Cake
Description
The baking is simple and quick. The secret to a good sponge cake is to beat the eggs well, so try to achieve stiff peaks that hold their shape. And, of course, the sponge cake should rest for 5–6 hours before you cut and assemble the cake. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
1. Crack the eggs into a bowl, add a pinch of salt, and start beating at a low speed until foam forms.
- 2
Step 2
2. Then gradually add the sugar in parts and continue beating at high speed until a thick, stable foam forms.
- 3
Step 3
3. Sift the flour several times, then add it to the egg mixture in 2-3 batches. Gently mix with a spatula in one direction.
- 4
Step 4
4. Line a removable baking pan with parchment paper and pour the batter into it. Smooth it out with a spatula. Preheat the oven to 180°C and bake for 40–45 minutes. Check for doneness with a wooden skewer.
- 5
Step 5
5. Invert the pan and let the sponge cake cool on a wire rack. Once cooled, use a knife to separate the cake from the sides of the pan and remove it. Then, cut it lengthwise into 2 layers.
- 6
Step 6
6. To prepare the mousse, combine sour cream, blackcurrant jam, dry milk, and sugar. Beat everything with a mixer. Then add the swollen gelatin and blend until smooth.
- 7
Step 7
7. Boil a syrup from sugar, water, and vanilla. Soak both cake layers with it. Place one cake layer back into the baking pan and spread the mousse over it. Refrigerate for 10 minutes. Then cover the cake with the second layer and refrigerate for 6 hours.
- 8
Step 8
8. To prepare the cream, beat the sour cream and sugar with a mixer until the sugar dissolves. Then add a few drops of lemon juice and a cream thickener, mix well, and refrigerate for half an hour.
- 9
Step 9
9. After the cake has chilled in the refrigerator, spread cream over it and sprinkle with coconut flakes on top.
- 10
Step 10
10. This is the tender cake you should get.