Sponge cake with kiwi
5 servings
120 minutes
Kiwi sponge cake is a delicate and light treat that combines the fluffiness of sponge with the freshness of an exotic fruit. This dessert, popular in Russian cuisine, embodies the traditions of European baking and the brightness of modern flavor solutions. The tender sponge soaked in sour cream creates a soft, velvety texture, while kiwi slices add a pleasant tartness and refreshing contrast. This cake makes an excellent conclusion to a festive table or a cozy family dinner. Due to its simplicity in preparation and availability of ingredients, it does not require complex culinary skills. It is important to give the dessert time to soak so that the flavors harmoniously blend together, turning each piece into a delight. This cake can be complemented with other fruits like strawberries or bananas to enhance its flavor complexity.
1
Prepare all necessary ingredients.
2
Crack the eggs into a bowl and add a pinch of salt.
- Chicken egg: 3 pieces
- Salt: pinch
3
Whip until foam appears for 2-3 minutes.
4
Add sugar.
- Sugar: 80 g
5
Whip until the sugar dissolves for 5-7 minutes.
6
Sift the flour and baking powder.
- Wheat flour: 90 g
- Baking powder (raising agent): 1 teaspoon
7
Gently mix with a spatula.
8
Pour the batter into the baking pan.
9
Bake in an oven preheated to 180 degrees for 20 minutes.
10
Remove the cooled biscuit from the mold and cut it into cubes.
11
Add powdered sugar to the sour cream.
- Sour cream: 650 g
- Icing sugar: 50 g
12
Mix
13
Peel the kiwi and slice it.
- Kiwi: 400 g
14
Cover the bowl with plastic wrap.
15
Lay the kiwi in an even layer.
16
Pour part of the cream over the kiwi.
17
Next, lay out a part of the sponge cake.
18
Then again cream and again biscuit.
19
Wrap with cling film and let it marinate for 1 hour.
20
Take out the cake and remove the plastic wrap.
