Cherry biscuit
4 servings
35 minutes
Cherry sponge cake is a classic treat of European cuisine, captivating with its lightness and tenderness. Its history goes back centuries when bakers sought ways to create light pastries without yeast. Cherry adds sweet-sour notes, creating an exquisite balance of flavors. This delicacy is perfect for tea time, family gatherings, and celebrations. It's important to be careful when preparing the batter to maintain its lightness, while the berries make the dessert juicier and more aromatic. The sponge can be served with powdered sugar, vanilla sauce, or light cream. Each piece is like a cloud filled with berry freshness that awakens warm memories of home comfort.
1
Separate the eggs into whites and yolks. Whisk the yolks lightly until smooth.
- Chicken egg: 4 pieces
2
Start beating the egg whites with a mixer until light foam forms.
3
Then, continue whisking and add the sugar in portions. Once all the sugar is added, keep whisking until the egg white mixture becomes white and quite thick.
- Sugar: 1 glass
4
Add the yolks in parts while continuing to whisk.
- Chicken egg: 4 pieces
5
Sift the flour (preferably several times) and add it to the egg mixture.
- Wheat flour: 1 glass
6
Optionally add lemon juice, extinguished with vinegar (in a 1:1 ratio).
- Lemon juice: 1 teaspoon
- Vinegar: 1 teaspoon
7
Gently mix the dough with a spatula from bottom to top.
8
Sort and rinse the cherries in cold water. Remove the pits from the fruits. If using frozen berries, they need to be thawed at room temperature in advance.
- Cherry: 150 g
9
Line the bottom of a springform pan with parchment and pour in half of the batter. Evenly distribute the berries on top of the batter.
- Cherry: 150 g
10
Then pour in the remaining batter.
11
Bake the cherry sponge cake in a preheated oven at 180 degrees for about 30 minutes. Do not open the oven door during baking, otherwise the sponge will not be airy.
12
Cool the sponge for 5 minutes, then place it on a rack to prevent the bottom from getting soggy.