Amazing sponge cakes with strawberry jam
The first thing on everyone's mind during spring is fruit desserts, and with the appearance of the first strawberries, they are a logical choice.
With spring smelling in the air, it's just a shame not to make some beautiful treats every day.
The first thing on everyone's mind is fruit desserts, and with the appearance of the first strawberries, they are a logical choice. With the addition of rhubarb, things really can't be sweeter. For all those who do not know rhubarb is actually the secret ingredient of many pies and cakes, marmalades, and jams.
REQUIRED:
For strawberry and rhubarb compote:
- 450 g of strawberries, washed and cut into quarters
- 4 stems of rhubarb
- ¾ cups of sugar
To prepare the biscuit:
- 2 and a half cups of flour
- ¼ cups of sugar
- 4 tablespoons baking powder
- ½ teaspoon of baking soda
- 1 teaspoon salt
- 200 g of butter, cut into cubes
- 1 cup buttermilk
- cooking sour cream and powdered sugar
- whipped cream for decoration
PREPARATION:
Pour ¼ cup of water, strawberries, sugar, and rhubarb into the pot. Bring to a boil over low heat. Cook, stirring constantly, for about 25 minutes. Cool while the biscuits are being made.
To prepare the biscuit, it is necessary to preheat the oven to 250 degrees. Line a baking sheet with baking paper. In a large bowl, mix flour, sugar, baking powder, baking soda, and salt. Add butter and stir with your fingertips. Then take a silicone spatula, then add the buttermilk and mix until a uniform mixture is obtained.
Then transfer the dough to a work surface sprinkled with flour and form a rectangle from it. Then fold 1/3 of the dough in the middle and repeat the procedure on the other side. From the obtained dough, form a rectangle, then repeat the bending procedure two more times.
Use a sharp knife to cut the dough into 20 smaller cubes and transfer them to the prepared baking tray. Using a dough brush, coat the tops with sour cream and sprinkle with powdered sugar. Bake in the oven for about 20 minutes. After baking, cut the biscuits in half, then put a little whipped cream and chilled compote on the lower half. Cover with the other half, and add a little more whipped cream. Repeat while there is a biscuit.
