Cake biscuit with fruit. How to cook a sponge cake with fruit

27.02.2019 Desserts and Cakes

On the eve of the holiday, the topic of desserts is very relevant, so I offer you a simple, but very tasty fruit cake.

For the base of the fruit cake, take the usual sponge cakeOnly not from the store, but cooked personally. A proven method of making biscuit, of course, will be given below. Sponge cake with fruit came to replace Napoleon, Ryzhik, Bears, and other cakes from our Soviet past, and managed to catch the fancy of many sweet teeth.

In order to prepare a cake with fruit, you can use any fruit, or berries, but it is important to remember the traditional combinations so that there are no unpleasant surprises. The most important thing to keep in mind when making a biscuit cake with fruit is that all fruits should be soft and not stand out from the background of tender sponge dough, and butter cream.

For fruit cake, the most suitable fruits and berries are banana, kiwi, soft pear, cantaloupe, strawberries, orange and tangerine pulp (without skin, and membranes), peach, apricot, canned or fresh pineapple. It is not advisable to use apples, fresh cherries and raspberries for a sponge cake with fruit.

So, to make a truly festive fruit cake, we need the following:

Ingredients:

for sponge cake:

6 eggs
sugar 250 gr
flour 250 gr

for filling:

cream 30% 500ml
banana 200 gr
strawberry 100 gr
kiwi 200 gr
pineapple (fresh or canned) 200 gr
canned peach 450 gr (one can)
gelatin 1 tsp
sugar 250 gr

Cooking:

biscuit:

Pre-cool the eggs, otherwise they will not scramble, and make an omelet. In a separate bowl to separate the whites from the yolks. Add a pinch of salt to the proteins, and begin to beat with a mixer until a fluffy foam is formed. Then, add one spoonful of sugar, and continue to beat until sugar is dissolved. Then, add yolks one at a time, and then, one spoonful gradually in the flour. Baking powder and soda are not needed here. Biscuit 100% get lush and high. Lubricate the form sunflower oil, and sprinkle with flour, shift the dough, and send in a preheated to 180 degrees oven for 30-45 minutes.

glaze:

Dilute gelatin in 20-30 ml. hot water. When cool, see that the icing was the consistency of liquid sour cream, but without lumps, so if necessary, add more water.

filling:

Pre-cut all the fruits. In my case, strawberries will go for decoration, so we cut it lengthwise, into thin plates, and peaches are usually diced. Beat cream with sugar. If there is no shop cream, you can safely use the cream from the market.

Cool the sponge cake and cut it in two pieces to put the fruit inside. But you can do it in my picture, using the form for, it will be so much easier, and you can make two layers. Spread a little cream on the sponge cake, then fruit (banana, kiwi, pineapple) on top of the cream, again on the fruit, and top with a second biscuit. If the cream turned out to be liquid, do not despair, just hold it for a while in the refrigerator. Next, decorate the cake on top with strawberries, and peaches, and pour with transparent icing.

That’s what I’ve got, I hope you’ve got your own original and unique sponge cake with fruit.

Tasty by themselves, surely every sweet tooth will appreciate their taste. And if you add fruit to such a cake, you get a divine delicacy. Below are recipes for making a biscuit cake with fruit.

Sponge Cake with Fruit Recipe

Ingredients:

For sponge cake:

eggs - 4 pcs .;
flour - 150 g;
sugar - 150 g;
salt, pinch;
vanilla sugar - 1 bag.

For the filling and cream:

cottage cheese - 0.5 kg;
gelatin - 40 g;
sour cream - 800 g;
powdered sugar - 2 glasses;
sugar - 250 g;
fruits (bananas, oranges, kiwi) - to taste.

Cooking

It is advisable to take the eggs chilled, then they are easier to beat. So, separate the whites from the yolks. First, beat the yolks, slowly adding sugar (100 g) and vanilla sugar. Beat until the mass turns white and does not increase in volume several times. Now whip proteins with a pinch of salt or a few drops lemon juice. These supplements are needed to whip proteins better. When the mass increases in volume 3 times, slowly pour in the remaining sugar and continue to beat until the mass turns into a dense foam.

