Sponge berry pie. Photo recipe: Sponge cake with berries
Biscuit with berries is a dessert that you can’t refuse. Making such a cake will not be difficult. Use a wide variety of berries to make this beautiful and delicious sponge cake. This cake can be made with fresh or frozen berries. But it’s better to cook with fresh berries; be sure to invite the children to decorate the cake; our sponge cake with berries is a trip to a berry meadow, let the children make this meadow to their liking.
The preparation time for the berry sponge cake will be 1 hour. Number of servings: 8 pieces.
Ingredients for sponge cake with berries:
- Wheat flour – 250 grams.
- Granulated sugar – 250 grams
- Chicken eggs – 3 pieces.
- Starch – 1 tablespoon.
- Lemon zest – 1 piece.
- Strawberries, raspberries, mulberries and gooseberries - 200 grams.
- For cream:
- Homemade cream - 175 milliliters.
- Granulated sugar – 75 grams.
- Lemon juice – 3 tablespoons.
It is known that berries are used in the confectionery industry both fresh and processed. In particular, juicy, bright berries with a wonderful aroma and pleasant taste are used: raspberries, black and red currants, strawberries, blackberries, wild strawberries, etc. Usually these berries are preserved for the winter. Candied fruits are made from quince, orange, and lemon. These blanks will be perfect in the winter as decoration for your baked goods. We will use fresh fruit, you can make a sponge cake with frozen berries, it will also turn out very tasty.
Preparation
Beat three chicken eggs into a dry wide bowl and add granulated sugar. 
With a mixer, we begin to beat at low speeds, gradually moving to higher speeds. Continue beating until thick. 
Then sift the flour using a sieve into the beaten eggs with sugar. You need to knead the dough with a wooden spoon. 
Add a tablespoon of starch to the dough. Due to starch, the biscuit dough is more tender. 
Next, you need to wash the lemon and remove the zest from the lemon. 
Add fresh lemon zest to the dough.
Lightly grease the cake pan with butter.
Pour the prepared biscuit dough into the greased pan. Fill the cake pan halfway with dough. Make sure that the pan is level in the oven; the surface of the future cake depends on this.
Now let's prepare the cream for our sponge cake. Add lemon juice to the chilled cream.
The cream must be whipped with granulated sugar until it forms strong peaks.
Bake the biscuit dough at 170°C until golden brown. For 10-15 minutes when the biscuit is in the oven, do not open the lid, otherwise the dough will not rise.
Cool the finished biscuit, cut into two equal parts. To check if the biscuit is ready, pierce it in the center with a wooden stick. If it is dry and the dough leaves the sides of the pan, then the biscuit is ready.
The first part of the sponge cake should be generously coated with whipped cream.
Next you need to lay out the raspberries and mulberries.
Cover the top with the second cake layer; it should also be greased with cream.
Decorate the top of the sponge cake with raspberries, gooseberries, strawberries and mulberries.
As you can see, this colorful berry cake is easy to prepare; it will bring you a great mood and decorate your weekend and any summer holiday.
The ingredients are measured by eye, so you don't have to fiddle with a kitchen scale.
Ingredients
For the test:
- 4 eggs;
- a little less than a glass of sugar (about 200 g);
- a little less than a glass of flour;
- a pinch of salt;
- a teaspoon of baking soda or baking powder;
- vanilla sugar (optional).
For cream and fondant:
- package of sour cream (350 g), fat content - 15%;
- cocoa to taste;
- sugar to taste;
- berries.
Preparation
Take a little less than a glass of sugar by eye. The author has an old Soviet glass for this purpose, which holds 220 g of sugar. Accordingly, a little less than a glass is about 200 g.
Carefully separate the whites from the yolks. Beat the egg whites with a pinch of salt and most of the sugar until stiff peaks form. How high-quality and lush it will turn out will depend on this. But if you don’t get any peaks, it doesn’t matter. The main thing is that the sugar dissolves well.
In order for the whites to whip well, they must be chilled. And you can’t allow even a little yolk to get into them.
