Fruit and Berry Sponge Cake
Description
The pastry is prepared simply and quickly. Remember, there used to be fruit‑berry kissel… and port wine too. But for us – sponge cake! And since it’s very summery, of course, in a multicooker – so it won’t be hot! Tender, tasty, juicy and aromatic.. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Beat the eggs with three tablespoons of plain sugar and a packet of vanilla until a dense, fluffy foam forms. Beat for at least 2–3 minutes.
- 2
Step 2
Add the sifted flour with leavening agent and gently, at low mixer speed, fold it into the dough.
- 3
Step 3
Place a circle of parchment on the bottom of the multicooker bowl and pour in one third of the batter. Arrange the sliced fruit and pour the remaining batter over it.
- 4
Step 4
Place the blueberries on top and sprinkle with the remaining sugar.
- 5
Step 5
Bake the sponge cake for 45 minutes. Let it stand for about 5 minutes with the lid open, then remove it using the steamer rack.
- 6
Step 6
Cool the baked goods completely. It will be even tastier if you let the sponge cake rest in the refrigerator for a couple of hours.
- 7
Step 7
Before serving, sprinkle the sponge cake with powdered sugar.