Sponge cake with berries
Composition / ingredients
8
Servings:
Cooking method
1. Dough. Separate the yolks from the whites. Whisk the whites with a mixer into a strong, stable foam. Beat soft butter with a mixer with yolks and sugar until foam forms. Mix flour with soda and salt, sift everything together, pour in milk, mix. Add the yolk-oil mass, mix again. Then, gently stirring, add the proteins to the milk-flour mixture.
2. Filling. Sort the blueberries, wash and dry.
3. Grease the baking dish with butter, sprinkle with flour.
4. Put the dough into the mold. Spread blueberries evenly on top, sprinkle with powdered sugar.
5. Bake the cake in preheated to 200°In the oven for 30 minutes.
6. Sprinkle the finished cake with coconut chips, decorate with fresh blueberries and mint leaves.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 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
- 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
- Blueberries - 44 kcal/100g
- Fresh frozen blueberries - 56 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Powdered sugar - 374 kcal/100g
- Baking soda - 0 kcal/100g
