If you buy fruit during their ripening, estimating the time to travel to your home state, then vitamins will delight you in winter. But some of the exotic fruits can be used for the cake only in canned form.
For example, a sponge cake with pineapples will not be very good. Natural pineapple is quite a dense product.
But at the same time, compote with pineapples or canned rings of this fruit very nicely complement the sponge cake with any ingredients.
And if you want to please the kids, then prepare a dessert with bananas is also not difficult. You can also make a cream by mixing it with a banana puree, which is easy to prepare yourself.
But it is better to cook these types of cakes in winter, because in summer it is more pleasant to eat a sponge cake with your own, native berries and fruits. The very first berry that ripens in the beds is strawberries.
Therefore, the first recipe that will be presented to your court is a sponge cake with strawberries.
The first summer sponge cake with strawberries
The most delicious summer berry is of course strawberry, and if you are the owner of elite varieties in your own vegetable garden, you are doubly lucky. Because besides the delicious strawberry filling, you can get wonderful decorations from large red berries.
But if you want to make a cake with sour cream, then you should not even think about pouring strawberry jelly.
Decorations from the large berries themselves, as well as from plastics of sliced strawberries are usually glued with cream to the cake itself. If you recall the aristocratic dish — strawberries with cream, then the taste will only slightly change from the fact that the berry will be with sour cream and sugar.
So what is required for making a cake with strawberries:
- Wheat flour — 100 gr .;
- Starch — 100 gr .;
- Sugar — 200 gr .;
- Chicken eggs — 6 pcs .;
- Soda — 1 tsp;
- Strawberry — 0.5 kg .;
- Sour cream fat — 1 l .;
- Icing sugar — 200 gr.
For cream, only sour cream, pre-weighed, is suitable, as the excess liquid in this fermented milk product can spoil not only the taste, but also the appearance of the cake. Therefore, pre-throw sour cream on gauze or a thin cotton cloth and keep it in this state overnight.
Next is to prepare a sponge cake, which can also be made in the evening, as the correct recipe advises leaving the cake for 8 hours in a whole state in order to reach the necessary condition. To prepare the cake, you need to divide the eggs into whites and yolks, beat the whites until soft peaks and a quarter of the sugar content and leave until they mix with the main dough.
Sift flour, starch and soda and mix all bulk ingredients well. Next, you should beat the yolks with the remaining sugar and in small portions, pour the dry mixture into the yolk mass.
At this stage of dough preparation, you can still use the mixer, but when you start to enter the protein mixture, you will have to act only with a spoon.
When all the bulk products will be in the dough, we begin to add proteins whipped with sugar. Heat the oven to 180 degrees and bake the dough in a mold covered with baking parchment. Baking time varies, after 25-30 minutes you need to check the readiness of the cake.
To do this, we stick a toothpick into the center and, if the biscuit is ready, a thin wooden stick will come out dry and clean.
We take the finished cake out of the oven and cool it for a couple of hours at room temperature, after which we put it in the fridge.
In the morning, first of all it is worth doing strawberries, it must be washed and dried on a dry cloth. Tear off all the stalks and choose the most beautiful berries for decoration.
The rest of the berries cut into thin plastics and prepare the cream.
To make a cake with strawberries turn out to be soft and juicy, you need to beat the sour cream correctly.
First, at low speeds, whip weighed sour cream in a bowl, when it thickens, we begin to pour sugar powder in a thin stream. The cream is ready. We take out the biscuit cake from the refrigerator and cut off the top, about 1.5 cm from the cake.
Now you need to remove the central part of the cake. You can do this with a simple iron spoon.
Take out the crumb crumbled hands, and begin to collect the sponge cake.
We coat the bottom of the larger cake with sour cream, lay out the grapes and put the biscuit crumbs. So we repeat until the whole bowl of biscuit is filled.
When all the ingredients are over, put the cut cake on top and coat the top and sides of the cake with cream. Strawberries decorate biscuit from all sides.
