Fruit sponge cake

16 servings
12 hours

How to make a cake sponge with fruits? Prepare the necessary ingredients for the biscuit. Eggs should be at room temperature. Sift the flour with vanillin.

Gently divide the eggs into yolks and squirrels.

Whisk the yolks with half the sugar norm at maximum mixer speed until thick and light. This will take about 5-7 minutes. Wash the mixer thoroughly, wipe dry.

Start whipping the squirrels first at the mixer's minimum speed to soft peaks. Gradually increase the speed and, without stopping whipping, pour in the remaining sugar in small portions. At the end of the whipping, add a pinch of salt to resist the proteins. Beat the whites to solid peaks. In an inverted bowl, the squirrels must be immobile.

Put 1/3 of the whipped proteins to the yolks and gently mix the mass with a spatula with top-to-bottom movements.

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

Re-introduce 1/3 whipped proteins, mix. Then sift the remaining flour, stir. Introduce the remaining proteins into the dough and mix until homogeneous. Do not forget about the care and accuracy of top-down movements to preserve the structure of proteins and the airiness of the dough.

Transfer the dough to a tin (I have a diameter of 22 cm), the bottom of which is covered with oiled parchment. There is no need to lubricate the sides of the mold, the biscuit, rising, will kind of cling to the walls.

Bake the biscuit in an oven heated to 180 degrees for 30-40 minutes until dry. Keep in mind that everyone has different ovens. The temperature and cooking time may differ from those indicated in the recipe. For the first 20 minutes, the oven should not be opened so that the sponge does not settle. The finished biscuit is completely cooled in shape.

Prepare the ingredients to layer the cakes.

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

For the cream, pour the chilled cream into a container, which must also be cooled first. At low mixer speeds, whisk the cream for 3 minutes. Without stopping whipping, add the powdered sugar mixed with vanillin. Whisk until soft peaks for another 3 minutes. As the cream starts to thicken, stop whipping.

Cut the biscuit into 3 bark with a sharp knife or thread.

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

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

Top with a third bark. Cover the top and sides of the cake with cream.

Any soft and sweet fruit to taste is suitable for decorating the cake.

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!