Sponge cake with whipped cream and fruit

Sponge cake with whipped cream and fruit

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Ingredients

• biscuit:
• eggs – 6 pcs
• sugar – 120 gr
• flour – 120 gr
• starch – 40 g
• vanillin – 1 gr.
• baking powder – 5 gr. ov
• salt – 1/3 tsp.
• interior:
• canned peaches – 1 can (850 g)
• cream from 30% – 700 gr.
• sweet powder – 60 gr.
• kiwi – 1 pc.
• strawberries – 150 gr. ov.

Step-by-step manufacturing recipe

1. Step 1 – prepare the biscuit. I bake 2 cakes separately.

2. For the cakes, I divide the eggs into yolk and white. Pour the whites and a third of a teaspoon of salt into the mixer. Beat until thick foam forms, 4-5 minutes.

3. Add one yolk at a time and mix well. Next, add sweet sand and work well for another 2 minutes.

4. Set the oven to preheat at 180 degrees and cut out 2 circles from parchment paper to place in a baking dish on the bottom.

5. Evenly pour the remaining bulk ingredients into a sieve over a bowl with whipped ingredients: flour, starch, vanillin and baking powder. Mix in a sieve and sift into the finished mass. Stir constantly and add the dry mixture until the mixture has a uniform texture. The finished dough comes out airy and slightly viscous.

6. Baking! Conventionally, divide the dough into 2 equal parts and bake one by one on any baking sheet for 15 minutes.

7. Inside! Whip 30% cream until stiff. I thickly soak the lower cooled cake with peach compote syrup (850 g jar), spread it thinly with cream and place the peach halves tightly next to each other over the entire surface. I coat the top of the peaches thickly with cream.

8. I coat the top cake with syrup, put the coated side on the bottom cake with cream and coat the top cake just as generously. All the syrup should be used up.

9. Coat the sides and top of the cake with cream. Aligning everything to incredible beauty. Decorate the cake with strawberry slices, thin kiwi rings and remaining peach slices from the compote. On the sides I stuck thin rings of strawberries, which I cut from the center of the berry. I cut each berry into 4 fragments. The central ones are on the edges, the last ones are on top. The cake is soaked for 6 hours.

Fruit cake with cream

Ingredients

Testicles – 4 pcs. (205 g)

Salt – 1 pinch

Cream:

Cream 33% – 500 ml

Sugar – 2 tbsp. l. or to taste

Impregnation:

Hot water – 200 ml

Sugar – 2 tsp. or to taste

Liqueur of any kind - 1 tbsp.

Fruits to fill:

Nectarines – 2 pcs.

Tangerines – 4 pcs.

Grapes – 100 g

Jelly for filling:

Instant gelatin – 1 sachet

Sugar – 1 tbsp. or to taste

• 172 kcal
• 2 hours
• 8 hours
• 10 o'clock

Photo of the finished dish

Step-by-step recipe with photos

If you read the ingredients and feel bad about it, don’t worry, it just seems like the list of ingredients is complicated and there’s a lot of something in there. In fact, the cake is ordinary, tender, not at all cloying, and it even seems that it has no calories)))). For the cream, I used ricotta, it is lighter than mascarpone or any other cream cheese, but you can always replace the ricotta with any kind of curd cheese or not use it at all. It’s just that with ricotta the most measured cream comes out.

The amount of sugar in the biscuit and cream can be adjusted to your own taste; we don’t like it very sweet. The composition of fruits can also be different, but this gelatin is not recommended to be combined with kiwi and pineapples, this is written on its packaging. The easiest way is to buy dull jelly for a cake, in the same small packaging, which is sold in huge hypermarkets.

If it is difficult to find instant gelatin or jelly for cakes, ordinary gelatin will do, but there will be more fuss with it. First soak in a small amount of cool water, and then dissolve this piece of jelly in hot water with sugar. Under no circumstances should gelatin be boiled. You can also use regular fruit jelly; it is sold in all stores. Only the amount of water declared there needs to be halved.

To prepare a fruit cake with cream, take the necessary ingredients. First we bake a biscuit.

Combine starch (potato), which is needed for the lightest biscuit structure, with flour.

Preheat the oven to 180 degrees. Divide the eggs into whites and yolks. If you have a good stand mixer, you can beat the eggs completely. I don't have a stand mixer yet and I separate the eggs into whites and yolks for the best quality whipping. Add a pinch of salt to the whites and beat lightly until light foam.

Then, adding sugar in parts, beat the whites until thick and glossy. When turning the bowl over, the squirrels do not move)), and the whisk leaves permanent marks on the surface.

Add the yolks one at a time and continue beating.

This is the kind of fluffy egg mass you should get.

In two additions, sift the flour and vanilla into the resulting mass and mix gently with a hand whisk, without making wide movements. Just mix the dough in a circle without delaying this process so that the dough does not fall off. Carefully work the bottom with a whisk; flour often settles there. The dough must remain fluffy and not fall off. Please note that we do not use any leavening agents here.

