Orchard sponge cake

1. Stage

KEFIR. The time is specified without taking into account the preparation of kefir. In a clean, sterilized jar, pour 1 liter of milk at room temperature ( 22-24 C), pour 1 bag of starter, stir thoroughly until the complete dissolution of the starter, 2-3 minutes. Close the jar. In a thermos - yogurt pot pour boiling water, up to the mark, put the jar in it, close. Forget for 6-10 hours.

2. Stage

After 7 hours the kefir is ready, thick and delicious. Let cool completely, put it in the fridge.

3. Stage

PIE. Turn on the oven to preheat. Take 1 cup of kefir, add baking soda. Stir to mix.

4. Stage

Add sugar, an egg - one whole egg and egg white. Lightly beat.

5. Stage

Add the cognac, sifted flour and food coloring. Lightly beat with a mixer or wire whisk on medium speed.

6. Stage

Prepare the mold, grease it with butter. Pour the dough, a couple of times gently tap the form on the table. Place in a hot oven and bake at 180 degrees, until "dry splinters", about 25-35 minutes. It is better to take a large diameter mold, so that the biscuit did not come out high. I use a special mold for baking open pies (crostat) with a slightly protruding center.

7. Stage

While the biscuit is baking, wash and dry the fruit. By the way, you can take the fruit according to your taste.

8. Stage

Hold the finished biscuit in the mold for 5 minutes, then gently remove it. Let cool.

9. Stage

The baked goods in this form need to be flipped over. Already beautiful! If you are using an ordinary mold, you have to carefully cut out the middle by 1 cm, leaving the edge.

10. Stage

Mix powdered sugar with 2 tablespoons of kefir.

11. Stage

Pour 2/3 of it on the biscuit, distributing it on the inner circle.

12. Stage

Arrange fruit as desired. Add the green dye to the remaining 1/3 of the powdered and kefir mixture and mix. Pour over the fruit and decorate the cake with chocolate shavings.