When preparing a sponge cake, you need to think in advance about the filling for such a dessert. Many people mistakenly take cream for filling, but this is not entirely true - I mean the layer between the cream and biscuit cakes, which is created from fruits, berries, dried fruits, nuts, etc.
Various confit and compote are just this layer, but they take a long time to cook, as it is necessary to boil, wipe, mix with gelatin diluted in water and freeze. The easiest way to grind fruits or berries in syrup is that they are not added fresh to the cake, especially if it is with sour cream. Sour cream curdles due to fruit or berry acid and the shelf life of the treat is reduced to 2-3 hours, but chilled fruits in sugar syrup are another matter. A cake with such a filling can be stored for up to 2 days in the refrigerator.
Ingredients:
Peaches - 0.5 kg
Sugar - 100 g
Water - 80 ml
Lemon juice - 1 tablespoon
Preparation:
1. Rinse the selected fruits (peaches in this recipe) thoroughly in water, peeling off the fleecy layer on their surface, scald with boiling water and remove the skin. Divide each fruit into two halves, remove the seeds and cut the flesh into medium cubes. The slicing should be just medium, since the upper crust can be skewed due to large cubes, and small slices turn into mashed potatoes when simmering in syrup. Cut the fruit in advance, before creating the sugar syrup - then there will be no time for this.
2. Pour sugar into a non-stick saucepan or a small cauldron, pour in lemon juice: fresh or concentrated diluted. Add hot water and place the container on the stove. It is imperative to add citrus juice - today they produce such sugar, which when heating and mixing with water again turns into stone pieces and only the addition of acid prevents this!
3. Turn on medium heat and mash the contents of the container until the sugar crystals dissolve, until everything turns into syrup. Warm it up for about 1-2 minutes, stirring gently, until large bubbles form. Follow the rate of water and sugar so that you don't get caramel - it will harden, and the fruit slices will also harden in it.
4. Then gently place the peaches in the syrup and simmer for about 1 minute without stirring to keep the fruit cubes in shape.
5. Turn off the heat and place the fruit in syrup with a slotted spoon on a platter or plate, be sure to let it cool before adding to the cake. The filling is ready!
Use the remaining syrup for impregnation - it is viscous, but not dense, fits perfectly and immediately soaks the biscuit cakes.
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