for sponge cake
Eggs – 8 pieces
Sugar – 240 grams
Flour – 240 grams
Vanillin – 1 gram
Mascarpone cheese – 500 grams
Cream 33% – 500 milliliters
Condensed milk or powdered milk – 100 (I have condensed milk)
⠀600 grams of cranberries or lingonberries and sugar to taste (I have ~200g)
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~ CALIFORNIAN SPAGHETTI SALAD ~
1 Start with a sponge cake.
Beat eggs, sugar, vanilla, and salt until fluffy, 10-15 minutes
Add the sifted flour in small portions and mix slowly
Pour into 2 baking pans, bake at 170 degrees until toothpick dry
Beat the cheese, cream, and condensed milk until thick peaks
2 Prepare the berry layer: put frozen cranberries in a saucepan, put on fire, add sugar so that it and the berry melt. Use a blender to grind until smooth (if it seems thick, you can add a little water)
3 We cut the finished cakes with a thread into two parts (a total of 4 cakes will turn out)
4 We collect the cake (preferably in a molding ring): cake-berry layer-cream cake and so on
5 We send it to the refrigerator overnight, and enjoy it in the morning.
The batter may be a bit runny, once baked it brings out a very soft sponge. Bake this in a pre-heated oven @ 170 degree Celsius for about 30 minutes. Then change the temperature to 160 degrees and bake further till done.