Separately, beat the yolks and the remaining sugar, optionally adding vanilla sugar or vanillin. Take the time to thoroughly stir the yolks with sugar until the mixture turns light and the crystals are completely dissolved. Otherwise, the biscuit will end up with a sugar crust.
Pour the egg white mixture into the yolks and mix gently with a whisk or spatula. And now another secret: for the sponge cake to be successful, you need to sift the flour. Place a sieve directly on the container with the eggs and pass a little less than a glass of flour mixed with baking powder through it.
Knead the flour with the eggs, while turning on the oven. Grease the mold with butter or margarine and pour the dough into it. When the oven warms up to 180 degrees, place the mold in it.
In a regular gas oven, where heating occurs only from below, you can set a timer for 50–60 minutes. In an electric oven with heating elements both below and above, it will bake faster - in 30–40 minutes. You probably know better how long the sponge cake will need in your oven.
Important: do not open the oven during baking so that the biscuit does not “fall”. If time is of the essence, do not open it immediately after turning off the stove. Let it stay inside for 20 minutes.
While the biscuit is cooling, you can prepare any filling. As an option - sour cream with berries or fruits and chocolate fudge. Banana and kiwi, raspberries or currants are perfect, but the tastiest combination is sour cream and cherries.
Place most of the sour cream in any container, add sugar - the cream is ready. Cut the biscuit horizontally into two parts. If you have juice from the berries, you can pour it over the bottom cake. Next, spread it with sour cream, lay out the berries, then cover with the top layer of sponge cake.
To prepare, pour a little less than half a packet of sour cream into a saucepan, add sugar and cocoa to taste. If you like bitter fudge, you can add two tablespoons of sugar and four tablespoons of cocoa. Place over low heat and stir constantly to prevent it from sticking to the bottom. Do not bring to a boil, just heat well until the mixture becomes more liquid and the sugar dissolves, then remove from heat.
Pour fondant over the top of the sponge cake and decorate if desired.
Berry pie always smells deliciously like summer: meadow herbs, fresh morning dew... You break off a piece of pie that melts in your mouth, and it already seems that you have never tasted anything tastier in your life! And if you go out into the garden and pick fresh berries from the bush, mix them with the pie filling - you won’t get a sponge cake, but a real holiday!
The recipe that I offer today will be useful not only in the summer: in the cold season you can use frozen berries and fruits. Take care of this in advance: fill the freezer with fresh vitamins, in winter you will thank yourself many times!
Delicious sponge cake recipe
for sponge cake:
- Large eggs - 4 pcs.
- Granulated sugar - 200 g
- Wheat flour - 200 g
- Baking powder - 1 tsp.
for custard:
- Egg yolks - 2 pcs.
- Sugar - 20 g
- Flour -20 g
- Milk – 200 g
- Vanilla extract - 1 tsp. (optional)
Any ripe berries and fruits to taste (250-300 g)
How to cook
The idea of the pie is this: first we bake a fluffy sponge cake, then cool it, take out the middle of the pie, forming the bottom and sides, mix the sponge cake crumb with berries and cream and fill the base of the pie.
I used the sponge cake from the recipe; it is ideal for this pie, because it tastes dry, and the addition of juicy berries and cream to the crumb makes it a juicy and amazingly tender delicacy. In addition, the sponge cake holds its shape well, so making a tall pie out of it is not difficult.
So, beat 4 eggs using a mixer. We start at low speed, gradually increasing it (do not add sugar yet).
At the same time as you start beating the eggs, turn on the oven to preheat to 180°C. The biscuit dough must be placed in a well-heated oven, otherwise it will fall off.
When beating, the egg mass is initially yellow, but becomes lighter before our eyes every minute.
It will be no less impressive on your table, and, by the way, it is prepared very simply and quickly!
In a stand mixer it will take you 3-4 minutes to beat. Beat by hand for at least 10 minutes.
When the eggs become as light as in the photo, add granulated sugar (200 g) in a thin stream.
Our goal is not to let the granulated sugar lie on the bottom; it should immediately begin to combine with the eggs. After adding sugar, it will be even easier to beat, the eggs will lighten, become a little thicker and the structure of the egg mixture will be more like foam.
If at some point it seems to you that there are only whites in the bowl, and you are whipping meringue for - then everything is going according to plan! The egg biscuit base is perfectly prepared!
