Sponge Cake with Cream Soak and Fruit

Name: Sponge Cake with Cream Soak and Fruit
Ingredients: 3 eggs; 100 g sugar; 100 g flour; 200 ml heavy cream 10-20%; 70 g condensed milk; 5 mandarins (or other fruit); 1 packet cake jelly glaze

A tender, juicy, moist sponge cake soaked in a mixture of heavy cream and condensed milk, topped with ripe, juicy fruit. I used mandarins, but many other fruits work great here too — oranges, kiwi, for example.

Ingredients:

Sponge cake:
3 eggs
100 g sugar
100 g flour
Also:
200 ml heavy cream 10-20%
70 g condensed milk
5 mandarins (or other fruit)
1 packet cake jelly glaze

How to cook sponge cake with cream soak and fruit

Separate the eggs into yolks and whites. Beat the whites to stiff, firm peaks, gradually adding half of the sugar.

Beat the yolks with the remaining half of the sugar until noticeably pale and thickened.

Gently fold the whites into the yolks using bottom-to-top strokes.

Add the sifted flour in two or three additions, carefully folding from bottom to top each time.

Grease the pan with butter (I use a 20 cm diameter pan; a non-springform pan is preferable). Transfer the batter into the pan and gently smooth the surface. Bake in an oven preheated to 200°C for 20–25 minutes or until a toothpick comes out clean.

Mix together the heavy cream and condensed milk.

Remove the sponge cake from the oven — there's no need to let it cool first.

Immediately poke lots of holes all over the sponge cake using a bamboo skewer or toothpick. You can hold several skewers between your fingers at once to speed up the process.

Spoon the cream and condensed milk mixture over the sponge cake, making sure the liquid gets into the holes. Let the cake cool completely — even better, let it rest for several hours or overnight.

Peel the mandarins and separate them into segments. Slice each segment in half lengthwise. Arrange the mandarins over the surface of the cake in a fan pattern, in concentric circles, cut side up.

Prepare the cake jelly glaze according to the package instructions. Evenly pour the glaze over the fruit. Wait a couple of minutes for the jelly to set. And that's it — you're done!