Sponge cake with fruits is a light and tasty dessert that is perfect for a festive table or ladies gatherings. It is especially tasty in the summer, when you can use fresh rather than frozen fruits from your own garden. But in winter, you can easily get out of the situation by replacing fresh strawberries with bananas, kiwi and canned peaches.
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Sponge cake with fruit on a cream of sour cream
To make this cake you will need the following products:
For cake:
- eggs - 5 pcs.;
- sugar 150 g;
- flour - 150 g;
- starch - 50 g;
- baking powder for dough - 1 tbsp;
- peeled walnuts - 2 tablespoons;
- a pinch of vanilla.
For cream:
- sour cream 20% fat 350;
- cheese "Almeta" - 150 g;
- icing sugar 100 g;
- milk ¼ cup;
- gelatin 1 tbsp. l.;
- canned peaches.
Fruit for decoration:
- canned peaches, kiwi, cranberries, coconut, jelly for cake.
How to make a biscuit
Separate the whites from the yolks. Beat whites and vanilla with a mixer, gradually pouring sugar into them. Beat until you get a tight white foam. Blot the yolks separately in a glass, pour into the foam and mix gently.
Sift flour and starch 2 times and add to the protein foam along with baking powder. Crush the nuts and place after the flour. Mix the entire mass very carefully with a spoon so that the foam does not settle.
Preheat the oven to 180 ° C. Transfer the resulting dough into a baking dish, and bake at this temperature for 30-35 minutes. After the expiration date, remove the biscuit from the oven and cool, not laying out of the mold.
Sour cream
In ¼ cup of milk, stir the gelatin and let it swell. Then heat the milk to dissolve the gelatin grains.
Beat sour cream with powdered sugar, add the curd cheese to the cream, and whisk again until smooth and fluffy.
Add milk and gelatin to the mixture and mix. Set aside 4 tbsp in a separate container (cup, glass). cream. For the rest, add canned or fresh peaches, cutting them into small slices - cubes.
Cake decoration
The cooled sponge cake (it should turn out to be high for you), carefully cut into two layers of the same thickness. This can be done with a knife, dental floss or a strong fishing line. To do this, cool the biscuit well, then make a neat and even cut along the entire perimeter, pass the thread there and, evenly moving it to the sides, cut the cake. If the edges of the cake are dry and crispy, carefully cut them with a knife.
Put the bottom cake on the dish and put the whole cream on it. Then cover it on top with a second cake and coat the top and edges of the cake with a deferred cream without fruit.
Now you can turn on all your imagination and beautifully decorate the top of the biscuit with fruits. To make the fruits look appetizing, not to wind and shine, pour them with special jelly for the cake. The instruction is written on the jelly packaging on the back.
The last stage is decorating the finished cake with coconut flakes. She needs to sprinkle the sides and top of the cake. You can add confectionery powder to coconut flakes.
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