Sponge cake with blackberry cream
||2014-06-08, 5:33 PM|
For 12 servings:
75 g wholemeal flour,
100 g honey
1 / 2 tsp grated lemon zest,
1 tbsp flour
pinch of salt.
400 g fresh or frozen blackberries,
2 tablespoons honey
200 g cream.
100 g blackberries,
200 g cream
1 tbsp MAR. powder.
В В Instructions: meal in a Teflon fry pan without oil until golden brown 5 minutes. with constant stirring. Beat egg yolks with the honey to the consistency of cream. Beat whites with salt, pour in the yolk cream. Stir in toasted flour, lemon zest and sifted flour and mix with egg mixture. Oven heated to t = 175 C. The shape lined with baking paper, lay out the dough. Bake for 35 minutes.
The berries mix with honey. Whip cream. Sponge cake cut across. Lower half cake smear cream, cover with honey and berry mixture.
Cover second half of the cake.
Before you decorate a cake in the refrigerator for 1 hour.
Whip cream with sugar powder. The resulting mass of oil cake at the edges. Berries are decomposed from the top. If desired ml / can be decorated with leaves and lemon balm.
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