Biscuits are sweet and light, they are ideally combined not only with different creams, but also with any fruit. Such filling adds fresh notes to the dessert, makes it light and not cloying.
Fruit sponge cake - general principles of preparation
Fruits can immediately be laid in raw dough, you get a kind of charlotte - a popular apple pie. But it is also possible to layered separately baked cakes without additives with slices, creams, impregnations, glazes are additionally used. In any case, the desserts are interesting, but they require baking a biscuit. It can be prepared according to the classic recipe or take other options as a basis.
Biscuits are baked in a preheated oven, the temperature and time directly depend on the thickness of the cake. If the dough was poured in a thin layer up to 2 cm, then the cake will be baked quickly, it can be set to 200 degrees. If the thickness is greater, it is better to play it safe, set the temperature to 170-180.
What fruits are usually used:
• apples, quince pears;
• apricots, plums, peaches;
• citrus fruits;
• bananas, kiwi, pineapple.
You can also use berries, dried fruits, mix several types. If the fruit is laid in the dough, then they should be few. If they are used for a layer and decoration, then one small cake can take up to 1 kg.
Fruit cakes do not tolerate long-term storage. For this reason, you do not need to cook them for the future. It is better to decorate the top of the dessert before serving, otherwise the pieces of fruit will fade, darken, may release juice. You can treat them with concentrated syrup or pour jelly.
Sponge cake with fruits inside (pears, peaches)
A biscuit recipe with pieces of fruit, which can also be called charlotte. It uses pear and peach. But if you wish, you can take bananas, apricots, plums or berries.
Ingredients
• 5 eggs;
• 200 g of sugar;
• 30 g of starch;
• 1 tbsp. flour;
• 1 pear;
• 2 peaches;
• 10 g of ripper;
• 2 tbsp. l sah. powders.
Cooking
1. Start cooking with fruits. It is desirable to peel the peach, so we lower it in boiling water for a minute, then rinse it with cold water and remove the skin. Cut the flesh into neat pieces. We cut the pear into slices. Take a small strainer, put half the powder in it and sprinkle the fruit with an even layer.
2. In a clean and large bowl, break the eggs. We will not separate anything, just whisk for a couple of minutes with a mixer. As soon as a good foam appears, we add granulated sugar on a spoon. The biscuit dough is whipped until it completely turns into lush foam.
3. Mix the flour with the starch that we have left, add a bag of baking powder to them. Sift, add to the biscuit mass, gently stir.
4. Fruits can be put right into the dough or poured into a mold, and then scatter the slices as you like. As the mass rises, they all hide inside. We do as we like more.
5. Bake a biscuit with fruit in the oven until cooked at a temperature of no higher than 190 degrees. Cool, gently remove the form.
6. Transfer the pastries to the dish, sprinkle with powder on top.
Vanilla sponge cake with fruits and cream
The recipe for a gentle vanilla biscuit with fruit and butter cream. Cakes can be baked in advance so that they cool well and lay down.
Ingredients
• four eggs;
• a glass of flour;
• 1.5 cups cream with a fat content of 30%;
• a glass of powder;
• 500 g of fruit;
• a glass of sugar;
• 2 sachets of vanilla.
Cooking
1. Gently break the eggs, separate the yolks in one bowl and the squirrels in the second. We divide sugar in half.
2. One sachet of vanillin is mixed with seeded flour.
3. First, beat the protein mass until the sugar is completely dissolved, you should get a white and fluffy foam. Then beat the yolks for a few minutes.
4. Pour the flour to the yolks, start stirring, carefully introduce the protein foam in the process.
5. Pour the dough into the mold, put the vanilla biscuit in the oven to bake.
6. Korzh cool well. Take a sharp knife or file. Gently cut into two thin layers. If the shape was small in diameter, then three can be made.
7. Beat the cream in a lush foam, partly add the powdered sugar, add the last bag of vanilla. As soon as the mass becomes thick, the cream is ready.
8. We take any fruit, preferably soft. Cut into plates. The most beautiful and neat pieces are best immediately set aside.
9. Lubricate the cake with the third part of the cream, lay out a layer of fruit, inside you can lay dented, broken off, ugly pieces. Now we cover them with the second part of the biscuit, coat the top and sides, decorate with the remaining fruits.
Sponge cake with fruit
A variant of a very interesting biscuit in boiling water with fruits. Inside, you can add any fruit or berries to your taste, but not more than the specified amount.
Ingredients
• four eggs;
• 180 grams of sugar;
• 250 grams of fruit;
• 7 grams of cultivator;
• 2 tablespoons of starch;
• 30 ml of oil;
• 4 tablespoons boiling water;
• 140 grams of flour.
