The same sparkling and unpredictable, sponge cake with fresh fruit is a great option for a summer tea party or a picnic. It cooks very quickly, just knead the biscuit dough with by adding ground almonds, spread on its surface garden fruits and seasonal berries and bake. You will be absolutely delighted with its fruity-spicy aroma and despite the fact that the fruit baked, they revive the cake with juiciness and fruit splashes кислоты. 
Time: 45 мин. Complexity: easy Servings: 24 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 3/4 Art. butter at room temperature
- 1 tbsp. Sahara
- 1/4 Art. sour cream
- 4 large eggs at room temperature
- 1 tsp vanilla extract
- 0.5 tsp almond extract
- 1 tbsp. premium flour
- 1/3 Art. ground almonds
- 2 tbsp. l finely grated lemon zest
- 1.5 tsp baking powder
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 2 tbsp. assorted fruits, e.g. halves of apricots, sliced peaches, halves of plums and / or berry assortment
- Granulated sugar and cinnamon
Recipes with similar ingredients: premium flour, eggs, sour cream, lemon zest, Apricots, peaches, nutmeg, cinnamon, almond
Recipe preparation:
- Preheat the oven to 175 ° C and oil the pan baking size 22×32 cm.
- Beat butter with sugar until light pale. Stir in the sour cream, then add the eggs one by one, whisking well after each addition. Add vanilla and almond extracts.
- In a separate bowl, combine flour, ground almonds, lemon zest, baking powder, nutmeg and salt. Add to oil mix and mix.
- Put the dough in the prepared form and lay it on top fruits, slightly pressing them (if you use halves of plums or apricots, place them flat side up). Sprinkle lightly sugar and cinnamon.
- Bake for 25-30 minutes while the tester is inserted into the center of the pie will not come out clean. Cool the pie completely, cut into squares and serve.