Now that the eggs and sugar are well beaten, set the mixer aside and add flour.
But first, the flour must be sifted through a sieve (in order to saturate it with air). Add 1 tsp to it. baking powder.
Stir the dry mixture, trying to evenly distribute the baking powder in the flour.
Now add flour to the egg mixture in parts (it is better to do this again through a sieve, additionally sifting it with baking powder). Another sign that the eggs and sugar are well beaten is that the flour should lie on the surface of an elastic foam until you mix it by hand.
If the flour sinks to the bottom when it gets into the bowl, the eggs are not beaten well. Perhaps this time you won’t get a particularly fluffy result, next time try better when whipping.
Using a silicone spatula or spoon, gently fold the flour into the dough. We do this with light movements from bottom to top, as if lifting the dough. This careful technique of mixing in the flour will ensure that the air accumulated in the whipped egg whites is not lost.
The structure of the dough should resemble thick village sour cream. If you lift a small amount of dough on a spatula, it will flow down in a thick ribbon.
Pour the biscuit dough into a prepared pan (I have a springform pan with a diameter of 18 cm). I prepare the mold like this: first grease the bottom and sides with butter, then sprinkle with flour. It’s even better to cut a circle out of baking paper at the bottom, so there won’t be any problems with removing the biscuit.
Bake the biscuit in a well-heated oven for 30-35 minutes at 180°C. Baking time, of course, depends on the power of your oven. If you are friends with her and know her well, focus on her individual characteristics. Do not open the oven for the first 25 minutes (this is the rule for all ovens), otherwise the biscuit dough will settle.
When you smell the pleasant smell of baking, you can open the oven slightly and check how the sponge cake feels. If it is ruddy, fluffy, the middle springs, and does not fall when touched with your fingertips, then it is ready. Another test for doneness is to pierce the center with a wooden stick. It should come out dry, without sticking lumps of dough.
Remove the baked sponge cake from the oven and let it stand for a while (10 minutes) in the pan. Usually its sides “move away” from the walls of the mold, and a gap appears between the biscuit and the mold. You can also run a knife around the circumference of the pan to loosen the cake in places where it may have stuck a little. The photo clearly shows how the sponge cake moved away from the mold on its own.
Remove from pan and cool on a wire rack. Why use a wire rack when cooling baked goods? Everything is very simple: every centimeter of a freshly baked biscuit must “breathe” well, come into contact with air in order to quickly release the steam/moisture accumulated in it. If a hot sponge cake cools on a hard surface, the bottom may become soggy and the crumb inside will become gummy. For our purposes, absolutely any grid will be suitable: from a microwave oven, a grid shelf from an oven, from a vegetable dehydrator, a multicooker, etc.
If you don’t have a single wire rack in the house, cool it on glasses. That is, place several empty small mugs side by side and cover with a biscuit on top. This way, the baked goods will stay on the edges of the mugs, and the bottom will cool in the open air. I read about this method on the Internet, it seems very simple and reliable to me).
In this photo, I have not yet released the sponge cake from the bottom of the pan. Of course, we also remove the bottom before cooling the baked goods on a wire rack.
To ensure that the surface of the biscuit is even, you can cool it by turning it upside down. The swelling on the surface of the biscuit will smooth out, it will become perfectly smooth. But in this recipe, its top does not matter to us, since we will cut it off and also remove all the insides of the biscuit.
To do this, we retreat approximately 1.5-2 cm from the edge of the cake, use a sharp knife to make a depression, not reaching 1 cm to the bottom. We run a knife around the circumference of the biscuit, then remove the crumb in parts. You can do this with a spoon or with your hands.
We get this “biscuit bowl”, which we will fill with berries and cream mixed with biscuit pulp.
Filling for sponge cake
Use any berries and fruits you like. Both fresh ones, just brought from the market or from the dacha, as well as frozen or canned fruits/berries are suitable.
Today I will have a filling of black currants and lingonberries.
Defrost the berries in advance. Drain off excess liquid and let dry on a paper towel.
Custard
For the cream, put 200 ml of milk on the fire (you need to bring it to a very hot state, but do not let it boil).
