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

  1. Turn on the oven.
    Break eggs into a dry, fat-free container.
  2. Add sugar, beat eggs and sugar until froth.
  3. Sift flour, add it to the dough, mix gently until smooth.
  4. Grease a mold (22 cm in diameter) and sprinkle with semolina.
  5. Pour the dough into a mold. Bake the biscuit for about 40 minutes at 180 degrees.
  6. Cool and remove from the mold.
  7. Cut the biscuit into two cakes.
  8. Add citric acid to proteins.
  9. Beat the whites until lather. Gradually add half of the sugar.
  10. 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).
  11. Whisk the protein cream until smooth.
  12. Put a third of the cream on the bottom cake. Spread evenly. Wash the berries, dry them, and put them on the cake.
  13. 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.
  14. Chill the strawberry-raspberry sponge cake in the refrigerator (2 hours).

Enjoy your meal!

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