Sponge cake with fondant
Description
The recipe won't take much time. You can use special food coloring for the fondant. Colors may vary, depending on your taste and imagination. You can also use special marzipan paste to decorate the cake; it hardens well, remains quite pliable, and comes in various colors. See the detailed recipe. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
To prepare the sponge cake, beat the eggs with sugar until fluffy, then add vanilla sugar and sifted flour. Pour the prepared batter into a greased baking pan. Bake at 200 degrees until done.
- 2
Step 2
Prepare the syrup. To do this, bring water with dissolved sugar to a boil, then cool it. Add liqueur or strawberry tincture, mix well.
- 3
Step 3
Purée the strawberries until smooth.
- 4
Step 4
For the cream, beat the chilled cream, mix it with yogurt, and beat again, gradually adding strawberry purée and liqueur. Finally, add the strawberry jam. Beat the cream once more.
- 5
Step 5
Cut the ready-made biscuit cake horizontally in half. Thoroughly soak the resulting layers with syrup, then spread half of the cream on them and stack one on top of the other. Spread the remaining cream on the sides. Place the cake in the refrigerator.
- 6
Step 6
Roll out the fondant into a thin sheet, previously dusting the table and rolling pin with powdered sugar. Cover the cake with the sheet, trimming excess fondant with a sharp knife.
- 7
Step 7
If you have gum paste of another color, that's great; if not, you can slightly tint the available white one using beet juice. With this gum paste, we make decorations: flower petals. You can cut them out using a special knife attachment.
- 8
Step 8
Decorate our cake with flowers around the edges. The centers of the flowers can be made from edible sprinkles—they're delicious! The cake is ready, and you can now serve it at the festive table!