Delicious sponge cake with whipped cream and fruit.

Kitchen appliances and utensils:

• oven;
• mixer;
• baking dish (approximate diameter 20 - 21 cm);
• deep containers (bowl, plate);
• scapula;
• knife;
• sieve for sifting.

Ingredients

Step cooking

Biscuit

1. In two bowls, separate the yolks from the proteins so that there is not a drop of yolk in the proteins. In a deep container for whipping, add salt to the proteins and beat with a mixer for 4-5 minutes until a stable foam is formed.
   
2. Without ceasing to beat, add one yolk and make sure that each individual yolk is combined with proteins until smooth.
   
3. After you have entered all the yolks, without turning off the mixer, pour in all the sugar and beat well for a few minutes until it dissolves. If your mixer is not powerful enough, then it is best to beat the whites with sugar until lush peaks, beat the yolks in a hotel bowl and add a tablespoon to the whites, gently stirring.
   
4. Mix dry ingredients - flour, starch, vanillin and baking powder. Mix everything and add to the beaten egg mixture, sifting through the full, in small portions.
   
5. Gently knead with a spoon or spatula in one direction, moving from top to bottom. Make sure that there are no lumps.
   
6. Preheat oven to 180 °. The dough is roughly divided into two equal parts. Pour the first part into a mold greased with butter or covered with parchment and level it with a spatula.
   
7. Bake for 35 to 40 minutes. Readiness can be checked with a wooden skewer or a toothpick, it should remain dry.
   
8. Bake the second cake in the same way. After the second cake is ready, let them cool.
   

Filling

1. To prepare the filling, you need to whip well-chilled cream with powdered sugar. Cream can be pre-placed for 20 - 30 minutes in the freezer, then pour in powder, mix well and begin to whisk at low speeds.
   
2. After 3 to 4 minutes, the revolutions can be increased, but be sure to follow the texture of the cream so that they do not overdo it in the butter. Properly whipped cream holds well.
   

Cake assembly

1. When the cakes are completely cooled, it is necessary to soak them. As an impregnation, you can use canned peach juice or make sugar syrup. Allow the impregnation to soak a little.
   
2. To collect the cake, you need to put a little cream on the tortilla plate or dish and put the first cake on top. So the cake will gain a foothold and will not slip. Apply cream evenly on the cake. You can do this with a pastry bag or a regular spoon, at the end you must level the cream.
   
3. Spread canned peaches evenly on top of the cream.
   
4. Cover the peaches with another layer of cream.
   
5. We spread the second soaked cake.
   
6. With the remaining cream, grease the cake on top and on the sides, filling all the cracks. You can align the cream a little on the surface of the cake with a pastry spatula or using a wide knife or a thin spatula.
   
7. As decoration, we use the remaining fruits. To do this, cut strawberries, kiwi and peaches into thin slices and spread on the surface of the cake as you wish.
   
8. If you still have cream, with a pastry bag you can decorate a cake between fruit borders or flowers.
   
9. To soak the cake well, it needs to be put in the refrigerator for several hours, and best of all at night.
   

Video recipe

In the video you will see how well-baked cakes and properly whipped cream look, as well as an example of decorating a cake.

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