Sponge cake with fruits

Step-by-step preparation

Cooking time: 12 hr

1. STEP 1

   

   How to make sponge cake with fruits? Prepare the necessary ingredients for the sponge cake. Eggs should be at room temperature. Sift flour with vanilla.

2. STEP 2

   

   Carefully separate the eggs into yolks and whites.

3. STEP 3

   

   Beat the yolks with half the norm of sugar at maximum speed of the mixer until a dense light mass. This will take approximately 5-7 minutes. Wash the mixer thoroughly and wipe dry.

4. STEP 4

   

   Start beating the egg whites first at the lowest mixer speed until soft peaks form. Gradually increase the speed and, without stopping whipping, add the remaining sugar in small portions. At the end of beating, add a pinch of salt to stabilize the whites. Beat the whites until stiff peaks form. In an inverted bowl, the whites should be motionless.

5. STEP 5

   

   Add 1/3 of the whipped whites to the yolks and gently mix the mixture with a spatula from top to bottom.

6. STEP 6

   

   Sift half of the flour mixed with vanilla through a sieve. Also mix carefully. Be prepared that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough.

7. STEP 7

   

   Add 1/3 of the whipped whites again and mix. Then sift in the remaining flour and stir. Add the remaining whites to the dough and mix until smooth. Do not forget about care and precision in movements from top to bottom to maintain the structure of the proteins and the airiness of the dough.

8. STEP 8

   

   Transfer the dough into a mold (mine is 22 cm in diameter), the bottom of which is covered with oiled parchment. There is no need to grease the sides of the mold; as the biscuit rises, it will seem to cling to the walls.

9. STEP 9

   

   Bake the sponge cake in an oven preheated to 180 degrees for 30-40 minutes until the splinter is dry. Keep in mind that everyone's oven is different. Cooking temperatures and times may differ from those indicated in the recipe. The first 20 minutes should not open the oven so that the biscuit does not settle. Let the finished biscuit cool completely in the mold.

10. STEP 10

    

    Prepare the ingredients for layering the cake layers.

11. STEP 11

    

    Wash the fruits, peel them, cut them into small pieces and mix.

12. STEP 12

    

    For the cream, pour the cooled cream into a container, which must also be cooled first. On low mixer speed, beat the cream for 3 minutes. Without stopping whipping, add powdered sugar mixed with vanilla. Beat until soft peaks form, another 3 minutes. As the cream begins to thicken, stop whipping.

13. STEP 13

    

    Cut the biscuit into 3 layers using a sharp knife or thread.

14. STEP 14

    

    On a flat plate, cover the first layer generously with whipped cream.

15. STEP 15

    

    Spread half of the fruit mixture over the cream. Do the same with the second cake.

16. STEP 16

    

    Place the third cake layer on top. Cover the top and sides of the cake with cream.

17. STEP 17

    

    To decorate the cake, any soft and sweet fruit to your taste is suitable.

18. STEP 18

    

    I decorated the cake with kiwi and orange, and the sides with chopped almonds. Let the finished cake soak in the refrigerator for 5-6 hours. Enjoy your tea!

Comments on the recipe

Yozhyk

11.10.2023

4.7

The cake is great! I'll remember the recipe. I recommend this sponge cake with fruit

naniki

11.10.2023

4.9

what a bright birthday cake!

Victoria

11.10.2023

4.6

Today I made this cake for my husband’s birthday)))) To be honest, I like this recipe so much that I’ve made it more than once... but this time I managed to take a couple of photos)))