Revane with Sour Cream and Seasonal Fruit
In the book the recipe is titled 'Revane with sour cream and seasonal fruit'. Timing icons on the page: 1 h (plus resting time), 6 portions, difficulty 3/5. Most sweets that we consider traditional in our native cuisine today arrived from foreign cultures or with settlers of other ethnicities. It is thought, for example, that revane is of oriental origin; here revane is typical of the native kitchen with a fruit filling. An original dessert to which we add fresh seasonal fruit for a fresher taste.
⏱️ Prep: 60 min
Ingredients
| 6 | eggs (for the sponge base) |
| 150 g | sugar (for the sponge base) |
| 180 g | flour (for the sponge base) |
| 500 ml | water (for the syrup) |
| 500 g | sugar (for the syrup) |
| 1 | vanilla (for the syrup) |
| 450 g | sour cream (for decoration) |
| — | fresh seasonal fruit (for decoration) |
Instructions
- Beat the eggs and the sugar until you obtain a light, creamy mixture. Then gradually add the sifted flour. Put the mixture in a suitable tray and bake for 30 minutes in an oven preheated to 200°C. After you take out the sponge base, leave it to cool completely.
- From the water, the sugar and the vanilla prepare a syrup, putting them together to boil until they thicken. Pour the syrup over the cooled base and leave it to stand for at least a couple of hours so it soaks in well.
- When ready, spread the revane with sour cream and decorate with fresh seasonal fruit.