Light, tender and airy sponge cake made on the basis of whipped proteins will be a wonderful decoration for any festive table. Use a variety of filling for its preparation, which can be baked together with the dough (in small quantities), or used as a layer of a ready-made cake, cutting it across into several parts.
It is necessary
-
- For the test:
- sugar - 200 g;
- flour - 200 g;
- eggs - 4 pcs.;
- vanillin - 3 g;
- apples - 100 g (one medium apple).
- For the cream:
- sour cream - 350 ml;
- sugar - 200 g
- For decoration:
- apple juice - 300 ml;
- gelatin - 10 g;
- icing sugar - 2 tablespoons;
- kiwi - 2 pcs.;
- strawberries - 5 large berries;
- milk chocolate bar (100 g) - 1 pc.
- Butter (margarine) for greasing the mold - 50 g.
Instructions
Step 1
Measure out the required amount of flour and sift it twice using a fine sieve. Take a small bowl, separate the proteins into it and start whisking them at the slowest speed of the mixer (you can beat it by hand, but with a mixer you will get it faster and more evenly). As soon as the protein mass doubles in volume, start pouring sugar into it in small portions (literally one tablespoon each), and do not stop beating for a minute.
Step 2
After filling in all the sugar, continue beating until the protein mass becomes white and dense. Then, in the same small portions as sugar, add the yolks, again without stopping to beat. Beat the resulting mixture until a homogeneous mass is formed, determining the readiness by the trace from the mixer: it should blur in at least 10 seconds. Set aside the prepared mixture for 5 minutes.
Step 3
Then add flour. Take a small sieve and, continuing to beat with a spoon, pour flour through it. You should have a dough with the consistency of thick sour cream and always without lumps.
Step 4
Take an apple, wash it, cut it in half and completely remove the core and pits. Then peel it and cut it into thin slices. Add the apple wedges to the dough and stir gently.
Step 5
Grease a baking dish well with butter or margarine. Gently pour the finished dough into the mold, let it stand for 10 minutes and place in the oven for 30-35 minutes, preheating it to 190-200 degrees. The form with the dough must be placed on the wire rack and the oven door must not be opened for the first 25 minutes. After the biscuit is browned, take a long thin wooden stick (the length of a match may not be enough), pierce the cake with it and immediately pull it out, while it is not recommended to move the form in which the cake is baked. If there is no sticky dough left on the stick, then the cake is ready. Unplug the oven, open the door slightly (just open it slightly, because the temperature in the oven should drop gradually) and let the biscuit cool down a little.
Step 6
While the biscuit is cooling, make a cream. To do this, put the sour cream in a small bowl and, gradually adding sugar, beat until a homogeneous mass is formed. Thoroughly coat the cooled biscuit with the resulting cream, making a small side in a circle on top. Finely grate the chocolate, garnish the sides of your pie with chocolate chips and refrigerate for an hour. While the biscuit is cooling, prepare the jelly and chop the fruit.
Step 7
Soak 5 grams of gelatin in 150 ml of apple juice and let sit for 10 minutes. Rinse the strawberries well and cut them into thin slices. Peel the kiwi by cutting off the peel with a thin layer, rinse and cut into thin rings. To prepare jelly, add a tablespoon of powder to soaked gelatin and put on low heat, stirring constantly. Bring the mixture to a boil and cool to room temperature.
Step 8
Remove the cake from the fridge and pour half of the cooked jelly over the top, arrange the fruit in a pattern and pour the remaining jelly over the top. Put the pie back in the refrigerator for 30-40 minutes. Prepare and refrigerate the second serving of jelly. After the allotted time has elapsed, remove the cake from the refrigerator and evenly pour a portion of the jelly over the fruit, after which the biscuit must be left in the refrigerator for 3-4 hours.
