Sponge cake with marmalade

Sponge cake with marmalade

Ingredients

• For the biscuit:
• Eggs - 8 pcs.
• Sugar - 150 g
• Flour - 9 tbsp. l.
• Oil - for greasing the mold
• For cream:
• Cream 33% - 200 g
• Sour cream 20% - 300-400 g
• Powdered sugar - 5-6 tbsp. l. (or to taste)
• Gelatin powder - 1 tbsp. l.
• Warm water - 0.25 cups
• For decoration:
• Marmalade - optional

Directions

1. First prepare the biscuit.
2. Beat the eggs with sugar for 10 minutes until a very fluffy mass is formed, which will increase at least 3 times from the original volume.
3. Then add the flour and gently stir it with a spoon into the egg mass (there should be no sudden movements, the biscuit dough is very tender).
4. Pour the dough into two greased forms, 25 cm in diameter. Send to an oven preheated to 180 degrees and bake until a “dry match”.
5. Remove the finished biscuit cakes from the oven, let them cool, and then cut each cake in half. You should have 4 cakes.
6. Gelatin pour 0.25 cups of warm water and leave for 10 minutes on the table.
7. Then put on a steam bath and, stirring, dilute the gelatin in water until a homogeneous transparent mass.
8. In a separate bowl, whip the cream until fluffy but not peaky. Add sour cream and powdered sugar, beat well again.
9. Then, in a thin stream, add warm gelatin, without stopping whipping.
10. The cream is ready.
11. Put one biscuit cake on a plate, place a detachable cooking ring around.
12. Spread 1/4 of the cream. Top - again cake. Repeat the layers, also grease the last cake with cream, smooth the surface well.
13. Decorate the sponge cake with marmalade and refrigerate for 5-8 hours. During this time, the cakes will be soaked, and the cream will set well.
14. Pass a knife between the cake and the ring, carefully remove the ring. Sponge cake with marmalade is ready.
15. Enjoy your meal!