Sponge cake with fruit

Step-by-step cooking

1. Step 1:

   

   How to make a sponge cake with fruit? Ingredients for a biscuit. Eggs should be at room temperature. Sift flour with vanilla.

2. Step 2:

   

   Carefully divide the eggs into yolks and whites.

3. Step 3:

   

   Beat the yolks with half a norm of sugar at the maximum speed of the mixer until a dense light mass. This will take about 5-7 minutes. Wash the mixer thoroughly, wipe it dry.

4. Step 4:

   

   Start whipping the whites first at the minimum speed of the mixer until soft peaks. Gradually increase the speed and, without stopping whipping, pour in the remaining sugar in small portions. At the end of whipping, add a pinch of salt for protein stability. Beat the whites to firm peaks. In an inverted bowl, the squirrels should be motionless.

5. Step 5:

   

   Add 1/3 of the whipped whites to the yolks and gently mix the mass with a spatula with movements from top to bottom.

6. Step 6:

   

   Sift half of the flour mixed with vanilla through a sieve. Also mix gently. Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough.

7. Step 7:

   

   Re-enter 1/3 of the whipped whites, mix. Then sift the remaining flour, mix. Add the remaining proteins to the dough and mix until smooth. Do not forget about the care and accuracy of movements from top to bottom to preserve the structure of proteins and the lightness of the dough.

8. Step 8:

   

   Put the dough into a mold (I have a diameter of 22 cm), the bottom of which is covered with oiled parchment. It is not necessary to lubricate the sides of the mold, the biscuit, rising, will cling to the walls, as it were.

9. Step 9:

   

   Bake the sponge cake in a 180 degree oven for 30-40 minutes until a dry splinter. Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. Do not open the oven for the first 20 minutes so that the biscuit does not settle. The finished biscuit is completely cooled in the form.

11. Step 10:

    

    Ingredients for the layer of cakes.

12. Step 11:

    

    Wash the fruits, peel, cut into small pieces, mix.

13. Step 12:

    

    For the cream, pour the cooled cream into a container, which must also be cooled beforehand. At low speeds of the mixer, whisk the cream for 3 minutes. Without stopping whipping, add powdered sugar mixed with vanilla. Beat until soft peaks for another 3 minutes. As the cream begins to thicken, stop whipping.

14. Step 13:

    

    Cut the sponge cake with a sharp knife or thread into 3 cakes.

15. Step 14:

    

    On a flat plate, cover the first cake liberally with whipped cream.

16. Step 15:

    

    Put half of the fruit mixture on the cream. Do the same with the second cake.

17. Step 16:

    

    Put the third cake on top. Cover the top and sides of the cake with cream.

18. Step 17:

    

    Any soft and sweet fruits to taste will be suitable for decorating the cake.

19. Step 18:

    

    I decorated the cake with kiwi and orange, and the sides with crushed almonds. Let the finished cake soak in the refrigerator for 5-6 hours. Have a nice tea party!