Quail egg sponge cake. Biscuit with quail eggs
Chocolate sponge cake recipe quail eggs in a slow cooker With step by step preparation.
- Type of dish: Desserts and baked goods
- Recipe difficulty: Need to practice
- National cuisine: Ukrainian food
- Cooking technology: Steamed
- We will need: Multicooker
- Occasion: Dessert
- Preparation time: 19 minutes
- Cooking time: 1 hour 10 min
- Number of servings: 10 servings
- Calorie Amount: 247 kilocalories
This biscuit was being prepared for a wedding anniversary, so the filling was created accordingly. The biscuit is very chocolate-fragrant. The impregnation will moisten the biscuit. You can get creative with the filling - marshmallow balls, colorful candies, chocolate-covered berries. Any of them will significantly enhance the taste and appearance of the biscuit.
This biscuit is quite quick to prepare. I didn’t notice any particular difference in using quail eggs in the recipe. If you like the idea of making such a sponge cake, have fun with it. Enjoy your tea!Ingredients for 10 servings
- For the biscuit dough
- Butter 150 g
- Wheat flour 200 g
- Baking powder 2 tsp.
- Sugar 150 g
- Vanilla sugar 10 g
- Black chocolate 150 g
- Quail eggs 20 pcs.
- Impregnation
- Boiled water 150 ml
- Golden rum 50 ml
- Sugar 3 tbsp. l.
- Lemon juice 30 ml
- Decoration - filling
- Marshmallow 70 g
- Caramel 50 g
- Coconut flakes 1 tsp.
- Black chocolate 10 g
Step by step recipe
- To bake a sponge cake, you need to take flour, sugar, butter, quail eggs, baking powder, vanilla sugar, dark chocolate.
- Grind butter at room temperature with sugar.
- Melt the chocolate in a water bath.
- Beat the eggs.
- Sift the flour. Add baking powder, vanilla sugar. Mix.
- Add melted chocolate to butter mixture. Mix.
- Gently add the beaten eggs while stirring.
- Add the dry mixture in parts, stirring.
- The dough is ready.
- Place the dough in the multicooker bowl (I have a Panasonic multicooker). Place the bowl in the multicooker. Close the lid. Turn on the “Baking” cooking mode and set the time to 1 hour 10 minutes. Willingness to test with a torch. A dry splinter indicates the biscuit is ready.
- While the biscuit is baking, prepare the decoration - filling: marshmallows, chocolate, caramel, coconut flakes.
- Using a special spoon, cut out marshmallow balls.
- Decorate the balls with drops of melted chocolate. It is convenient to string them onto skewers before decorating, and then stick them into the crust of bread. Place in the freezer to harden.
- Prepare the impregnation: pour lemon juice into a saucepan. Add water and sugar. Boil the syrup until the sugar is completely dissolved. Cool slightly.
- Add rum. The impregnation is ready.
- The biscuit is ready. Without removing it from the multicooker bowl, pour syrup over it. Leave to soak and cool.
- Once the sponge cake has cooled, remove it using the steaming basket. Turn over.
- Cut a small indentation in the center.
- Drizzle caramel over the sides and center of the sponge cake and garnish with coconut flakes. Sprinkle the indentation on top of the shavings with biscuit crumbs from the scraps.
- Remove the balls from the freezer. Place into the recess. You can add colored candy peas. Serve for tea.
This biscuit was being prepared for a wedding anniversary, so the filling was created accordingly. The biscuit is very chocolate-fragrant. The impregnation will moisten the biscuit. You can get creative with the filling - marshmallow balls, colorful candies, chocolate-covered berries. Any of them will significantly enhance the taste and appearance of the biscuit.
This biscuit is quite quick to prepare. I didn’t notice any particular difference in using quail eggs in the recipe. If you like the idea of making such a sponge cake, have fun with it. Enjoy your tea!
A complex recipe for chocolate sponge cake with quail eggs in a slow cooker of Ukrainian cuisine. Step by step recipe Ukrainian cuisine with photos for cooking at home in 1 hour 10 minutes. Contains only 168 kilocalories.
- Preparation time: 12 minutes
- Cooking time: 1 hour 10 min
- Calorie Amount: 168 kilocalories
- Number of servings: 10 servings
- Occasion: Dessert
- Complexity: Complicated recipe
- National cuisine: Ukrainian food
- Type of dish: Desserts and baked goods
- Cooking technology: Steamed
- We will need: Multicooker
Ingredients for ten servings
- For the biscuit dough
- Butter 150 g
- Wheat flour 200 g
- Baking powder 2 tsp.
- Sugar 150 g
- Vanilla sugar 10 g
- Black chocolate 150 g
- Quail eggs 20 pcs.
- Impregnation
- Boiled water 150 ml
- Golden rum 50 ml
- Sugar 3 tbsp. l.
- Lemon juice 30 ml
- Decoration - filling
- Marshmallow 70 g
- Caramel 50 g
- Coconut flakes 1 tsp.
- Black chocolate 10 g
Step-by-step preparation
- To bake a sponge cake, you need to take flour, sugar, butter, quail eggs, baking powder, vanilla sugar, dark chocolate.
