Sponge cake with fruits is a light and delicious dessert that is perfect for a festive table or ladies' gatherings. It is especially tasty in 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.
Sponge cake with fruit on sour cream cream
To make this cake, you will need the following products:
For the cake:
- eggs - 5 pcs.;
- sugar 150 g;
- flour - 150 g;
- starch - 50 g;
- baking powder for dough - 1 tablespoon;
- shelled walnuts - 2 tablespoons;
- a pinch of vanilla.
For the cream:
- sour cream 20% fat 350;
- Almeta cheese - 150 g;
- icing sugar 100 g;
- milk ¼ glass;
- gelatin 1 tbsp. l.;
- canned peaches.
Fruit for decoration:
- canned peaches, kiwi, cranberries, coconut flakes, cake jelly.
How to make a biscuit
Separate the whites from the yolks. Beat the whites and vanilla with a mixer, gradually adding sugar to them. Beat until you get a stiff white foam. Shake 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 together with baking powder. Chop the nuts and place next to the flour. Mix the whole mass very gently with a spoon so that the foam does not settle.
Preheat the oven to 180 ° C. Transfer the resulting dough to a baking dish and bake at this temperature for 30-35 minutes. After the expiration date, remove the biscuit from the oven and cool without putting it out of the mold.
Sour cream
Stir the gelatin into ¼ glass of milk and let it swell. Then heat the milk to dissolve the gelatin grains.
Whip sour cream with powdered sugar, add curd cheese to the cream and beat again until smooth and fluffy.
Add milk and gelatin to the mixture and stir. Set aside in a separate container (cup, glass) 4 tablespoons. cream. In the rest, add canned or fresh peaches, cutting them into small slices - cubes.
Cake decoration
The cooled biscuit 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 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 crust are dry and crispy, carefully cut them off with a knife.
Put the bottom cake on a dish and put all the cream on it. Then cover it with a second crust on top and brush over the top and sides of the cake with the setted cream without fruit.
Now you can turn on all your imagination and beautifully decorate the top of the biscuit with fruits. To make the fruit look appetizing, not windy and shiny, fill them with special cake jelly. The instructions are written on the jelly packaging on the back.
The last stage is decorating the finished cake with coconut. It is necessary to sprinkle the sides and top of the cake with it. You can also add confectionery powder to the coconut.
