Sponge Cake “Delicate”

This is a very simple and delicious biscuit cake. Treat yourself to a good dessert.

Ingredients

Chicken eggs – 6 pcs.
Sugar – 170 g
Flour – 190 g
Vanilla sugar – 1 sachet (10 g)

For the cream:

Sour cream 20% – 200 g
Sugar – 3-5 tbsp
Ripe banana – 1 pc.
Cottage cheese – 200 g

Directions

Drive cold eggs into a bowl.
Add sugar and vanilla sugar to the eggs.
Beat eggs with sugar using a mixer until the mass increases three to four times (about 7-10 minutes).
Gradually add the sifted flour.
Gently stir the dough with a spatula from the bottom to top.
Grease a baking dish with vegetable oil, cover the bottom with baking paper. Pour the biscuits into a mold. Twist the pan in a circle several times so that the dough is evenly distributed and does not rise when baking with a dome.
Place the dish in the oven on the middle shelf. Bake a sponge cake at 175 degrees 35-40 minutes. Do not open the oven during baking!
In the meantime, make the filling. Mash and beat the banana with a mixer. Then add cottage cheese (if cottage cheese with lumps, rub it through a sieve), sour cream, and sugar. Beat until smooth with a mixer.
When the biscuit has cooled, cut the cake in two with a sharp knife. Trim the edges. Dry them in the oven.
Grease the cake with cream, cover with a second cake on top. Brush the top and edges with cream. Crush the biscuit cuts with a rolling pin and decorate the top of the biscuit cake with crumbs. Let the biscuit soak for 3-4 hours. Sponge cake “Delicate” is ready.

Enjoy your meal!

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