Description
Interesting and unusual sponge cake filled with custard and jam made from cherries and strawberries. The recipe I use unrefined cane sugar Universal TM Mistral.
Ingredients
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Chicken egg
4 piece
-
Brown sugar
1 cup
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Olive oil
15 ml
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Flour
1 cup
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Leavening agent
1 tsp
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Cocoa powder
1 Tbsp
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Chicken egg
1 piece
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Sugar
3 Tbsp
-
Flour
1 Tbsp
-
Milk
200 ml
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Butter
50 g
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Glaze
-
Strawberry
125 g
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Cherry
125 g
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Pectin
6 g
-
Brown sugar
125 g
Cooking
Harvest. From the garden to gather strawberries and the Bush to pick some cherries.
From cherries to take the bones and rinse with water.
Remove the leaves from the strawberries and rinse with water.
Pectin or gelfix mix with 2 tbsp sugar.
From strawberries and cherries to make the puree.
In puree, add the pectin with the sugar. Boil until boiling. Then pour the rest of the sugar, boil 3 minutes and cool in a glass jar.
Beat the egg yolks with unrefined cane sugar TM Mistral. Unrefined cane sugar Universal TM Mistral is designed for daily use instead of white refined sugar. This versatile brown sugar perfect for any dish and will give a unique taste to tea, coffee, cereals and pastries.
Add the olive oil and whisk. Add the baking powder.
Add the flour and whipped egg whites. Mix well.
Add the cocoa powder and mix.
Pour the batter into the form.
Bake the cake in the oven at 200 degrees (about 30 minutes). Cool cupcake.
Prepare the cream. Beat the egg, add the cane sugar and flour. Beat.
Add the milk, cook a thick mass. Add the butter to the hot mass and mix. To cool the cream.
The cupcake cut that is deepening.
Put a small layer of berry jam (1-1,5 cm).
Then fill with custard.
On top of the cream, sprinkle with sponge crumbs.
Cupcake carefully turn onto a plate and pour the icing and decorate to your liking. Put in refrigerator for 2 hours. Enjoy your tea!
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