Fruit Sponge Cake

Step-by-step cooking

1. Step 1:

   

   Ingredients.

2. Step 2:

   

   Preparing a light sponge cake. Whisk the eggs with a whisk, adding sugar.

3. Step 3:

   

   Add flour and baking powder, whisk until smooth.

4. Step 4:

   

   We cover the form with parchment paper, lubricate it with oil (I have a mold diameter of 24 cm). Pour out the dough. We put it in a preheated 180 degree oven. Bake for 20-30 minutes. Check readiness with a toothpick or the tip of a knife – they should be dry.

5. Step 5:

   

   Preparing a dark sponge cake. Also, beat the eggs with sugar, then stir in flour, baking powder and add cocoa.

6. Step 6:

   

   Knead until smooth.

7. Step 7:

   

   Bake in the same way as the light cake at 180 degrees for 20-30 minutes. We leave the finished biscuits to cool, then remove the parchment paper.

8. Step 8:

   

   Cooking cream pudding. In a bowl, mix the sugar together with the starch.

9. Step 9:

   

   Add half the milk and mix well.

10. Step 10:

    

    In a separate plate, heat the second half of the milk, as soon as it boils, reduce the heat. And pour in the sugar-starch mixture, stirring quickly with a whisk. Cook for 3 minutes.

11. Step 11:

    

    The mixture thickens quickly. It turns out a viscous mixture. Leave to cool.

12. Step 12:

    

    Then beat the softened butter with a mixer and add the cooked pudding. Whisk until smooth and put in the refrigerator.

13. Step 13:

    

    Cooking fruits, berries – cut in half, remove the bones. Nectarines cut into quarters.

14. Step 14:

    

    I cooked nectarines with prunes in sugar syrup to remove excess acid and make nectarines softer and sweeter. To do this, I brought 1 cup of water to a boil, added 1 tablespoon of sugar, added nectarines and prunes and cooked for 5 minutes. Then drain the water and leave them to cool.

15. Step 15:

    

    We prepare cherry jelly according to the instructions on the pack. I have a pack of 100 g. Fill the contents of the pack with 0.5 liters of water, mix, leave for 10 minutes, then heat to a boil, stirring so that the gelatin dissolves. Then we put the plate in cold water so that the jelly cools down faster.

16. Step 16:

    

    Assembling the cake. We put a light biscuit in a split form. We divide the cream pudding into 3 parts and smear the light cake with the 1st part.

18. Step 17:

    

    On a dark sponge cake, cut out 5 circles with an average-sized glass.

19. Step 18:

    

    We put these 5 circles in a mold on a cream pudding.

20. Step 19:

    

    We spread out all the space between the circles with halves of grapes and prunes. Depending on the height of the circles, you can spread the grapes in 2 layers. I left 16 halves of grapes for decoration.

21. Step 20:

    

    Fill the entire surface with cooled cherry jelly, pour on the berries so as not to wash off the layer of cream pudding.

22. Step 21:

    

    We send it to the refrigerator for 30-40 minutes, it depends on how quickly the cherry jelly hardens.

23. Step 22:

    

    When the cherry jelly grabs. We smear the 2nd part of the cream pudding. It is viscous and thick, so you need to spread it slowly.

24. Step 23:

    

    We put a dark sponge cake with holes on top.

25. Step 24:

    

    We put nectarines slices tightly into the holes. And spread with the 3rd part of the cream pudding. I unevenly divided the cream and I didn't have enough for the 3rd part))), but it doesn't matter. I smeared the places above the nectarines, and you need to completely smear the layer.

26. Step 25:

    

    We prepare peach jelly, according to the instructions on the package. I have a pack of 100 g. Fill the contents of the pack with 0.5 liters of water, mix, leave for 10 minutes, then heat to a boil, stirring so that the gelatin dissolves. Then we put the plate in cold water so that the jelly cools down faster.

27. Step 26:

    

    Now we are preparing fruits for decoration. If you don't want to bother, just cut them into slices and spread them in a circle, starting from the center to the edges. I made roses out of apples. To do this, cut them into thin slices.

28. Step 27:

    

    Cook the slices in sugar syrup until softened, I will not describe how to make roses here, you can see the description in the recipe of the Fruit Tenderness cake http://1000.menu/cooking/11551-tort-rozovaya-nejnost

29. Step 28:

    

    We put 7 roses in the center, put apple slices around, and half grapes on them. I also have nectarine slices left, I spread them along the edge of the cake.

30. Step 29:

    

    Pour the cooled peach jelly. We correct the fruits, as they may float away. And we put it in the refrigerator until the jelly is completely frozen, I put it overnight.

31. Step 30:

    

    We take the cake out of the refrigerator. Walk with a knife between the shape and the edge of the cake. Remove the side of the mold. The cake is ready!

32. Step 31:

    

    Cut into portions and invite everyone to tea. The pattern turns out to be different, depending on where you cut it. In the photo on one side of the piece, the dark cake is more visible.

33. Step 32:

    

    And on this side, nectarine and jelly are more visible in the section. In any case, the cut of the cake looks very interesting. Enjoy your meal! If the cake is not eaten all at once, put it in the refrigerator, as the cream pudding will become softer in the heat and will move off the jelly layer.