Sponge and cream cake
Description
Everyone is used to sponge cakes with rich buttercreams or condensed milk-based creams. I suggest you try a lighter version — a cake with whipped cream. To make this sponge cake with cream, you'll need a simple sponge base, like the one used for charlotte, and heavy cream (at least 30% fat; otherwise, the cream won't whip properly). You can use both fresh fruits (such as kiwi) and canned fruits (like peach or pineapple). Serve the cake warm or chilled. It's perfect with tea.
Instructions
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Step 1
First, prepare the sponge cake: make sponge cake batter from the ingredients (eggs, flour, sugar, vanilla) and bake one large cake layer.
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Step 2
Let the finished sponge cake sit at room temperature for several hours to cool down—it will be easier to cut and will actually taste better after some time. Then slice it into three equal layers.
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Step 3
You can moisten the cake layers in two ways: mix sugar with water, gently bring to a slight boil over heat until the sugar dissolves and forms a syrup, then add some alcohol (brandy, rum, whiskey, or brandy, as preferred). Alternatively, if you're using canned fruits for decoration, use the syrup from the can. The easiest way is to spray the layers using a spray bottle: pour the syrup into the bottle and moisten the layers this way.
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Step 4
Now for the cream: to ensure the cream whips well, it must be cold. Whip for at least 5–7 minutes with a mixer. Then add powdered sugar and continue whipping until the cream is thick, but do not let it turn into butter.
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Step 5
Cut the fruits into equal thin slices.
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Step 6
Save the most beautiful fruit slices for the top. Now assemble the cake: spread cream on the layer, place the fruit on it, then spread with cream again.
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Step 7
And so repeat with the next layer.
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Step 8
On top, arrange peach and kiwi slices in a circular pattern beautifully.
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Step 9
Prepare the jelly according to the instructions, let it cool slightly.
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Step 10
Evenly pour the jelly over the fruits from the center to the edges. It will set quickly.
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Step 11
You can decorate the cake using the same cream and a piping bag.
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Step 12
The longer it soaks in the refrigerator, the tastier it will be. This is what the finished biscuit-and-cream cake looks like when sliced.
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Step 13
The pastry is ready. Serve with tea.