Our best favorite and popular recipe for sponge cake and delicious cream cake recipe for a fluffy cake for fruit varieties. Cream cake recipe for peaches or strawberries with a delicious layer of cream and chocolate.
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Prep Time 15 minutesmins
Waiting Time 5 minutesmins
Baking time 15 minutesmins
Total Time 35 minutesmins
Course Cakes, muffins, brownies & co
Cuisine German
Servings 20pieces
Calories 68kcal
Equipment
1 stand mixer
1 dough scraper
1 baking frame
1 baking tray
1 springform pan square
1 flour sifter
Ingredients
Sponge dough
4eggs
125gsugar
8gvanilla sugar
125gcake flour
25gcornstarch
1tspbaking powder
Cake topping
480gpeaches
600mlwhipped cream(fresh and ice-cold)
24gwhipping cream stabilizer
50gchocolate chips (dark)
Recipe-Instruction
Beat eggs in a mixing bowl on high speed with the whisk attachment for 1 minute. Start 1 minute timer here
4 eggs
Slow down the stand mixer and slowly sprinkle in the sugar and vanilla sugar (takes about 1 minute). Start 1 minute timer here
125 g (⅔ cups) sugar
8 g (2 tsp) vanilla sugar
Continue beating mixture on high speed for 2 minutes until foamy. Start 2 minutes timer here
Sift flour, cornstarch, and baking powder into another bowl and let it slowly mix with the egg-sugar mixture, one tablespoon at a time, on low speed.
125 g (1 cups) cake flour
25 g (5 tsp) cornstarch
1 tsp baking powder
Line a baking tray with baking paper and a baking frame to make an area of about 30x30cm or 30x40cm, in which you now spread the mixture.
Place the dough in the oven preheated to 200 °C for 15 minutes and then let it cool immediately. Start 15 minutes timer here
Now place an inverted cake plate or cutting board on the cooled sponge cake and turn the cake once to carefully peel off the baking paper.
Drain peach halves and cut into small pieces.
480 g (3 cups) peaches
Whip cream with cream stiffener and whisk in stand mixer until it has a firm and creamy consistency.
600 ml (2 ½ cups) whipped cream
24 g (2 tbsp) whipping cream stabilizer
Now spread a thin layer of cream on the sponge cake base and evenly distribute the peach pieces on top.
Spread the remaining cream thickly over the peaches and smooth or pattern the top.
Now chill cake in refrigerator for about 2 hours and keep cold.
Before serving, we always like to add dark chocolate pieces or chocolate shavings to the cake, which simply harmonizes deliciously with the cream.
50 g (⅓ cups) chocolate chips (dark)
Nutrition
Nutrition Facts
Easy recipe sponge cake - simple cream cake
Amount Per Serving
Calories 68Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 6mg0%
Potassium 25mg1%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 7g8%
Protein 1g2%
Calcium 6mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.