Lenten Berry Cream Sponge Cake

Delicate, moist sponge cake with berry cream. The cakes turn out amazingly tender, and the cream is like jelly; you can’t feel the grains of semolina at all. Serve with tea.
cook time: 3h
Freya Ashford
Lenten Berry Cream Sponge Cake

Nutrition Facts (per serving)

244
Calories
7g
Fat
41g
Carbs
3g
Protein

Ingredients (12 portions)

Korzh:

Orange juice 150 ml
Sugar 150 g
Vegetable oil 70 ml
Salt 0.5 tsp
Apple vinegar 30 ml
Wheat flour 210 g
Soda 1 tsp
Water 30 ml

Cream:

Sugar 4 tbsp
Semolina 2 tbsp
Cherry juice 300 ml

Recipe instructions

Step 1

Step 1
Mix juice and sugar until completely dissolved.

Step 2

Step 2
Add oil, salt and vinegar. Whisk until completely combined.

Step 3

Step 3
Gradually stir in flour.

Step 4

Step 4
Dissolve soda in water.

Step 5

Step 5
Add to the dough, mix quickly, pour into the mold and place in an oven preheated to 180 degrees. In a mold with a diameter of 20 cm, bakes in 40-45 minutes.

Step 6

Step 6
Add sugar and semolina to cherry juice.

Step 7

Step 7
Place on medium heat. Stirring, bring to a boil and cook for 4-5 minutes.

Step 8

Step 8
Cool completely.

Step 9

Step 9
Beat with a mixer for 1-2 minutes.

Step 10

Step 10
Leave the finished cake in the pan for 10 minutes, then remove and let cool completely.

Step 11

Step 11
Cut the cake into two parts, coat with cream. Decorate the cake to your liking.

Additional rubrics

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