A quick quick cake. The cakes are so tender that they do not require any long-term impregnation, so the ready-made, airy fruit-citrus cake can be served immediately.
It is necessary
- For cakes:
- - 450 g flour;
- - 380 ml buttermilk;
- - 360 g of sugar;
- - 160 g of candied citrus fruits;
- - 115 g of butter;
- - 100 ml feijoa jam;
- - 3 eggs;
- - salt, baking powder, soda, vanillin.
- For the cream:
- - 250 g of sugar;
- - 120 ml of water;
- - 2 egg whites;
- - 2 teaspoons of lemon juice;
- - a pinch of salt.
Instructions
Step 1
Mix butter with sugar, eggs, jam using a mixer. Sift flour with salt and baking powder into the mixture. Pour in the buttermilk, stir with a mixer at low speed. You should get a dough that resembles thick sour cream in consistency.
Step 2
If the citrus fruits are large, then cut them up. Grease two tins of the same size with butter, put fruit on the bottom, pour the dough on top, bake until tender at 175 degrees. Check the cooked cakes with a wooden stick.
Step 3
Turn both ready-made cakes on a wire rack, cool. While the cakes are cooling, prepare a syrup with sugar, water, lemon juice. Whisk the whites for the cream with salt until stable peaks form. Pour in hot syrup in a thin stream, beat until thick.
Step 4
Cut the cakes across, coat the bottom with protein cream, cover with a second cake, grease with cream. Cover the third cake with feijoa jam, the top with only one cream. Brush with it and god of the finished cake. The airy fruit-citrus cake is ready, it does not need to be infused in the refrigerator, you can brew tea.