- Grind butter at room temperature with sugar.
- Melt the chocolate in a water bath.
- Beat the eggs.
- Sift the flour. Add baking powder, vanilla sugar. Mix.
- Add melted chocolate to butter mixture. Mix.
- Gently add the beaten eggs while stirring.
- Add the dry mixture in parts, stirring.
- The dough is ready.
- Place the dough in the multicooker bowl (I have a Panasonic multicooker). Place the bowl in the multicooker. Close the lid. Turn on the “Baking” cooking mode and set the time to 1 hour 10 minutes. Willingness to test with a torch. A dry splinter indicates the biscuit is ready.
- While the biscuit is baking, prepare the decoration - filling: marshmallows, chocolate, caramel, coconut flakes.
- Using a special spoon, cut out marshmallow balls.
- Decorate the balls with drops of melted chocolate. It is convenient to string them onto skewers before decorating, and then stick them into the crust of bread. Place in the freezer to harden.
- Prepare the impregnation: pour lemon juice into a saucepan. Add water and sugar. Boil the syrup until the sugar is completely dissolved. Cool slightly.
- Add rum. The impregnation is ready.
- The biscuit is ready. Without removing it from the multicooker bowl, pour syrup over it. Leave to soak and cool.
- Once the sponge cake has cooled, remove it using the steaming basket. Turn over.
- Cut a small indentation in the center.
- Drizzle caramel over the sides and center of the sponge cake and garnish with coconut flakes. Sprinkle the indentation on top of the shavings with biscuit crumbs from the scraps.
- Remove the balls from the freezer. Place into the recess. You can add colored candy peas. Serve for tea.
Hello, dear site visitors. If you or your loved ones are allergic to chicken eggs, this is not at all a reason to refuse cakes. Regular eggs can be replaced with quail eggs and the biscuit will turn out great. It will be both airy and delicious!
To prepare this biscuit we will need:
Quail eggs – 50 pcs.
Sugar – 200 grams
Flour – 130 grams
And a pinch of salt.
Preparation:
The hardest thing about this sponge cake is separating the whites from the yolks. But I gradually got used to it. I take a coffee cup. I carefully break 10 eggs into it. And I use a teaspoon to catch the yolks. Unlike ordinary chicken yolks, quail yolks do not flow out so easily, so if you beat carefully, everything will work out easily.
I put the yolks in one container (large - about 3 liters), and the whites in another, also large. Be careful not to get any shells. And of course, if the yolk has spread into the white, you can safely pour it all onto the yolks or onto the nearest scrambled egg. And don't forget to wash your mug. Since literally a drop of yolk is enough, the white does not rise. And without this you won’t get a biscuit. 
And so, after separating the whites, add a pinch of salt and begin to beat. After half a minute, slowly add 100 grams of sugar. Continue beating the whites until stiff peaks form.
Now beat the yolks and the remaining sugar.
After this, add the whites to the yolks. I carefully move them with a spatula. And I mix it with bottom-up movements. Gradually add sifted flour. I continue to stir in the same way.
After the dough is well mixed, put it in a mold and bake at 200 degrees for half an hour.
All! Quail egg sponge cake is ready!
It can be divided into 3 parts (if the shape was 20-22 cm). Add cream and fruit. And you will get a delicious homemade cake.
Bon appetit!
Recipes for allergy sufferers: “Quail egg biscuit”
If you found this information useful, please share it on social networks.This biscuit was being prepared for a wedding anniversary, so the filling was created accordingly. The biscuit is very chocolate-fragrant. The impregnation will moisten the biscuit. You can get creative with the filling - marshmallow balls, colorful candies, chocolate-covered berries. Any of them will significantly enhance the taste and appearance of the biscuit.
This biscuit is quite quick to prepare. I didn’t notice any particular difference in using quail eggs in the recipe. If you like the idea of making such a sponge cake, have fun with it. Enjoy your tea!
A complex recipe for chocolate sponge cake with quail eggs in a multicooker of Ukrainian cuisine, step by step with photos. Easy to prepare at home in 1 hour 10 minutes. Contains only 211 kilocalories.
- Preparation time: 11 minutes
- Cooking time: 1 hour 10 min
- Calorie Amount: 211 kilocalories
- Number of servings: 10 servings
- Occasion: Dessert
- Complexity: Complicated recipe
- National cuisine: Ukrainian food
- Type of dish: Desserts and baked goods
- Cooking technology: Steamed
- We will need: Multicooker
Ingredients for ten servings
- For the biscuit dough
- Butter 150 g
- Wheat flour 200 g
- Baking powder 2 tsp.
- Sugar 150 g
- Vanilla sugar 10 g
- Black chocolate 150 g
- Quail eggs 20 pcs.
- Impregnation
- Boiled water 150 ml
- Golden rum 50 ml
- Sugar 3 tbsp. l.
- Lemon juice 30 ml
- Decoration - filling
- Marshmallow 70 g
- Caramel 50 g
- Coconut flakes 1 tsp.
