then often added to the dough, pushing it vymeshivaya using a tablespoon. Preheat oven to 200 degrees, spread the batter into a greased and floured form and bake cake for half an hour.

While the cake cools, prepare the cream. To do this, mix the milk with sugar, put on fire and give a boil. Rub the yolks with the flour and pour in a thin stream of hot milk. Mix, put on low heat and cook the cream until thick, constantly stirring it thus. Let cool brew base and bring down oil cream, custard inserting parts into the oil.

The cooled sponge cake cut into two layers and connect them by making a layer of oil cream. Remnants daubed cream cake, decorate it with cream-colored flowers and curls. If you wish to add as a decoration fresh strawberries.

Cake "Wenceslas"

Although the East-European name of this cake - a product of the Soviet confectionary art. And it is even a guest! And it came up in well-known restaurant "Prague", the same name and where I came from (from the restaurant) cake, and the legendary "Bird's milk".


  • Eggs - 6 pieces
  • Sugar - half cup
  • Flour - half cup
  • Cocoa powder - 4 tablespoons

For the cream:

  • Butter - 300 g
  • Milk - half cup
  • Sugar - half cup
  • Starch - 2 teaspoons
  • Cognac - tablespoon
  • Vanilla sugar - bag

For roasting:

  • Nuts - 50 g
  • Sugar - 100 g

For filling:

  • Raspberries or cherries, canned


For cakes, first whisk the egg yolks with the sugar and mix them with the flour and cocoa. Then, beat whites, achieving a dense, stable foam. Then small portions enter into the dough proteins gently mixing them with the dough. Bake traditional way: in a greased and floured form in the oven, preheated to 200 degrees for twenty to thirty minutes. Ready to give biscuit to cool and cut it into three layers.

While cakes cool, make roasted nuts. Dry roasting pan melt down sugar and add to it shredded in a blender, sieved and toasted nuts. Mix with nuts, molten sugar is poured onto a silicone mat or waxed paper, flatten and leave to harden.

Meanwhile, prepare the cream oil. Dilute starch in two tablespoons of milk, and the rest of the milk, mix the sugar and boil. In hot milk introduce dissolved starch and again put it on low heat to the mixture thickens. Let cool it and begin to churn the cream, add the softened butter to the syrup and brandy. To get a tasty cream, you must first beat-hot oil and then later parts are pouring in syrup, continuing to churn cream. At the end of cooking to a cream you need to add the brandy and vanilla.

Now assemble the cake. The two lower coat with a cream cake and laid on top of the berries. They put the third cake and coated with the top and sides of cake with a cream. Grilyazh grind in a blender, turning it into crumbs and sprinkle with crumbs of the entire cake.

Of course, the sponge cake with cream diet dish can not be called. But he's so delicious, and sometimes you can eat like a dessert. Enjoy your appetite and success in the culinary field!

 Sponge cake with butter cream - Soviet and European traditions

We strongly recommend to read: How to bake a cake "Prague"