Dear friends and guests of the Home Restaurant website! On the eve of the holidays, the topic of desserts is always very relevant, so I bring to your attention a simple but very tasty sponge cake with fruits and whipped cream. Sponge cake with fruit replaced other “complicated cakes” from our Soviet past, and managed to fall in love with many sweet tooths.
When I need to prepare a universal dessert for a large number of guests, a recipe for sponge cake with fruit is my lifesaver. A sponge cake with fruit inside is always liked by both adults and children, so it is equally suitable for both a traditional feast and a children's party. This is exactly the kind of sponge cake with fruit and whipped cream that is sold in stores. But homemade cake turns out much tastier!
The combination of fruits in a cake is of great importance, and below I will not only tell you what fruits can be added to the cake, but also how to properly prepare fruits for our delicious dessert.
You can use any cream for a sponge cake, but since we are preparing a simple fruit cake, the cream should be simple, but at the same time hold its shape well, not spread, and be suitable for leveling the surface and sides of the cake. Therefore, for a sponge cake with fruit and a predictable result, I always prepare whipped cream cream.
Have I intrigued you? Then welcome to my modest kitchen, where I will tell you in detail how to bake a sponge cake for a cake, prepare a fruit filling, whip cream, and of course beautifully decorate a sponge cake with fruit. I hope my detailed master class with step-by-step photos will tell you in detail how to make a sponge cake with fruit.
Ingredients for sponge cake for a 25 cm pan:
- 5 pieces. eggs
- 1 cup of sugar
- 1 cup flour
- 1 pinch of salt
Filling ingredients:
- 2-3 pcs. banana (depending on size)
- 3 pcs. kiwi
- 300 gr. canned peaches without syrup
- ¼ lemon
Ingredients for cream:
- 750 ml. whipping cream 30-33% fat
- 1 cup of sugar
For decoration:
- almond flakes
- fresh or frozen berries
- fresh mint
*Glass with a volume of 250 ml.
How to make fruit sponge cake:
We start preparing the sponge cake by baking a simple sponge cake. I described all the intricacies of preparing a classic sponge cake in a separate article, so if you are baking a sponge cake for the first time, I strongly recommend that you read my biscuit writings.
Separate the cold whites from the yolks and add a pinch of salt.
We begin to beat the whites at maximum mixer speed until a fluffy foam forms.
Then add half the sugar and beat the whites until the sugar dissolves and stiff peaks form. It should look something like my photo.
Add the remaining sugar to the yolks.
And beat until the sugar crystals dissolve.
Using a whisk, carefully mix the egg white and yolk mixture.
Then add the flour in small portions, and also slowly mix with a whisk until the flour is completely integrated into the egg mixture.
Grease the bottom of the biscuit pan with vegetable oil and sprinkle with flour. We transfer the biscuit dough into a mold and send it to preheated to 170-180 degrees. for 30-40 minutes. Oven heat: top and bottom, or just bottom.
Check the readiness of the biscuit with a wooden skewer.
The finished biscuit must be cooled completely and then carefully removed from the mold. We turn the sponge cake upside down so that our finished sponge cake with fruit turns out smooth and beautiful.
I cut the finished sponge cake into three layers using regular thread. You can watch how to do this on YouTube.
Next, let's prepare the fruit filling for our sponge cake. Cut the peaches, bananas and kiwis into small pieces, approximately like in my photo. Sprinkle the banana with a little lemon juice to prevent it from darkening.
Transfer the prepared fruits to a deep plate and mix.
What fruits can be added to the cake:
- banana
- peaches (fresh or canned)
- pineapple (fresh or canned)
- melon (not a fruit at all, but great for cake)
- pear (soft varieties)
- orange or tangerine pulp
- mango
The most important thing to consider when preparing a sponge cake with fruit is that all the fruits should be soft, not sour, and not stand out against the background of the delicate sponge dough and butter cream. Apples, hard pears, and apricots are not suitable for sponge cake.
Choose the combination of fruits to your taste: you can make a sponge cake with kiwi and banana, or you can make it with just peaches, or if you are making a chocolate sponge cake, it would be appropriate to add only bananas.
Prepare the cream for the sponge cake:
Beat the chilled cream with sugar until it reaches stable peaks, similar to what I have in the photo.
