A simple recipe for a biscuit cake with berries

Ingredients

For the test:

4 eggs;
slightly less than a glass of sugar (about 200 g);
slightly 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:

sour cream package (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 adapted for this an old Soviet glass, which holds 220 g of sugar. Accordingly, a little less than a glass is about 200 g.

Carefully separate the whites from the yolks. Whisk the whites with a pinch of salt and most of the sugar until a firm foam. This will determine how high-quality and fluffy the biscuit turns out to be. But if the peaks did not work out, it doesn't matter. The main thing is that the sugar dissolves well.

In order for the whites to whisk well, they must certainly be chilled. And you must not allow even a little yolk to get into them.

Beat the yolks and the remaining sugar separately, possibly with the addition of vanilla sugar or vanillin. Do not be too lazy to thoroughly stir the yolks with sugar: until the mass lightens and the crystals are completely dissolved. Otherwise, the biscuit will turn out with a sugar crust.

Pour the protein mixture into the yolks and mix gently with a whisk or spatula. And now one more secret: in order for the biscuit to be successful, the flour must be sieved. Put a sieve directly on the container with eggs and pass a little less than a glass of flour mixed with baking powder through it.

Knead flour with eggs, at this time turn on the oven. Grease a baking dish with butter or margarine and pour the dough into it. When the oven warms up to 180 degrees, place the dish in it.

In a conventional gas oven, where heating comes only from the bottom, you can set the timer for 50-60 minutes. In an electric oven with heating elements both from the bottom and from the top, it will bake faster - in about 30–40 minutes. You probably know better how long the biscuit will take in your oven.

Important: during baking, do not open the oven, so that the biscuit does not "fall". If time is running out, do not open it immediately after turning off the stove. Let it stay inside for about 20 minutes.

While the biscuit is cooling, you can make any filling. Alternatively - sour cream with berries or fruits and chocolate fondant. Banana and kiwi, raspberries or currants are perfect, but the combination of sour cream and cherries is the best.

Put most of the sour cream in any container, add sugar - the cream is ready. Cut the sponge cake horizontally into two parts. If you have juice from the berries, you can pour it on the bottom cake. Then we smear it with sour cream, lay out the berries, then cover with the top layer of biscuit.

To prepare the fondant, pour a little less than half a packet of sour cream into a saucepan, add sugar and cocoa to taste. If you like bitter fondant, then you can put two tablespoons of sugar and four tablespoons of cocoa. Put on low heat and stir constantly so that it does not stick to the bottom. Do not bring to a boil, just heat well so that the mass becomes more liquid and the sugar dissolves, then remove from heat.

Pour fondant over the sponge cake and decorate if desired.