Sponge cake with canned fruit

Sponge cake with canned fruit

4 eggs
Sugar 150 g
150 g flour

1/2 tsp baking powder
200g canned fruit (I — apricots, even baking with peaches, pineapple, and probably will be delicious with canned pears, apples)
200 g of cream (preferably low fat content of 10-15%)
50 grams of sugar (can be less than or does not add, I am guided by cream, if it seems sour — add sugar)
powdered sugar for sprinkling

Eggs beat well until fluffy foam (about 5 minutes).
Pour sugar, yet all beat up. Then gently stir in the flour and baking powder. Baked biscuit. Cool cake on a wire rack.

With the biscuit cut cover crumb incise
Then select the crumb fork to get the biscuit «plate»
«Plate» slightly soak the syrup from the fruit.
Whip the cream with the sugar a bit, crumble it on a biscuit crumb, add chopped canned fruit, add to the mass of a couple of tablespoons of fruit syrup.
The resulting filling fill out our «plate», on top of decomposed pieces of fruit, cut into small squares cover biscuit (that nothing be lost Very Happy), sprinkle sah.pudroy.
And — Help yourself!

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