You can whip the cream with sugar, or better yet, with powdered sugar, so as not to beat the cream into butter, especially if you use cream from the market and not from the store in a tetra pack.
A delicious sponge cake with curd cream and fruit will be an excellent addition to a festive tea party.
Plus, this is the best option for breakfast. Children will love the homemade sweetness.
The dessert recipe with a delicate curd filling and a fruit layer, as in the photo, is presented in several variations.
This will be discussed below in my article. I will present each recipe with a step-by-step algorithm and attach a photo. Thanks to this, coping with the task will become even easier.
I will be glad if you use at least one recipe in practice. And don’t forget that at the very end of the article my useful tips will be presented to make the cooking process easier.
General principles of cooking
For a delicate filling you need to use fresh ingredients. Cottage cheese should not be dry and grainy; it is better to take it with a fat content of 9%.
If the cottage cheese has been in the refrigerator for some time to prepare the filling, it should not be used.
No matter how beautiful and plastic the cottage cheese is, before making the filling, you need to twist it in a meat grinder.
It is best to do this with a blender if you have such a device at home. The composition will be tender, fluffy and homogeneous.
Curd cream will be an ideal impregnation for the biscuit base. The layer does not leak or sag if it contains gelatin or other products that can thicken the composition.
Curd filling for sponge cake with fruit addition can be made with cream, high-quality condensed milk, etc. oils It will taste very interesting if you add marshmallows.
The simplest recipe for sponge cake with curd cream and fruit layer
Test components:
6 pcs. chickens eggs; vanillin; 1.5 tbsp. sugar and flour. You can supplement the composition with soda or baking powder.
Ingredients for the cream: condensed milk (impregnation of the cakes); 2 packs sl. oils; 800 gr. cottage cheese and 4 tbsp. sah. powders.
Cooking algorithm:
- Separating chickens. eggs into whites and yolks. Beat in different bowls, adding sugar.
- I mix the ingredients together. Just remember that you need to beat the whites until thick and fluffy, using a spatula.
- I add flour and baking powder, vanillin.
- Place the dough in the pan, making sure to line it with parchment paper. I send it to bake in the oven at 180 degrees. for 25 minutes.
- You should check readiness with a toothpick. If there is no dough left on it when you pierce the sponge cake, then you can remove the biscuit cake from the oven.
- I let the cake sit for 10 hours and cut it into 3 parts. For these purposes, you can take a special metal fishing line, as in the photo. It will be difficult for a beginner to handle it with a sharp knife.
- I place the sponge cake on a large dish. The edges should be smooth so that the impregnation flows evenly and does not accumulate in the center. I water it with condensed milk. I spread it over the entire surface and let it stand for 4 hours in the cold.
- Sl. I take the butter out on the table in advance so that it comes to room temperature. I mix in cottage cheese and sugar. powder I mix it with a mixer or blender. Ready.
- I coat all layers of the soaked sponge cake with the filling, add sliced bananas, kiwi, and strawberries. I also coat the edges.
- I decorate the cake at my discretion with my favorite berries or cut up fruit. I use bananas, strawberries, kiwi, oranges.
A cake with curd cream and fruit will turn out airy, white and weightless at first glance. Such treats are delicate in taste. Prepare a cake for the next holiday for your family, you will not wish.
Delicious sponge cake with curd filling and canned peaches
To prepare a sponge cake, you need to buy fresh cream and cottage cheese, and high-quality canned peaches.
You can supplement the biscuit not only with peaches, but also with cranberries and lingonberries. Even beginners should not have any problems with cooking.
Test components:
5 pieces. chickens eggs; 1.5 tbsp. sugar and 1 tbsp. flour; 5 tbsp. fat cottage cheese; 2/3 tbsp. cream; 1 tbsp. gelatin; 1/3 tbsp. water; bank cons. peaches in syrup.
Cooking algorithm:
- Beat the whites with half a tbsp. Sahara. I beat the yolks with the same amount of sugar in another place.
- Mix the yolks with flour. I introduce the whites into them carefully, stirring from bottom to top. There will be an airy and not thick mass.
- I grease the mold. oil, sprinkle with semolina, pour out the batch.
- I bake at 150 gr. for 1.20 minutes basis.
- I let the biscuit stand in the turned off oven for an hour so that the base cools. I take it out and cut it into 2 parts.
- I soak one of them with peach syrup.
