A delicious, light cake with fruits. It will delight the palate of any gourmet. An ideal proposition for the summer season, when fresh fruits are available.
Ingredients
Light Sponge Cake
- Eggs – 4 pieces
- Sugar – 0.5 cup
- Flour – 1 cup
- Oil – 6 tablespoons
- Baking powder – 0.5 tablespoon
- Spirit vinegar – 1 tablespoon
Dark Sponge Cake
- Eggs – 3 pieces
- Sugar – 0.5 cup
- Flour – 0.75 cup
- Oil – 4 tablespoons
- Baking powder – 1 teaspoon
- Spirit vinegar – 0.5 tablespoon
- Cocoa powder – 1.5 tablespoons
Strawberry Filling
- Strawberries – 800 grams
- Strawberry jelly – 2 packages
- Heavy cream 30% – 700 milliliters
- Whipped cream stabilizer – 2 packages
- Powdered sugar – 1.5 tablespoons
- Blueberries – 150 grams
Additionally
- Strawberry liqueur – 100 milliliters
- Sliced almonds – 100 grams
- Edible flowers – 3 pieces
Preparation
- Light Sponge Cake: Beat the egg whites until stiff peaks form. Without stopping, gradually add sugar and egg yolks. Then add flour, oil, vinegar, and baking powder. Pour the batter into a 24 cm diameter cake pan lined with parchment paper. Bake the sponge cake for about 30 minutes at 170 degrees Celsius. After cooling, cut the sponge cake into two equal layers.
- Dark Sponge Cake: Beat the egg whites until stiff. Add sugar and egg yolks. Beat again. Then add oil, vinegar, and flour mixed with cocoa powder and baking powder. Pour the batter into a cake pan and bake for about 25 minutes at 170 degrees Celsius. Soak the baked light and dark sponge cakes with strawberry liqueur.
- Strawberry Filling: Puree ½ kg of strawberries in a blender. Pour the puree into a saucepan, bring to a boil, and add strawberry jelly. Stir and let it cool. Whip the chilled heavy cream until stiff peaks form together with powdered sugar and whipped cream stabilizer. Add the thickened strawberry puree. Mix well.
- Dice the remaining strawberries. Divide the filling into two parts. Add diced strawberries and blueberries to one part. Mix.
- Spread half of the fruit filling onto the light sponge cake. Cover with the dark sponge cake. Spread the second part of the fruit filling onto the dark sponge cake. Cover with the light sponge cake. Coat the sides and the top of the cake with strawberry filling without fruits and decorate the edges.
- Toast the sliced almonds in a dry pan. Let them cool. Sprinkle the sides of the cake with toasted almonds. Decorate the top of the cake with fresh flowers and fruits.
- Refrigerate the finished cake for an hour.
