Recipe cake with spanish sponge cake and fruit from the autumn garden. Spanish differs from the classic sponge cake by adding butter to the dough, which gives elasticity to the sponge cake and makes it slightly moist. For my taste, the usual sponge cake made from flour, sugar and eggs is quite dry and requires a large amount of syrup to soak. In this recipe I will talk about some techniques that will help you bake the perfect biscuit.
- Cooking time: 1 hour 30 minutes
- Servings: 8
Ingredients for sponge cake with autumn fruits
For the test:
- 5 chicken eggs;
- 200 g of fine sugar;
- 175 g wheat flour;
- 20 g of corn starch;
- 80 g butter.
For interlayer and decoration:
- 600 g of fresh blue plums;
- 400 g apples;
- 50 g raisins;
- 150 grams of sugar;
- 30 ml of brandy;
- cinnamon, star anise.
For cream:
- 3 chicken eggs;
- 35 g of corn starch;
- 130 g of sugar;
- 220 ml of heavy cream;
- 120 g butter;
- vanillin.
Method of making sponge cake with autumn fruits
Making sponge cake
We mix eggs with sugar in a blender, when the mass grows several times in volume, becomes thick, viscous, you can stop. Usually, whipping takes about 5 minutes. Melted butter, cool slightly.
In a separate bowl, combine the corn starch with wheat flour, then very carefully add the whipped mass to the flour and pour in the thin stream of melted butter. Gently knead the dough. Do not beat the flour with eggs, biscuit does not work porous!
At the bottom of a detachable form, put parchment greased with butter. We also coat the sides of the form with butter, then carefully pour the biscuit dough.
We grease the foil with vegetable oil, cover the form with biscuit with this sheet, press in the edges. We bake at a temperature of 165 degrees Celsius for 25-30 minutes. Do not open the oven, do not change the temperature in the baking process! Cool the sponge cake in the oven by opening the door.
Making the cream
Corn starch dissolve in cold cream, add sugar and vanilla, then, one by one, raw eggs. Steam cream cream to thicken. If you have a kitchen thermometer, then the cream is ready when its temperature reaches 85 degrees Celsius. We shift the cream in a flat dish, put it in the fridge: it will cool down faster.
Whisk cooled cream with softened butter.
Making a fruit layer
Finely chopped apples, 300 g blue plums, 100 g sugar, raisins, star anise and cinnamon stew in a frying pan with a thick bottom for 15 minutes. The lid must be opened to evaporate excess moisture. Apples and plums should be boiled soft and become translucent.
To soak biscuit and decorate the cake we caramelize the plums in sugar syrup with brandy. Mix 50 g of sugar, brandy and 50 ml of water, bring to a boil. Cut the plums in half, put in a frying pan, cook for 3 minutes. Let cool in syrup.
When the fruit, cream and biscuit have cooled, you can collect the cake. Cut the biscuit in half and soak both cakes with syrup, in which the plums are caramelized. On the first cake put the whole layer of fruit and half of the cream.
Cover the cake with the second half of the biscuit and coat the sides and top with the remaining cream.
Decorate the cake with candied plum halves.
Bon appetit!
