Sponge cake with autumn fruits
Cake recipe with spanish biscuit and fruits from the autumn garden. Spanish differs from the classic biscuit in that butter is added to the dough, which gives the biscuit elasticity and makes it slightly moist. For my taste, the usual sponge cake from flour, sugar and eggs turns out to be rather dry and requires a large amount of syrup for impregnation. In this recipe I’ll talk about some tricks that will help you bake the perfect biscuit.
- Time for preparing: 1 hour 30 minutes
- Servings Per Container: 8
Sponge Cake Ingredients with Autumn Fruits
For the test:
- 5 chicken eggs;
- 200 g of fine sugar;
- 175 g of wheat flour;
- 20 g of corn starch;
- 80 g of butter.
For interlayer and decoration:
- 600 g of fresh blue plums;
- 400 g of apples;
- 50 g of raisins;
- 150 g of sugar;
- 30 ml of brandy;
- cinnamon, star anise.
- 3 chicken eggs;
- 35 g of corn starch;
- 130 g of sugar;
- 220 ml of heavy cream;
- 120 g butter;
A method of preparing a biscuit cake with autumn fruits
Make a biscuit
We mix eggs with sugar in a blender when the mass grows in volume several times, becomes thick, viscous, you can stop. It usually takes about 5 minutes to beat. Melt the butter, cool a little.
In a separate bowl, combine the corn starch with wheat flour, then very carefully add the whipped mass to the flour and pour the melted butter in a thin stream. Gently knead the dough. Do not beat the flour with eggs, the biscuit will not turn out porous!
At the bottom of the detachable form, put the parchment greased with butter. We also coat the sides of the mold with oil, then gently pour the biscuit dough.
Lubricate the foil with vegetable oil, cover the biscuit mold with this sheet, and tighten the edges. Bake at a temperature of 165 degrees Celsius for 25-30 minutes. We don’t open the oven, we don’t change the temperature during baking! Cool the biscuit in the oven by opening the door.
We dissolve corn starch in cold cream, add sugar and vanillin, then, one by one, raw eggs. For a couple bring the cream to a thickening. If you have a kitchen thermometer, then the cream is ready when its temperature reaches 85 degrees Celsius. We shift the cream into a flat dish, put it in the refrigerator: it will cool faster.
Beat the cooled cream with softened butter.
Making a fruit layer
Finely chopped apples, 300 g of blue plums, 100 g of sugar, raisins, star anise and cinnamon are simmered in a pan with a thick bottom for 15 minutes. The lid must be opened so that excess moisture evaporates. Apples and plums should boil and become translucent.
To soak the biscuit and decorate the cake, caramelize the plums in sugar syrup with cognac. Mix 50 g of sugar, cognac and 50 ml of water, bring to a boil. Cut the plums in half, put in a pan, cook 3 minutes. Cool in syrup.
When the fruit, cream and biscuit have cooled, you can collect the cake. We cut the biscuit in half and saturate both cakes with syrup, in which plums were caramelized. On the first cake we put the whole fruit layer and half 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 halves of candied plums.
Enjoy your meal!