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LIGHT SPONGE CAKE (24 × 35 cm tray)
7 eggs
1 cup of sugar (200 g)
1.5 cups of type 450 wheat flour (230 g)
2 flat teaspoons of baking powder (8 g)
Bake: 160 degrees C upper and lower heater, without hot air or 150 degrees C with hot air about 35 - 40 minutes
DARK SPONGE CAKE (24 × 35 cm tray)
4 eggs
4 tablespoons of sugar (40 g)
1 tablespoon of cocoa (10 g)
4 tablespoons of flour (60 g)
SOAKING
1.5 cups peach syrup, mixed with boiled water to taste (375 ml)
3-4 tablespoons of lemon juice, to taste
CREAM
1 liter of milk (4 cups)
2/3 cup of sugar (150 g)
vanilla sugar (16 g) or vanilla extract
3 eggs
2 vanilla puddings, no sugar (2 × 40 g)
2 tablespoons of wheat flour (30 g)
1 full tablespoon of potato flour (25 g)
200 g chocolate (half milk, half dark)
300 g of soft butter
Additionally
syrup peaches (approx. 300 g)
200 g seedless green grapes or 3 pieces of kiwi
pickled cherries (680 g jar, 350 g drained fruit)
small jar of cherry or blackcurrant jam (280 g)
ICING
3 tablespoons of cocoa (50 g)
3 tablespoons of powdered sugar (30 g)
100 g of soft butter
3-4 tablespoons of milk
#orchideli #cake #recipe