a hit every summer
Ingredients :
dark sponge cake:
4 eggs at room temperature
1/2 cup sugar
1/2 cup wheat flour
1 teaspoon baking powder
3 tablespoons bitter cocoa
light sponge cake:
4 eggs at room temperature
1/2 cup sugar
1/2 cup wheat flour
1 teaspoon baking powder
Pudding mixture:
1 liter milk
1 cup sugar
4 tablespoons lightly sprinkled wheat flour
4 tablespoons lightly sprinkled potato flour
2 egg yolks
400 g soft butter
Additionally:
about 500 g green, seedless grapes
1 1/2 can of peaches in syrup (850 g can)
about 500 g strawberries
2 gooseberry jellies + 700 ml boiling water
2 strawberry jellies + 700 ml boiling water
1 peach jelly + 350 ml boiling water
I measured the ingredients for the cake using a 250 ml glass.
I prepared the dough in a 25×36 cm pan. Light and dark sponge cakes can be baked in advance the day before assembling the entire cake.
The eggs used for the dough should be taken out of the refrigerator beforehand to warm them to room temperature.
You can use any fruit for the cake, I used the ones specified in the recipe.
It is best to use fruit-colored jellies for the cake.
The cake tastes best when chilled after 2 to 3 days.
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