Cake with fructose
Description
The baking is simple and quick. Fructose is added to the cake instead of sugar. While providing obvious benefits, it doesn't alter the taste of the finished dish at all. The only difference is that the cake turns out more golden, even brownish, as if baked with honey. This cake is perfect for a holiday table or to bring as a gift when visiting. The baked treat turns out very tasty and easy to make. So, read on. It can be served with tea or coffee.
Instructions
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Step 1
1. Prepare all the necessary ingredients.
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Step 2
2. Separate the eggs into yolks and whites, placing them into separate bowls. Important: both bowls must be completely clean and dry. Add half a cup of fructose to the yolks and beat with a mixer until the mixture lightens in color and increases in volume.
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Step 3
3. The yolk mixture should look like this.
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Step 4
4. Now sift the flour mixed with baking powder (1 tablespoon each) into the yolk mixture and gently fold it in with a spatula. Once all the flour is incorporated, the mixture will become quite thick.
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Step 5
5. Mix the egg whites with the second half cup of fructose and beat with a mixer until stiff peaks form. Start beating at low speed and gradually increase the speed.
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Step 6
6. The egg whites are beaten, the mixture is white, dense, and holds its shape well.
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Step 7
7. Now gently fold the egg whites into the yolk mixture. Move the spatula in one direction, as if lifting the mixture from the bottom.
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Step 8
8. Line a baking pan (my pan has a 26 cm diameter) with a circle of parchment paper. Pour in the batter and smooth it out. Bake in an oven preheated to 170°C for 20–25 minutes (depending on your oven).
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Step 9
9. Meanwhile, prepare the sour cream cream. You can use sour cream of any fat content. I'll show you how to make the perfect sour cream cream even with 15% sour cream, without using any thickeners! Simply transfer the sour cream into a sieve lined with several layers of cheesecloth and place it in the refrigerator for 2 hours. You'll see how much liquid drains from the sour cream! Now add fructose (the amount depends on how sour the cream is—I always start with ½ cup and then add more if needed). Beat the cream with a mixer until the fructose dissolves and the cream turns into a smooth, homogeneous mixture.
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Step 10
10. The sponge cake is baked. Cut it in half horizontally. Using a knife or a serving ring, cut a 20 cm diameter circle from the bottom layer. This will be the cake base. Tear or cut the remaining pieces and the top layer into small pieces. Spread sour cream frosting on the cake base. Then dip the remaining cake pieces into the leftover frosting. Arrange these pieces on the base in the shape of a mound. Cover the top with the remaining frosting.
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Step 11
11. Decorate the cake as desired. Any fruits, chocolate shavings, or sprinkles will work here.
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Step 12
12. Let the cake chill in the refrigerator for 2 hours — then it's ready to serve.