- Black chocolate 10 g
Step-by-step preparation
- To bake a sponge cake, you need to take flour, sugar, butter, quail eggs, baking powder, vanilla sugar, dark chocolate.
- Grind butter at room temperature with sugar.
- Melt the chocolate in a water bath.
- Beat the eggs.
- Sift the flour. Add baking powder, vanilla sugar. Mix.
- Add melted chocolate to butter mixture. Mix.
- Gently add the beaten eggs while stirring.
- Add the dry mixture in parts, stirring.
- The dough is ready.
- Place the dough in the multicooker bowl (I have a Panasonic multicooker). Place the bowl in the multicooker. Close the lid. Turn on the “Baking” cooking mode and set the time to 1 hour 10 minutes. Willingness to test with a torch. A dry splinter indicates the biscuit is ready.
- While the biscuit is baking, prepare the decoration - filling: marshmallows, chocolate, caramel, coconut flakes.
- Using a special spoon, cut out marshmallow balls.
- Decorate the balls with drops of melted chocolate. It is convenient to string them onto skewers before decorating, and then stick them into the crust of bread. Place in the freezer to harden.
- Prepare the impregnation: pour lemon juice into a saucepan. Add water and sugar. Boil the syrup until the sugar is completely dissolved. Cool slightly.
- Add rum. The impregnation is ready.
- The biscuit is ready. Without removing it from the multicooker bowl, pour syrup over it. Leave to soak and cool.
- Once the sponge cake has cooled, remove it using the steaming basket. Turn over.
- Cut a small indentation in the center.
- Drizzle caramel over the sides and center of the sponge cake and garnish with coconut flakes. Sprinkle the indentation on top of the shavings with biscuit crumbs from the scraps.
- Remove the balls from the freezer. Place into the recess. You can add colored candy peas. Serve for tea.
Step-by-step recipe for chocolate sponge cake with quail eggs in a slow cooker with photo.
- National cuisine: Ukrainian food
- Type of dish: Desserts and baked goods
- Recipe difficulty: Complicated recipe
- Cooking technology: Steamed
- We will need: Multicooker
- Preparation time: 14 minutes
- Cooking time: 1 hour 10 min
- Number of servings: 10 servings
- Calorie Amount: 46 kilocalories
- Occasion: Dessert
This biscuit was being prepared for a wedding anniversary, so the filling was created accordingly. The biscuit is very chocolate-fragrant. The impregnation will moisten the biscuit. You can get creative with the filling - marshmallow balls, colorful candies, chocolate-covered berries. Any of them will significantly enhance the taste and appearance of the biscuit.
This biscuit is quite quick to prepare. I didn’t notice any particular difference in using quail eggs in the recipe. If you like the idea of making such a sponge cake, have fun with it. Enjoy your tea!
Ingredients for 10 servings
- For the biscuit dough
- Butter 150 g
- Wheat flour 200 g
- Baking powder 2 tsp.
- Sugar 150 g
- Vanilla sugar 10 g
- Black chocolate 150 g
- Quail eggs 20 pcs.
- Impregnation
- Boiled water 150 ml
- Golden rum 50 ml
- Sugar 3 tbsp. l.
- Lemon juice 30 ml
- Decoration - filling
- Marshmallow 70 g
- Caramel 50 g
- Coconut flakes 1 tsp.
- Black chocolate 10 g
Step by step
- To bake a sponge cake, you need to take flour, sugar, butter, quail eggs, baking powder, vanilla sugar, dark chocolate.
- Grind butter at room temperature with sugar.
- Melt the chocolate in a water bath.
- Beat the eggs.
- Sift the flour. Add baking powder, vanilla sugar. Mix.
- Add melted chocolate to butter mixture. Mix.
- Gently add the beaten eggs while stirring.
- Add the dry mixture in parts, stirring.
- The dough is ready.
- Place the dough in the multicooker bowl (I have a Panasonic multicooker). Place the bowl in the multicooker. Close the lid. Turn on the “Baking” cooking mode and set the time to 1 hour 10 minutes. Willingness to test with a torch. A dry splinter indicates the biscuit is ready.
- While the biscuit is baking, prepare the decoration - filling: marshmallows, chocolate, caramel, coconut flakes.
- Using a special spoon, cut out marshmallow balls.
- Decorate the balls with drops of melted chocolate. It is convenient to string them onto skewers before decorating, and then stick them into the crust of bread. Place in the freezer to harden.
- Prepare the impregnation: pour lemon juice into a saucepan. Add water and sugar. Boil the syrup until the sugar is completely dissolved. Cool slightly.
- Add rum. The impregnation is ready.
- The biscuit is ready. Without removing it from the multicooker bowl, pour syrup over it. Leave to soak and cool.
- Once the sponge cake has cooled, remove it using the steaming basket. Turn over.
- Cut a small indentation in the center.
- Drizzle caramel over the sides and center of the sponge cake and garnish with coconut flakes. Sprinkle the indentation on top of the shavings with biscuit crumbs from the scraps.
- Remove the balls from the freezer. Place into the recess. You can add colored candy peas. Serve for tea.
