Gooseberry is a good addition to sponge cake. After all, these berries are not limp when baking, do not flow, but remain the same whole and round. And from this cake in finished form like a mosaic.
For such a cake, any non-liquid cream (butter, custard, chocolate) is suitable, from which the cake will not crush and turn into a wet loose mass.
The top of the cake is sprinkled with coconut chips, which adds to it exotic piquancy.
Ingredients:
- 1 glass of flour with a slide;
- 5 eggs;
- full glass of sugar;
- 150 grams of thick cream;
- 200 grams of chocolate butter;
- 400 grams of gooseberry;
- coconut chips.
Cooking
1. Heat the oven to 200 °.
2. Take a deep bowl, put a little more than half a cup of sugar in it and put only yolks of eggs.
3. Beat the mixture with a mixer until a uniform yellow mass.
4. Place the proteins in another bowl and beat them with a mixer until stable peaks.
5. Put the protein foam on the yolks, but do not mix.
6. Sprinkle flour on the protein mass.
7. Wash the gooseberries, dry and trim the tails. Put the berries on top of the flour.
8. Using a wooden spatula, gently mix all the ingredients from top to bottom.
9. Take a detachable form, cover the bottom with parchment and place the dough in it. Smooth. 10. Put the form in the oven and bake for ten minutes. Then reduce the temperature to 170 ° and bake the cake for another 25 minutes. Then reduce the temperature by another 10 ° and keep the cake in the oven for another 10-12 minutes. During baking, do not open the oven so that the cake does not stand.
11. While the cake is baked, prepare the cream. To do this, in a deep bowl or bowl, place the sour cream, the remaining sugar and stir well.
12. In another bowl, place the chocolate butter at room temperature and mash it with a spatula. Put sour cream with sugar in butter and mix.
13. Beat the cream with a mixer until fluffy.
14. Remove the finished cake from the oven and carefully release from the ring.
15. When the cake has cooled slightly, turn it over on a clean towel and remove the paper. Leave the cake in this position until cool.
16. Cut the cooled cake in half lengthwise.
17. Smear both cakes with cream.
18. Connect the cakes, putting them one on another.
19. Cover the cake with the remaining cream.
20. Sprinkle the top and sides with coconut chips.
21. Soak the cake at room temperature for two hours and then refrigerate for several hours.
