This cake / cake is really very summer. The body is fluffy, flexible and requires a bit of confectionary skill, but do not worry, just snap a snap and a short, then everything will be. If you prepare a dough of twice the amount and then cream and fruit, you will suddenly turn the recipe into a beautiful light cake. It's definitely worth the exam because it's really great! Look at this blueberry lemon , this is very similar and is great for the summer.
Summer Fruit Cake
31. July 2017
And because you are the best readers, chefs, chefs, bakeries and bakeries, I have one more recipe for you today to cook this summer cake right now. But seriously, I appreciate all your positive feedback. You are so nice, nice, decent visitors to this blog, facebook and instagm, and I am really delighted with it, and it feels like it all makes sense. I then have a taste for you to cook, bake, take pictures and write on and on. :-) Here is the last recipe from the Gervais cookbook and I hope you managed to get somewhere.
60 minut
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8
porcí
Postup
1.
Prepare a cake form with a diameter of 24 cm. Unfold its bottom with baking paper and erase the sides with, for example, grease in the spray. Eat egg yolks with sugar and hot water. Add the oil, the baking powder and the flour.
Spread the snow from the whites and pinch of salt so that it is "on top".
Finally, carefully mix, "wrap", snow into the yolk mixture and move into the mold. Put the mold into a cold unheated oven and bake at 160 ° C for top and bottom heating for 30 minutes. Then switch off the oven and slowly let it cool down to prevent it from falling. (Leave the door open.) The sponge body has the character of a flexible and supple sponge.
2.
Meanwhile, prepare a cream. Beat the whipped cream. At the same time in the second bowl, try fresh cheese along with vanilla, lemon peel and maple syrup. Now, you can combine the two masses with a light blending into a single, fluffy cream, which is then left to put on the body, adorn the fruit and serve it.
