Dandelion Sponge Cake with buttercream

Step-by-step cooking

1. Step 1:

   

   BISCUIT: Separate the whites from the yolks. Beat the whites into a light foam, gradually add sugar, beat until soft peaks.

2. Step 2:

   

   Enter the yolks one by one.

3. Step 3:

   

   Add saffron.

4. Step 4:

   

   Mix flour with starch.

5. Step 5:

   

   Add to the egg mass. Add baking powder and mix gently with a spatula.

6. Step 6:

   

   Put parchment on the bottom of the mold with a diameter of 22 cm. Lay out the dough. Bake the biscuit in the oven at 170 degrees for 35-40 minutes.

7. Step 7:

   

   So that I don't sit down on the biscuit, check readiness not earlier than after 25 minutes with a wooden skewer.

8. Step 8:

   

   Cool completely. This is a great sponge cake recipe! - very airy, weightless it turns out.

9. Step 9:

   

   CREAM: Add lemon zest to the milk, bring to a boil.

10. Step 10:

    

    Strain through a sieve, cool.

11. Step 11:

    

    Grind the yolks with sugar.

12. Step 12:

    

    Add flour, mix.

13. Step 13:

    

    Add milk, mix.

14. Step 14:

    

    Cook, stirring, until thickened.

15. Step 15:

    

    Cover with a film in contact, cool.

16. Step 16:

    

    Beat very cold cream.

18. Step 17:

    

    Gradually add powdered sugar to the fluffy mass and continue whipping for about five minutes. Start whipping at a minimum speed, and then gradually increase the speed. Beat to peaks.

19. Step 18:

    

    Add cold custard. Mix until smooth and the cream is ready.

20. Step 19:

    

    CAKE: Turn the biscuit upside down and cut off the bottom.

21. Step 20:

    

    That's it!

22. Step 21:

    

    Choose a crumb from a biscuit.

23. Step 22:

    

    Soak the sponge cake with liqueur or syrup.

24. Step 23:

    

    Fill the basket with cream. Leave a couple of tablespoons for coating.

25. Step 24:

    

    Soak the “lid".

26. Step 25:

    

    Cover the cake.

27. Step 26:

    

    Coat the whole cake with a thin layer of cream.

28. Step 27:

    

    Tear the crumb with your hands into not very small pieces.

29. Step 28:

    

    Put these pieces on the whole cake.

30. Step 29:

    

    Put in the refrigerator for one hour.

31. Step 30:

    

    The cake is ready!

32. Step 31:

    

    Bon appetit!