Lay out 2/3 of the protein mass into the yolk mixture and mix gently. Now, right into the container with this mixture, sift the flour. Again, gently mix and lay out the rest. protein massstir again. Pour the dough into a baking dish, it is desirable that it be detachable. At a temperature of 200 degrees, bake a biscuit for 10 minutes, then reduce the temperature to 180 degrees and bake for another 20 minutes. We give the finished biscuit to stand for 4 hours and then cut at the edges by 1 cm and cut the cake along into 2 parts.

Prepare the syrup: pour 250 ml of water into the saucepan, add 250 g of sugar, mix and bring the syrup to a boil, reduce the fire, boil the syrup for 5 minutes, and then remove it from the fire. From the orange squeeze the juice, mix it with the cooled syrup. Fruits cut into small cubes.

Now proceed to the preparation of the cream: soak gelatin 150 g cold water for 30 minutes. If you use granular cottage cheese, then pass it through a sieve 2 times. We combine sour cream, powdered sugar, vanilla sugar and thoroughly beat it all up with a blender. Swollen gelatin melt in the microwave and pour the resulting mass into curd cream, mix well.

We proceed to the assembly of the cake: the form in which they baked a biscuit, we covered it with paper, put 1 biscuit cake, soaked it with syrup orange juice, lay out a layer of fruit. Pour the top half of the cream and put the fruit again. We put the second biscuit cake, soak it and spread the fruit. Top pour the remaining cream.

Cover the form cling film and put the cake in the fridge for 8 hours. After that, if you wish, you can still pour it all with pouring for the cake. If such is not found, then you can pour 1 tablespoon of gelatin 150 ml of cold fruit juice. As soon as the gelatin swells, dissolve it in the microwave, let the mixture cool a little, and pour ours with it. sponge cake with fruits. Again put in the fridge for 2 hours.

Biscuit jelly cake with fruit

Ingredients:

flour - 100 g;
eggs - 4 pcs .;
starch - 2 tbsp. spoons;
yogurt - 500 g;
sour cream - 300 g;
sugar - 120 g;
instant gelatin - 25 g;
fruits.

Cooking

Separate the yolks from proteins, add half of the sugar to them and beat. Separately, whip proteins until they increase in volume by 3 times. After that add sugar and whisk until you get a dense foam. Combine both prepared masses and add flour mixed with starch. Grease the baking dish with butter, pour out the dough and bake for 35-40 minutes at 180 degrees. To prevent the biscuit from falling, you cannot open the oven during baking. Finished biscuit give cool and cut it in half.

Gelatin dissolve in 50 ml of hot water. Mix sour cream and yogurt, add gelatinous mass and mix. Lubricate the detachable form with butter, put the first cake in it, pour half of the creamy yogurt mixture into it, spread the layer of fruit. And then again lay out the cake biscuit, pour the cake jelly mass and lay out the fruit. We send our light biscuit cake with fruit in the fridge for at least 6 hours.

If you are planning a birthday or other holiday, dessert can not do. After all, guests should leave drunk with tea and fed with sweets, so that later they will kindly and warmly thank you for the evening spent in your home. So, in order to be known as a hospitable and incredibly talented hostess, we suggest making a sponge cake with fruit. Choose one recipe (or several) from those listed below and you will not regret it - everyone will be delighted with this delicate and tasty dish!

Fruit Cake Sponge Cake

Cooking this sponge cake with fruit will take you about an hour. It may not work the first time, as the dough is very tender and demanding to be treated. But this does not mean that you need to postpone the recipe in the far corner and give up on their culinary abilities. If for the first time the dish comes out not as you would like, try to make it again in time. And you will definitely succeed!

Ingredients:

four chicken eggs
glass of granulated sugar
vanilla - to taste
vegetable oil - for form lubrication
the same amount of wheat flour
salt and citric acid - one pinch

sugar - one glass
500 milliliters of low-fat sour cream
pinch of vanilla
one pack of gelatin
half a glass of water
any fruit (we used kiwi, orange, banana and strawberries)

Cooking method:

Vanillin is included in the recipe of this test, but if you do not like its flavor, simply do not add the product to the dish. First, separate the whites from the yolks and whip each ingredient in a separate bowl with a whisk, seasoned with salt and citric acid up to fluffy smooth mass. Then gradually, pour sugar in small portions into the second product, continuing to stir, and then enter the flour here. After combining the yolks with the whites in one bowl, gently mix everything a few more times. As a result, you should get a white, very airy mass.