Line the bottom of the springform pan with parchment, and do not grease its sides with anything. Pour the dough into the mold and twist it around its own axis three times so that the middle of the dough sag and does not rise into a dome during baking. Bake the biscuit at 180 degrees until golden brown. Do not open the oven door for the first 20 minutes. Approximate baking time is 30 minutes, use your own oven. Some people will bake it in 25 minutes, while others will need all 40.

When pressed with your finger, the finished biscuit springs back and does not fall through, and when pierced with a toothpick it comes out dry. Cool the sponge cake upside down in the pan so that air can pass under the pan. This can be created on a grid, or you can place ordinary glasses under the edges of the form. It would be great to leave the finished sponge cake for a few hours to stabilize, but if you are in a hurry, then just fine and let it cool completely.

While the biscuit is cooling, prepare the cream. To do this, combine cream, sugar, vanillin, half a can of ricotta and simply beat until fluffy. Just be careful not to overbeat, otherwise the cream will separate and come out in grains.

For filling and decoration, take fruit, gelatin and sugar.

Prepare the fruit. Peel and fillet the tangerines, cutting out pieces from the skins with a knife. Cut the nectarines into thin slices, seedless grapes into halves, and pears into cubes. I had a very ripe pear, so I decided to put it in the middle. Separate the fruit for the interior and decoration. Sprinkle them with lemon juice to prevent them from darkening ahead of time, and cover with film to prevent weathering.

Prepare gelatin according to the instructions on the package, only take half as much cool water and add sugar to taste. Gelatin, together with sugar, dissolves with low heat. Later, cool the liquid completely. As it cools completely, the liquid begins to thicken and is immediately suitable for pouring over fruit.

Cut the cooled biscuit into two cakes. Assemble the cake in a mold so that it does not fall on its side and remains level at all times. Place the bottom crust in the pan and soak it in syrup. I didn't make a syrup, I just combined hot water with sugar and added a little blackcurrant liqueur. You can soak the shortbread with compote, you can just take water with sugar or any liquid of your choice. You can also do without impregnation, but with it the cake comes out even more tender. Add sugar to the impregnation according to your taste; for gourmets, 50-80 grams per 200 ml of water will be useful.

Lubricate the soaked shortcake with cream, don’t even grease it, just put in a little less than half of the entire cream.

Distribute the fruits prepared for the inside on top of the cream; it is more convenient to cut them into small cubes. I have tangerine and pear here.

Soak the second cake with syrup, but place its soaked side towards the fruit.

Spread the remaining cream over the top cake, leaving a couple of spoons for greasing the sides of the cake. Decorate with fruits, arranging them randomly.

Pour the already cooled jelly over the fruit and refrigerate for half an hour. Then release the cake from the mold and brush the sides with cream. Let the cake stabilize in the refrigerator for a few more hours; it was overnight for me (that is, it was dark) . After this, the cut comes out smooth and spotless, and the cream in the cut looks like a soufflé.

Fruit cake with cream is ready. Enjoy your tea!

Sponge cake with whipped cream and fruit

This is my signature cake, which I make for almost all holidays. Constantly comes out and causes constant ecstasy of the guests. It's completely easy to do.

You will need:
• for a three-layer sponge cake:
6 eggs of the 1st group or 5 - selected
1.5 cups of sugar
1.5 cups of flour
• for cream:
500 g of heavy cream (excellent: 35% "Parmalat", 38% - s “Valio”)
optional - sweet powder, cream fixative
• for impregnation:
100 g of water
100 g of sugar
70 g of fruit and berry liqueur, wine or diluted cognac (approx. 20 degrees)

150 g of jam or preserves (the most successful ones are strawberry and wild strawberry)
• for decoration:
fruit (favorite options: 1) kiwi, canned peaches, compote cherries or cocktail cherries;
2) strawberries (frozen or fresh)) 1-2 p. jelly for the cake “Dr.
Oetker” (transparent for fruits or reddish for berries) coconut flakes.
• equipment:
mold (I have a diameter of 24 cm, height 6 cm)
baking paper
pastry syringe (better).

Making biscuit.
Line the bottom of the mold with baking paper, grease with butter or margarine (only the bottom).
Turn on the oven in advance so that it warms up to 180 degrees. The biscuit is very simple to prepare. Beat the eggs into a bowl (I never separate the yolks from the whites), beat at maximum speed, adding sugar. You need to beat for quite a long time (at least 7 minutes). Foam will be created, which will increase in volume by 2-3 times, lighten and at some point thicken. The sugar should be completely dissolved (touch).

Carefully pour the dough into the mold.
It is better to cover the top with greased foil for more even baking and to prevent the formation of dry crusts. Place in a preheated oven. Don't slam the door. Do not open for the first 25-30 minutes: the biscuit does not like temperature changes and drafts. A biscuit is baked from the indicated quantity of goods, depending on the oven, for approximately 50-90 minutes.
Check doneness with a wooden toothpick. Place the finished biscuit in the oven to cool until warm.
Later take it out of the mold. The sponge cake comes out very fluffy, smooth and beautiful. It’s better to bake it ahead of time and give it a day to rest.

