Sponge cake with assorted fruits and nuts

Name: Sponge cake with assorted fruits and nuts
Ingredients: for the base 5 eggs 5 tablespoons of sugar 6 tablespoons of flour 1 baking powder for the syrup 3 tablespoons of sugar 1 packet of vanilla sugar for the topping 1 packet of glaze-jelly for tarts 3 tab; peanuts for lining the tart pan 1-2 tablespoons of breadcrumbs (flour) 1 teaspoon of butter (margarine)

Dessert - Sponge cake with assorted fruits and nuts by Sonia G. - Recipia

Sponge Cake Tart with Mixed Fruits and Nuts Total preparation time: 1 hour Preparation time: 30 minutes Baking time: 30 minutes Number of servings: 8 Welcome to the world of sweet delights! Today, I invite you to prepare a sponge cake tart with mixed fruits and nuts, a recipe that combines fine textures and fresh flavors. This dessert is not only a culinary gem but also an opportunity to use your creativity in arranging the fruits and flavor combinations. Over time, the tart has been a symbol of hospitality and the joy of sharing pleasant moments with loved ones. So, get ready to impress with this simple yet elegant recipe! Ingredients For the base: - 5 eggs - 5 tablespoons of sugar - 6 tablespoons of flour - 1 teaspoon of baking powder For the syrup: - 3 tablespoons of sugar - 1 packet of vanilla sugar - 60-70 ml boiling water For the topping: - 1 packet of jelly glaze for tarts - 3 tablespoons of sugar - Various fruits: - 1 banana - 1 apple - 1 mandarin (or an orange) - 150 g blackberries - 2-3 kiwis - 50 g nuts or peanuts For lining the tart pan: - 1-2 tablespoons of breadcrumbs (or flour) - 1 teaspoon of butter (or margarine) Preparation 1. Preparing the Sponge Cake Base Start by preheating the oven to 180°C. Separate the egg whites from the yolks. In a bowl, beat the yolks with 5 tablespoons of sugar until they become a light-colored cream. It is important to use fresh eggs to achieve the best structure for the base. Add the flour and the baking powder activated with a teaspoon of vinegar or lemon juice. The vinegar or lemon juice will help activate the baking powder, resulting in a fluffy base. In another bowl, beat the egg whites with a pinch of salt until stiff peaks form. This step is essential for obtaining an airy base. Begin to fold the egg whites into the yolk mixture, mixing with a spatula from the bottom up to avoid losing the air in the egg whites. 2. Baking the Base Line a tart pan with butter and breadcrumbs to prevent sticking. Pour the sponge cake batter into the pan and place it in the oven for about 30 minutes. Check if it is baked by inserting a toothpick in the center of the base; if it comes out clean, it is ready. 3. Preparing the Syrup While the base is baking, you can prepare the syrup. Caramelize 3 tablespoons of sugar in a saucepan over medium heat, stirring constantly to prevent burning. When the sugar turns golden, carefully add 60-70 ml of boiling water and the vanilla sugar. Mix well until all the sugar is dissolved. This syrup will add moisture and flavor to your tart. 4. Preparing the Fruits While the base cools, peel and slice the fruits thinly. It is important to let the fruits drain well to avoid adding excess moisture to the tart. If using the apple, you can soak it in blackberry juice to prevent oxidation and give it an interesting hue. 5. Assembling the Tart Once the base has completely cooled, gently release it with a knife from each side of the pan, then carefully invert it onto a serving platter. Soak the base with the prepared syrup, then arrange the fruits on top of the tart creatively. Let your imagination soar! You can create floral or simple patterns, depending on your taste. Sprinkle the nuts or peanuts here and there for added texture and crunch. 6. Glazing the Tart Prepare the jelly glaze according to the instructions on the packet. Once it has cooled, pour the glaze evenly over the fruits, ensuring it covers the entire surface. For a decorative touch, you can add a few green mint leaves on top of the tart. Serving Suggestions The tart is served chilled, ideally after being in the refrigerator for 1-2 hours. You can pair it with a scoop of whipped cream or vanilla ice cream for a delicious temperature contrast. Tips and Variations - You can use any fruits you have on hand, including canned fruits (pineapple, apricots, peaches, etc.). It is a versatile recipe, perfect for taking advantage of seasonal fruits. - If you want to enhance the flavor of the base, add a few drops of vanilla essence to the yolk mixture. - Another delicious variation is to replace the nuts with roasted walnuts or almonds for a different taste. Nutritional Benefits This tart offers a healthy combination of carbohydrates from the fruits and proteins from the eggs, making it a lighter option compared to other desserts. The fruits provide essential vitamins and antioxidants, while the nuts contribute healthy fats. Frequently Asked Questions 1. Can I use frozen fruits? Yes, frozen fruits can be used, but make sure to let them thaw and drain well. 2. How can I make the tart less sweet? You can reduce the amount of sugar in the base and syrup or use tarter fruits. 3. What is the best way to store it? The tart stores well in the refrigerator, covered with plastic wrap, for 2-3 days. In conclusion, this sponge cake tart with mixed fruits and nuts is not only a simple dessert to prepare but also an excellent way to enjoy fresh fruits and add a touch of creativity to your kitchen. So, don’t hesitate to try this recipe and enjoy every slice! Good luck and bon appétit!

Category: Dessert Author: Sonia G. Views: 1 Date: 06.10.2024

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