Sponge Cake with Berries and Double Cream
Baking and Desserts • Mediterranean
Description
Sponge cake with berries and double cream
Ingredients
- Chicken Egg 4 pieces
- Sugar 5 oz
- Wheat Flour 5 oz
- 10% cream 15 fl oz
- Powdered Sugar to taste
- Sour Cream 1 jar
- Strawberry 20 oz
- Raspberry leaves 20 oz
Step-by-Step Guide
Step 1
Mix the flour with cocoa and sift.
Step 2
Separate the eggs into whites and yolks. Add 2/3 of the sugar to the yolks and beat with a mixer until thick and almost white.
Step 3
Beat the egg whites until stiff peaks form, add the remaining sugar, and continue beating until a dense mass is achieved. Gently fold the whipped egg whites into the yolks.
Step 4
Add the flour and cocoa mixture and carefully mix.
Step 5
Line the bottom of a baking pan with parchment paper and grease the sides with butter. Pour the batter into the pan and bake in a preheated oven at 390°F (392 degrees Fahrenheit) for 20–25 minutes (adjust based on your oven's characteristics; baking time may vary slightly).
Step 6
Remove the baked sponge from the oven, let it cool in the pan for 10 minutes, then turn it out onto a plate and let it cool completely.
Step 7
Cut the sponge into two layers.
Step 8
First cream: mix sour cream (preferably 25%) and powdered sugar (to taste) and beat well with a mixer.
Step 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 it reaches a thick cream consistency. Spread the cream on the bottom layer and smooth it out.
Step 10
Add raspberries (you can use any other fresh berries). Spread cream on the top layer as well and cover it.
Step 11
Spread the sour cream on the top layer and smooth it out. Decorate with strawberries.
Step 12
Refrigerate for a few hours.
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