Fruit sponge cake

Category: Confectionery
Fruit sponge cake

Ingredients

Cake
eggs 6 pcs
sugar 1.5 cups
flour 1.5 cups
Cream
homemade cream (sour cream)
thickener
Impregnation
syrup or fruit juice
cognac or vodka 1 tbsp. lodges
jam or jam for spreading
fruit for decoration
jelly

Cooking method

  • Making a biscuit
  • Eggs. Beat sugar and flour together for 30 minutes until thick. The longer we beat, the larger the biscuit is.
  • A time-tested biscuit recipe always turns out. The main thing is to beat it for a long time.
  • Pour the dough into a mold and bake until tender at 180 degrees.
  • It is better to bake the sponge cake the night before, leaving it to cool in the oven so that it does not sink.
  • The biscuit is baked on the eve, for its ripening. After laying, it is better cut. Does not jam when cutting. Does not stick to the knife. For some, it becomes a little larger overnight.
  • Cream preparation
  • You can use any cream you like.
  • I make from homemade cream with a thickener.
  • Preparation of impregnation
  • Add vodka or cognac to any syrup or fruit juice.
  • Assembling the cake
  • Cut the biscuit into several cakes (as you wish)
  • We saturate each layer.
  • We coat with jam or jam.
  • A layer of cream is applied on top.
  • Fruits are stacked. Bananas are best.
  • The next biscuit is stacked on top and everything is repeated.
  • Fruits are placed on the top biscuit.
  • Pour on top with previously diluted and cooled jelly from a bag.
  • Jelly freezes almost instantly, does not have time to spread.
  • The sides are coated with cream and sprinkled with coconut flakes.
  • Or they are decorated with mastic ribbons.
  • Here are some options for decorating this cake.
  • Fruit sponge cake Fruit sponge cake Fruit sponge cake Fruit sponge cake Fruit sponge cake Fruit sponge cake

Note

How many times have I made this cake, always successful! And no problems, everything is simple and affordable !!
Believe me, the taste is unreal! Many people do not believe that homemade cake is so delicious.
Everything is very simple to do. Having done it once, I now do it all the time, just with different decoration options. Try to cook, you won't regret it. I am sure it will become a signature dish for many who dare to bake it !!
Bon Appetit

March
According to the description, a very simple cake, as I like. I'm afraid of confused recipes. While in the bookmarks, I will try to bake on NG. Thanks for the recipe.
Zhivchik
Since 2009, we have had an MK of a classic biscuit on our website:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=39664.0
Carina1991
Quote: Zhivchik

Since 2009, we have had an MK of a classic biscuit on our website:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=39664.0
sorry, it's a little different there;) I add sugar to the eggs right away, beat it for a very long time, and then just stir in the flour, and the biscuit always turns out to be lush and tall) and it takes less time.
March
I baked my first biscuit in a cartoon on this MK. For the first time, I got a real biscuit. Since then I am no longer "afraid" of them. But variations on a theme are always interesting, especially simplistic ones and especially lazy ones like me ....
Carina1991
Quote: March

I baked my first biscuit in a cartoon on this MK. For the first time, I got a real biscuit. Since then I am no longer "afraid" of them. But variations on a theme are always interesting, especially simplistic ones and especially lazy ones like me ....
oh, don't talk about laziness, a sore subject, so I'm looking for easy ways
Zhivchik
Quote: Carina1991

sorry, it's a little different there;) I add sugar to the eggs right away, beat it for a very long time, and then just stir in the flour, and the biscuit always turns out to be lush and tall) and it takes less time.

Just in this variant, the time of whipping sugar with eggs is much longer than when sugar is added in parts, especially if the yolks are separated from the proteins.
Believe me, I know about biscuits, since I've been baking them since I was 10 years old.
Carina1991
Quote: Zhivchik

Just in this variant, the time of whipping sugar with eggs is much longer than when sugar is added in parts, especially if the yolks are separated from the proteins.
Believe me, I know about biscuits, since I've been baking them since I was 10 years old.
I don’t sow to argue with you, but I do it only according to this recipe, so it’s more familiar. maybe I'll ripen for other recipes
Zhivchik
Carina, you still have everything ahead ... (I looked at the age)
Try also according to that recipe (by reference). First, the biscuit turns out to be more airy, since there is less flour and less sweet, since there is less sugar.
And beat the whites separately with sugar, then add the yolks - just rppraz and you're done. It takes longer to write than to do.
In general, it's nice to see such a young lady at the culinary forum.
Carina1991
Quote: Zhivchik

Carina, you still have everything ahead ... (I looked at the age)
Try also according to that recipe (by reference). First, the biscuit turns out to be more airy, since there is less flour and less sweet, since there is less sugar.
And beat the whites separately with sugar, then add the yolks - just rppraz and you're done. It takes longer to write than to do.
In general, it's nice to see such a young lady at the culinary forum.
Thank you, I am also pleased that there are such sympathetic people on this forum, and they were so well received. I was on different forums, I liked this one more than anyone else, more interesting recipes, everything is available and understandable. The fact that she is young is yes, but this does not prevent me from acting as a mother and wife)))
Zhivchik
Quote: Carina1991

but this does not prevent me from acting as a mother and wife)))



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