Pierre Herme's fruit cake
2020-08-13 / test@t
Sponge cake with creamy cream
This cake is simply vital for everyone over 35 years old. You will definitely remember that you ate it as a child at home for the holidays or tried it at a party. It is reliable and fabulous - they no longer cook such. Children will definitely like it! If you wish, you can reduce the amount of flour by replacing it with starch, but for us it was this ratio (1: 3) that seemed the most successful. You can also smear the cakes with jam, preferably cranberry or cherry jam - if you want to add sourness to this oasis of sweet taste.
Ingredients
- 10 eggs
- 140-150 g caster sugar
- 150 g premium flour plus for the form
- 50 g potato starch
- half vanilla pod seeds
- vegetable oil for mold
- glaze, candied fruits and nuts for decoration
- 10-15 g of gelatin
- 300 ml of cream with a fat content of 33%
- 90 g icing sugar
STEP-BY-STEP COOKING RECIPE
Step 1
For cream, pour gelatin with cold water and leave for 20 minutes. Squeeze and dissolve, stirring, in 30-50 ml of hot water.
Step 2
Pour the cream into a bowl, put it on ice or very cold (ice) water and beat with a mixer at low speed until a stable mass is formed. It should stick to the whisk.
Step 3
Add the icing sugar to the whipped cream, whisking constantly. While stirring, pour in a thin stream of gelatin.
Step 4
For the biscuit, separate the yolks from the whites. Beat the yolks until white fluffy mass with sugar and vanilla seeds. Add sifted flour and starch. Whisk the whites until they are strong. Add them in portions to the yolk-flour mass, gently stirring from bottom to top.
Step 5
Transfer the dough to an ovenproof rectangular dish (baking sheet with high sides), greased with butter and dusty with flour. The layer of dough should be no more than 2 cm. It is better to bake several biscuit cakes than one. Bake in an oven preheated to 160 ° C for 15-20 minutes. Remove the mold from the oven, let the biscuit cool and transfer to a serving dish. If possible, cut the biscuit in two. Trim the edges if needed. Sponge cake with cream and collect. Put in the refrigerator for 1 hour. Remove, cover with glaze and decorate with candied fruits and nuts. Serve in small pieces.
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