Now prepare the form: for this, cover its bottom with special paper and process the walls vegetable oil. This recipe involves the lubrication of dishes, but some experts oppose such actions, as they believe that the biscuit in such conditions will be worse to rise. But you act differently - you can try both options. Pour the dough into the mold and put the future cake in the oven, preheated to 180 degrees. Attention! Do not slam the doors or make noise in the kitchen, do not open the oven door to check the product - in such conditions the dough may not rise, and the dish will be spoiled.

After an hour, remove the form, remove the biscuit from it and cut the bottom from it, and cut the rest of the dough into medium cubes. Gelatin pour water and let it brew (it takes half an hour). Meanwhile, inside the dishes, in which you will serve the cake, put the plastic wrap and enjoy the fruit.

The recipe for this dessert includes kiwi, strawberries, orange and banana, but you can use other products: fresh berries, tangerines, prunes. Peel off the above ingredients (where necessary) and cut them into cubes, as well as thin slices, and spread them on the walls. Now whip sour cream and vanillin with a fork or whisk, and heat the gelatin, but do not bring to a boil. When it swells and cools a little, combine it with sour cream, mix well and pour out the fruit, as well as biscuit pieces. Put the resulting mass in the prepared for this dish, cover with the remaining cake on top, pressing on it a little. Cooking biscuit cake with fruit over - wrap it in a film and put in the fridge. Before serving, place the dish on a large plate, and if desired, decorate it with whipped cream.

This recipe is useful to you on the eve of the holidays, where you can pamper your child with a delicate and delicious dessert.

Sponge cake with orange and nuts

If you want to feast on a biscuit cake with fruit, you do not have to buy it in the store, because the dessert, cooked with your own hands, never compares with the product purchased in the supermarket. We will show the recipe of the dish, and you will only have to bring it to life.

Ingredients:

Biscuit dough:

eggs - seven pieces
200 grams of wheat flour
one spoon (table) of potato starch
150 grams of sugar
three pinches of vanilla

one large orange
150 grams of pitted cherries (suitable both canned and fresh)
200 grams of sour cream
sugar - 150 grams
40 grams of walnuts
two small kiwis

Cooking method:

Start by kneading dough: separate egg whites from yolks and last carefully rub with sugar, leaving a tablespoon of this product for further preparation. To make the mass homogeneous, we recommend cooking it in a ceramic bowl, since this material provides good friction, as a result of which the sugar crystals will break to the required state. Now whip proteins into a fluffy white foam and gradually add sugar to them, which you have previously set aside. ¾ Pour the mixture into the yolks and, having mixed everything several times, pour the flour, previously sifted through a sieve and mixed with vanilla and starch, in small portions here. The last ingredient in this recipe contributes to the formation of more uniform pores in the dough, in addition, thanks to him, the biscuit holds its shape better and does not crumble. While working with a whisk from top to bottom, mix the mass and add the remaining proteins to it, then beat everything up to complete homogeneity.

Metal utensils, in which you plan to bake the product, grease with butter or vegetable oil, you can use fat. Then put ¾ of dough into it, and from above - orange sliced \u200b\u200binto slices, and pour all the remaining biscuit mass. Heat the oven to 180 degrees - this is the most suitable temperature - and put in a form. The cake will be ready in 45 minutes. However, if you want him to rise well, not donkey and get airy, observe silence and do not look into the oven. Check the readiness of the product will be possible only after half an hour, sticking a match into it. If the tree is wet, it means that the cake has not made enough baking yet.

After removing the base for the cake from the mold, let it cool. Some sources recommend putting sponge on a piece of clean cloth or a wooden surface and hold it for several hours. But it takes too much time, so you can do without such manipulations. Just cut off the cooled cake, working with a knife on its circumference, the bottom height of not less than one centimeter. Now beat the cream of sour cream and sugar until thick, and pour out the liquid from the canned cherries, squeeze them well and, if necessary, remove the bones. Then put the fruit on the bottom cake, brush with half of the resulting sour cream mass and cover with the remaining biscuit. On the sides and top of the product, apply a thick layer of cream, decorate the sliced \u200b\u200bkiwi into thin mugs and sprinkle with nuts, pre-crushed and roasted in a dry frying pan. Keep in mind - in order to soak well, the cake will take about six hours!

