Pudding cake from a bag. Recipe for sponge cake with vanilla pudding Pudding and sponge cake

Step 2: Beat eggs with sugar

Step 3: Add milk

Step 4: Bake the crust

Step 5: Prepare Vanilla Pudding

Step 6: Add Milk

Step 7: Making holes in the biscuit

Step 8: Fill the biscuit with pudding

Step 9: Decorate the cake

I have never eaten a more tender cake than this one. The pudding cake turns out airy, moderately moist and very tasty. Cake puddings are sold in different varieties: strawberry, vanilla, caramel and chocolate. Using pudding with a new taste each time, you will get a new cake and new taste emotions.

Ingredients

To prepare the pudding cake we will need:
For 1 vanilla sponge cake:
3 eggs;
120 g sugar;
100 g vegetable oil;
3 bags of vanilla pudding (37 g each);
8 g vanilla sugar;
1 tsp. baking powder.
For the chocolate sponge cake:
3 eggs;
120 g sugar;
100 g vegetable oil;
2 bags of chocolate pudding (37 g each);
1 packet of vanilla pudding (37 g);
8 g vanilla sugar;
1 tsp. baking powder.
For 2 vanilla sponge cakes:

3 eggs;
120 g sugar;
100 g vegetable oil;
3 bags of vanilla pudding (37 g each);
8 g vanilla sugar;
1 tsp. baking powder.
For cream:
750 g cream;
250 g sour cream;
3 tbsp. l. Sahara;
16 g cream fixative.

Cooking steps

Let's prepare a chocolate sponge cake. To do this, beat the eggs with sugar, add vegetable oil, baking powder, vanilla sugar and puddings: one vanilla and two chocolate. Mix everything and pour into a baking dish previously lined with parchment paper.

Bake the chocolate biscuit for 15-20 minutes at 180 degrees.

Next, prepare the vanilla biscuits, baking each one separately from each other. For vanilla sponge cake, beat eggs with sugar, add vegetable oil, baking powder, vanilla sugar and vanilla pudding. Whisk and pour into prepared baking pans lined with parchment paper.

Bake each vanilla sponge cake for 15-20 minutes at 180 degrees.

Let's prepare the cream. To do this, mix the cream and sour cream, add sugar, cream fixer and beat well with a mixer until the cream thickens.

We coat our three cake layers with cream and let the pudding cake brew. This cake turns out tender, airy and very tasty.

Bon appetit!

Pudding cake inspired by German sour cream cakes. An excellent combination of delicate curd dough with pineapple cream pudding. The recipe with photo was sent by Elena Lebed.

Pudding cake “Pineapple”

Compound:

for a mold Ø 22-23 cm

Dough:

• 250 g cottage cheese
• 120 g sugar
• 1 packet of vanilla sugar or vanilla on the tip of a knife
• 1 tbsp. spoon of milk
• 8 tbsp. tablespoons vegetable oil
• 150 g flour
• 1 teaspoon baking powder

Cream pudding:

• 750 ml milk
• 50 g starch
• 1 teaspoon turmeric
• 600 g sour cream 20%
• 5-6 tbsp. tablespoons brown sugar
• 1 can (500 g) canned pineapple

Preparing the pudding cake:

1. First of all, we prepare for the filling of the cake. Pour milk into the pan, leaving half a glass to dilute the starch, and put on fire.
2. We dilute starch in the milk that we left. You can use any starch: potato, corn, it’s not important in this recipe.
3. When the milk boils, reduce the heat and slowly pour in the diluted starch, stirring occasionally. Cook until thick, remembering to stir constantly (the pudding is prepared in the same way as in).
4. Remove the pan from the stove and add turmeric. Mix.

   Pudding for cake

5. Cover the pan with a lid or cling film. Let it cool down. If you need it to cool faster, you can leave the lid on, but then you need to stir the pudding periodically so that a hard film does not form on the surface.
6. Drain the syrup from the pineapples and dry them thoroughly. I put it on a napkin to dry. It is important! Pineapples should be dry; no additional liquid is needed in the filling. For this recipe, it is convenient to take pineapples in pieces, but if they are in circles, cut them smaller.

