Sponge cake with creamy apple cream
4 servings
60 minutes
Sponge cake with creamy apple filling is an exquisite combination of airy dough and delicate fruit cream. This dessert has its roots in European culinary traditions, where the balance of flavors and textures is valued. The light and porous sponge, made from eggs and flour, pairs perfectly with refreshing apple puree mixed with whipped cream and aromatic cinnamon. The cake is tender, with a slight tartness from the apples and velvety sweetness from the cream. Decorated with fruits and nuts, it takes on a festive appearance, while a thin layer of jelly preserves the freshness of the decoration. It is the perfect dessert for celebrations, tea parties, and cozy evenings with loved ones.
1
Grease a 24 cm diameter mold with butter. Separate the egg whites from the yolks. Beat the yolks with half of the sugar. Whip the egg whites into a strong foam with the remaining sugar. Add a couple of spoons of whipped egg whites to the yolks and gently mix. Add the yolk mixture to the egg whites and gently mix. Gradually add the sifted flour and mix. Bake at 180 degrees for 30-35 minutes.
- Chicken egg: 6 pieces
- Wheat flour: 1 glass
- Sugar: 1 tablespoon
2
Make puree from apples. I baked them and pureed (with added sugar) in a blender. Whip the cream to peaks and add to the apple puree. Gently mix. Add cinnamon. Cool down.
- Apple: 600 g
- Sugar: 1 tablespoon
- Cream 33%: 200 ml
- Cinnamon: to taste
3
Assemble the cake and decorate it as you wish. I decorated it with fruits and almonds. To prevent the fruits from darkening, they need to be coated (I used a brush) with jelly.