Sponge cake with Mushrooms and Broccoli
by Editorial Staff
This sponge cake with mushrooms and broccoli embodies an original and, most likely, an unusual flavor combination for you, at the same time very successful. Sponge cake with milk turns out to be sweetish. However, the broccoli and champignon filling goes well in flavor. It would seem those incompatible ingredients sometimes give a very interesting result!
Ingredients
For the dough:
- Eggs – 4 pcs.
- Milk – 200 ml
- Sour – 100 g
- Flour – 300 g (2 cups, 250 ml)
- Baking powder for dough – 8 g
- Salt to taste
For filling:
- Broccoli – 100 g
- Champignons – 100 g
- Milk – 100 ml
- Butter – 15 g
- Salt to taste
- Ground black pepper – to taste
To lubricate the mold:
- Vegetable or butter oil – 1 teaspoon
Directions
- Prepare all ingredients according to the list. Broccoli can be used both fresh and frozen after thawing the cabbage.
- Cut broccoli and mushrooms into small pieces.
- Put the mushrooms and broccoli in a frying pan, pour in milk (100 ml), and add butter. Simmer for 5-7 minutes over low heat.
- Drain the rest of the milk, season with salt, pepper to taste, and cool.
- Turn on the oven to heat up to 180 degrees.
Prepare the dough. To do this, combine eggs, sugar, and salt in a bowl. - Beat eggs with sugar on medium mixer speed (2 minutes).
- Mix flour with baking powder and add portions to the egg mass. Stir the dough with a spatula or with a mixer at low speed.
- You will get a fairly thick dough.
- Pour milk into the dough.
- Stir until smooth.
- Grease a baking dish with oil. Put the mushrooms and broccoli in the pan.
- Pour the prepared dough over the filling.
- Bake a sponge cake at 180 degrees for 40-50 minutes. Check the readiness of the biscuit with a wooden skewer: if after piercing the cake it comes out dry, the cake is ready.
- Remove the sponge cake with mushrooms and broccoli from the mold and serve.
- This cake can be served with soups or enjoyed with any drink.
Enjoy your meal!
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