Fresh fruits, sponge cake, and creamy whipped cream – a simple way to make a delicious, impressive, and very refreshing dessert. Give it a try!
Ingredients
- Eggs – 6
- Sugar – 145 g
- Wheat flour – 120 g
- Potato starch – 90 g
- Baking powder – 10 g
Syrup
- Lime – 0.5
- Sugar – 80 g
- Orange juice – 125 ml
- Water – 60 g
Whipped cream
- Lime – 1
- Powdered sugar – 150 g
- Cream (30% fat) – 600 ml
- Water – 80 g
- Gelatin – 20 g
Fruits
- Oranges – 2
- Blueberries – 200 g
- Lime – 0.5
- Light grapes – 70 g
Preparation
Beat egg whites until stiff peaks form, gradually add sugar and mix until completely dissolved. Gently fold in the beaten egg yolks. Add sifted potato starch, wheat flour, and baking powder. Mix well, transfer to a cake tin (diameter 24 cm) lined with parchment paper, and bake for 35-45 minutes at 170°C (until golden). Invert the cake tin upside down from a height of about 20-30 cm (from the base) onto parchment paper. Leave the sponge cake to cool completely in this position, preferably overnight. Remove the cooled sponge cake from the tin.
Segment 2 oranges. Leave the segments for decorating the cake, and squeeze the juice from the remaining part of the oranges. Then add water and sugar to the juice and bring to a boil. Add juice from 1/2 lime. Let it cool.
Whip the well-chilled cream. Dissolve the soaked gelatin in the microwave or a water bath. Add sifted powdered sugar and zest from the whole lime to the whipped cream. Gently mix. Combine a small amount of whipped cream with the dissolved gelatin, then gradually add it to the remaining whipped cream. Finally, add juice from 1/2 lime.
Slice the sponge cake into four layers of equal thickness. Soak them with the cooled orange syrup, spread the cream, sprinkle with blueberries and quartered grapes, add orange segments, and layer one sponge cake over the other. Decorate with fruits and lime slices. Refrigerate for 1.5-2 hours before serving.
