Sponge Cake With Autumn Fruits. Step-by-step Recipe With Photo

Recipe for a cake with Spanish sponge cake and fruits from the autumn garden. Spanish differs from the classic biscuit in that butter is added to the dough, which gives the biscuit elasticity and makes it slightly moist. For my taste, a regular sponge cake made from flour, sugar and eggs turns out to be quite dry and requires a lot of syrup to soak. In this recipe, I'll show you some tips to help you bake the perfect sponge cake.

Cooking time: 1 hour 30 minutes
Servings: 8

Ingredients for a sponge cake with autumn fruits

For the test:

5 chicken eggs;
200 g caster sugar;
175 g wheat flour;
20 g cornstarch;
80 g butter.

For interlayer and decoration:

600 g fresh blue plums;
400 g apples;
50 g raisins;
150 g sugar;
30 ml of cognac;
cinnamon, star anise.

For the cream:

3 chicken eggs;
35 g cornstarch;
130 g sugar;
220 ml heavy cream;
120 g butter;
vanillin.

Method of making sponge cake with autumn fruits

Making a biscuit

We mix eggs with sugar in a blender, when the mass grows in volume several times, becomes thick, stringy, you can stop. It usually takes about 5 minutes to whisk. Melt the butter, cool a little.

In a separate bowl, combine the cornstarch with wheat flour, then very carefully add the whipped mass to the flour and pour in the melted butter in a thin stream. Gently knead the dough. Do not beat flour and eggs, the biscuit will not turn out porous!

Put parchment greased with butter on the bottom of the detachable form. We also coat the sides of the mold with oil, then carefully pour out the biscuit dough.

Pour the biscuit dough into a baking dish

Grease the foil with vegetable oil, cover the cake mold with this sheet, tighten the edges. We bake at 165 degrees Celsius for 25-30 minutes. Do not open the oven, do not change the temperature during baking! Cool the biscuit in the oven by opening the door.

Cover the baking dish with foil and set the biscuit to bake

Making cream

Dissolve the cornstarch in cold cream, add sugar and vanillin, then, one at a time, raw eggs. Steam the cream until thickened. If you have a kitchen thermometer, the cream is ready when it reaches 85 degrees Celsius. We transfer the cream to a flat dish, put it in the refrigerator: this way it will cool down faster.

Whisk the cooled cream with softened butter.

Making a fruit layer

Finely chopped apples, 300 g of blue plums, 100 g of sugar, raisins, star anise and cinnamon, simmer in a heavy-bottomed pan for 15 minutes. The lid must be opened to allow excess moisture to evaporate. Apples and plums should be soft and translucent.

To soak the biscuit and decorate the cake, caramelize the plums in sugar syrup with cognac. Mix 50 g of sugar, brandy and 50 ml of water, bring to a boil. Cut the plums in half, put them in the pan, cook for 3 minutes. Cool in syrup.

When the fruit, cream and biscuit have cooled down, you can collect the cake. Cut the biscuit in half and soak both cakes with syrup, in which the plums have been caramelized. Put the whole fruit layer and half of the cream on the first cake.