Fruit Cake
Description
If you don't feel like spending a lot of time preparing a dessert, this recipe is perfect for you. The cake consists of sponge cake layers, sour cream frosting, and canned fruits. Instead of canned fruits, you can use any fresh fruits or berries. Let the cake sit for several hours before serving to allow it to soak up the flavors. Serve with tea or coffee.
Instructions
- 1
Step 1
1. Separate the egg whites from the yolks, set the yolks aside for now. Beat the whites until a fluffy foam forms.
- 2
Step 2
2. Add half of the sugar to the egg whites and beat them.
- 3
Step 3
3. Now proceed to the egg yolks: first mix them, then add the remaining sugar and beat until white in color.
- 4
Step 4
4. Add 1/3 cup of flour to the yolks and mix well.
- 5
Step 5
5. Add half of the whipped egg whites to the yolks and mix in one direction with a spatula. Then add the remaining egg whites and the rest of the flour, and mix everything once again.
- 6
Step 6
6. Grease the baking pan with a piece of butter, pour in the batter, place it in the oven preheated to 160-170 degrees and bake for about 20 minutes.
- 7
Step 7
7. Beat the sour cream with a mixer, then gradually add powdered sugar in portions and continue beating. Once you achieve a liquid consistency, add 2 packets of sour cream thickener and beat again.
- 8
Step 8
8. Take peeled peaches, then cut them into small slices.
- 9
Step 9
9. Remove the sponge cake and let it cool, then cut it into two layers. Soak each layer with the juice from the canned peaches. Spread one sponge layer with cream, place the canned peaches on top, and cover with the second layer.
- 10
Step 10
10. Place the top cake layer and spread sour cream frosting over it, decorate with peaches, and let it steep.