Sponge cake with fruit and cream

Dear friends and guests of the Home Restaurant website! On the eve of the holidays, the topic of desserts is always a very pressing one, so I bring to your attention an ordinary, but very tasty sponge cake with fruit with whipped cream. Sponge cake with fruit came to replace Napoleon, Honey cake, Bird's Milk Cake, and other “complex cakes” from our Russian past, and managed to fall in love with almost all gourmands.

When I need to prepare an all-purpose dessert for a huge number of guests, a fruit sponge cake recipe is my lifesaver. A sponge cake with fruit inside is always liked by both adults and children, so it is equally perfect for both a regular feast and a children's party. This particular sponge cake with fruit and whipped cream is sold in stores. But homemade cake turns out even tastier!

The combination of fruits in a cake is of great importance, and below I will not only tell you what fruits can be added to the cake, but also how to properly prepare fruits for our delicious dessert.

You can use any kind of cream for a sponge cake, but since we are preparing a regular fruit cake, the cream should be light, but at the same time keep its shape perfectly, not spill and be suitable for smoothing the surface and sides of the cake. Therefore, for a sponge cake with fruit and the predicted result, I constantly prepare whipped cream cream.

Am I interested in you? Then welcome to my moderate kitchen, where I will tell you in detail how to bake a sponge cake for a cake, prepare a fruit filling, whip cream, and naturally perfectly decorate a sponge cake with fruit. I hope my detailed master class with step-by-step photos will carefully tell you how to create a fruit sponge cake.

Ingredients for sponge cake for a 25 cm pan:

5 pieces. eggs
1 cup of sugar
1 cup flour
1 pinch of salt

Ingredients for the inside:

2-3 pcs. banana (depending on size)
3 pcs. kiwi
300 gr. canned peaches without syrup
¼ lemon

Ingredients for cream:

750 ml. whipping cream 30-33% fat
1 cup of sugar

For decoration:

almond flakes
fresh or frozen berries
fresh mint

*Glass with a volume of 250 ml.

How to make fruit sponge cake:

We start making a sponge cake by baking a regular sponge cake. I outlined all the intricacies of making a traditional sponge cake in a separate article, so if you are baking a sponge cake for the first time, I strongly recommend that you read my biscuit writing HERE.

Separate the cool whites from the yolks and add a pinch of salt.

We begin to beat the whites at the highest speed of the mixer until a fluffy foam forms.

Then add half the sugar and beat the egg whites until the sugar dissolves and stiff peaks form. It should turn out approximately like in my photo.

Add the remaining sugar to the yolks.

And beat until the sugar crystals dissolve.

Using a whisk, carefully mix the egg white and yolk mixture.

Then add the flour in small portions, and also slowly mix with a whisk until the flour is completely integrated into the egg mixture.

Grease the bottom of the biscuit pan with vegetable oil and sprinkle with flour. We transfer the biscuit dough into a mold and send it to preheated to 170-180 degrees. for 30-40 minutes. Oven heating: top and bottom, or just bottom.

Check the readiness of the biscuit with a wooden skewer.

The finished biscuit must be cooled one hundred percent, and then carefully removed from the mold. We turn the sponge cake “top down” so that our sponge cake with fruit comes out smooth and beautiful when finished.

I cut the finished biscuit into three shortcakes using ordinary thread. You can see how to create this on YouTube.

Next, let's prepare the fruit interior for our sponge cake. Cut peaches, bananas and kiwis into small pieces, approximately as in my photo. Sprinkle the banana with a small amount of lemon juice to prevent it from darkening.

Transfer the prepared fruits to a deep plate and mix.

What fruits can be added to the cake:

banana
kiwi
peaches (fresh or canned)
pineapple (fresh or canned)
melon (not a fruit at all, but perfect for a cake)
pear (soft varieties)
orange or tangerine pulp
mango

The most important thing that needs to be taken into account when making a sponge cake with fruit is that all the fruits should be soft, not sour, and not stand out against the background of the tender sponge dough and butter cream. Apples, hard pears, and apricots are not suitable for sponge cake.