Sponge Cake with Fresh Berries and Fruit

The recipe for this cake is much simpler than the previous ones. It prepares quickly and does not require much time to soak. We used fresh strawberries, strawberries and kiwi, but you can also take frozen berries or fruits. From this dessert will not lose its taste!

Ingredients:

one and a half cups of sugar
olive oil - for form lubrication
six chicken eggs
flour - two glasses
teaspoon baking powder

0.5 cup sugar
one large package of sour cream (you will need 500 grams)
250 grams of fresh strawberries

Decoration:

several strawberries, one kiwi and a handful of strawberries
Cooking method:

Whisk with a mixer chicken eggswhen foam appears, add sugar and mix well again. Of course, you can use an ordinary kitchen whisk, but by working with it, you will never achieve a perfectly homogeneous and airy mass. Now combine the flour with baking powder and, gradually pouring it into the egg mixture, knead the dough. Cover the baking dish with parchment and brush with butter, then pour all the dough into it and send to the oven for an hour. The cake is baked evenly and does not burn at a temperature of 180 degrees.

When the product has cooled, cut it with a knife into three round pieces of the same height. Then whip the cream, to do this, combine the amount of sour cream and sugar specified in the recipe. Washed strawberries and peeled kiwi cut into medium slices. Put the first product on the lowest "floor" and apply a thick layer of cream, then, covering the second cake layer, act in the same way. Treat the remaining sour cream mixture to the top and sides of the product, and then decorate it with the rest of the fruit. After two hours, when the cake is sufficiently soaked, you can serve it to the hot fragrant tea. Enjoy your meal!

Biscuit dough makes incredibly tender and light desserts. If you try at least one recipe from those offered by us, you will see for yourself! Cooking delicious cake - this is not only a matter of technology, the hostess's imagination is also of great importance. Experimenting with the filling, adding some one or another fruit, put the nuts - so you will find your perfect combination. We wish you success!

Basis for sponge cake:

eggs (large) - 4 pcs.,
orange peel - 1 pc.,
vegetable oil - lubricate the form,
wheat flour 4-5 st. spoons (with a slide),
sugar - 2/3 cup.

Sour cream:

powdered sugar - 3 tbsp. spoons
sour cream 20-30% fat - 200 grams.

Cocoa powder chocolate coating:

milk is 3.2% fat - ¼ cup,
butter (quality) - 25 grams,
sugar (or powder) 2-3 tbsp. spoons
cocoa (powder) - 3 tbsp. spoons.

Decoration:

orange pulp - ½ pcs.,
banana - ½ pcs.

Cooking process:

For making biscuit you need eggs and sugar. Put these ingredients in a bowl and take the mixer. You need to beat the mass well to make it fluffy. It depends on whether the biscuit rises or not.

When the mass for biscuit becomes fluffy and turns white, turn off the mixer. Pour boiling water over orange and grate the skin. Put the rind in a bowl with egg mass.

Pour the flour gradually, kneading the dough with a fork or a whisk. It is better not to whisk the mixer, as the dough can "sink". Or then use special hooks instead of rims.

The dough for the orange sponge cake is ready. Take the form and lubricate it with any oil.

Sponge cake dough into a mold and transfer it to a preheated oven. You need to bake a biscuit for about 30-40 minutes at a temperature of 180-190 degrees. Willingness is checked with a wooden stick, if the skewer is dry, it means sponge cake is ready.

Cool the finished orange sponge cake and cut into several cake layers.

Whip sour cream with the powder and brush the first cake with cream. Lay the second cake cake on top.

Tip:

If desired, you can make a cake with fruit layer inside. Then at this stage you need to lay on top sour cream thin plates of any fruit (bananas, kiwi, strawberries).

Now you need to cook the icing from cocoa. Pour the milk into the cup and add the same butter. Add sugar. Melt the butter in any way, just the milk is heated. Stir the components connected.

Pour the cocoa and stir until the mass is smooth. If it is too thick, then add a spoonful of milk and stir again.

Chocolate icing from cocoa powder is ready.

Pour icing on the cake and let it cool. You can remove the sponge cake with chocolate to cool in the fridge for several hours. It is better to decorate it before serving, so that the juice does not leak out of the fruit, and they do not become lethargic.

Peel the orange, cut into slices and place on the cake.

Banana also peel and cut into slices. Lay them on the second half of the cake.

Homemade cake with fruit and chocolate icing ready!

