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Cream for sponge cake

Author
Cookinero 3 Mar 2025
5620
Cream for sponge cake

When preparing a sponge cake, you need to monitor not only the quality of the layers, but also the taste of the cream. The recipe for cream for a sponge cake has one unusual ingredient - cognac. It is added at the very end of preparing a delicious sponge cream and gives a unique aroma to the dessert. Choose an alcoholic drink with bright fruity notes.

How to cook Cream for sponge cake

Step 1

Cream for sponge cake

Prepare the syrup according to the recipe. In a small container, mix the milk and egg yolk until smooth. Then pour the resulting liquid into a sieve and add sugar.

Step 2

Cream for sponge cake

Place the container with this mixture on the fire. Cook for 7-8 minutes, stirring constantly. Once the mixture boils, cook for another 1-2 minutes. Pour the syrup into another container and cover with cling film. The syrup, prepared at home, should resemble condensed milk in consistency.

Step 3

Cream for sponge cake

Make the sponge cake cream. In a large bowl, beat the softened butter with a mixer until fluffy and light in color. Gradually add the cooled syrup. The finished sponge cake cream should be white and thick, but not dense.

Step 4

Cream for sponge cake

Flavor the cream for the sponge cakes. Add cognac to the finished mass and mix thoroughly.

Cream for sponge cake - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute margarine for butter, but keep in mind it may slightly alter the flavor and texture of the cream. For best results, use a high-fat margarine.
The cream can be stored in an airtight container in the refrigerator for up to 3 days. Ensure it’s covered with cling film to prevent a skin from forming.
Yes, replace the milk with a dairy-free alternative like almond or coconut milk, and use a plant-based butter substitute. The texture may vary slightly, but it will still work.
You can omit the cognac or substitute it with vanilla extract, almond extract, or a tablespoon of strong coffee for a different flavor profile.
Freezing is not recommended as the texture may become grainy or separate when thawed. It’s best made fresh or stored in the fridge for short-term use.
For a thicker cream, reduce the syrup slightly more during cooking. For a thinner consistency, add a splash of milk or cream while mixing.
Yes, this cream is suitable for piping, but ensure it’s thick enough to hold its shape. Chill it briefly if needed before piping.
You can reduce the sugar slightly, but it may affect the texture and sweetness. Consider using a sugar substitute designed for baking, following package instructions.
Let the syrup cool to room temperature by placing it in a shallow dish or stirring occasionally. This prevents melting the butter when mixed.
This cream may be too soft for macarons, which typically require a firmer filling. Consider chilling it thoroughly or mixing with a sturdier ingredient like ganache.

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