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

  1. Bake 2 biscuit cakes – light and dark.
  2. Put neatly on clean towels, sprinkled with sugar. Wrap with a towel and leave to cool.
  3. When cool, unfold, remove the towel and gently roll back into rolls. Cut into 4 equal pieces.
  4. Prepare the filling: cut canned peaches, bananas, chocolate chips, whip the cream.
  5. Soak the dark crust with syrup, add cream and fruit, alternating canned peaches with bananas. So do the rest of the dark rolls.
  6. Soak the light crust with syrup, add the cream and chocolate shavings. So make all the light rolls.
  7. Then roll a dark roll tight-tight, wrap it in a light roll and so on all the pieces.
  8. It turns out like this in the end.
  9. Coat the entire sponge cake with the remaining cream.
  10. And decorate the sponge cake to your liking.
  11. Sponge cake with fruit in a cut.

Enjoy your meal!

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