Sponge cake with berries
Berries Pandispan - A Flavored and Fluffy Delicacy
Preparation time: 15 minutes
Baking time: 40-45 minutes
Total time: 60 minutes
Number of servings: 8-10
Welcome to the wonderful world of desserts! Today we are going to prepare a delicious berry pandispan, a simple and quick recipe that will bring a smile to anyone's face. This pandispan is not just a dessert, but a true culinary experience, full of flavors and textures, perfect for any occasion. Let's get started!
History of Pandispan
Pandispan is a classic dessert that has won the hearts of sweet lovers for generations. Its name comes from the Italian word 'pan di spagna', meaning 'bread from Spain'. This recipe has evolved over the years and has been interpreted in countless variations, each with its own twist. Today, we're adding a delicious twist with frozen berries, which offer both a fresh taste and vibrant color.
Ingredients
- 6 country eggs
- 200 g sugar
- 200 g flour
- 3-4 g baking powder
- 75 g full-fat butter (80%)
- 30 g water (about 3 tablespoons)
- 300 g frozen berries (raspberries, blackberries, blueberries)
- 1 sachet vanilla sugar
- 1 teaspoon orange zest
- 1 teaspoon lemon zest
Preparation of the Pandispan
1. Preheating the oven
Start by preheating the oven to 180°C. This is the essential step for perfectly fluffy pandispan. Once the oven is well heated, you'll create the perfect environment to bake the dessert.
2. Melting the butter
In a small bowl, melt the 75g of butter in the microwave. Make sure you don't leave it too long, as you don't want it to get too hot. The melted butter will add a rich flavor to your dessert.
3. Preparing the dry ingredients
Sift the flour together with the baking powder in a separate bowl. This step will help prevent lumps from forming in the dough and ensure an even texture.
4. Separating the eggs
In a large bowl, separate the egg whites from the yolks. It is essential to make sure that there is no yolk left in the whites, otherwise they will not beat well.
5. Beating the egg whites
Use an electric mixer to beat the egg whites. Start on medium speed for about 1 minute, then add half the sugar (100g) gradually, continuing to beat until the egg whites are frothy and stiff, about 2-3 minutes. This step will add air to the batter, ensuring your pandispan will be fluffy.
6. Beating the yolks
In a separate bowl, beat the yolks with the 3 tablespoons of water and the remaining sugar (100g) for about 4 minutes, until the mixture is light in color and creamy. This will add a rich texture to your dessert.
7. Incorporating the ingredients
Carefully add the yolk mixture over the egg whites, stirring gently with a spatula from the bottom up. Be careful not to remove any air from the egg whites. Next, gradually si si sift in the flour and baking powder, again mixing gently. Finally, add the melted butter, mixing until everything is well incorporated.
8. Preparing the fruit
Remove the berries from the freezer, but don't let them thaw completely. Ideally, they should be a little soft but not completely thawed, so they don't turn mushy in the batter.
Assembling and Baking
9. Assembling the dessert
Line a baking tray with baking paper and pour in half of the pandispan batter. Then add half of the berries, followed by the rest of the batter and the remaining berries. This layering will ensure even distribution of the berries in the dessert.
10. Baking
Place the tray in the preheated oven and bake for 40-45 minutes. During the first 35 minutes, do not open the oven to avoid the temperature dropping. You can check if the pandispan is ready by using the toothpick test; if the toothpick comes out clean from the center, the pandispan is ready.
11. Cooling
Once the pandispan is baked, let it cool in the pan for 10 minutes, then transfer it to a cooling rack. It's important not to open the oven door immediately after baking, as the pandispan may sag.
Serving and Storage
Pandispan with berries is most delicious eaten fresh on the first day. You can serve it plain, without adding powdered sugar to let its natural flavors stand out. If you want to add a touch of elegance, sprinkle a little citrus zest on top or serve with vanilla sauce or whipped cream.
If you're left with le leftovers, keep the pandis uncovered on a plate at room temperature. The next day, it will still be good, but the fresh taste is incomparable.
Personalized version
If you're a culinary adventurer, you can add other fruits to the mix. For example, peaches or apricots can add a sweet-sour touch. Also, an extra 50g of fruit never hurts, so feel free to experiment!
Nutritional Benefits
This pandispan contains simple, natural ingredients that provide a good source of protein from eggs and antioxidants from berries. Whole wheat flour can be used for extra fiber, and the berries are rich in vitamins and minerals, making this dessert a healthier choice.
Frequently Asked Questions
1. Can I use fresh fruit instead of frozen?
Yes, but fresh fruit may have a higher water content, so be sure to dry them thoroughly before adding them to the batter.
2. What else can I add to liven up the recipe?
A splash of brandy or rum can add an interesting flavor. You can also try other flavors like vanilla, almond or even cinnamon.
3. How can I make gluten-free pandispan?
You can replace the flour with a gluten-free alternative such as almond flour or a gluten-free flour blend.
4. Is pandispan suitable for festive meals?
Absolutely! Pandispan with berries is an elegant and easy-to-prepare dessert, perfect for any occasion.
5. How can I store pandispan to keep it fresh?
Keep it at room temperature, uncovered to avoid moisture. If you need to, you can refrigerate it, but the fresh taste will be slightly lost.
Now that you've got all the information you need, all that's left to do is get your hands on the ingredients and enjoy a tasty dessert, perfect for you and your loved ones. Enjoy!
Ingredients: 6 country eggs, 200 g sugar, 200 g flour, 3-4 g baking powder, 75 g butter (80% fat), 30 g water (3 tablespoons), 300 g frozen berries, 1 packet vanilla sugar, 1 teaspoon orange zest, 1 teaspoon lemon zest
