Sweet Acrisoara

Preparation of the sponge cake base: We start by preparing the sponge base, which will constitute the foundation of our delicious cake. In a large bowl, egg whites are beaten until stiff peaks form, along with a small amount of water, until we achieve a firm texture that holds its shape. It is essential to use an electric mixer to achieve the best results. Once the egg whites are well beaten, we gradually add the sugar, continuing to beat until the mixture becomes glossy and forms stiff peaks. At this point, we begin to incorporate the egg yolks, one at a time, ensuring that each yolk is fully integrated before adding the next. Adding lemon zest will provide a fresh taste and pleasant aroma.

After we understand all the wet ingredients, it is time to integrate the flour, which we add gradually, using a spatula to avoid lumps. The resulting mixture should be slightly aerated, so we mix with gentle circular motions. We prepare a baking tray lined with parchment paper and carefully pour the resulting mixture, smoothing it out with a spatula. We bake the base in a preheated oven at 180 degrees Celsius for about 35 minutes, or until it is nicely browned and passes the toothpick test. Once baked, we let the cake cool slightly, then peel off the parchment paper and cut the base in half horizontally.

For syrup 1, we boil the apple peels in water, letting them simmer for 10 minutes. After they have infused, we take them off the heat and add lemon juice and vanilla sugar, mixing well to combine the flavors. For syrup 2, we boil the sour cherries in water and lemon juice for 5 minutes, after which we strain them to use the fruits for decoration.

The apple cream is prepared by melting butter in a pan over low heat. Once melted, we add the sugar and wait for it to dissolve completely. Then, we introduce the grated apples, continuing to cook the mixture for 7 minutes. The cornstarch, previously dissolved in apple and lemon juice, is added to the boiling mixture. We let everything boil for one minute, making sure to stir constantly to avoid sticking.

The vanilla cream is prepared according to the instructions on the packet, resulting in a smooth and creamy pudding.

Finalizing the cake: The first part of the base is soaked with syrup 1, making sure it is well absorbed. Then, the warm apple cream is added, spreading it evenly across the entire surface. We carefully place the other half of the base, which we soak with syrup 2. Finally, we level the warm vanilla pudding to create a smooth layer. We decorate the cake with sour cherries, providing a color contrast and a tart flavor that will delight those who savor it. This combination of flavors and textures will turn every slice into an unforgettable experience.

 Ingredients: Base: 8 eggs, 8 tablespoons flour, 8 tablespoons water, 8 tablespoons sugar, zest of one lemon. Apple cream: 5 large apples, 100 g sugar, juice of two lemons, 50 ml apple juice, 40 g starch, 80 g butter. Vanilla cream: one packet vanilla pudding powder, 400 ml milk, 3 tablespoons sugar. Syrup 1: peels of the 5 apples, juice of one lemon, 2 packets vanilla sugar, 50 ml water. Syrup 2: 200 g cherries, 80 ml water, juice of one lemon.

 Tags:  eggs milk unt flour sugar fruits apples lemon sour cherries