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Sponge cake

ingredients

servings

4

Black cherries in syrup

20 grams

Icing sugar

2 teaspoons

Wild cherry syrup

40 mL

Egg, egg white

1 unit

Whipping cream

250 grams

Desserts from Italy

Sponge cake

Sponge cake

vegetarian with eggs with lactose

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Sponge cake

The raspberry jam is a sweet and pleasant sweet, which with Bimby (but also with any other robot) prepares itself with great ease and speed. If you leave it in a freezer a little longer it becomes a good semi-cold or ice cream, which does not glaze and does not crystallize.

Sponge cake step 1

step 1

Keep the albumes at room temperature. Place the butterfly in the Bimby mouthpiece, then pour the album, without putting the cap on the lid, and fasten it with a vel. 4.5 for about 1 min. Or until the album is in firm snow

Sponge cake step 2

step 2

Add the icing sugar from the hole.

Sponge cake step 3

step 3

Keep aside. In the mug, always with the butterfly, pour the cold cream and the cold cherry syrup

Sponge cake step 4

step 4

Cover the lid not with the pin but with the basket and fasten. 5 for 20-25 sec.

Sponge cake step 5

step 5

Using a spatula, gently mix the cream and the egg whites. Put in a freezer for 10 minutes and then serve immediately, garnished with the syrupy cherry blossoms.

Sponge cake step 6

step 6

If you want to keep the dessert in the freezer, place it in a closed container. Remove from freezer 10 minutes before serving.

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