Fluffy sponge cake from compote

ingredients

Cesto

3 pcs eggs 3 tbsp semi-coarse flour 3 tbsp powdered sugar 100 ml vegetable oil 1 packet baking powder

Filling

1 crucible sour cream 2 packets vanilla sugar 1 packet golden cob 1 tin plum compote powder. Sugar to taste

progress

Quick, beautiful, delicious…

1.

Mix all the ingredients for the dough together well, preferably with a mixer, and put it in a preheated oven at 180°C.

2.

Mix the cream and sugar together. When the cake is cooled pour a little compote juice over it. Keep the rest aside. Next, brush the cream over the crust and place the plums from the compote on top. Let it sit in the refrigerator for a while.

3.

In the meantime, mix the golden cob mixed with some of the compote juice and bring the rest of the juice to a boil in a saucepan.

4.

Stir in the golden cob mixed with a little of the compote juice. If you don’t have enough liquid simply add water (for 1 golden cob there should be 300ml of liquid in this case compote juice + water). Let it cook together (it will form a thick mass), which we pour on the cake and just let it cool well.