Biscuits are sweet and light, they are ideally combined not only with different creams, but also with any fruit. Such a filling adds fresh notes to the dessert, making it light and not cloying.
Biscuit with fruit - the general principles of cooking
Fruits can immediately lay in the raw dough, get a semblance of charlotte - the popular apple pie. But it is also possible to sandwich separately baked cakes without additives, creams, impregnations, and glazes are additionally used. In any case, the desserts are interesting, but require baking biscuits. It can be prepared according to the classic recipe or take other options as a basis.
Biscuits are baked in a preheated oven, temperature and time are directly dependent on the thickness of the cake. If the dough was poured in a thin layer up to 2 cm, then the cake will be baked quickly, it can be set 200 degrees. If the thickness is greater, it is better to err, set the temperature to 170-180.
What fruits are commonly used:
• apples, pear quince;
• apricots, plums, peaches;
• citrus;
• bananas, kiwi, pineapples.
You can also use berries, dried fruits, mix several types. If the fruit is laid in the dough, then they should be a bit. If they are used for interlayer and decoration, then on one small cake can take up to 1 kg.
Fruit cakes do not tolerate long-term storage. For this reason, do not need to prepare them for future use. It is better to decorate the top of the dessert before serving, otherwise the fruit pieces will wither, darken, may release juice. You can treat them with a concentrated syrup or pour over the jelly.
Sponge cake with fruit inside (pears, peaches)
Biscuit recipe with pieces of fruit, which can also be called charlotte. It uses pear and peach. But if you want, you can take bananas, apricots, plums or berries.
Ingredients
• 5 eggs;
• 200 g of sugar;
• 30 g of starch;
• 1 tbsp. flour;
• 1 pear; • 2 peaches;
• 10 g ripper;
• 2 tbsp. l sah. powder
Cooking
1. Start cooking with fruit. It is desirable to clean the peach, so we put it in boiling water for a minute, then rinse with cold water, remove the skin. Cut the pulp into neat pieces. Cut slices pear. We take a small strainer, put half the powder in it and sprinkle the fruit with an even layer.
2. Break eggs into a clean and large bowl. We will not separate anything, just whip a couple of minutes with a mixer. As soon as a good froth appears, add sugar in a spoon. Biscuit dough is whipped until then, until it completely turns into a lush foam.
3. Mix the flour with starch, which we have left, add to them a bag of baking baking powder. Sift, add to biscuit mass, gently stir.
4. Fruits can be put directly into the dough or poured into a mold, and then scatter the pieces as you like. When you lift the mass, they all hide inside. We do as you like more.
5. Bake the biscuit with fruit in the oven until cooked at a temperature not higher than 190 degrees. Cool, gently remove the form.
6. We transfer pastries to the dish, sprinkle with powder on top.
Vanilla sponge cake with fruit and cream
The recipe for a gentle vanilla sponge cake with fruit and butter cream. Cakes can be baked in advance so that they are well cooled and lay down.
Ingredients
• four eggs;
• a glass of flour;
• 1.5 glasses of cream with 30% fat;
• a cup of powder;
• 500 g of fruit;
• a glass of sugar;
• 2 bags of vanilla.
Cooking
1. Eggs are neatly broken, separated into one bowl yolks, in the second proteins. Sugar divided in half.
2. Mix one packet of vanillin with the sown flour.
3. Beat the protein mass first until the sugar is completely dissolved, you should get a white and fluffy foam. Then a few minutes, beat the yolks.
4. To the yolks pour flour, begin to stir, gently in the process of introducing protein foam.
5. Pour the dough into the form, put the vanilla sponge cake baked in the oven. 6. Cake well cooled. Take a sharp knife or file. Carefully cut into two thin layers. If the shape was small in diameter, then you can make three.
7. Whip the cream into a lush foam, in parts we add powdered sugar, add the last bag of vanilla. As soon as the mass becomes thick, the cream is ready.
8. Take any fruit, preferably soft. Cut into plates. The most beautiful and neat pieces better to immediately put aside.
9. Lubricate the cake with the third part of the cream, lay out a layer of fruit, inside you can lay battered, broken, ugly pieces. Now we cover them with the second part of the sponge cake, coat the top and sides, decorate with the remaining fruit.
Biscuit with fruit on boiling water
Variant of a very interesting biscuit on boiled water with fruit. Inside, you can add any fruit or berries to your taste, but not more than the specified amount.
