Summer cake with berry filling
Description
The pastry is simple and quick to prepare. This light, airy, and sweet summer-style cake will become a centerpiece on your table, as it looks absolutely stunning when sliced! A great advantage of this recipe is that you can use any berries for the filling: blueberries, strawberries, mulberries, cherries, sour cherries, and others. If your sour cream is too runny for the cream, we recommend using a cream thickener. Try making this sponge cake—it's very easy and fast. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. Separate the egg whites from the yolks, beat them with a mixer into a stiff foam. Gradually add sugar. Add the yolks one at a time.
- 2
Step 2
2. Sift the flour, starch, and baking powder, add vanilla and mix with a spoon to form the dough. Pour the batter into a parchment-lined pan and bake in a preheated oven at 180°C for 40 minutes, then leave the sponge cake in the oven for another 20 minutes. Remove the sponge cake from the oven and let it cool completely.
- 3
Step 3
3. Prepare the filling. To do this, beat the sour cream with powdered sugar using a mixer, and add a cream thickener (if your sour cream is thick enough, this step can be skipped). Slice the strawberries.
- 4
Step 4
4. Once the biscuit has completely cooled, remove it from the mold and cut off the top. Carefully, using a spoon, remove the crumb from the bottom layer and spread cream on it.
- 5
Step 5
5. Place strawberries, blueberries, and mulberries on the cream, then spread them with cream. Next, add the bread crumbs and another layer of berries coated with cream. Assemble the cake and spread cream over the outside.
- 6
Step 6
6. Decorate the cake with berries and refrigerate for 2 hours.