Bambisqula
Bambisqula is a delicate Georgian cake known for its fluffy sponge and airy cream. This recipe is by Bela Maisuradze and is guaranteed to be a success. The cake is made in two layers and covered with cream inside and out.
Ingredients
- Egg2 ცალი
- Buttermilk100 ml
- Vinegar5 ml
- Vanilla extract5 ml
- Cognac5 ml
Instructions
9 steps- 1
Preheat oven to 160°C (320°F). Prepare a 17/23 cm baking pan and line with parchment paper.
10 min
160°C
- 2
Whisk eggs and sugar for 10 minutes until light and fluffy.
10 min
- 3
Add melted margarine, matsoni, cocoa powder, and vanilla extract and mix well.
5 min
- 4
Add flour and baking soda with vinegar (or baking powder) and gently mix until the batter is smooth.
5 min
- 5
Pour the batter into the baking pan and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
30 min
160°C
- 6
Let the sponge cool completely.
30 min
- 7
Prepare the cream: Beat the butter until fluffy. Add the sweetened condensed milk and cognac (or liqueur) and beat until smooth. Add coffee if desired.
10 min
- 8
Invert the cooled sponge layers and spread the cream on the bottom side of one layer. Place the second layer on top, also inverted, and spread cream over the top.
10 min
- 9
Decorate with icing, if desired.
5 min
Nutrition
1 serving ≈ 263 g
Nutrition values are estimates. - means data is unavailable.
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