What a holiday without a sponge cake with sour cream? This version of the dessert is easy to prepare, it is liked by all guests without exception and always with a bang, so you should take care of the addition in advance, which means bake several cakes!
The choice of filling for a delicacy is so diverse that it can be changed at least every day: fruits, berries, nuts, dried fruits, etc., but in the summer season it is best to stay on fruit slices in syrup. The slices blanched in sugar syrup will not deteriorate in a day, in contact with sour cream, and the cream itself will not separate into whey and cottage cheese due to fruit acid. You can just add fresh fruit if you are sure that the whole cake will be eaten right away, because the shelf life of the fruit mass with sour cream is approximately 2-3 hours.
Ingredients:
Dough:
Chicken egg - 6 pcs.
Sugar - 2 tbsp.
Wheat flour - 2 tbsp.
Salt - 4 pinches
Cream:
Sour cream - 600 ml
Sugar - 80 g
Cream thickener - 2 sachets
Impregnation:
Peach syrup - 100 ml
Filling:
Peaches - 3 pcs.
Sugar - 100 g
Water - 50 ml
Preparation:
Prepare the food you need.
Despite the seeming difficulty in preparation, the cake is created quickly, since the impregnation remains from the peach fillings, and sour cream is whipped in a matter of minutes - do not create it in advance, just refrigerate Ingredients.
First you need to bake two biscuit cakes, so break 3 chicken eggs into the bowl of a food processor, add 1 glass of granulated sugar and 2 pinches of salt there.
Whisk for about 4 minutes on highest speed until fluffy.
Prepare premium wheat flour - 1 cup. Slowly stir it into the fluffy mass for 1-2 minutes so that the dough does not settle.
Then pour it into a greased or vegetable oil pan and bake the sponge cake for 25 minutes in the oven at 180 degrees or in a slow cooker for about 50 minutes.
Be sure to let the baked goods cool down in the technique, turning off the heat and not opening the door, so that it does not fall off twice.
Create a dough in the same way and bake a second sponge cake. Be sure to cool the cakes (about 1 hour).
Put sour cream of any fat content into the bowl of a food processor, add granulated sugar and a cream thickener.
Whisk for about 5 minutes, until the mixture turns into a thick cream that will adhere to the whisk.
Wash the peaches in water, peel them off and cut the pulp into cubes, removing the seeds. Heat sugar and water in a cauldron or stewpan, bring to a syrup.
Put the peach slices in it and simmer for exactly 1 minute, then turn off the heat, remove the fruit from the syrup, letting the filling cool. Do not pour out the syrup - it is needed for impregnation, cool it too.
Cut off the tops of the biscuits to make them even, saturate the bottom crust with half the peach syrup, leaving the other half for the top crust.
Spoon half the sour cream out and spread over the crust, then cover it with the peach filling in a random pattern.
Cover with a second crust and soak in the syrup.
Cover the cake with full sour cream, decorate to your liking: berries, fruits, Easter sprinkles, etc. Place in refrigerator for at least 30 minutes to soak.
Serve chilled sponge cake with sour cream and peaches to the table, cut into portions.
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