Prepare the cream for the sponge cake:

Beat the chilled cream with sugar until it reaches stable peaks, approximately like in my photo.

You can whip the cream with sugar, or better yet with sweet powder, so as not to beat the cream into butter, especially if you use cream from the market and not from the store in a tetra pack.

Next, we begin assembling our sponge cake: place the bottom sponge cake on a flat stand and cover it with butter cream.

Distribute the fruit filling. We will use half the fruit for the first shortbread.

We repeat the same with the second cake, and cover our sponge cake with fruit with the third cake.

Smooth out the sides and top of the cake with the remaining buttercream.

We decorate our fruit cake to your own taste. For decoration, I used almond flakes, frozen berries and fresh mint. As you realize, it is necessary to decorate the cake with frozen berries just before serving in order to preserve the appetizing appearance of our dessert. For more ideas for decorating a cake, see the topic-specific article “How to Decorate a Cake.”

This completes the making of the sponge cake. I hope you will like my usual recipe for sponge cake with fruits, and you will definitely prepare this delicious cake for your loved ones. I look forward to your comments and photo reports for the recipe!

Delicious sponge cake with whipped cream and fruits

Airy sponge cake with fruit. You will learn how to bake a perfect sponge cake for this dessert and prepare a light buttercream. Get acquainted with the usual, but very beautiful method of decorating a cake, which will make it even more appetizing and beautiful.

Kitchen appliances and utensils:

oven;
mixer;
baking dish (approximate diameter 20 - 21 cm);
deep containers (bowl, plate);
shoulder blade;
knife;
sifting sieve.

Ingredients

Testicles	6 pcs.
Granulated sugar	120 g
Flour	120 g
Starch	40 g
Vanillin	1 g
Baking powder	5 g
Salt	1/3 tsp
Canned peaches with juice	850 g
Cream with at least 30% fat content	700 g
Sweet powder	60 g
Kiwi	1 PC.
Strawberry	150 g

Step-by-step production

Biscuit

Separate the yolks from the whites into two bowls so that there is not a drop of yolk in the whites. In the deepest mixing bowl, add salt to the whites and beat with a mixer for 4-5 minutes until a stable foam forms.
Without ceasing to beat, add one yolk at a time and make sure that any individual yolk combines with the whites until smooth.
After all the yolks have been added, without turning off the mixer, add all the sugar and beat well for a couple more minutes until it dissolves. If you do not have a powerful enough mixer, then it is best to beat the whites with sugar to fluffy peaks, beat the yolks in a separate container and add one tablespoon at a time into the whites, stirring gently.
Mix the dry ingredients - flour, starch, vanillin and baking powder. Mix everything and add to the beaten egg mixture, sifting through until full, in small portions.
Gently knead with a spoon or spatula in one direction, moving from top to bottom. Make sure there are no lumps.
Preheat the oven to 180°. Divide the dough approximately into two equal parts. Pour the first part into a mold greased with butter or lined with parchment and smooth with a spatula.
Bake for 35 – 40 minutes. You can check readiness with a wooden skewer or toothpick; it must remain dry.
Literally bake the second cake in the same way. After the second cake is ready, let it cool.

Interior

To make the inside, you need to whip well-chilled cream with sweet powder. You can put the cream in the freezer for 20-30 minutes in advance, then add the powder, mix everything well and start whipping at low speed.
After 3 - 4 minutes you can increase the speed, but be sure to watch the texture of the cream so that it does not over-whip into butter. True whipped cream holds its shape perfectly.