You can put mint leaves next to strawberries. Leave the cake for 2 hours in the fridge and serve with tea.
Winter cake with canned pineapples
Remember, as in Soviet times, they stood in long lines behind a jar of pineapple compote, and you never dreamed of talking about whole pineapple slices in syrup, especially in the depths of our vast country. At present, canned pineapples from different manufacturers are crammed with supermarket shelves.
How not to use this product to prepare a delicious dessert for breakfast.
To prepare the dessert you need:
- Wheat flour — 175 gr .;
- Sugar — 300 g;
- Butter — 175 gr .;
- 3 eggs;
- Sour cream — 500 ml .;
- Baking powder dough — 1 tsp;
- Canned pineapples — 1 bank.
You can make a sponge cake according to the classic recipe with the division of eggs into whites and yolks and also beat everything separately. But there is a second way — it is to beat the eggs with 175 grams. sugar to a good foam. Next, add the softened butter to the egg mixture and beat it well too.
Combine the baking powder with the sifted flour, mix and in small portions add to the mixture of butter and eggs. Beat well after each addition.
Then we divide the finished dough into two equal parts and bake both cakes separately in an oven heated to 200 degrees for 20 minutes. Check the readiness with a match or a toothpick.
If the cake is ready, then repeat the whole procedure with the second part of the test.
Cool the cakes, and at this time prepare sour cream from pre-weighed sour cream. Whip the fermented milk product with sugar residues and put in the fridge for a couple of hours.
From the jar with pineapples take out circles of fruit, cut into slices and leave to assemble the cake. Each cake richly we coat with sour cream, lay out the pineapple pieces and cover with the second cake layer. Then we cover the whole cake with cream and decorate it with the remaining pieces of pineapple.
You can also sprinkle dessert on top with dark chocolate chips.
The dessert is soaked for 4 hours in the refrigerator, then serve the cake with pineapples to the table and pour the favorite drink of your family. Liquid from canned pineapples can be added to tea, instead of sugar.
Banana sponge cake with sour cream
To make a banana biscuit, you will need a standard set of biscuit products plus 9 bananas. Since bananas will be used to decorate, a pair of bananas should definitely be without any black or dark spots.
The remaining 7 pieces can be used even overripe fruits.
Bananas for decoration will have to be cut and laid on the cake just before serving, as this is a product that quickly loses its presentable appearance very quickly.
- Chicken eggs — 5 pcs .;
- Sugar — 1 cup;
- Wheat flour — 1 cup;
- Baking powder for dough — 1 tsp;
- Sour cream — 1 liter;
- Icing sugar — 1 cup;
- Bananas — 7 pcs.
We start cooking dessert with bananas with weighing sour cream. It is better to do this in the evening to fully assemble the cake the next day.
Now we are preparing a classic sponge cake, starting with separate beating of yolks and proteins. The rate is as follows — proteins with 1/4 of sugar, and yolks with 3/4 cup of sugar.
Add flour and baking powder to the yolks and beat well. Then we transfer protein mass to the dough blank and mix with a spatula.
Heat the oven to 180 degrees and bake a biscuit on baked paper for 30 minutes.
Ready to leave the cake to cool, and at this time preparing the cream and banana puree.
Whip cream with sugar powder, grind 3 bananas with a fork and add to half the cream. The second half of the cream should remain clean. Cut the sponge cake into 3 cakes and coat each layer, except the last, with sour cream with banana puree.
After you have dried the first oiled layer, spread on it thin slices of one peeled banana. With the second layer, repeat the same steps as with the first. With the third layer we cover the previous two, decorate the cake from all sides with a clean sour cream.
We leave the dessert overnight in the refrigerator, then cut into thin plastic, the remaining two bananas and decorate the cake with plastics from all sides.
The result was a winter cake with exotic bananas. This baking can be done on the new year, when the year of the monkey is coming, as these primates like bananas.