Sponge cake with jam
4 servings
30 minutes
Jam-filled biscuit pastry is a delicate treat of European cuisine, captivating with its airy texture and gentle flavor. Its history traces back to traditional biscuits made for royal receptions and family celebrations. The main feature of this dessert is the harmonious combination of light biscuit and rich sweet jam, which gives the pastry a special fruity freshness. The vanilla aroma highlights the delicacy of the taste, while the addition of glaze and nuts makes it even more festive. This pastry pairs perfectly with a cup of fragrant tea or coffee, creating a cozy atmosphere. Its ease of preparation allows everyone to enjoy its refined flavor at home.
1
Separate the egg whites from the yolks. Place the whites in a cold place or cold water. Whip the yolks with sugar until white (vanillin can be added), then add flour, mix, and gently fold in the egg whites beaten to a stiff foam, mixing from the bottom up.
- Chicken egg: 10 pieces
- Sugar: 100 g
- Wheat flour: 100 g
- Potato flour: 100 g
- Vanillin: 0.5 teaspoon
2
Place the dough in a greased and lightly floured mold, filling it to 3/4 height, and put it in the oven at medium heat for baking.
3
The finished sponge easily separates from the edges of the mold, and the skewer inserted into the sponge comes out dry. Remove the sponge from the mold onto a sieve and let it cool, then cut it into two layers.
4
Spread each layer with seedless jam and restore the biscuit to its original shape. The top can be covered with glaze, decorated with jam berries, candied fruits, and nuts, then placed on a plate with a napkin and cut with a thin sharp knife.
- Sugar: 100 g
- Vanillin: 0.5 teaspoon