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For my baby’s birthday I wanted to make something simple, small but tall and pretty, light and delicious.
First of all, everything was complicated by the lack of small round cake pans.
But if there are no round ones, there will be square ones. I baked a thin sponge cake on a baking sheet – the usual recipe – 3 eggs, 1 tablespoon of sugar, 1 tablespoon of flour, salt. I whipped everything for a long time, so it turned out like a meringue – crispy, with a crust. I cut it into 4 squares of 20*20, and then I started thinking about the filling. First I dipped it in sour cream – it was too strong and not tender enough. Sour cream does not go well with cookies. Then I dipped it in cream cheese – it worked better. But I just don’t like cream – it has no personality on its own.
I ended up whipping 200 ml of 33% cream and adding 400 g of cream cheese + sugar. The result was a snow-white mass, slightly salty, slightly sweet, and slightly tender.
We lay out the cake, add a few layers of kiwi, cut into circles and decorate with orange slices.
It keeps well for two days in the fridge. As a result, the cake goes from crispy to the most tender and soft – in the best traditions of honey cakes, but without being overly filling.
The cream is still fluffy. The fresh taste of cream and cheese blends perfectly in the sponge cake.
All. Now this will be included in my recipes for a long time. Three pieces! I can’t help myself, it’s so delicious!
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