If you have a birthday or other event coming upholiday, you can't do without dessert. After all, guests should leave with tea and sweets, so that later they will remember the evening spent in your home with kindness and warm gratitude. So, in order to be known as a hospitable and incredibly talented hostess, we suggest making a sponge cake with fruits. Choose one recipe (or several) from those listed below, and you won't go wrong - everyone will be delighted with this delicate and delicious dish!
Biscuit cake «Fruit tenderness»
Making this sponge cake withwith fruits will take you about an hour. It may not work the first time, as the dough is very delicate and demanding to handle. But this does not mean that you should put the recipe in the far corner and be disappointed in your culinary skills. If the first time the dish does not turn out as you would like, try to make it again after a while. And you will definitely succeed! Ingredients: Dough:
- four chicken eggs
- a glass of sugar
- Vanillin - to taste
- vegetable oil - for lubricating the mold
- the same amount of wheat flour
- table salt, as well as citric acid - one pinch
Cream:
- sugar - one glass
- 500 milliliters of low-fat sour cream
- pinch of vanillin
- one packing of gelatin
- half a glass of water
- any fruit (we used kiwi, orange, banana and strawberry)
Method of preparation:This dough recipe includes vanilla, but if you don’t like its aroma, simply don’t add it to the dish. First, separate the whites from the yolks and whisk each ingredient in a separate bowl, seasoning with salt and citric acid until fluffy and smooth. Then gradually, in small portions, pour sugar into the second product, continuing to stir, and then add flour here. Then combine the yolks with the whites in one bowl, and carefully stir everything a few more times. As a result, you should get a white, very airy mass. Now prepare the mold: to do this, cover its bottom with special paper, and treat the walls with vegetable oil. This recipe involves greasing the dishes, but some experts are against such actions, as they believe that the biscuit will rise worse in such conditions. But you do it your own way - you can try both options. Pour the dough into the mold and put the future cake in the oven, preheated to 180 degrees. Attention! Do not slam the doors or make noise in the kitchen, do not open the oven door to check the product - in such conditions, the dough may not rise, and the dish will be spoiled. After an hour, take out the mold, take the sponge cake out of it and cut off the bottom part, and cut the rest of the dough into medium cubes. Pour water over the gelatin and let it sit (this will take half an hour). In the meantime, put cling film inside the dish in which you will serve the cake and take care of the fruit. The recipe for this dessert includes kiwi, strawberries, orange and banana, but you can also use other products: fresh berries, tangerines, prunes. Peel the above ingredients (where necessary) and cut them into cubes, as well as thin slices, and place the latter along the walls of the mold. Now beat the sour cream and vanillin with a fork or whisk, and heat the gelatin, but do not bring to a boil. When it swells and cools down a bit, combine it with sour cream, mix well and pour in the fruit and biscuit pieces. Put the resulting mass in a prepared dish, cover with the remaining cake layer, pressing it down a bit. The preparation of the sponge cake with fruit is finished - wrap it in film and put it in the refrigerator. Before serving, transfer the dish to a large plate, if desired, you can decorate it with whipped cream. This recipe will come in handy before the holidays, when you can treat your child to a delicate and delicious dessert.