- 3-4 tbsp. pour 1/3 tbsp of gelatin. water. I let it swell for 30 minutes. I heat it for 30 seconds in a microwave oven. When the mixture disperses, I let it stand at room temperature until it cools.
- I grind the cottage cheese. I beat the cream with sugar. It is important that they do not become oil, so do not overdo it. If the crystals have not yet completely dissolved, do not worry - everything will change in the cream.
- I mix cream and cottage cheese together. I add 5 tbsp. gelatin. I let the mixture sit for 30 minutes. I mix the curd mixture.
- I put fruit on the cake, then cream. I cover it with another base and grease it with filling, decorate it with peaches.
- I add 3-4 tbsp to gelatin. syrup, mix and pour on top of the cake. I water in 2 steps. First, use a spoon, and when it hardens, I pour in the rest.
- If the jelly hardens in a bowl, you can melt it in 20 seconds at maximum power in a microwave oven. I let the cake sit overnight.
That's it, your family will have an amazing breakfast waiting for you the next morning. The cake successfully combines vitamins, proteins, fats and carbohydrates.
As you can see, there will be no flavorings or dyes in a homemade dessert; of course, there are a lot of calories in it, but I wouldn’t recommend giving up even a small portion of cake with curd cream and peaches!
Creamy curd cream for sponge cake with berries or fruits
The creamy curd filling will appeal to all those who do not like fatty creams. The cream will need to be whipped until foamy, this will make the cream airy and light.
Before serving the sponge cake coated with filling, you should let it sit in the refrigerator for a couple of hours. The cream will set better and the dessert will turn out just perfect.
Bake a sponge cake according to your favorite recipe.
Ingredients: 50 ml water; 300 ml cream (fat content from 33%); 250 gr. cottage cheese; 100 gr. Sahara; 10 gr. gelatin.
Cooking algorithm:
- I soak the gelatin by filling it with cold water. I let it sit for 30 minutes and put it in a water bath. I mix and heat. The gelatin should dissolve.
- While the gelatin is cooling, you need to mix the cottage cheese and half a portion of sugar. Then rub the composition through a sieve 2 times. I introduce gelatin into the mass and mix using a tablespoon.
- Pour the cream into a bowl, beat with a mixer, add sugar. You will get a high foam.
- I put a lot of cream in portions into the curd base, mix and prepare the cream. You only need to mix a tablespoon, because if you take a mixer, the cream will lose its airiness.
- That's all, you can assemble the cake with fruits and curd cream. No one will refuse an invitation to eat a biscuit dessert!
- You can get a low-calorie cream if you take low-fat cottage cheese. But keep in mind that the composition must be supplemented with a small amount of sour cream.
- The filling with cottage cheese will be more tender if you add other products in small portions, constantly whisking the composition.
- The cream will not leak out from under the base while assembling the dessert if the cake is assembled in a mold with split sides.
- You can complement the sponge cake with your favorite berries and fruits. They need to be placed on the crust and covered with filling on top.
- The cake will not be cloying if you apply a small layer of sour berry jam on the cakes before covering them with cream.
- If you want to decorate white curd cream, you can take chocolate or coffee and add it to its composition.
- Curd cream can be eaten even without cakes. Just prepare the curd filling and pour it over the strawberries or raspberries. The result is a very tasty curd and healthy dessert for children, and you don’t have to bother with baking cakes in the kitchen.
- The filling will be suitable for any type of biscuit. It goes well with dark bases or light cakes, so feel free to add coffee, cocoa powder, and chocolate to your baked goods. The taste will not suffer at all from this, and your cake will certainly be recognized by your loved ones as the best!
My video recipe
Ingredients:
- Flour - 1 tbsp.
- Egg - 4 pcs.
- Sugar - 2 tbsp.
- Sour cream - 0.5 kg.
- Gelatin - 1 pack.
- Banana - 1-2 pcs.
- Orange - 1-2 pcs.
- Kiwi - 2-3 pcs.
- Strawberries - 6-8 pcs.
- Lemon juice - 1 tsp.
- Vanillin.
- Salt.
Fruity delight
Sponge cake with fruit can rightfully be considered the king of desserts, so the recipe for its preparation simply must be in the piggy bank of every housewife who wants to conquer her loved ones with a simple, but surprisingly tasty, harmonious delicacy.
