Soft cake and juicy fruit platter! Sponge cake with fruits - one of the desserts, which are always associated with the holiday or celebration. Sponge cakes cooked in the classical way, the air sandwiched with whipped cream and slices of juicy fruit. With either method, and the option for the decoration of the cake will look elegant. Bright dessert will be the primary focus during the tea party.
To layer and decorate the cake you can use a different combination of fruit. It can be a ripe pear, canned peaches or pineapple. It is important that all the fruit was soft, ripe and sour.
Ingredients for biscuit. Eggs should be at room temperature. Sift the flour with the vanilla.
Gently separate the eggs into yolks and whites.
The whisk yolks with half the norm of sugar at the maximum speed of a mixer until thick bright mass. This will require approximately 5-7 minutes. The mixer has been thoroughly rinsed, wipe dry.
Begin to whisk the egg whites first on the minimum speed of mixer until soft peaks form. Gradually speed increase and without stopping whisking, add in small portions the remaining sugar. At the end of the whipping add a pinch of salt for the stability of proteins. Whisk the whites to firm peaks. Inverted in the bowl the whites should be fixed.
To the yolks spread 1/3 of whipped egg whites and gently with a spatula stir the mass movements from top to bottom.
Pour through a sieve half mixed with the vanilla flour. Also carefully stir.
Again, we introduce 1/3 of the beaten egg whites and stir. Then sift the remaining flour, stir. Other proteins introduced into the dough and stir until smooth. Do not forget about the care. and accuracy of movement at the top down to maintain protein structure and airiness of the test.
Put the batter into the pan (I have a 22 cm diameter), the bottom of which is covered with an oiled parchment. The sides of the mold oil is not necessary, biscuit, lifting, as if to cling to the wall.
Bake the cake in heated to 180 degrees oven for 30-40 minutes until dry splinter. The first 20 minutes do not open the oven to cake is not a donkey. The finished cake let cool completely on the form.
Ingredients for layer cakes.
My fruit, cleaned, cut into small pieces, stir.
Cream chilled cream poured into a container, which previously also needs cooling. On low speed of mixer, beat the cream for 3 minutes. Without stopping whisking, add the powdered sugar mixed with vanilla. Whisk until soft peaks form another 3 minutes. As cream begins to thicken, stop whisking.
Sponge cake cut with a sharp knife or a thread into 3 layers.
On a flat dish first Korzh liberally covered with whipped cream.
The cream spread half of the fruit mixture. We proceed similarly with the second Korzh.
Put the third Korzh. The top and sides of cake covered with cream.
To decorate the cake you can use any soft and sweet fruit to taste.
I decorated a cake with kiwi and orange, while the sides - crushed almonds. The finished cake let it soak up in the fridge for 5-6 hours. Enjoy your tea!