Sponge cake with marshmallows and fruits

An ingenious and versatile biscuit.

Ingredients

• Eggs - 7 pcs.
• Sugar - 7 tbsp. l.
• Flour - 7 tbsp. l.
• Fatty sour cream (thick cream) - 500-700 g
• Powdered sugar - 5-7 tbsp. l.
• Vanilla sugar - 5-8 g
• Marshmallow white - 5 pcs.
• Oranges - 2 pcs.
• Bananas - 2 pcs.
• Kiwi - 3-4 pcs.

Directions

1. Beat the chilled eggs with sugar with a mixer for 15-20 minutes until a fluffy white mass that holds its shape. The first 5 minutes - at low speed, without sugar, and then increase the speed of the mixer and add sugar 1 tablespoon at a time, without interrupting the beating process.
2. Preheat the oven (electric - up to 175 degrees, gas - up to 200 degrees). Sifting in small portions, carefully fold the flour into the beaten eggs. Mix the dough with a wooden spoon only in one direction, clockwise, slowly lifting the mass from the bottom up.
3. Pour the dough into a buttered mold. Bake in the oven for 35-45 minutes. Do not open the oven! Otherwise, the biscuit will not rise.
4. Cool the finished biscuit, remove from the mold and cut into two cakes (or three if you like “wet”, well-soaked cakes).
5. Beat sour cream with a mixer with powdered sugar and vanilla. Add powder by spoonful, trying sour cream for sweetness. This is a delicious biscuit cake cream recipe that can be used for any biscuit.
6. The first cake can be sprinkled a little with any fruit juice, and then smeared with sour cream.
7. Marshmallows and fruits cut into pieces and spread evenly in layers. Marshmallows must be immediately on sour cream, then - oranges, bananas, kiwi.
8. Cover with second layer. Lubricate it with cream and decorate with fruit.
9. Be sure to leave the biscuit cake with marshmallows and fruits to soak for several hours (for the night, even for a day) - the more it soaks, the tastier it will be. Enjoy!