26.10.2018
Today we will look at recipes for sponge cake with berries in the oven. Their diversity is truly impressive! Every time you can pamper your household with baked goods with new bright flavor notes.
During the strawberry ripening season, bake a sponge cake with these berries. Its magical taste will not leave anyone indifferent! You can also use frozen strawberries for this baking.
Advice! You can check if the biscuit is ready using a wooden skewer. Pierce the baked goods with it, and if the skewer remains dry, then turn off the oven.
The recipe for sponge cake with cherries in the oven is simple and accessible to everyone. It is so tasty that it is eaten in an instant. Shall we try?
Note! We need soft butter, so remove it from the refrigerator first.
Try baking sponge cake with blueberries. This is a real work of confectionery art.
Sponge cake + berries and fruits + soft curd cream = exquisite and incredibly tasting baked goods. Its preparation will not cause you special troubles and will not take much time, and the result will exceed all expectations.
Note! You can also use regular granular cottage cheese for the cream. First you need to grind it thoroughly through a sieve.
Advice! Prepare the cake the day before the celebration so that it is thoroughly soaked in the curd cream.
Once upon a time, the word “charlotte” for me meant a bread pie with a very, very apple filling. Now I, like many others, call any sponge cake with a filling: apple, nut, peach, apricot... berry.
Any of these “Charlottes” cooks faster than any other homemade baked goods. It is difficult to spoil it and there is no shame in putting it even on the holiday table.
Photo 1.
Divide the cooled eggs into whites and yolks. In order for the whites to whip without problems, they must be placed in a dry bowl and ensure that no pieces of yolk get in. Chilled egg whites whip better.
Photo 2.
But the yolks with sugar will whip into a thick foam faster if the container is placed in a water bath.
Photo 3.
Mix half the whites, the yolks beaten with sugar and the sifted flour. Mix very carefully with a spoon, add half of the remaining whipped whites and mix even more carefully until a more or less homogeneous mass. Place in a warm baking dish, grease the bottom if necessary. vegetable oil.
Photo 4.
Making charlotte with frozen berries is a little more difficult than baking the same sponge cake with fresh berries. If the berry is fresh, without any preliminary preparation, you can simply lay it on a layer of prepared biscuit dough. You can deal with frozen berries (in this case blackcurrants) in two ways. First, remove from the freezer, defrost, drain the juice, and place on the dough.
Photo 5.
Or spread in a thin layer while still frozen. In this case, it is better to put less and not to delay baking. In both cases, the biscuit will turn out more “juicy”. Not all currants will retain their original shape. But this will not affect the taste of charlotte in any way.
You can add either finely chopped nuts, a pinch of nutmeg, or (as in the photo) a little cinnamon to the berries.
Photo 6.
Beat the remaining whites with a couple of tablespoons of vanilla powdered sugar.
Photo 7.
Berry pie always smells deliciously like summer: meadow herbs, fresh morning dew... You break off a piece of pie that melts in your mouth, and it already seems that you have never tasted anything tastier in your life! And if you go out into the garden and pick fresh berries from the bush, mix them with the pie filling - you won’t get a sponge cake, but a real holiday!
The recipe that I offer today will be useful not only in the summer: in the cold season you can use frozen berries and fruits. Take care of this in advance: fill the freezer with fresh vitamins, in winter you will thank yourself many times!
for sponge cake:
for custard:
Any ripe berries and fruits to taste (250-300 g)
The idea of the pie is this: first we bake a fluffy sponge cake, then cool it, take out the middle of the pie, forming the bottom and sides, mix the sponge cake crumb with berries and cream and fill the base of the pie.
I used the sponge cake from the recipe, it is ideal for this pie, because it tastes dry, and the addition of juicy berries and cream to the crumb makes it juicy and amazing a delicate delicacy. In addition, the sponge cake holds its shape well, so making a tall pie out of it is not difficult.
So, beat 4 eggs using a mixer. We start at low speed, gradually increasing it (do not add sugar yet).
At the same time as you start beating the eggs, turn on the oven to preheat to 180°C. The biscuit dough must be placed in a well-heated oven, otherwise it will fall off.
When beating, the egg mass is initially yellow, but becomes lighter before our eyes every minute.
It will be no less impressive on your table, and, by the way, it is prepared very simply and quickly!
In a stand mixer it will take you 3-4 minutes to beat. Beat by hand for at least 10 minutes.
When the eggs become as light as in the photo, add granulated sugar (200 g) in a thin stream.
Our goal is not to let the granulated sugar lie on the bottom, it should immediately begin to combine with the eggs. After adding sugar, it will be even easier to beat, the eggs will lighten, become a little thicker and the structure of the egg mixture will be more like foam.
