Fruit sponge cake
Description
The pastry is simple and quick to prepare. The sponge cake pairs perfectly with any cream, but I think sour cream best soaks into it. Plus, sour cream also goes wonderfully with fruits! To make a fruit sponge cake, you can use any fruits you like. In summer and autumn, these can be any seasonal berries and fruits, while in winter you can use jammed or canned fruits — the result will be just as good. See, the pastry is ready. Serve it at the table.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Take the eggs out of the refrigerator so they are not cold. Be sure to sift the flour through a sieve.
- 3
Step 3
Beat the eggs with a mixer at low speed.
- 4
Step 4
Then add a packet of vanilla sugar and 180 grams of regular sugar. Beat at high speed for about 5-7 minutes, until the mixture increases in volume by 3-4 times.
- 5
Step 5
Gradually add the flour and mix well to avoid lumps. However, do not overmix to prevent the eggs from deflating.
- 6
Step 6
Bake in a preheated oven at 175-185°C for about 45-50 minutes. Do not open the oven; check for doneness at the end with a toothpick. Let the sponge cake cool completely.
- 7
Step 7
Cut the sponge cake into two layers. Prepare the fruits and berries, rinse them and dry.
- 8
Step 8
Chill the sour cream, then beat it with a cup of sugar until you get a fluffy, smooth white mass. Spread the cream on the cake layer.
- 9
Step 9
Place thinly sliced apricot pieces on top of the cream layer on the first cake layer. You can also add blueberries to the filling; they are not too large and won't bulge out. Then place the top cake layer and spread cream all over the sides of the cake. Decorate with berries and fruits.
- 10
Step 10
It's best to refrigerate the finished fruit sponge cake overnight to let it absorb the flavors, making it much more delicious. The fruit layer will be visible when sliced. Before serving, you can decorate it with mint leaves.