Simple sponge cake with cream and berries

Turn on the oven. Temperature - 180 degrees. Mode - heating from above and below. Melt the butter in a water bath and set aside.

Break four eggs into a dry wiped mixer bowl or large bowl. Pour 110 g of sugar there. Add a pinch of salt. Beat with a mixer on medium speed for about 10 minutes. How to understand that the mass is whipped? It should be almost white and increase in volume by about three times.

Remove the whisk. Sift the flour gently into a bowl. Stir very well but gently with a spatula. Make sure there are no lumps. Pour in melted butter and vanilla extract. Stir well again. The dough is ready.

Set the dough aside and take the mold. With a cold piece of butter, go over the entire inside of the container. Why cold? So that the layer of oil on the mold is very, very thin.

Take a handful of flour and place it in the center of the bowl. Gently rotate the mold so that the flour runs along all the walls. Shake out the remains well by tapping on the shape with your palm. As a result, you will get a whitish coating, thanks to which your biscuit will not stick to the baking container.

At the bottom, you can put parchment, cut exactly in shape. The biscuit would not have burnt anyway, but it is easier to get it with parchment. So, the form is ready. Pour the dough into it and place in the middle of the oven. Timed 25 minutes and forget about the biscuit for this time.

Take cream cheese with a fat content of at least 70%. Check if it whips well. Place a spoonful of cheese in a bowl and use a mixer to stir it at high speed for 5-10 minutes. If the cream cheese is not stratified - great, follow the recipe. If it has exfoliated, you will mix the rest into the cream with a spatula.

Now take care of the berries. Pour 50 g of sugar into a preheated frying pan, add a little water. Wait for the sugar to melt and boil. Add the defrosted strawberries and stir until the syrup covers each berry. Add nutmeg and lemon juice.

Simmer the strawberries until the liquid they produce evaporates. Try the berries. If sweetness is not enough, add sugar. Set aside half of the berries on a plate: choose the prettiest and largest. This strawberry will be used for decoration. Wipe the other half of the berries through a sieve.

Move on to making the cream. Whisk 50 g of icing sugar with 50 g of butter for about 10 minutes. Stir the cream cheese into the resulting mass and, if it does not stratify, beat for another 10 minutes. Add 2 tablespoons of strawberry puree and vanilla extract and stir for another 3 minutes. The cream is ready. Put it in a bag with a fastener and send it to the refrigerator.

25 minutes have passed and an incredible aroma of vanilla and baked goods spreads through the kitchen? Open the oven and poke the center of the biscuit with a toothpick. If it comes out dry, take out the cake. If not, leave it in the oven for another 5 minutes.

The finished biscuit needs to cool. Remove it from the mold, place it crust down on a wire rack and remove the parchment. When the biscuit is cold, you can decorate it. If you put the cream on hot baked goods, it will flow and melt.

To decorate a biscuit, remove a bag of cream from the refrigerator and cut a corner from it. Don't grab too much: you need to plant the cream carefully, and it's easier to do this through the small "nose".

How to decorate? As your heart desires. You can cover the sides of the biscuit with equal vertical stripes of cream, and then smooth them with a spatula. Or cut the cake lengthwise and coat the resulting cakes with cream.

To decorate the top of the biscuit, you can cover it with a thick layer of cream. Or plant neat drops in a circle and add strawberries to them. You can generally refuse the cream and decorate the biscuit with only berries. Or skip the strawberry puree and enjoy the pure, creamy taste. In general, there is room for improvisation.