Boucher sponge cake

Step-by-step cooking

1. Step 1:

   

   Ingredients for biscuits.

2. Step 2:

   

   To begin with, we separate the whites from the yolks.

3. Step 3:

   

   Beat the yolks with 2/3 of the sugar to a very dense light mass.

4. Step 4:

   

   Whisk the proteins thoroughly, add the remaining sugar and continue to whisk until a dense shiny mass.

5. Step 5:

   

   With neat quick movements, we mix the whites into the yolks.

6. Step 6:

   

   Sift the flour, add it to the egg mixture and stir with quick, neat movements until smooth.

8. Step 7:

   

   Put the dough in a pastry bag with a round nozzle.

9. Step 8:

   

   Put flat cakes with a diameter of 4-5 cm at a distance from each other on a baking sheet.

10. Step 9:

    

    Bake in a preheated 180 C oven for about 18-25 minutes until cooked. Ready-made biscuits are allowed to cool in an open oven.

11. Step 10:

    

    For the cream, whisk the heavy cream with powdered sugar.

12. Step 11:

    

    We apply cream to half of the biscuits using a pastry bag or just a spoon. The upper halves can optionally be decorated with melted chocolate. Before serving, be sure to leave the cakes in the refrigerator for 2-3 hours for impregnation.

13. Step 12:

    

    Bon appetit!