An easy-to-prepare, but deliciously delicious fruit and chocolate dessert that will be a wonderful addition to your Sunday morning breakfast or friendly tea party.
It is necessary
- - 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 - you can both sweet and sour, and sweet)
- - a handful of cranberries (either frozen, or fresh, depending on the season)
- - 20 g chocolate chips
- - decoration - almond petals, coconut, sesame, poppy seeds - at your discretion
Instructions
Step 1
Let's start with fruit. The apples must be cored, peeled and cut into medium slices. Peel and cut the bananas into circles. It is advisable to sift the flour several times with a baking powder to get a lush biscuit as a result. Sift the starch too, but separately from the flour and baking powder.
Step 2
Take a bowl, pour the yolks into it (put the whites in the refrigerator), add 2/3 cup of sugar, softened butter and beat thoroughly with a mixer at high speed. When we see lush foam, slow down and add sour cream and vanillin. Gently add a little flour and 1 spoonful of starch.
Step 3
Beat the cooled proteins into a strong foam with the remaining sugar. Carefully add 1/3 of the proteins to the dough, and set aside 2/3. Pour 3/4 of the dough into the prepared mold. Then lay out the apples in an even layer, then the bananas, sprinkle with cranberries on top (in the event that the cranberries are frozen, you do not need to defrost them, otherwise the dough will be wet and poorly baked). Sprinkle with chocolate chips.
Step 4
Now we take the remaining dough, carefully pour in the proteins in two steps and add the starch. Beat with light movements and pour into the mold from above. Sprinkle the top of the pai with the decoration of your choice.
Step 5
Oven without convection 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 bottom heat. With convection, bake the cake until tender.
Step 6
The cake should turn out to be a delicate golden-pink color. Let it cool slightly in the oven and put it on the wire rack.
This aromatic berry and fruit delicacy is equally tasty both warm and cold.