In a separate bowl, mix yolks (2 pcs.) and sugar (20 g). This can be done using a whisk or mixer.
Add 20 g of flour.
It is convenient to mix flour with the yolk base of the cream using a mixer. We should get a homogeneous thick cream without a single lump.
Carefully pour the hot milk into the yolk base of the cream, without getting it on the whisk.
At the lowest speed (so as not to splash the hot liquid), beat the milk and yolk-flour mixture. You will see that it will immediately thicken - this is the flour that has brewed. To brew the yolks, return the cream to the heat.
Cook the cream until thick and homogeneous. Then transfer to another bowl and cool to room temperature. If you mix hot cream with biscuit crumbs, they will become soggy.
While cooling, stir the cream so that a film does not form on its surface.
Sour cream
Sour cream goes well with ripe berries and fruits. To prepare it, mix 250 g of fat sour cream with 50 g of powdered sugar. If desired, add 1 tsp. vanilla extract.
Assembling a sponge cake with berries
We remove the crusts from the biscuit crumb (optional) to make it even more tender. 
Mix biscuit crumbs with dry berries.
You can decorate the cake with marshmallows or simply sprinkle with powdered sugar. For decoration, use chopped nuts, chocolate chips, etc. You can grind the biscuit crusts (which we cut off when we removed the crumb) in a blender and fry the crumbs. Then sprinkle it on top of the pie.
Bon appetit!
If you have any questions, please ask them in the comments. I'd love to see pictures of your sponge cakes. Show and tell us what filling you used, what combinations of fruits/berries with biscuit dough you have already tried?! I’m very interested, I’ll be glad to receive any feedback on the recipe!
If you add a photo of the pie to Instagram, please include the tag #pirogeevo or #pirogeevo so that I can find your culinary masterpieces online and share your joy =) Thank you!
I have a channel on You Tube! I invite you to watch how to bake a fluffy sponge cake for a pie on my channel!
But I still can’t go to the dacha... it’s too cold and wet, so here’s something else delicious. Surprisingly, I discovered several unpublished recipes, here’s one of them. For this pie, you need to bake a sponge cake, make a basket out of it, mix the crumb with cream, and then add berries. Amazingly delicious! By the way, this pie would be good with peaches or apricots; there is a similar option.
For the sponge cake, take 4 eggs, 120 grams of sugar and 120 grams of flour.
First, beat the yolks with sugar (two thirds) into a viscous light cream. Beat the egg whites until stiff peaks form, add the remaining sugar and beat well until stiff.
And mix the whites with the yolks.
Add sifted flour. Mix with movements from bottom to top from edge to center.
Place the dough in a greased and floured pan and level it out.
Bake at 200C for about 25-30 minutes, I check the readiness with a match; if you pierce the middle of the pie with it, it will remain clean.
Leave the biscuit to cool and stand for 8-10 hours.
Prepare sour cream: 250g sour cream, 50g powdered sugar, mix the core of the vanilla pod and leave for a while.
Cut off the top crust from the biscuit.
Remove the crumb to form a basket and add it to the sour cream. Mix.
Fill the basket with crumbs in sour cream, put berries on top. It's delicious to add some roasted nuts.
Products:
- Prepare eggs if large, 4 if small, 3.
- One glass of flour
- one glass of sugar.
- Not a large bowl of frozen fruit, I added black currants, but here you can use your imagination.
Everyone in my family loves biscuits!!! With the arrival of spring, I want something made from fresh berries. I suggest you try this biscuit, it will not leave any of your family indifferent! And I hope it will take a place among yours.
Sponge cake with berries - Preparation with photo:
1. Separate the whites from the yolks and beat at the lowest speed.
2. Continuing to beat, gradually add sugar one spoon at a time.
3. Continue beating until thick foam. Gradually add the yolks.
4. Pour the flour into a sifting cup. Sift the flour and knead from bottom to top.
5. Grease the mold with butter and pour the berries evenly.
6. Pour the dough on top of the fruit. Place the pan with the dough in the oven, heated to 200 degrees. Bake until golden brown.
7. Place face down.
Bon appetit!!!