Assembling the cake

When the cakes have cooled one hundred percent, you need to soak them. You can use the juice of canned peaches as an impregnation or prepare a sweet syrup. Allow the impregnation to absorb slightly.
To assemble the cake, you need to place a little cream on the cake pan or dish and place the first shortcake on top. This way the cake will be fixed and will not slide. Apply cream sparingly on top of the crust. You can create this using a pastry bag or an ordinary spoon; at the end, be sure to smooth out the cream.
Spread canned peaches sparingly over the cream.
Cover the peaches with another layer of cream.
Place the second soaked shortbread.
Apply the remaining cream to the top and edges of the cake, filling all the cracks. You can slightly level the cream on the surface of the cake using a pastry spatula or using a wide knife or narrow spatula.
We use the remaining fruit as decoration. To do this, cut strawberries, kiwis and peaches into thin slices and place them on the surface of the cake as you wish.
If you have some cream left, you can use a pastry bag to decorate the cake between the fruits with borders or flowers.
In order for the cake to be perfectly soaked, it must be placed in the refrigerator for several hours, and ideally at night (that is, in the dark) .

Video recipe

In the video you will see how perfectly baked shortcakes and properly whipped cream look, as well as an example of decorating a cake.

Fruit sponge cake

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For the biscuit:
4 testicles
1 tbsp. Sahara
1 tbsp. flour
vanillin
a pinch of salt and citric acid

For cream:
500 ml sour cream
1 tbsp. Sahara
vanillin
30-40g gelatin + 0.5 tbsp. water (the more juicy fruits, the more gelatin!)
fruits. I have kiwi, banana, orange and strawberry.

A biscuit pan (preferably a springform pan) will come in handy. The shape in which you will prepare the cake (I have a large glass vase) (the diameter of the top of the shape given to us should coincide with the diameter of the sponge cake mold, but if you have a larger sponge cake mold, then the finished sponge cake for you will need to be cut according to cake pan size)

How to make fruit sponge cake at home

Step-by-step recipe description

Show as huge photos with description

1. Prepare a biscuit.
4 eggs
1 tbsp.
sugar 1 tbsp.
flour vanillin
with a pinch of salt and citric acid

2. Separate the whites from the yolks and beat with a pinch of salt and citric acid into a stable fluffy mass.
Beat at low speed at first (until a good foam forms), then gradually increase the speed to the highest, adding sugar in small portions. Now beat the yolks with sugar and vanilla until the mass becomes fluffy and light. Add a little flour to the yolks (1/4-1/3 here and there) and beat (mix) some more.

3. Now carefully stir in (with a wooden spatula) the whites and then the remaining flour. The stirring movements should be very careful (as if lifting the dough from bottom to top).

4. Prepare the form. Place oiled baking paper on the bottom of the pan. We grease the walls of the mold with oil (although some say that oil makes it difficult for the biscuit to rise, but I believe that it is easier for it to rise with oil. But you do as you are used to. You can also cover the walls with paper). Place the dough in the mold and place in the preheated oven.

5. My biscuit was baked for about an hour at 180 degrees. It is forbidden to open the oven! Make noise and knock too!

6. Remove the finished biscuit from the mold, cool, cut off the bottom part (1cm in height). Cut the rest into small cubes.

7. Soak gelatin in water for 30-40 minutes.

8. Line the cake pan with cling film.

9. Products for cream:
500 ml sour cream
1 tbsp.
sugar vanillin
30-40g gelatin + 0.5 tbsp. water (the more juicy fruits, the more gelatin!)

10. Cut the fruit into slices and place them perfectly on the walls of the mold.

11. Cut other fruits into small cubes.

12. Beat sour cream with sugar and vanilla until creamy. Heat, dissolve gelatin (do not bring to a boil).

13. Mix slightly cooled gelatin into sour cream, add fruit and biscuit cubes. Mix quickly but carefully and place in the prepared pan.

14. Cover the top with a sponge cake, pressing it down slightly. Cover the cake with the hanging edges of the film and put it in the refrigerator (preferably overnight (that is, in the dark) ).

15. Then open the edges of the film, cover the cake with the dish (on which it will be served) and turn it over so that the form with the cake is on the dish.
Carefully remove the mold and film. Bon appetit!

