Freshly baked sponge cake, a burst of red fruits, delicious cream – here are the ingredients for a cake that works wonderfully on hot summer days!
Ingredients
Sponge cake
- Sugar – 100 g
- Eggs – 3 pcs.
- Butter – 1 teaspoon
- Wheat flour – 75 g
- Cornstarch – 15 g
- Baking powder – 1 pinch
- Salt – 1 pinch
Red fruit sauce
- Peach – 1 pc.
- Sugar – 30 g
- Red apple – 1 pc.
- Raspberries – 150 g
- Cornstarch – 25 g
- Red currants – 150 g
- Strawberries – 150 g
- Cherries – 150 g
Cream
- Vanilla pudding – 20 g
- Sugar – 60 g
- Mascarpone cheese – 75 g
- Milk – 180 ml
Additional
- 30% cream – 150 g
- Raspberries – 70 g
Preparation
Step 1: Baking the Sponge Cake Separate the egg yolks from the whites. Beat the egg whites until stiff, gradually adding 40 g of sugar. Beat the egg yolks with the remaining sugar and a pinch of salt until creamy. Sift the wheat flour, cornstarch, and baking powder into the creamed mixture, then mix with half of the beaten egg whites. Add the remaining egg whites and gently fold in with a spatula. Spread the batter in a greased tart or cake pan. Bake in a preheated oven at 200°C for about 15 minutes until golden brown. Remove the sponge cake from the oven, cool, and remove from the mold.
Step 2: Making the Red Fruit Sauce Wash and dry the fruits. Remove the currants from the stems. Halve the cherries and remove the pits. Depending on their size, halve or quarter the strawberries. Peel the apple, remove the core, and dice. Halve the peach, remove the pit, and dice. Cook the apple, peach, cherries, and sugar for 3 minutes. Add the currants and cook for about 1 minute. Mix the cornstarch with a small amount of water. Add enough to thicken the sauce while stirring. Remove from heat, add raspberries and strawberries, and cool.
Step 3: Assembling the Cake Pour out 3 tablespoons of milk, then heat the remainder. Mix the reserved milk with sugar and vanilla pudding, add to the boiling milk, and stir until thickened. Remove from heat, add mascarpone cheese. Allow to cool briefly, then spread on the sponge cake. Leave to cool for about 5 minutes. Spread the fruit sauce over the cream. Decorate with fresh fruits as desired. Whip the cream until stiff and serve with the cake.
