Sponge Cake with Berry Layer Recipe
I made this delicate cake for the holiday on March 8. Sponge cakes, and between them delicious cream and berries. The pie is very easy to prepare, and the taste is simply amazing.
Servings
8
Cook Time
80minutes
Servings
8
Cook Time
80minutes
Ingredients
Sponge:
Berry layer:
  • 350gram Berriescherry,blackcurrant, cranberry
  • 4tablespoons Sugar
Cream:
Ganache:
Instructions
  1. Let’s bake a biscuit. Beat the eggs with sugar into a fluffy mass until the volume increases.
  2. Sift the flour, gently add to the mass, stirring with a whisk or a spatula with a movement from the bottom up.
  3. I use a detachable mold with a diameter of 22 cm, I put a circle of parchment on the bottom. Transfer the sponge dough to the mold.
  4. Bake the biscuit at t = 180 gr. for about 30-40 minutes. For those who do not know how or are afraid to bake a sponge cake, below I will leave a link to the recipe “Rules for making a sponge cake”, where I tell you in detail how to make a sponge cake.
  5. Let the sponge cake cool and cut into three cakes.
  6. Boil the berries with sugar for a few minutes, I have frozen berries.
  7. Prepare the cream. Beat cream, mascarpone and condensed milk with a mixer. Try it for sweetness, you may want to add more condensed milk.
  8. Assemble the cake into a mold. Put the berry mass on the first cake. If you like wetter cakes, then the cakes can be pre-soaked with sugar syrup.
  9. Put some of the cream on the berries, I did it with a pastry bag..
  10. We do the same with the second and third cake. Put the assembled pie in the refrigerator overnight for impregnation.
  11. In the morning, remove the blank from the refrigerator.
  12. Prepare the ganache. Preheat the cream to about 70 degrees, add the chocolate pieces and mix.
  13. Use the pastry bag to decorate the cake with ganache.
  14. Cut a piece, pour tea and enjoy a very tasty and delicate dessert!
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