Sponge cake with parchita and lemon cream // Bizcocho con crema de parchita y limón

in Foodies Bee Hive2 months ago


Delicious sour ,sweet and creamy dessert // Delicioso postre ácido ,dulce y cremoso

Dessert of unique and exquisite taste is this delight of creamy sponge cake that I have prepared to keep me and share with my family, it is a traditional sweet and sour dessert in my kitchen because it is one of my favourites I usually prepare it to serve myself a big piece and savour every bite, it is easy to prepare and I will show you how I have prepared this version of creamy parchita and lemon sponge cake.

Postre de sabor único y exquisito es esta delicia de bizcocho cremoso que he preparado para consertirme y compartir con mi familia, es un postre agridulce tradicional en mi cocina pues es uno de mis favoritos suelo prepararlo para servirme un gran trozo y saborear cada bocado, es fácil de preparar y te lo mostraré como he preparado esta versión de bizcocho cremoso de parchita y limón



We will need // Necesitaremos

Four egg whites

Four egg yolks

One cup of leavened wheat flour

Half a cup of sugar

For the heavy cream: one condensed milk, the pulp of four large maracuya and the juice of two large lemons.

Cuatro claras de huevo

Cuatro yemas de huevo

Una taza de harina de trigo leudante

Media taza de azúcar

Para la crema espesa: una leche condensada, pulpa de cuatro parchita grandes y el zumo de dos limones grandes



Procedure // Procedimiento

Beat the egg whites until stiff and set aside for a little while!

Then cream the egg yolks with the sugar, beat until well blended.

To this mixture of yolks and sugar we add the egg whites beaten in an enveloping way very delicately, when we have our mixture finished we bake it in a previously floured mould at 180 degrees for 25 minutes approximately.

Batir las claras a punto de nieve y reservamos por un pequeño momento!

Luego cremamos las yemas de huevo con la azúcar, batimos hasta que este muy bien mezclado

A esta mezcla de yemas y azúcar le añadimos las claras de huevo batidas en forma envolvente muy delicadamente, al tener nuestra mezcla terminada la horneamos en un molde previamente enharinado a 180 grados por 25 minutos aproximadamente




Once our sponge cake is ready, let it cool down while we elaborate the cream in which we must first process the parchita pulp and then pass through a strainer, this in order to completely remove the seeds and get the clean parchita juice without seeds, we also pass through a strainer the lemon juice and add the condensed milk with the parchita juice and lemon juice, mix very well to integrate all these ingredients that have a very strong and intense flavour.

Cover the sponge cake with this cream, decorate with parchita seeds and let it refrigerate for two hours, after this time we can enjoy and serve this delicious dessert.

Ya listo nuestro bizcocho dejamos que se enfríe mientras tanto elaboramos la crema en la cual primero debemos procesar la pulpa de parchita y luego pasar por un colador, esto con la finalidad de retirar por completo las semillas y obtener el zumo de parchita limpio sin restos de semillas, también pasamos por un colador el zumo de limón y unimos la leche condensada con el zumo de parchita y zumo de limón, mezclamos muy bien para integrar todos estos ingredientes que tienen un sabor muy fuerte e intenso

Cubrimos el bizcocho con esta crema, decoramos con semillas de parchita y dejamos refrigerar por dos horas, pasado este tiempo ya podemos disfrutar y servir este delicioso postre





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@razack-pulo Thank you very much, it is a pleasure to share delicious preparations!!!

Vi esta receta y me provocó comer... se ve muy apetecible ese postre. Saludos.

Es delicioso, tanto que siempre lo hago para darme un gustazo!!
saludos @jesusgarp93

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