Sponge Cake with Berries and Protein Cream
by Editorial Staff
Easy to prepare sponge cake with berries and protein cream, which looks like a delicate, airy cloud.
Ingredients
For a biscuit:
- Eggs – 4 pcs.
- Sugar – 1 glass
- Flour – 1 glass
For the cream:
- Egg whites – 4 pcs.
- Citric acid – on the tip of a knife
- Sugar – 0.5 cups
- Water – 0.25 cups
For the berry layer:
- Raspberries – 50-100 g
- Strawberries – 50-100 g
Besides:
- Butter – 10 g
- Semolina – 1-2 tbsp
Directions
- Turn on the oven.
Break eggs into a dry, fat-free container. - Add sugar, beat eggs and sugar until froth.
- Sift flour, add it to the dough, mix gently until smooth.
- Grease a mold (22 cm in diameter) and sprinkle with semolina.
- Pour the dough into a mold. Bake the biscuit for about 40 minutes at 180 degrees.
- Cool and remove from the mold.
- Cut the biscuit into two cakes.
- Add citric acid to proteins.
- Beat the whites until lather. Gradually add half of the sugar.
- Simultaneously boil the syrup from the remaining sugar and a quarter of a glass of water (10 minutes at a low boil).
Without stopping whipping the whites, pour in the syrup in a thin stream (the cream will be more persistent with the syrup). - Whisk the protein cream until smooth.
- Put a third of the cream on the bottom cake. Spread evenly. Wash the berries, dry them, and put them on the cake.
- Cover with the second cake layer. Layout the remaining cream spread it over the entire surface. You can make the surface of a cake with berries and protein cream smooth or form a “cloud” of cream.
- Chill the strawberry-raspberry sponge cake in the refrigerator (2 hours).
Enjoy your meal!
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