Sponge cake with orange and nuts
If you want to enjoy a sponge cake withfruits, you don't have to buy it in a store, because a dessert made with your own hands will never compare with a product bought in a supermarket. We will tell you the recipe for the dish, and all you have to do is bring it to life. Ingredients: Sponge cake dough:
- eggs - seven pieces
- 200 grams of wheat flour
- one tablespoon of potato starch
- 150 grams of sugar
- three pinch of vanillin
Cream:
- one large orange
- 150 grams of cherries without pits (suitable as canned and fresh)
- 200 grams of sour cream
- sugar - 150 grams
- 40 grams of walnuts
- two small kiwis
Method of preparation: Start by kneading the dough:Separate the egg whites from the yolks and thoroughly grind the latter with sugar, leaving a tablespoon of this product for further cooking. To make the mass homogeneous, we recommend preparing it in a ceramic bowl, as this material provides good friction, as a result of which the sugar crystals will break to the required state. Now beat the whites into a fluffy white foam and gradually add sugar, which you set aside in advance. Pour ¾ of the resulting mixture into the yolks and, after mixing everything several times, pour in small portions of flour, previously sifted through a sieve and mixed with vanilla and starch. The last ingredient included in this recipe helps to form more uniform pores in the dough, in addition, thanks to it, the biscuit holds its shape better and does not crumble. Working with a whisk from top to bottom, mix the mass and add the remaining whites to it, then beat everything until completely homogeneous. Grease the metal dish in which you plan to bake the product with butter or vegetable oil, you can use fat. Then put ¾ of the dough in it, and on top - sliced orange, and pour the remaining biscuit mass. Preheat the oven to 180 degrees - this is the most suitable temperature - and put the mold in it. The cake will be ready in 45 minutes. However, if you want it to rise well, not to sink and turn out airy, keep quiet and do not look into the oven. You can check the readiness of the product only after half an hour, by sticking a match into it. If the wood is damp, it means that the cake is not baked enough. After removing the cake base from the mold, let it cool. Some sources recommend placing the biscuit on a piece of clean cloth or a wooden surface and holding it for several hours. But this takes too much time, so you can do without such manipulations. Simply cut off the bottom of the cooled cake, working with a knife around its circumference, at least one centimeter high. Now beat the cream from sour cream and sugar until thick, and drain the liquid from the canned cherries, squeeze them well and, if necessary, remove the pits. Then place the fruit on the bottom cake, grease with half of the resulting sour cream mass and cover with the remaining biscuit. Apply a thick layer of cream to the sides and top of the product, decorate with kiwi sliced into thin circles and sprinkle with nuts, previously crushed and fried in a dry frying pan. Keep in mind - the cake will need about six hours to soak well!
Sponge cake with fresh berries and fruits
The recipe for this cake is much simpler thanprevious. It is quick to prepare and does not require much time for soaking. We used fresh strawberries, wild strawberries and kiwi, but you can also take frozen berries or fruits. The dessert will not lose its taste! Ingredients: Dough:
- one and a half cups of sugar
- olive oil for mold lubrication
- six chicken eggs
- flour - two glasses
- teaspoon of baking powder
Cream:
- 0.5 cups of sugar
- one large package of sour cream (you need 500 grams)
- 250 grams of fresh strawberries
Decoration:a few strawberries, one kiwi and a handful of wild strawberries Method of preparation: Beat the chicken eggs with a mixer until foam appears, add sugar and mix everything well again. Of course, you can use a regular kitchen whisk, but you will never achieve a perfectly homogeneous and airy mass using it. Now combine the flour with the baking powder and, gradually pouring it into the egg mixture, knead the dough. Cover the baking dish with parchment and grease it with oil, then pour all the dough into it and put it in the oven for an hour. The cake will be evenly baked and will not burn at a temperature of 180 degrees. When the product has cooled, cut it with a knife into three round parts of the same height. Then beat the cream, to do this, combine the amount of sour cream and sugar specified in the recipe. Cut the washed strawberries and peeled kiwi into medium slices. Place the first product on the lowest "floor" and apply a thick layer of cream, then cover with the second cake layer and do the same. Apply the remaining sour cream mixture to the top and sides of the product, then decorate it with the remaining fruits. After two hours, when the cake is sufficiently soaked, you can serve it with hot aromatic tea. Enjoy your meal! Sponge cake dough makes incredibly tender and light desserts. If you try at least one of the recipes we offer, you will see for yourself! Making a delicious cake is not only a matter of technique, the hostess's imagination is also of great importance. Experiment with the filling, adding one fruit or another, put in nuts - this way you will find your ideal combination. We wish you success! We recommend reading:
