Sponge Cake with Raspberries
Description
The recipe won’t take much time. If you bake and cool the sponge cake in advance, making the cake will take you about 20 minutes. But remember that the dessert will still need to chill in the refrigerator for about 2–3 hours. This can be avoided if you soak the sliced cake layers with syrup before assembling the dessert. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Crack the chicken eggs into a deep bowl, add 1 tbsp. of sugar and salt. Beat everything for 3–5 minutes until the mixture triples in volume.
- 3
Step 3
Add the wheat flour and gently fold it into the mixture so as not to release the air bubbles. Preheat the oven to 180 degrees.
- 4
Step 4
Grease the pan with vegetable oil or butter, pour the batter into it, and place it in the oven for 30–35 minutes, baking until golden brown. Then remove it and tip it onto its side so the sponge cake cools without collapsing as it cools.
- 5
Step 5
Place the sour cream in the bowl of a mixer or food processor, add the sugar and cream stabilizer. If desired, you can add some flavoring: lemon zest, etc.
- 6
Step 6
Whip the sour cream frosting for about 3–4 minutes. Then cut the cooled sponge cake into rounds: the number of rounds is up to you. Spread the frosting and rinsed raspberries on the bottom sponge layer. Keep in mind that if you are serving the cake immediately, the sponge should be soaked with syrup; otherwise, the cake will turn out a bit dry.
- 7
Step 7
In this way, layer all the cake layers and spread the sour cream frosting over the surface of the dessert. Smooth it out with a pastry spatula. Place the cake in the refrigerator for at least 3–4 hours so it can soak.
- 8
Step 8
When serving, garnish the cake with fresh raspberries and mint.
- 9
Step 9
The dessert is incredibly delicious and beautiful, even when sliced!