Banana and strawberry sponge cake
6 servings
30 minutes
Banana and strawberry sponge cake is a true embodiment of tenderness and freshness. Its layers soaked in sour cream turn into a fluffy cloud, while pieces of sweet bananas and juicy strawberries add vibrant fruity notes. This dessert evokes memories of summer gardens and cozy family tea times. The European roots of the recipe refer to the tradition of creating simple yet exquisite sweets that delight with their taste and aroma. Perfect for festive celebrations or just for a cozy evening with a cup of tea. The key is to let the cake soak well so that each piece is wonderfully soft and rich!
1
Add baking soda to 1 cup of sour cream and mix (the sour cream will rise from the soda).
- Sour cream 15%: 3 glasss
- Soda: 1 teaspoon
2
Beat the egg with 1 cup of sugar.
- Chicken egg: 1 piece
- Sugar: 1 glass
3
Mix the egg with sugar and the sour cream with baking soda.
- Chicken egg: 1 piece
- Sugar: 1 glass
- Sour cream 15%: 3 glasss
- Soda: 1 teaspoon
4
Add flour to the obtained mixture and mix everything well with a mixer.
- Wheat flour: 1 glass
5
Divide the mixture into 2 layers, bake each at 180 degrees for about 20 minutes.
6
While the cakes are baking, prepare the cream: mix sour cream and powdered sugar (to taste), and slice the strawberries and bananas (into rounds).
- Sour cream 15%: 3 glasss
- Powdered sugar: to taste
- Strawberry: 0.5 kg
- Bananas: 2 pieces
7
Spread the baked layers well with cream on both sides. You can make cuts on the layers with a spoon for better soaking. The key to this cake's success is that it soaks well!
- Sour cream 15%: 3 glasss
8
Place sliced bananas and strawberries between the layers, decorate with strawberries on top, let it cool and soak.
- Strawberry: 0.5 kg
- Bananas: 2 pieces