Sponge cake with jelly fruit and buttercream
Composition / ingredients
12
servings:
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
For a biscuit, take eggs at room temperature.
Beat them with a mixer until the volume increases 3 times, add sugar in the process and beat together for at least 7 minutes.Add the flour "rain" and mix with a spatula from the bottom up.
Take a detachable mold (26 cm), lubricate with butter and pour out the dough.Turn the mold clockwise a couple of times so that the dough sticks to the edges and a dome does not form in the center.
Bake for 30 minutes at 180 degrees.We observe silence, do not slam the oven door so that the biscuit does not settle.
We check the readiness with a wooden splinter and let the biscuit cool in the mold.
For the cream, whisk together all the ingredients, spread evenly over the cooled biscuit.We put it in the refrigerator to solidify.
At this time we are preparing jelly.We dilute it in a glass of hot water.It is usually written on the package for 400 ml of liquid, but we reduce the liquid to 1 cup.
We put sliced tangerines, bananas and kiwis on the frozen cream.
Carefully pour the cooled jelly into the center with a trickle.We put the cake in the refrigerator, let the jelly freeze and infuse the cake.I usually make a cake by the evening, the next day it is ready for consumption.
This cake is perfect for a romantic dinner.
Bon appetit!
Beat them with a mixer until the volume increases 3 times, add sugar in the process and beat together for at least 7 minutes.Add the flour "rain" and mix with a spatula from the bottom up.
Take a detachable mold (26 cm), lubricate with butter and pour out the dough.Turn the mold clockwise a couple of times so that the dough sticks to the edges and a dome does not form in the center.
Bake for 30 minutes at 180 degrees.We observe silence, do not slam the oven door so that the biscuit does not settle.
We check the readiness with a wooden splinter and let the biscuit cool in the mold.
For the cream, whisk together all the ingredients, spread evenly over the cooled biscuit.We put it in the refrigerator to solidify.
At this time we are preparing jelly.We dilute it in a glass of hot water.It is usually written on the package for 400 ml of liquid, but we reduce the liquid to 1 cup.
We put sliced tangerines, bananas and kiwis on the frozen cream.
Carefully pour the cooled jelly into the center with a trickle.We put the cake in the refrigerator, let the jelly freeze and infuse the cake.I usually make a cake by the evening, the next day it is ready for consumption.
This cake is perfect for a romantic dinner.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Bananas - 89 kcal/100g
- Tangerines - 33 kcal/100g
- Canned tangerines - 40 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Kiwi - 48 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Jelly - 80 kcal/100g
- Vanillin - 288 kcal/100g
- Cottage cheese - 223 kcal/100g