If at some point it seems to you that there are only whites in the bowl, and you are whipping meringue for - then everything is going according to plan! The egg biscuit base is perfectly prepared!
Now that the eggs and sugar are well beaten, set the mixer aside and add flour.
But first, the flour must be sifted through a sieve (in order to saturate it with air). Add 1 tsp to it. baking powder.
Stir the dry mixture, trying to evenly distribute the baking powder in the flour.
Now add the flour little by little egg mixture(it’s better to do this again through a sieve, additionally sifting it with baking powder). Another sign that the eggs and sugar are well beaten is that the flour should lie on the surface of an elastic foam until you mix it by hand.
If the flour sinks to the bottom when it gets into the bowl, the eggs are not beaten well. Perhaps this time you won’t get a particularly fluffy result, next time try better when whipping.
Using a silicone spatula or spoon, gently fold the flour into the dough. We do this with light movements from bottom to top, as if lifting the dough. This careful technique of mixing in the flour will ensure that the air accumulated in the whipped egg whites is not lost.
The structure of the dough should resemble thick village sour cream. If you lift a small amount of dough on a spatula, it will flow down in a thick ribbon.
Pour the biscuit dough into a prepared form (I have a springform pan with a diameter of 18 cm). I prepare the mold like this: first I grease the bottom and sides butter, then sprinkle with flour. It’s even better to cut a circle out of baking paper at the bottom, so there won’t be any problems with removing the biscuit.
Bake the biscuit in a well-heated oven for 30-35 minutes at 180°C. Baking time, of course, depends on the power of your oven. If you are friends with her and know her well, focus on her individual characteristics. Do not open the oven for the first 25 minutes (this is the rule for all ovens), otherwise the biscuit dough will settle.
When you smell the pleasant smell of baking, you can open the oven slightly and check how the sponge cake feels. If it is ruddy, fluffy, the middle springs, and does not fall when touched with your fingertips, then it is ready. Another test for doneness is to pierce the center with a wooden stick. It should come out dry, without sticking lumps of dough.
Remove the baked sponge cake from the oven and let it stand for a while (10 minutes) in the pan. Usually its sides “move away” from the walls of the mold, and a gap appears between the biscuit and the mold. You can also run a knife around the circumference of the pan to loosen the cake in places where it may have stuck a little. The photo clearly shows how the sponge cake moved away from the mold on its own.
Remove from pan and cool on a wire rack. Why use a wire rack when cooling baked goods? Everything is very simple: every centimeter of a freshly baked biscuit must “breathe” well, come into contact with air in order to quickly release the steam/moisture accumulated in it. If a hot sponge cake cools on a hard surface, the bottom may become soggy and the crumb inside will become gummy. For our purposes, absolutely any lattice is suitable: from microwave oven, wire shelf from the oven, from a vegetable dryer, multicooker, etc.
If you don’t have a single wire rack in the house, cool it on glasses. That is, place several empty small mugs side by side, and cover with a biscuit on top. This way, the baked goods will stay on the edges of the mugs, and the bottom will cool in the open air. I read about this method on the Internet, it seems very simple and reliable to me).
In this photo, I have not yet released the sponge cake from the bottom of the pan. Of course, we also remove the bottom before cooling the baked goods on a wire rack.
To ensure that the surface of the biscuit is even, you can cool it by turning it upside down. The swelling on the surface of the biscuit will smooth out, it will become perfectly smooth. But in this recipe, its top does not matter to us, since we will cut it off and also remove all the insides of the biscuit.
To do this, we retreat approximately 1.5-2 cm from the edge of the cake, use a sharp knife to make a depression, not reaching 1 cm to the bottom. We run a knife around the circumference of the biscuit, then remove the crumb in parts. You can do this with a spoon or with your hands.
We get this “biscuit bowl”, which we will fill with berries and cream mixed with biscuit pulp.
Use any berries and fruits you like. Both fresh ones, just brought from the market or from the dacha, as well as frozen or canned fruits/berries are suitable.
Today I will have a filling of black currants and lingonberries.
Defrost the berries in advance. Drain off excess liquid and let dry on a paper towel.
For the cream, put 200 ml of milk on the fire (you need to bring it to a very hot state, but do not let it boil).
In a separate bowl, mix yolks (2 pcs.) and sugar (20 g). This can be done using a whisk or mixer.
Add 20 g of flour.
It is convenient to mix flour with the yolk base of the cream using a mixer. We should get a homogeneous thick cream without a single lump.
Carefully pour the hot milk into the yolk base of the cream, without getting it on the whisk.
At the lowest speed (so as not to splash the hot liquid), beat the milk and yolk-flour mixture. You will see that it will immediately thicken - this is the flour that has brewed. To brew the yolks, return the cream to the heat.
