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Sponge cake with fruit

0
1034
Kitchen European
Calorie content 206.9 kcal
Portions 10 port.
Cooking time 3 hours
Proteins * 7.4 gr.
Fats * 7.6 gr.
Carbohydrates* 28.7 g
* per 100 gr. product
Sponge cake with fruit
Content

What could be more pleasant than a cake made with your own hands for a solemn occasion. And this soft cream-soaked sponge cake with pieces of fruit will definitely delight your guests. Cooking a sponge cake in a multicooker provides excellent results.

Ingredients

Cooking process

step 1 out of 7
Separate the whites from the yolks and beat until thick foam with 1 glass of sugar and citric acid. Beat the yolks with the rest of the sugar until fluffy. Combine the parts and add the sifted flour in parts, stirring each time. Pour in the cognac and whisk the dough thoroughly.
step 2 out of 7
The form is required with a height of at least 10 cm. A multicooker is perfect for this. Grease a bowl with butter and transfer the dough. Place the Baking program and cook for 1 hour (at 155 degrees).
step 3 out of 7
After the beep, do not open the biscuit for 15 minutes. After that, remove the cake from the bowl and let it cool for 10-15 minutes.
step 4 out of 7
Using a wide, sharp knife, cut off the top by 1-2 cm. Using a teaspoon, take out the core of the biscuit and put it in a saucepan. Put sour cream and condensed milk there.
step 5 out of 7
Peel and chop the fruit into small wedges. Transfer them to a saucepan with pulp.
step 6 out of 7
Mix the contents of the pan well and fill the sponge cake void with it, tamping the filling tightly.
step 7 out of 7
Cover the pie with the sliced ​​top. In a blender, whisk the curd cream together, and brush over the top of the cake and sides with a thick layer. Place a pattern of fruit pieces on top. Send the cake to the cold for 2 hours.

Bon Appetit!

 

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