Sponge cake – what could be tastier? Delicate, aromatic, soaked in syrup and literally melting in your mouth. But the real culinary masterpiece is the sponge cake with fresh fruit. There are many recipes for this dessert, but each housewife brings her own individual touch – and a new sweet miracle is obtained.
Sponge cake with fruits: video recipe
How to make a sponge cake with fruits
Ingredients for biscuit:
– eggs – 6 pieces; – granulated sugar – 200 grams; – wheat flour – 150 grams; – rice flour – 60 grams; – corn flour – 60 grams; – lime juice – 30 milliliters; – dry white wine – 60 milliliters; – honey – 1 tablespoon; – lime peel – 1 tablespoon; – baking powder for dough – 1 tablespoon;
Impregnation Ingredients:
– granulated sugar – 100 grams; – dry white wine – 100 milliliters; – lime juice – 30 milliliters; – lime peel – 1 teaspoon; – honey – 1 tablespoon;
Ingredients for cream:
– Mascarpone cheese – 250 grams; – Cream – 150 milliliters; – Powdered sugar – 80 grams; – Corn starch – 1 teaspoon; – Lime juice – 1 teaspoon;
For decoration:
-2 bananas; -3 kiwi; -1 bag of gelatin;
Making a sponge cake using this recipe is easy, but it takes a little patience. Start with a biscuit. Stir all the flour together, add baking powder and sieve through a sieve. Wash the lime, remove the zest from it with a sharp knife and squeeze the juice. In a glass saucepan, combine honey, wine, juice, and lime zest. Chop everything thoroughly in mashed potatoes. In a mixer, at high speed, beat the eggs until fluffy, then gently pour in the wine and honey mixture in a thin stream and beat for another minute. Add flour there and mix well with a spatula. Grease a biscuit pan, line the bottom with parchment and lay out the biscuit dough. Flatten the top and bake at 180 ° C for 30-40 minutes.
Remove the finished biscuit from the mold and cool well
Prepare an impregnation for the cake layers. Cut the zest from the lime and squeeze the juice, mix with wine, honey, sugar. Bring to a simmer and simmer for 3-5 minutes. Cool and strain the solution.
For the cream, beat the mascarpone cheese and half the icing sugar with a mixer until fluffy. Whisk the chilled cream, the second half of the powder and the starch until thick. Combine both whipped masses and stir gently.
The mass should not be mixed intensively, as it can lose its splendor (settle)
Cut the finished cooled biscuit into two cakes, soak thoroughly with a sweet impregnation solution. Leave 30 milliliters of solution to decorate the biscuit cake. Peel and cut fruits (kiwi, bananas) into slices. Take a large dessert dish, put the bottom crust on it and apply 1/3 of the cream, mix the slices of kiwi and banana on top, apply a little more cream on top. Gently cover everything with the second crust and press lightly, brush the sides and top with the remaining cream and put the cake in the refrigerator.
While it is cooling, soak the gelatin and dissolve it as directed. Pour the remaining soaking syrup into it and stir quickly. Start decorating the cake. Put banana and kiwi slices overlapping the top of the cake, slowly pour the jelly over the fruit, smooth with a brush, wait a couple of minutes and apply a second layer. Sprinkle the sides of the cake with coconut.