Kulinarne przygody ENG: Sponge cake with Carpathian cream and jelly

🛒 Ingredients:

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#biscuitwithcream #biscuitwithfruits #cakewithcreamandfruits

Ingredients:
250 ml glass, 25x35cm mold
Biscuit:
4 eggs
3/4 cup all-purpose flour
1 full tablespoon cocoa
1 flat teaspoon baking powder
2/3 cup sugar
Pinch of salt

Cream:
3 cups milk
4 tablespoons all-purpose flour
4 tablespoons cornstarch
200 g butter
2 egg yolks
2/3 cup sugar

Jelly:
3 packets of any flavored jelly
500-600 g fresh or frozen fruits

🔪 Preparation:

Sponge cake:

Eggs should be at room temperature.

Beat the egg whites with a pinch of salt until stiff, and when they start to foam, add the sugar in batches.

Reduce the mixer speed, add the yolks in batches, and finally the sifted flour with baking powder and cocoa. Mix everything briefly at low speed until the ingredients are combined.

Pour the dough onto a baking sheet lined with baking paper and bake at 170 degrees until a toothpick comes out clean, about 20 minutes.

Cream:

Boil two cups of milk with sugar. Mix the remaining milk with the flours and yolks in a bowl with a whisk, pour into the boiling milk and cook everything vigorously, stirring until the cream thickens and boils. Set aside to cool completely.

Softly beat the butter until fluffy and add a spoonful of cooled pudding in batches. Mix until you get a uniform cream.

Jelly:

Dissolve the jelly in a liter of boiling water and set aside to cool. Add fresh or frozen fruit to the cooled jelly. If you add frozen fruit, the jelly will set very quickly.

Soak the sponge cake with water and lemon. Spread the pudding cream. Chill in the refrigerator for 15-30 minutes. Spread the setting jelly with fruit. Chill in the refrigerator again, preferably overnight. Enjoy!