Cook the cream until thick and homogeneous. Then transfer to another bowl and cool until room temperature. If you mix hot cream with biscuit crumbs, they will become soggy.
While cooling, stir the cream so that a film does not form on its surface.
It goes well with ripe berries and fruits. sour cream. To prepare it, mix 250 g of fat sour cream with 50 g of powdered sugar. If desired, add 1 tsp. vanilla extract.
We remove the crusts from the biscuit crumb (optional) to make it even more tender. 
Mix biscuit crumbs with dry berries.
You can decorate the cake with marshmallows or simply sprinkle with powdered sugar. Use chopped nuts for decoration. chocolate chips etc. You can grind the biscuit crusts (which we cut off when we freed the crumb) in a blender and fry the crumbs. Then sprinkle it on top of the pie.
Bon appetit!
If you have any questions, please ask them in the comments. I'd love to see pictures of your sponge cakes. Show and tell us what filling you used, what combinations of fruits/berries with biscuit dough have you tried it yet?! I’m very interested, I’ll be glad to receive any feedback on the recipe!
If you add a photo of the pie to Instagram, please include the tag #pirogeevo or #pirogeevo so that I can find your culinary masterpieces online and share your joy =) Thank you!
I have a channel on You Tube! I invite you to watch how to bake a fluffy sponge cake on my channel!
Mix eggs (C1) with sugar. Beat at the highest speed of the mixer until the mass increases 4-5 times. It is better to take fine sugar - the whipping process will be faster and easier.
The eggs must be cold. If the eggs are large (C0), five pieces will be enough, but if they are very small (C2), it is better to take 7 pieces.
Sift flour, mix with salt.
Mix into the egg and sugar mixture in three to four additions. Mix the dough with a wide spatula, using upward movements, as if folding the dough, gently, but thoroughly and quite quickly.
Grease the MV bowl with vegetable oil. Carefully pour the dough into it.
Scatter the orange zest over the dough. (remove the zest using a vegetable peeler or simply grate it)
Remove pits from cherries. Place the berries evenly on the dough. If you want the berries to be distributed throughout the entire dough, lightly roll them in flour. I'm interested in when all the berries end up at the top of the pie. In this case, the pie can be cut in half without damaging the berries, and layered with cream.
Instead of cherries, you can make cherry pie. Frozen berries must first be completely defrosted and thoroughly dried - excess moisture will spoil the structure of the biscuit.
Select the BAKE mode and set the time to 60 minutes.
After the sound signal, open the MV bowl. Check the readiness of the pie with a wooden skewer. Cool the cake for 15 minutes in the bowl.
Then remove it from the bowl and cool completely.
And then... it's a matter of your taste and imagination. You can cut the pie into two or three layers (the height of the 7 cm pie easily allows this) and coat it with your favorite cream. You can soak the pie in syrup, pour sugar or chocolate icing... In a word, there is a huge scope for imagination.
Enjoy your tea.
Step-by-step photo recipe preparing a delicate sponge cake with strawberries from f-Journal magazine
A minimum of flour, no baking powder, butter, margarine and other fats - a short list of the advantages of sponge cake. This weightless pastry is suitable as a basis for complex cakes with impregnation, cream, pompous decoration and at the same time does not lose at all as an independent dessert.
Our cake is distinguished by a warm vanilla aroma, delicate and porous texture, complemented by a contrasting chocolate layer, traditional biscuit powder and a handful of seasonal berries. Today it's strawberries!
1. Separate the yolks from the whites and combine them with half the norm. granulated sugar- rub until whitish.
2. Beat the remaining sugar separately with a mixer at high speed until a dense, stable foam.
3. In the third container, without being lazy, sift the flour twice. Throw in a pinch of vanilla sugar.
4. First, mix the flour and yolk mixture.
5. Then, having added the whipped whites, carefully fold the fluffy white mass into the dough - work carefully and bring the consistency to complete homogeneity.
6. Cover the bottom of a mold with a diameter of 22 cm with parchment, fill 1/2 of the thick, viscous dough - scroll through the dishes and distribute the biscuit composition in an even layer.
7. Using a fine sieve, sift the cocoa powder, filling all the space without gaps.
8. Spread the second part of the dough onto the velvety chocolate layer with a spoon - completely covering the dark layer. Having thoroughly preheated the oven in advance and lowered the temperature to 170 degrees, bake the workpiece for 30-35 minutes. We do not open the oven door for the first 15 minutes to avoid the cake settling.
9. We check the readiness by piercing the crumb with a splinter, cool our sponge cake completely and remove it from the mold - generously sprinkle with powdered sugar, decorate with colorful strawberries.
10. Soft, airy, with a thin chocolate layer, the sponge cake goes perfectly with sweet strawberry pieces, without requiring additional sauces, toppings and/or glaze.
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