   Pineapples

7. Mix sour cream with brown sugar and add to cooled pudding, stirring. Amount of sugar – 5 tbsp. spoons for those who like a non-sweet filling; if you have a sweet tooth, add another 1-2 tbsp. spoons of sugar. Let me clarify: brown sugar is less sweet; if you use regular sugar, you will need less sugar.
8. Add pineapples to the cream last. Mix carefully.

   Cream pudding for cake

9. The dough prepares very quickly. Grind the cottage cheese with sugar and vanilla, add 1 tbsp. a spoonful of milk, then vegetable oil, mix. Sift the flour together with baking powder and add to the cottage cheese. Knead soft dough.

   Pudding cake batter

10. Place baking paper on the bottom of the pan and then... We distribute it evenly over the shape, making sides. If necessary, you can wet your hands with cold water.

    Making a crust from curd dough

11. Place the pudding filling on the dough. It may be slightly higher than the sides, this will not affect the final result.

    Preparing a cake with pudding

12. Bake the cake for about 40 minutes or a little more in an oven preheated to 200 degrees. If the top gets too brown at the end of cooking, you can cover the pan with foil. My pudding cake took exactly 40 minutes to bake.

    Pudding cake is ready

13. When the pudding cake has cooled (in the mold), put it in the refrigerator directly in the mold until completely hardened (overnight or several hours).
14. We store the cake in the refrigerator, and before serving, cut it and leave it at room temperature so that it is not cold. It tastes better this way. In the original, German sour cream pudding cakes are even heated a little before serving so that the filling flows.

Pudding cake

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Bon appetit!

Julia author of the recipe

Preparing the biscuit:

Grind the yolks with sugar until white. Add slaked soda, sifted flour, vanillin, nutmeg, cocoa, mix everything.

Separately, beat the egg whites into stiff peaks (standing peaks).

Place the egg whites on top of the flour mixture and mix from top to bottom with a spoon; do not use a mixer at this stage. The result should be an airy, highly bubbling mass.

Place this mixture in a greased springform pan with a diameter of 26cm. Bake the biscuit until done, check with a wooden stick.

Cool the crust. You can soak it in something tasty, like fruit syrup or liqueur.

Prepare the cake layer for assembling the cake: place the sponge cake on a flat cake plate (or on the bottom of a springform pan), and place the edge of the springform pan around it or build a border from a strip of thick paper.

Preparation of cream pudding:

Soak gelatin in 100g of water.

Brew both packs of pudding in 900 ml of milk with 6 tbsp. Sahara. You can follow the directions on the package or your own experience. Or brew it like I do: put 700 ml of milk on the fire in a wide bowl, add 6 tbsp. Sahara. While it comes to a boil, pour the contents of the pudding packets into a large cup and gradually add the remaining 200 ml of cold milk into this cup, stir well until a homogeneous starch solution is obtained. It is advisable to even strain this solution through a thick strainer to remove any lumps. When the milk boils on the stove, quickly pour cold pudding solution into it (if this solution has not been stirred for at least a few minutes before, then be sure to stir it well in a cup before pouring it into boiling milk, since starch is heavy and quickly settles to the bottom of the cup ). When the solution is poured into boiling milk, immediately stir around the circumference with a spoon, stir, stir until everything is brewed into a thick cream; stir this thick mass and keep it on the fire for half a minute.

Cool the brewed pudding completely until cold.

Place the soaked gelatin in a water bath until completely dissolved. Cool the gelatin.

Beat sour cream, 3 tbsp. powdered sugar, add the cooled brewed pudding here (add in several additions, whisking constantly), dissolved citric acid (to taste, until a pleasant sourness appears in the cream), and carefully pour in the dissolved, non-hot gelatin. Beat everything well.

Pour the cream pudding into the prepared rim mold onto the sponge cake. Place in the refrigerator to cool and harden. I cooled it for 10 hours, everything froze.

Preparation of yellow jelly:

Soak gelatin in orange juice. Dissolve it in a water bath or over very low heat, add sugar if the taste requires it.

Strain through cheesecloth for beautiful transparency.

Cool the jelly to room temperature.

Remove the cake from the refrigerator, do not remove the side, and carefully pour the COMPLETELY NOT HOT orange jelly onto the cream pudding. Place in the refrigerator for 20 minutes.

Take it out, place pineapple or other fruits on top for decoration and put it back in the refrigerator for 5 hours until the jelly has completely hardened.

Then you can run a knife around the circumference and remove the side. The cake is ready.

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