The peculiarity of sponge cake is its versatility; it can be prepared with absolutely any fruit and cream: with sour cream, cottage cheese, custard, cream, with the addition of gelatin or based on condensed milk. The cream for the biscuit should be selected depending on what fruit you plan to make the dessert with.
For example, in recipes for sponge cakes with sour cream, sweet or slightly sour fruits are most often found, with which the taste of the dessert is more balanced; these can be bananas, pears, mangoes, oranges, raspberries, strawberries, black currants, cherries, etc.
If we talk about the recipe for sponge-curd cake, then fruits with a slight sourness are suitable: kiwi, citrus fruits, almost any berries, pineapples. But those with a sweet tooth will most like cakes with custard, butter or butter cream, complemented by sweet fruit or berry layers, as well as dried fruits, nuts, and honey.
The sponge cake is loved by many confectioners because it holds its shape perfectly, while remaining soft, tender and airy. At the same time, the number of cakes that make up the fruit sponge cake can be any, in any case it will turn out juicy, rich, and multifaceted.
Especially good are multi-layer cakes, in which there is no less filling than dough. The cream for such desserts is made from cottage cheese, cream cheese or whipped cream, which holds its shape well and is suitable for any fruit or berry filling.
A sponge cake with jelly and fruit is also popular among experienced chefs and simple sweet tooths. In the photo you can see many design options for such a dessert, and the recipe for such a delicacy is not at all complicated.
Gelatin can be added to cream, for example, based on sour cream or cream; the cakes are coated with it immediately after preparation.
When frozen, the mass will resemble a delicate soufflé. You can also make jelly from fruit juice or jam, give it any convenient shape, for example, cubes or thin plates, adding them to the filling or decorating the finished cake.
Biscuits with fruit, as can be seen in numerous photos, always look impressive, and among the proposed options you can easily choose a recipe with a suitable level of complexity.
Making sponge cake with fruit
Surprisingly tasty and tender sponge-jelly cake with fruit will appeal to everyone without exception. This dessert is ideal for a big celebration or a quiet tea party with family and friends. It is prepared quickly, but will require care and precision, since the dough is quite demanding, but the result is worth the effort.
- First of all, you should carefully separate the whites from the yolks, and then place them in different bowls.
- Add a pinch of salt and lemon juice to the whites (can be replaced with citric acid), then beat with a mixer or whisk until fluffy.
- Beat the yolks, lightly salt and acidify; when the mixture turns white, add sugar (1 tbsp) spoonful at a time, without stopping stirring.
- When the sugar in the yolks is completely dissolved, add the sifted flour into the mixture (it is also better to do this gradually) and continue kneading until smooth.
- Place the whipped whites into a bowl with the egg-flour mixture and very carefully, moving the spoon from bottom to top, mix the dough until smooth.
- Line the bottom of a baking dish (preferably a collapsible one) with parchment. You can grease the bottom and walls with oil, but only with a very thin layer, otherwise the biscuit will not rise.
- Pour the dough into a mold and place in an oven preheated to 180-200° for about an hour (depending on power). You should not open the oven door unless absolutely necessary to prevent the cake from falling off. You should check the readiness of the biscuit with a toothpick by piercing it in the middle in several places; if there are no marks left on it, everything is ready.
- Remove the finished cake from the oven, cool slightly (make sure there are no drafts in the kitchen), carefully remove from the pan, trimming with a knife if necessary.
- Cut the cooled biscuit lengthwise into 2-3 pieces.
- Prepare the fruit by peeling it and cutting it into thin slices or cubes.
- To make the cream, add 1/2 cup of cold water to gelatin in advance and let it sit for about 30 minutes. When it swells, heat until completely dissolved, but do not boil. Remove from heat and cool slightly.
- In a separate bowl, beat sour cream with sugar, add vanilla sugar or extract as desired. Pour the cooled gelatin into the mixture and mix thoroughly.
- Place the first cake layer on a flat dish, brush with cream, cover with fruit pieces, coat again. Repeat for the remaining cake layers. Spread the remaining cream on top and sides of the sponge cake, decorate as you wish, and refrigerate for 6 hours.
By the way, the fruits indicated in the recipe can be changed to your taste, for example, use tangerines with prunes, dried apricots, cherries and raspberries, and when serving, such a sponge cake can be additionally decorated with whipped cream.
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