Sponge cake with fruit - a delicious recipe

If you want to enjoy a sponge cake with fruit, I suggest you do not buy it in the store, but it is best to prepare the dessert yourself.

Sponge cake. Photo from website https://www.sainsburysmagazine.co.uk

The Italians call it “biscotto”, which means twice baked.

This is understandable, because baking a truly delicious, tender biscuit is not an ordinary thing!

A faithful and perfectly prepared sponge cake with fruit should end up being lofty and fluffy.

We present to your attention a not-easy-to-use manufacturing technique {instructions} to amuse your loved ones and inspire your guests!

List of ingredients
Biscuit dough
Cake base
Custard
Step-by-step {instructions} for making
Step 1. Shortbread
Step 2. Cream
Step 3. Assembling the cake
Step 4. Decorate the cake
Additional tips for the recipe “Sponge cake with fruits”

List of ingredients

Biscuit dough

6 medium sized eggs;
150 g flour;
200 g sugar;
vanillin (or replace with vanilla sugar).

Cake base

Fresh apricots (10 pcs);
1 Banana;
Fresh raspberries (100 g);
Fresh reddish currants (100 g);

Custard

1 testicle;
about 2 tbsp. wheat flour;
Half a liter of milk;
120 g sugar;
a pinch of vanillin.

Step-by-step {instructions} for making

Step 1. Shortbread

To make sponge cakes, separate the whites from the yolks. The eggs should be taken after they have been previously cooled, which will help you beat them faster and better.
Using a blender, we begin to beat the yolk, slowly adding 100 grams of sugar. Whisk vigorously and thoroughly until the yolk turns white and increases in mass.
Add a pinch of vanillin.
Next, wash the blender, wipe it dry and begin beating the whites. Add sugar only after the entire whipped mass begins to thicken and transform into a solid foam. Next, add two-thirds of the whites to the beaten yolks and gently mix until the mixture is homogeneous, with the spatula down.

Biscuit dough is made without soda and baking powder.

Then sift the flour through a sieve a couple of times, then add it to the prepared mass. Mix carefully again, then you can add the remaining whites and mix again.
Pour the resulting dough into a form lined with paper. We do not grease the edges of the mold to allow our biscuit to rise.

In order for the dough to bake, baking at 180 - 200 degrees in a preheated oven is suitable.

Step 2. Cream

To make custard, combine the eggs with sugar in a large bowl and beat. Then sift the flour, filling it with oxygen, and beat until the lumps are eliminated.
Next, place the pan with milk on the fire, do not boil it one hundred percent, but just bring it to a boil, turn the heat to low and pour in the whipped sugar-egg mixture.
Mix thoroughly and do not allow lumps to form. Cook until thickened, after which the cooked cream should be cooled.

Step 3. Assembling the cake

We cut the prepared sponge cake in the middle and divide it into two cake layers, spread a layer of cooled cream on one of them and start assembling our cake!
Cut the banana into thin slices and place on the sides of the crust. And closer to the center we put the apricots cut into rings, then we cover the second cake with a “lid” and spread the remaining custard on top. Let the shortcakes soak.

Step 4. Decorate the cake

We start from the edges, add currants first (you don’t have to tear off the branches), later add raspberries and place apricot slices in the middle.

Additional tips for the recipe “Sponge cake with fruits”

Tip 1. The dough should not stand for a long time, it is better to prepare it immediately and send it to the oven;
Tip 2. To make the sponge cake very tasty, bake the shortbread at a strict temperature;
Tip 3. During the baking process, do not open the oven, but let our biscuit grow well;
Tip 4. You can add cocoa powder or lemon zest to the dough according to your taste and desire, while mixing them into the flour;
Tip 5. The finished cake should be placed in the refrigerator for at least 6 hours;
Tip 6. You can experiment with fruits, adding kiwis, peaches, oranges, pineapples, cherries, strawberries, making your sponge cake delicious and unforgettable!

Not a bad mood is guaranteed! Bon appetit! Choose our recipes. This cake will decorate any festive table.