Sponge cake with fruits and sour cream
12 servings
210 minutes
Fruit and sour cream biscuit cake is a refined treat of European cuisine that combines the tenderness of airy layers with the refreshing tartness of fruits. Its history roots in the traditions of French and Italian pastry culture, where sour cream fillings and light biscuits have long been symbols of sophisticated taste. The delicate layers are soaked in rich sour cream, creating softness and richness. The combination of kiwi, mango, and nectarines fills the dessert with vibrant hues, adding freshness. This cake is perfect for festive gatherings; it delights both adults and children with its balance of sweetness and fruity lightness. The harmony of textures, rich aroma, and aesthetic beauty make it a favorite among desserts.
1
Combine sour cream with 1 cup of sugar and mix thoroughly (for 5–7 minutes). The sour cream frosting is ready.
- Sour cream 30%: 1 kg
- Sugar: 3 glasss
2
We wash the fruits and cut them into thin slices.
3
Preheat the oven to 200 degrees.
4
Place baking paper on the baking sheet and grease it with 1 teaspoon of vegetable oil.
- Vegetable oil: 4 teaspoons
5
We make the first layer. For this, beat 3 eggs with 0.5 cup of sugar until white foam forms. Then quickly add 0.5 cup of flour and mix until smooth.
- Chicken egg: 12 pieces
- Sugar: 3 glasss
- Wheat flour: 2 glasss
6
Pour the batter onto the baking sheet and place it in the oven for 8 minutes.
7
Take out of the oven and spread with sour cream frosting.
- Sour cream 30%: 1 kg
8
On top of the sour cream, we layer the fruits in one layer, without any gaps.
- Kiwi: 5 piece
- Mango: 2 pieces
- Nectarines: 3 pieces
9
We make 3 more layers in the same way. We stack all the layers on top of each other. We coat the sides with sour cream frosting. We decorate the top as desired.
- Sour cream 30%: 1 kg