A cake filled with delicious fruits. Taste the mouth-watering sweetness of this treat!
Ingredients
Sponge Cake (Light)
- Wheat flour 1/2 cup
- Potato flour 1 tablespoon
- Eggs 4
- Baking powder 1 tablespoon
- Oil 1 tablespoon
- Water 1 tablespoon
- Granulated sugar 2/3 cup
Sponge Cake (Dark)
- Wheat flour 1/3 cup
- Cocoa powder 3 tablespoons
Cream Filling
- Milk 1 liter
- Wheat flour 3 tablespoons
- Potato flour 5 tablespoons
- Granulated sugar 13 tablespoons
- Vanilla sugar 1 packet
- Butter 3 pieces
- Fresh strawberries 300 g
- Blueberries 300 g
- Heavy cream (30%) 1/2 liter
- Powdered sugar 2 tablespoons
- Whipped cream stabilizer 1 packet
Preparation
- Light Sponge Cake: Beat egg whites and sugar until stiff peaks form, then add egg yolks, flours mixed with baking powder. Gently mix in oil and warm water. Bake the sponge cake (for about 20 minutes at 180°C), cool, and slice in half. Then soak the slices with tea infusion.
- Dark Sponge Cake: Follow the same steps as the light sponge cake, but also add cocoa powder to the flour mixture.
- Prepare small circles using a suitable-sized plate or glass to cut circles from the dough, ranging from largest to smallest. Each circle’s width should be about 2 cm. Cut circles from both light and dark sponge cakes.
- Arrange all the cake circles in alternating colors.
- Wash and remove stems from strawberries. Wash blueberries. Blend about 150 g of blueberries and 150 g of strawberries separately.
- Cream Filling: Cook pudding from milk, wheat flour, potato flour, and sugars. Let it cool, then beat with 3 pieces of butter until fluffy. Divide the mixture into 3 parts. Add blended strawberries to one part and blend again. Add blended blueberries to another part and blend again. Leave the third part of the mixture plain.
- Layer the cake circles with strawberry cream, then place some strawberries on top. Cover with another cake circle and spread blueberry cream, then add some blueberries. Cover with another cake circle and spread the plain cream. Cover with the last cake circle and lightly coat the whole cake with plain cream.
- Chocolate Cream: Whip the heavy cream with whipped cream stabilizer, cocoa, and powdered sugar until stiff peaks form.
- Decorate the cake with a pastry bag or piping bag with a weave pattern. Place fruits on top.
