Cake
Description
The recipe won't take much time. It's not exactly a simple recipe for the "Summer in Paris" cake, but sometimes it's worth a little effort to achieve a wonderful final result. Decorating this cake is a purely individual matter. You can use any available fruits and berries. Good luck with your baking! The dessert is ready. Serve it at the table.
Instructions
- 1
Step 1
Sift flour with baking powder and salt into a bowl. Meanwhile, gently heat milk in a saucepan and dissolve butter in it.
- 2
Step 2
Using a mixer, beat the eggs with sugar. At the end, add lime juice and lemon zest.
- 3
Step 3
Sift 1/3 of the flour into the egg mixture and stir with a spatula. Then add the remaining flour in two more additions, mixing each time. Reheat the milk with butter and pour it into the batter, mixing until smooth.
- 4
Step 4
Pour the batter into a greased 24 cm springform pan. Bake the sponge cake in the oven for 25 minutes at 180 degrees.
- 5
Step 5
Let's prepare the vanilla syrup. In a saucepan, bring to a boil: water with sugar, vanilla seeds, and the vanilla pod. Once the sugar has dissolved, remove from heat. Soak the gelatin in cold water to let it swell. Set aside some strawberries and banana. Blend the remaining strawberries, bananas, and lemon juice into a puree using a blender.
- 6
Step 6
Cut the reserved berries and banana into cubes. Boil the milk, then mix in cornstarch, egg yolks, and powdered sugar. Cook until thickened, then remove from heat, cool down, add gelatin and fruit-berry puree from the blender. Chill again.
- 7
Step 7
Whip the cream and add it to the cream, mix.
- 8
Step 8
Cut the sponge cake into three layers. Soak the first layer with vanilla syrup and place it on the bottom of a springform pan. Spread 1/3 of the strawberry-banana cream on top.
- 9
Step 9
Place a portion of the sliced strawberries and banana on top. Soak the next cake layer with syrup and place it on top. Spread cream over it, then add the remaining pieces of berries and banana. Soak the third layer with syrup and place it on top of the second layer. Cover with cream and smooth it out. Refrigerate the cake overnight.
- 10
Step 10
Wrap the cake with acetate film to measure the diameter. Apply tempered dark chocolate onto the film and wrap the cake with it. Place the cake in the refrigerator to set the chocolate. Decorate the finished cake with fresh bananas, strawberries, and grapes.
- 11
Step 11
The pastry is ready. Serve with tea.