A simple, but deliciously delicious fruit and chocolate dessert that will be a wonderful addition to a Sunday morning breakfast or a friendly tea party.
Pick your recipe
You will need
- - 300 ml of 20% sour cream
- - 5 chicken eggs (if small, then 6)
- - 100 g butter
- -1 tbsp. granulated sugar
- - 5 tbsp. l starch
- - 1 tbsp. wheat flour (250 ml)
- - 1/2 tsp baking powder
- - vanillin on the tip of a knife
- - 2 small bananas
- - 6 apples (to taste - it is possible both sweet and sour, and sweet)
- - a handful of cranberries (can be frozen, can be fresh - depending on the season)
- - 20 g of chocolate chips
- - decoration - almond petals, coconut, sesame seeds, poppy seeds - at your discretion
Instruction manual
1
Let's start with fruit. Remove apples from the core, peel and cut into slices of medium thickness. Peel the bananas and cut into circles. It is advisable to sift the flour several times with a baking powder in order to get a magnificent sponge cake. Sift starch, too, but separately from flour and baking powder.
2
We take a bowl, pour the yolks there (we put the proteins in the refrigerator), pour 2/3 glasses of sugar, softened butter and thoroughly beat with a mixer at high speed. When we see the lush foam, reduce the speed and add sour cream and vanilla. Gently pour a little flour and 1 tablespoon of starch.
3
Beat the chilled proteins in a strong foam with sugar residues. 1/3 of the proteins are carefully added to the dough, and 2/3 are set aside. Pour 3/4 of the dough into the prepared form. Then, with an even layer, first spread the apples, then bananas, pour cranberries on top (if the cranberries are frozen, you do not need to defrost it, otherwise the dough will be wet and poorly baked). Sprinkle with chocolate chips.
4
Now we take the remaining dough, carefully pour in the proteins in two doses, and add the starch. With light movements, beat and pour on top into the mold. Sprinkle the top of the unit with your chosen decoration.
5
Non-convection oven in an oven preheated to 200 degrees. When you see that the cake has risen and acquired a beautiful ruddy color, lower the temperature to 180 degrees and turn on the lower heat. When convection, we bake the pie until cooked.
6
The cake should turn out to be a delicate golden pink. Let it cool slightly in the oven and put on a wire rack.
This aromatic berry-fruit treat is equally tasty both in warm and in cold form.