Sponge Cake with Prunes
Added: 19.01.2013 в 07:52 Views: 31513
Sponge Cake with PrunesKlubokhttp://klubok.work/4/138/3857/Klubokhttps://klubok.work/css/image/top-logo-en.png
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Heavy cream 30% fat - 1 cup 200g
sugar - 1 cup
4 eggs
flour - 2 cups
baking powder 1 packet (15g)
vanilla sugar - 1 packet (8g)
Beat the sugar with the eggs until fluffy, add cream, vanillin, and flour mixed with baking powder.
I use a springform pan to prevent the batter from leaking through the seams, lining the bottom with paper. Bake at 180 degrees Celsius. Check readiness with a toothpick. In general, according to all the rules of the genre.
While the sponge cake is baking, prepare the prunes - soak them in a small amount of water with added sugar and optionally a bit of cognac for aroma. The syrup will then be used to soak the bottom layer.
Cool the finished layer, cut it in half, and soak the bottom layer with the syrup, then place 2/3 of the prunes and cover with whipped cream and sugar. I usually take from 500 to 600 grams of cream, add sugar to taste and whip with a mixer. I put the cream generously. Then cover with the top layer and place the remaining prunes in the center. To help them stay in place and not roll off, I trim the top a bit and sprinkle the sides of the cake with the crumbs. Pour the remaining cream over the top and sprinkle with walnuts.
The cake is simple, but it's usually eaten very gratefully - because it's not greasy.
Heavy cream 30% fat - 1 cup 200g
sugar - 1 cup
4 eggs
flour - 2 cups
baking powder 1 packet (15g)
vanilla sugar - 1 packet (8g)
Beat the sugar with the eggs until fluffy, add cream, vanillin, and flour mixed with baking powder.
I use a springform pan to prevent the batter from leaking through the seams, lining the bottom with paper. Bake at 180 degrees Celsius. Check readiness with a toothpick. In general, according to all the rules of the genre.
While the sponge cake is baking, prepare the prunes - soak them in a small amount of water with added sugar and optionally a bit of cognac for aroma. The syrup will then be used to soak the bottom layer.
Cool the finished layer, cut it in half, and soak the bottom layer with the syrup, then place 2/3 of the prunes and cover with whipped cream and sugar. I usually take from 500 to 600 grams of cream, add sugar to taste and whip with a mixer. I put the cream generously. Then cover with the top layer and place the remaining prunes in the center. To help them stay in place and not roll off, I trim the top a bit and sprinkle the sides of the cake with the crumbs. Pour the remaining cream over the top and sprinkle with walnuts.
The cake is simple, but it's usually eaten very gratefully - because it's not greasy.
Category: Cakes