Comment from 2014: I’m currently baking sponge cake in a slow cooker – it turns out simply incomparable! No crusts, no settling or other problems. I bake a sponge cake from 5 eggs for 3 shortcakes for 90 minutes, for 2 shortcakes from 3 eggs – 50 minutes. I like the 2nd option better - there is less dough in the cake, more fruit.

Layering the cake.
Cut the biscuit into three shortcakes.
Boil syrup from 100 g of water and 100 g of sugar, cool, add alcohol.
Whip the chilled(!) cream until stiff peaks form. I don’t add sweet powder to the cream, but I recommend it for lovers of the most sugary cakes or when using sour berries. Be careful not to beat the cream into the butter!

Cake decoration.
Cut the fruits, arrange them, pour in the slightly cooled jelly for the cake using a spoon.
The jelly is prepared according to the instructions on the bag. If it thickens, reheat on the stove. If frozen berries are used, defrost them with the addition of 2 tablespoons.
sugar, use juice for jelly. The apple roses are made according to the recipe from this website (see “sugar cups from Irinka”).
Use the remaining whipped cream to coat the sides of the cake and apply (using a pastry syringe) a shaped rim.
To give the cream a relief rim, you can add a cream fixer or 1 teaspoon of starch per 200 g of cream and lightly beat it again. Sprinkle the sides of the cake with coconut, pressing it down with your palm.
All! A tender, melt-in-your-mouth, light cake is ready!

Comment from 2016: at the last time I am making a lighter version of the decoration. From frozen strawberries I prepare regular jelly on gelatin in advance, cut it into a shaped mold, and place the shapes on the top of the cake greased with cream. Plus diced peaches from a can.

Based on this biscuit, I make:
charlotte (I like to stick apple pieces into the dough, and not put them on the bottom)

Biscuit rolls are very tasty, but, unfortunately, it doesn’t seem likely to bake them in my oven

Dear hostesses, if you have any questions, please write, in addition to the comment, a private message so that I can be notified. Then I will be able to respond promptly. Thank you!

Cake “Creamy and fruit mix”

For lovers of sponge cakes with fruit. This cake is given a special taste by apricot jam and creamy curd cream.

Ingredients for “Cream and Fruit Mix Cake”:

• Sponge cake (vanilla or lemon, I have a shape with a diameter of 24 cm) - 1 piece
• Cream (32-35% fat) - 600 ml
• Cottage cheese (soft) - 450 g
• Sugar (grind into powder) - 1 cup.
• Pineapple (canned in rings, throw 7 rings for decoration.) - 1 jar.
• Banana (or 2, depending on size) - 1 pc.
• Kiwi (or 2, depending on size) - 1 pc.
• Apricot jam (if the pieces are huge, you can chop them; I didn’t do anything) - 400 g

Production time: 120 minutes

Number of servings: 16

Nutritional and energy value:

Recipe for “Cream and Fruit Mix Cake”:

Bake vanilla or lemon sponge cake. Each housewife has her own proven sponge cake recipe, so I’m not imposing my own. I use “chiffon” in almost all cakes; I only add certain ingredients for each cake. I added lemon zest and a little chocolate drop to this one.

Cut the finished sponge cake into 3 parts.

Preparing the cream.
Whip the cream to stable peaks. Separately beat soft cottage cheese (you can replace it with Mascarpone curd cheese) with sweet powder, add to the cream and beat again. Test, if needed sweeter, add more powder to taste. This kind of cottage cheese can be prepared without the help of others. In advance, put a 1 liter package of kefir (at least 3% fat content) into the freezer and let it freeze. Take out the ice pack and remove it from the packaging. Wrap the fermented milk lump in cheesecloth and hang it over a bowl. I make it at night (that is, in the dark) , in the morning ready-made cottage cheese (approximately 300 g) in gauze.

Assembling the cake. I assemble it in the same pan that I used to bake the sponge cake.

Soak the first shortbread with pineapple juice and spread with jam.

Cover with a thin layer of cream.

Place fruit on the cream: cut pineapples into pieces, kiwi and bananas.

Cover with a thin layer of cream. Place the second shortcake on top, soak it in juice, spread it, like the first one, with jam, cream, and lay out the fruit.

Cover the fruit with cream, cover with a third cake layer, spread with cream.

Place the pineapples in a sieve to drain the juice.

Place pineapple rings. Place in the refrigerator to harden for several hours.

Release from the mold and decorate at your discretion. Enjoy your tea!

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Comments and reviews

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January 11, 2018 lila piskaridze #

June 21, 2016 Nata Shuraeva # (recipe creator)

April 28, 2015 naslina #

April 28, 2015 Nata Shuraeva # (recipe creator)

April 17, 2015 Angel-Wise #

April 17, 2015 Nata Shuraeva # (recipe creator)

April 17, 2015 Tausova #

April 17, 2015 Nata Shuraeva # (recipe creator)

April 16, 2015 Aigul4ik #

April 16, 2015 Irushenka #

April 16, 2015 Nata Shuraeva # (recipe creator)

April 16, 2015 olgadenis22 #

April 16, 2015 Nata Shuraeva # (recipe creator)

April 16, 2015 Lilia 22 85 #

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