Cake "Summer"
PREPARATION
3 hours – cooking
8 hours – stabilization
PORTIONS
8 persons
COMPLEXITY
easily
“Naked” cakes have been leading the trends for more than a year now, as they are about slow living, simplicity and unity with nature.
In the summer, you don’t want to complicate things – you want to take the most you can of the berry season and serve beautiful cakes and desserts that take your breath away.
The cake consists of a light classic sponge cake, apricots in syrup, a large number of berries and butter cream. You can experiment and come up with different variations of the cake with different berries.
Ingredients for sponge cake
- 4 eggs C0
- 120 gr sugar
- 100 gr all-purpose flour
Separate the whites from the yolks.
Start whipping the whites. As soon as all the whites turn into foam, gradually add 60 gr of sugar. You should have a stable meringue dough.
Beat the yolks with the rest of the sugar.
Sift the flour.
Using a whisk or a spatula, add egg whites and flour in three parts to the yolks. Alternate egg whites and flour. It is necessary to stir carefully so as not to destroy the air bubbles.
Bake for 20-30 minutes in three forms with a diameter of 18 cm at a temperature of 180°C. The bottom of the form should be wrapped with foil.
Such a biscuit cannot wait, so you need to bake it immediately. If you have one high form, you can bake in one, and then cut the biscuit in 3 parts.
15 minutes after baking, remove the biscuits from the molds.
Leave it at room temperature for stabilization for up to 8 hours.
Hello!
My name is Svitlana. I am a pastry chef, food blogger, photographer and food stylist.
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My blog is about delicious food, desserts, home baking, photos, aesthetics and people.
If you want to chat or have a proposal for cooperation, write to pr@klymovska.com, or on Instagram.
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Apricots in syrup
- 400 gr apricots
- 100 gr sugar
Wash the apricots and remove the pits. Cut each apricot into eight parts (if large) or into four parts (if small). Transfer to a saucepan, cover with sugar and leave for 30 minutes.
Add 100 gr of water, cook after it starts boiling on low heat for 10 minutes. Apricots should retain their texture.
Cake cream
- 500 gr Mascarpone cheese
- 150 gr cream 33%
- 150 gr powdered sugar
- Vanilla to taste
- Berries to decorate
Put all the ingredients in a mixer bowl and whip well.
Assemble the cake