Cooking
1. Prepare a dry flour mixture. We combine the cultivator with flour, potato or corn starch, add vanilla if desired. Sift through a sieve.
2. Prepare the fruit: rinse. Dry, cut into small pieces, like strawberries or raspberries. Set aside.
3. Knead the dough. Beat five eggs until light foam appears, then pour the granulated sugar in parts, continue to beat at a maximum speed for about seven minutes, add vegetable oil, then flour, stir and pour four teaspoons of boiling water from the kettle. Mix quickly.
4. Pour fruit into the dough, gently stir, shift into shape, always with a covered bottom. We bake until ready. Garnish with icing sugar, you can pour it with icing or grease with cream.
Chocolate sponge cake with fruits
A basic biscuit recipe is used, but with pieces of cocoa. Fruits or berries can be taken any, but especially successfully combined with the chocolate flavor of cherries, bananas.
Ingredients
• four eggs;
• a glass of sugar;
• 250 grams of fruit;
• 5 grams of cultivator;
• vanilla at will;
• two tablespoons of cocoa powder;
•? cups of flour.
Cooking
1. Start with a dry mixture: combine the flour with cocoa powder, baking powder, you can add a little vanillin, sift.
2. Now prepare the fruits or berries: rinse, if necessary, remove the seeds, cut. You can optionally sprinkle pieces with brandy or rum, it will be tastier.
3. Beat in a strong foam eggs for biscuit along with granulated sugar, introduce flour with mixed cocoa powder and other ingredients, stir, add pieces of fruit.
4. We shift the dough into the mold, bake the chocolate biscuit with fruits until cooked.
Sponge cake with fruit and sour cream
For this recipe we use any biscuit, we cook it according to the recipes above. You will need a standard cake of 4-5 eggs.
Ingredients
• 600 g sour cream;
• 150 g of powdered sugar;
• 1 bag of vanilla;
• biscuit;
• 2 bananas;
• 2 kiwi;
• 1 orange.
Cooking
1. We take the thickest sour cream that we can find. Add vanillin, powder to the cream, quickly stir, remove to the refrigerator.
2. Cut all the fruits into thin slices. We take out the bones from the orange, white films that will peel off, it is also desirable to remove.
3. Baked cake must be cut into three thin layers.
4. Put one cake, grease with sour cream, lay a layer of banana, in some places lay pieces of kiwi.
5. Cover it all with medium cake, grease with cream, lay the banana and pieces of orange again.
6. We also stack the top cake, grease it, decorate the cake with the remains of orange and kiwi, it is better not to use a banana for decoration, since the pieces darken in the air.
Chocolate sponge cake
For this recipe you will need again any baked biscuit in the amount of two thin cakes. You can buy the base in the store.
Ingredients
• 2 thin biscuits;
• 3 bananas;
• a can of condensed milk;
• 150 g of oil;
• 150 g of chocolate;
• 150 g of strawberries.
Cooking
1. Cut off half the butter, soften. Open a can of condensed milk, beat with butter, add vanillin to the cream if desired.
2. Two bananas are cut into plates, they will go to the layer. The remaining banana should be cut into thicker slices so that they fit the strawberries in size.
3. Lubricate one cake with condensed milk cream, do not regret it. We lay out two bananas. Top and sides are also coated with cream.
4. Lay the berries of strawberries on top and spread the slices of bananas.
5. In a water bath we put a bowl, chopped chocolate, put butter and melt. As soon as the mass reaches uniformity, let’s cool, but do not let it harden.
6. Take a spoon with chocolate and pour on top all the strawberries and bananas. Put the cake in the refrigerator for a couple of hours, let it brew.
Fruit sponge cake - tips and tricks
• If the biscuit dough does not want to beat, the problem may be in the eggs or the ingress of fat into the mass. No need to throw it away, just add the baking powder, for 4 eggs 1h. l with a slide of powder. Of course, the cake will not be very lush and tall, but still light and porous.
• If the fruit is too juicy and flowing, after slicing it is necessary to put them in a colander, leave for a few minutes. Before adding to the dough, you can sprinkle pieces with corn or potato starch, it will not let the cake moisten, the resulting juice will gel out.
• Regardless of the recipe, the biscuit mold must be pre-cooked. It is advisable to cover the bottom with parchment or plain oiled paper. If not a detachable form is used, but a frying pan or a baking sheet, then the sheet is first cut out, the size of the bottom, then it fits inside, lubricated.
