Sponge cake with berries and double cream
6 servings
60 minutes
Berry sponge cake with double cream is the embodiment of Mediterranean culinary sophistication. Its base is a delicate airy sponge with a light chocolate note, made using the classic method of whipping egg whites and yolks. Two types of cream—sour cream and buttercream—give the dessert a rich flavor and pleasant texture. The sweetness of the buttercream harmonizes with the refreshing tartness of raspberries, while strawberry decoration adds a festive mood to the cake. This dessert is the perfect ending to a cozy family dinner or an elegant treat for a special occasion.
1
Mix flour with cocoa and sift.
- Wheat flour: 100 g
2
Separate the eggs into whites and yolks. Add 2/3 of the sugar to the yolks and beat with a mixer until a thick, almost white mass is obtained.
- Chicken egg: 4 pieces
- Sugar: 120 g
3
Whip the egg whites to a strong foam, add the remaining sugar and whip until a thick mass is obtained. Gently mix the whipped egg whites with the yolks.
- Chicken egg: 4 pieces
- Sugar: 120 g
4
Add the mixture of flour and cocoa, and gently mix.
- Wheat flour: 100 g
5
Line the bottom of the baking pan with parchment paper and grease the sides with butter. Pour the batter into the pan and bake in a preheated oven at 200 degrees for 20-25 minutes (adjust based on your oven's characteristics; you may need slightly less/more time for baking the sponge cake).
6
Remove the baked sponge from the oven, cool for 10 minutes in the mold, then turn it onto a plate and let it cool completely.
7
Cut the biscuit into two layers.
8
First cream: mix sour cream (preferably 25%) and powdered sugar (to taste) and beat well with a mixer.
- Sour cream: 1 jar
- Powdered sugar: to taste
9
The second cream will be simply whipped cream. Whip 200 ml of cold cream until slightly thickened, then add powdered sugar (to taste) and whip until a thick cream state. Spread the cream on the bottom layer and smooth it out.
- Cream 35%: 370 ml
- Powdered sugar: to taste
10
Add raspberries (any other fresh berries can be used). Also spread cream on the top layer and cover it.
- Raspberry: 500 g
11
Spread the cream (sour cream) on the top layer and smooth it out. Decorate with strawberries.
- Strawberry: 500 g
12
We put it in the refrigerator for a few hours.