Recommend to your friends:

I do not know a single person who would not lovesponge cake with fruit this applies even to those who do not like sweets, especially whencake cream made from soft curd consistency.Cake from cottage cheese and sour cream children adore fruit, because such cakes are not only very tender and tasty, but also very healthy, they have a lot of vitamins and calcium. If you want to please your child, prepare himbirthday cake with fruit to make it easier for you gives you a detailedrecipe of this cake with step by step photos .

Sponge Cake with Fruit

In order for us to cookdelicious fruit cake , you must first bakesponge cake . Tip: Eggs should be fresh and cold, better from the store, there is more protein. Preheat the oven beforehand, and also beat the whites well, adding a pinch of salt or a couple of drops of lemon juice. This time I had homemade eggs, so the biscuit turned yellow!

Biscuit Ingredients : 4 large eggs; 150 grams of sugar; 150 grams of flour; a pinch of salt; vanillin.

Ingredients for cream and filling : cottage cheese - 500 grams; sour cream - 800 grams; gelatin - 40 grams; powdered sugar - 2 glasses; vanilla sugar; fruits (oranges, bananas, kiwi); 250 grams of sugar.

How to make a biscuit. Sponge cake and its recipe

Take the cooled eggs and separate the yolks from the proteins, the protein should not get pieces of protein and fat. Begin to beat the yolks, gradually adding 100 grams of sugar, as well as vanillin at the tip of the knife

it is necessary to beat for a long time until the mass increases several times and does not turn white. Next, wash and degrease the blades from the blender, wipe dry and begin to beat the whites with a pinch of salt, you can drop a few drops of lemon juice. When the proteins increase 3 times, gradually add the remaining 50 grams of sugar, and while continuing to beat, increase the speed until the proteins are crushed to stable peaks.

Check the readiness of proteins by turning the bowl upside down, as shown in the photo. Set aside the blender, you no longer need it, put 2/3 of the proteins in the yolks and gently knead with a spatula upwards. Then sift flour into the yolk-protein mass, and also mix gently. At the end add the remaining proteins, gently stir

and pour 28-29 centimeters into a detachable form, preload it with paper, it is not necessary to lubricate the rim. Bake the sponge cake in the oven preheated to 200 degrees for the first 10 minutes, then put 180 and leave for another 15-20 minutes.

Check the readiness of the biscuit with a toothpick. Let the biscuit stand for at least 4 hours, then cut off its edges by 1 centimeter and cut it into 2 parts.

Syrup for fruit cake.

Make a fruit syrup for the cake: pour 250 grams of water and a glass of sugar, bring the syrup to a boil, lightly boil it and remove from the heat. Next, make fresh with 1 orange. When the syrup has cooled, mix it with orange juice. Also, pre-peel and slice all the fruit into small, thin slices.

Making cream for the cake. Cream of cottage cheese and sour cream

Soak gelatin in advance in 150 grams of cold boiled water for 30-40 minutes. If the cottage cheese is coarse-grained, it must be rubbed through a sieve several times, you can also take the finished curd mass, in this case, you need less powdered sugar. Mix cottage cheese, sour cream, powdered sugar and vanilla sugar, whisk the whole mass well with a blender.

Melt the swollen gelatin in a microwave and pour it at the end in curd mass and mix well. Important: the cream must be prepared before assembling the cake, otherwise it will harden and you will not be able to pour the cake.

Assembling a sponge cake with fruit

1) Take the same shape, cover it with paper again, put half of the biscuit down, soak it well fruit syrup, put oranges or any other fruit of your choice on it,

Pour half the cream and put the kiwi slices in the cream. Cover with the following biscuit, also soak it, put bananas

and cover with remaining cream. Top with cling film and leave in the refrigerator for 8 hours.

2) If the cream remains, put the slices of biscuit on the bottom of the bowl, cut from the cake, soak them with syrup. Put the remaining fruit and cover with cream, put it in the fridge and you will get a gentle and light dessert!

3) When the cake hardens, gently prying with a thin knife, remove the rim from the removable form. Spread the fruit beautifully to your taste and fill it with pouring for the cake, it is sold in the store. If you do not have this for sale, take 2 tsp. gelatin pour 150 grams of any cold fruit juice, let it swell. Dissolve the gelatin, cool a little, pour the fruit and refrigerate.