Ingredients
• four eggs;
• 180 grams of sugar;
• 250 grams of fruit;
• 7 grams of ripper;
• 2 tablespoons of starch;
• 30 ml of oil;
• 4 spoons of boiling water;
• 140 grams of flour.
Cooking
1. Prepare a dry flour mixture. We combine the ripper with flour, potato starch or corn starch, optionally pour vanilla. Sift through a sieve.
2. Prepare the fruit: rinse. Dried, cut into small pieces, like strawberries or raspberries. We set aside.
3. Knead the dough. Beat five eggs until light foam appears, then pour sugar in parts, continue to beat at maximum speed for about seven minutes, add vegetable oil, then flour, stir and pour boiling water from the kettle in the amount of four spoons. Quickly mix.
4. In the dough, pour fruit into the dough, gently stir it, put it in the form, always with a covered bottom. Bake until ready. Decorate with powdered sugar, you can pour the icing or smear with cream.
Chocolate Sponge Cake
The basic recipe of sponge cake is used, but with cocoa pieces. Fruits or berries can take any, but especially successfully combined with chocolate flavor cherries, bananas. Ingredients
• four eggs;
• a glass of sugar;
• 250 grams of fruit;
• 5 grams of ripper;
• vanilla if desired;
• two spoons of cocoa powder;
•? cups of flour.
Cooking
1. We start with a dry mixture: combine the flour with cocoa powder, baking powder, you can pour a little vanilla, sift.
2. Now prepare the fruit or berries: rinse, remove bones if necessary, cut into pieces. You can additionally sprinkle pieces of brandy or rum, it will be tastier.
3. Beat eggs for biscuit together with granulated sugar into strong foam, add flour with mixed cocoa powder and other ingredients, stir, add fruit pieces.
4. Shift the dough into the form, bake chocolate sponge cake with fruit until tender.
Sponge cake with fruit and sour cream
For this recipe, use any biscuit, prepare it according to the recipes above. You need a standard cake of 4-5 eggs.
Ingredients
• 600 g sour cream;
• 150 g of powdered sugar;
• 1 bag of vanilla;
• biscuit;
• 2 bananas;
• 2 Kiwis;
• 1 orange.
Cooking
1. Take the thickest sour cream, which only can be found. Add to the cream vanilla, powder, quickly stir, put in the fridge.
2. Cut all the fruits into thin slices. From the orange we take out the bones, white films that will peel off, it is also desirable to remove.
3. The baked cake should be cut into three thin layers.
4. Put one cake, grease with sour cream, put a layer of banana, sometimes lay the pieces of kiwi.
5. Cover it all with a medium cake, lubricate with cream, put the banana and orange slices again.
6. The top cake is also laid, lubricated, decorated with orange cake and kiwi, a banana is better not to use for decoration, since the pieces darken in the air.
Chocolate sponge cake
For this recipe you will need again any baked biscuit in the amount of two thin cakes. You can buy the base in the store.
Ingredients
• 2 thin biscuits;
• 3 bananas;
• bank of condensed milk; • 150 g of oil;
• 150 g chocolate;
• 150 grams of strawberries.
Cooking
1. Cut off half the oil, soften. Open a can of condensed milk, whisk with oil, optionally add vanillin to the cream.
2. Two bananas cut into plates, they will go to the layer. The remaining banana is better to cut more thick slices, so that they fit in size to the strawberries.
3. Lubricate one cake with condensed milk cream, do not regret. Spread out two bananas. Top and sides are also coated with cream.
4. Spread strawberries on top and scatter banana slices.
5. Put a bowl in the water bath, chop up chocolate, put the butter and melt. As soon as the mass reaches homogeneity, cool it, but do not let it harden.
6. We collect chocolate with a spoon and pour over all the strawberries and bananas. We remove the cake in the fridge for a couple of hours, let it infuse.
Biscuit with fruit - tips and tricks
• If the biscuit dough does not want to be whipped, the problem may be in the eggs or the fat in the mass. No need to throw it away, just add baking powder, for 4 eggs 1h. l with a pile of powder. Of course, the cake will not be very lush and tall, but still light and porous.
• If the fruit is too juicy and flow, after cutting, you need to put them in a colander, leave for a few minutes. Before adding to the dough, you can sprinkle the pieces of corn or potato starch, it will not allow the cake to get wet, it will gel the resulting juice.
• Regardless of the recipe, the biscuit mold must be pre-cooked. It is advisable to cover the bottom with parchment or plain oiled paper. If a non-detachable form is used, but a frying pan or baking sheet, then the sheet is first cut, the size of the bottom, then placed inside, lubricated.
