Egg sponge cake with condensed milk and butter cream with ganache

Classic sponge cake — a recipe that guarantees 100% excellent results! The sponge cake is high, lush and always turns out! A detailed description of the process and subtleties! A lot of photos!

There is already a recipe for this biscuit in the blog, you can find it in the article about the ombre cake, only there it is with the addition of dye, which, however, does not affect the technology of its manufacture in any way. However, since this is a classic in its purest form, it would be unfair to bypass this wonderful biscuit and not devote a separate post to it. I'm correcting myself, in general!

So, a classic biscuit! Properly cooked, it is lush, airy, light and very beautiful! It's a pleasure to work with him, I adore him and am very happy when I get the opportunity to bake another cake with him. This biscuit has only one... feature, I wouldn't call it a minus, because everything can be turned in your favor. He's a little dry. But this is corrected by impregnation, the amount of which can be adjusted at its discretion. But the taste of this impregnation will be passed on to the cakes, which is very good: you can play with flavors this way and that, depending on which filling you make the cake with.

There are a few secrets that you need to know, and a few rules that you need to strictly follow so that your biscuit turns out the way it should. I'll tell you everything I know) All my tricks, life hacks, observations that I have at the moment. Let's say our firm "No!" to biscuits that look like soles! From now on — only splendor, lightness and lightness — "perfection itself"

More from myths: sometimes they say that while the biscuit is in the oven, you can't stomp, make a draft, drop something on the floor, talk loudly, shout ... Well, I don't know who has how) I didn't notice such a connection. However, the oven door, in which you have just put a ring with sponge dough, is still not worth slamming! Just in case)