Cake “Charm”
by Editorial Staff
“Charm” cake is a very delicate and delicious sponge cake.
Ingredients
For a light biscuit cake:
- eggs – 5 pcs.
- sugar – 1 incomplete glass
- vanilla sugar – 1 teaspoon
- flour – 0.75 cups
- starch – 2 tablespoons
- baking powder – 1 teaspoon (optional)
For a dark biscuit cake:
- eggs – 5 pcs.
- sugar – 1 incomplete glass
- vanilla sugar – 1 teaspoon
- flour – 0.5 cups
- starch – 2 tablespoons
- cocoa – 1 tablespoon
- baking powder – 1 teaspoon (optional)
For syrup:
- sugar – 130 g
- water – 120 ml
- rum or cognac – 1 tablespoon
For cream, filling and cake decorating:
- whipping cream (at least 35% fat) – 500-600 ml
- powdered sugar – 0.75 cups (to taste)
- chocolate (milk or dark) – 100 g
- bananas – 1-2 pcs.
- canned apricots or peaches – 400 gram jar
- apricot syrup – 100 ml
- instant gelatin – 1 teaspoon
- kiwi – 1 pc.
- vegetable oil for greasing the baking sheet
- 2 clean towels + sugar or icing sugar for biscuit cakes
- parchment paper
Directions
- Bake 2 biscuit cakes – light and dark.
- Put neatly on clean towels, sprinkled with sugar. Wrap with a towel and leave to cool.
- When cool, unfold, remove the towel and gently roll back into rolls. Cut into 4 equal pieces.
- Prepare the filling: cut canned peaches, bananas, chocolate chips, whip the cream.
- Soak the dark crust with syrup, add cream and fruit, alternating canned peaches with bananas. So do the rest of the dark rolls.
- Soak the light crust with syrup, add the cream and chocolate shavings. So make all the light rolls.
- Then roll a dark roll tight-tight, wrap it in a light roll and so on all the pieces.
- It turns out like this in the end.
- Coat the entire sponge cake with the remaining cream.
- And decorate the sponge cake to your liking.
- Sponge cake with fruit in a cut.
Enjoy your meal!
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