Fruit sponge cake

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   Ingredients.

2. STEP 2

   

   Preparing a light sponge cake. Beat the eggs with a whisk, adding sugar.

3. STEP 3

   

   Add flour and baking powder, beat until smooth.

4. STEP 4

   

   We cover the mold with parchment paper and grease it with butter (I have a mold diameter of 24 cm). Pour out the dough. Place in an oven preheated to 180 degrees. Bake for 20-30 minutes. Check readiness with a toothpick or the tip of a knife - they should be dry.

5. STEP 5

   

   Preparing a dark sponge cake. We also beat the eggs with sugar, then stir in the flour, baking powder and add cocoa.

6. STEP 6

   

   Stir until smooth.

7. STEP 7

   

   Bake in the same way as the light cake at 180 degrees for 20-30 minutes. Leave the finished biscuits to cool, then remove the parchment paper.

8. STEP 8

   

   Preparing cream pudding. In a plate, mix sugar together with starch.

9. STEP 9

   

   Add half the milk and mix well.

10. STEP 10

    

    In a separate plate, heat the second half of the milk; when it boils, reduce the heat. And pour in the sugar-starch mixture, stirring quickly with a whisk. Cook for 3 minutes.

11. STEP 11

    

    The mixture thickens quickly. The result is a viscous mixture. Leave to cool.

12. STEP 12

    

    Then beat the softened butter with a mixer and add the cooked pudding. Beat until smooth and put in the refrigerator.

13. STEP 13

    

    We prepare fruits and berries - cut them in half, remove the seeds. I cut the nectarines into quarters.

14. STEP 14

    

    I boiled nectarines with prunes in sugar syrup to remove excess acid and make the nectarines softer and sweeter. To do this, I brought 1 glass of water to a boil, added 1 tablespoon of sugar, added nectarines and prunes and cooked for 5 minutes. Then drain the water and leave them to cool.

15. STEP 15

    

    Prepare cherry jelly according to the instructions on the package. I have a 100 g pack. Fill the contents of the pack with 0.5 liters of water, stir, leave for 10 minutes, then heat to a boil, stirring so that the gelatin dissolves. Then place the plate in cold water so that the jelly cools faster.

16. STEP 16

    

    Assembling the cake. Place a light sponge cake in a springform pan. Divide the cream pudding into 3 parts and coat the light cake with the 1st part.

17. STEP 17

    

    On a dark sponge cake, cut out 5 circles with a medium-sized glass.

18. STEP 18

    

    Place these 5 circles in a mold on top of the cream pudding.

19. STEP 19

    

    We lay out the entire space between the circles with halves of grapes and prunes. Depending on the height of the circles, you can lay out the grapes in 2 layers. I left 16 grape halves for decoration.

20. STEP 20

    

    Fill the entire surface with cooled cherry jelly, pour it over the berries so as not to wash off the layer of cream pudding.

21. STEP 21

    

    Place in the refrigerator for 30-40 minutes, depending on how quickly the cherry jelly hardens.

22. STEP 22

    

    When the cherry jelly has set. Coat with the second part of the cream pudding. It is viscous and thick, so you need to spread it slowly.

23. STEP 23

    

    Place a dark sponge cake with holes on top.

24. STEP 24

    

    Place nectarine slices tightly into the holes. And spread with the third part of the cream pudding. I divided the cream unevenly and I didn’t have enough for the 3rd part))), but it doesn’t matter. I coated the areas above the nectarines, but you need to spread the layer completely.

25. STEP 25

    

    Prepare peach jelly according to the instructions on the package. I have a pack of 100 g. Fill the contents of the pack with 0.5 liters of water, stir, leave for 10 minutes, then heat to a boil, stirring so that the gelatin dissolves. Then place the plate in cold water so that the jelly cools faster.

26. STEP 26

    

    Now we prepare the fruits for decoration. If you don't want to bother, just cut them into slices and lay them out in a circle, starting from the center to the edges. I made roses out of apples. To do this, you need to cut them into thin slices.

27. STEP 27

    

    Boil the slices in sugar syrup until softened; I won’t describe how to make roses here, you can see the description in the recipe for the Fruit Tenderness cake http://bestrecipes24.com/cooking/11551-tort-rozovaya-nejnost

28. STEP 28

    

    Place 7 roses in the center, place apple slices around them, and grape halves on them. I also had nectarine slices left over, which I placed along the edge of the cake.

29. STEP 29

    

    Pour in cooled peach jelly. We adjust the fruits, as they may float away. And put it in the refrigerator until the jelly hardens completely, I left it overnight.

30. STEP 30

    

    We take the cake out of the refrigerator. Run a knife between the pan and the edge of the cake. Remove the side of the mold. The cake is ready!

31. STEP 31

    

    Cut into portions and invite everyone to tea. The pattern turns out different depending on where you cut it. In the photo from one side of the piece, the dark cake layer is more visible.

32. STEP 32

    

    And from this side in the section, nectarine and jelly are more visible. In any case, the cake looks very interesting when cut. Bon appetit! If the cake is not eaten all at once, put it in the refrigerator, as the cream pudding will become softer in the warmth and will slide off the jelly layer.

Comments on the recipe

Nata

19.11.2023

4.5

Delicious and simple!!! Thank you Video from me.

olgay198108

19.11.2023

5

Verochka, this is not just a cake, it is a masterpiece, a work of art! You are smart and well done!

Elena

19.11.2023

4.7

I don’t really like sweets, but such beauty lured me into looking at the recipe. On the one hand, I wasn’t even surprised by the author of the recipe. On the other hand, I was filled with complete delight that this was our clever girl Vera!!!!! Of course, I won’t prepare a masterpiece that is so difficult for me, and it’s unlikely that anyone will be able to do it better. But with pleasure I am glad to express my gratitude to you, Vera. Thank you.

Ira

19.11.2023

4.9

Talent! Vera, you are simply a magician! I made such a cake, it’s beautiful and original and incredibly delicious! Thanks for your efforts!!!

Irina_Z

19.11.2023

5

Beautiful cake and interesting idea. But the pudding, sorry, is terrible. There is too much starch and it squeaks on your teeth, no matter how well you knead it. It’s good that I tried it before applying it to the cake. According to the recipe, exactly 6 tablespoons per 300 ml of milk? I have never found such a proportion in any other recipe.

Irina_Z

19.11.2023

4.8

I didn’t express myself correctly, it doesn’t creak, it’s just a very unpleasant taste of starch in the mouth and a feeling that a plaque remains in the mouth. In general, fu-fu-fu. Let the author forgive me, I don’t want to offend her in any way. I haven’t replaced it with anything, I’ll just do it in different proportions.