Fruit Cake and Something Fine

The Fruit Cake with "Ceva Fin" is a refined delight that will bring a touch of joy to any moment of the day. This cake is perfect for serving at special occasions or simply to indulge your guests with a dessert that impresses both in appearance and taste.

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 2 hours and 30 minutes (including chilling time)
Servings: 12

A Little History

Fruit cakes have a long history, being made in various forms for centuries around the world. Combining fresh or preserved fruits with different types of creams, these desserts have evolved based on the available ingredients and local preferences. In our recipe, we use "Ceva Fin" cheese to add a creamy texture and delicious flavor, perfectly balanced by the sweetness of peaches and the bitterness of chocolate.

Ingredients

Base:
- 4 eggs
- 6 tablespoons sugar
- 1/2 packet baking powder
- 1 packet vanilla sugar
- 2 tablespoons oil
- 2 tablespoons sparkling water
- 6 tablespoons flour (heaped)
- 50 g poppy seeds

Syrup:
- 100 g sugar
- 150 ml water
- 1 vanilla essence

Cream 1:
- 1 box "Ceva Fin" cheese (from Delaco)
- 100 g powdered sugar
- 300 ml liquid cream
- peeled peaches from a compote
- 1/2 packet hydrated gelatin

Chocolate layer between creams:
- 100 g dark chocolate
- 50 ml liquid cream

Cream 2:
- 1 box mascarpone (from Delaco)
- 100 g powdered sugar
- 1/2 packet hydrated gelatin
- seeds from 1/2 pomegranate
- 200 ml liquid cream

Red gelatin layer:
- 400 ml syrup from peach compote
- 2 packets red gelatin (Dr. Oetker)

Decoration:
- 100 g dark chocolate melted in 50 ml liquid cream
- about 150 ml whipped cream

Preparation Instructions

Step 1: Prepare the base
1. Start by separating the egg whites from the yolks. It's important that the bowls are clean and dry to achieve a good foam from the egg whites.
2. Beat the egg whites with 3 tablespoons of sugar until they form a firm and shiny foam. This is a crucial step for a fluffy base.
3. In another bowl, mix the yolks with the remaining 3 tablespoons of sugar, vanilla sugar, baking powder dissolved with a few drops of lemon juice, oil, sparkling water, and poppy seeds. Mix well until you have a homogeneous mixture.
4. Carefully fold the beaten egg whites into the yolk mixture using a spatula to avoid deflating it. Then add the flour, mixing gently.
5. Pour the mixture into a greased and floured baking pan. Bake in a preheated oven at 180°C for about 30 minutes or until a toothpick comes out clean. The base should be lightly browned.

Step 2: Prepare the syrup
1. In a small saucepan, combine the sugar, water, and vanilla essence. Simmer over low heat until the sugar is completely dissolved. Let the syrup cool slightly.
2. Once cooled, soak the base in the pan you baked it in, allowing it to absorb the flavors.

Step 3: Prepare the creams
1. Cream 1: Hydrate the gelatin in 100 ml of cold water. Once it thickens, gently heat it in a double boiler until it becomes liquid.
2. In a bowl, mix the "Ceva Fin" cheese with powdered sugar, then add the liquid cream and mix at high speed. While mixing, pour the liquid gelatin in a thin stream. Finally, add the diced peaches from the compote.
3. Spread the cream evenly over the soaked base and let it cool.
4. Chocolate layer: Melt the dark chocolate with the liquid cream over low heat, stirring constantly. Once homogenized, let it cool slightly, then pour it over the cream layer.
5. Cream 2: Mix the mascarpone with powdered sugar, then add the liquid cream and the remaining hydrated gelatin. Finally, fold in the pomegranate seeds.
6. Spread this cream over the chocolate layer and level it well.

Step 4: Red gelatin
1. Prepare the red gelatin according to the instructions on the package. Once it has cooled slightly, carefully pour it over cream 2, leveling it gently with the back of a spoon.
2. Cover the cake with plastic wrap and refrigerate for 2 hours to allow all layers to set.

Step 5: Decorate the cake
1. Once the cake has set, melt the dark chocolate with the liquid cream for decoration. Let it cool.
2. Use the chocolate glaze to decorate each slice of cake, adding a dollop of whipped cream on top.

Practical Tips and Variations
- Frequently asked questions:
- *Can I use other fruits?* Absolutely! You can replace the peaches with mango, pineapple, or any other preferred fruit.
- *What can I use instead of gelatin?* If you prefer a vegan option, you can use agar-agar.

- Preparation techniques: Ensure the egg whites are well beaten for a fluffy base. Also, remember to use room temperature ingredients for a uniform mixture.

- Nutritional benefits: This cake contains cheese, which is a good source of calcium, and the fruits add essential vitamins and fiber. Poppy seeds, besides their flavor, are rich in essential fatty acids.

Serving Suggestions
The Fruit Cake with "Ceva Fin" pairs perfectly with a cup of fruit tea or a refreshing lemonade. Additionally, a scoop of vanilla ice cream will add a contrast of temperature and texture, turning the dessert into a true culinary experience.

In conclusion, this cake is not just a simple recipe but an opportunity to bring joy to your loved ones. Each layer of cream and fruit creates a harmony of flavors that will delight the taste buds. So, put on your chef's hat and let’s prepare this delicious dessert together! Enjoy!

 Ingredients: Base: 4 eggs, 6 tablespoons of sugar, 1/2 packet of baking powder, 1 packet of vanilla sugar, 2 tablespoons of oil, 2 tablespoons of mineral water, 6 tablespoons of flour (heaped), 50 g poppy seeds. Syrup: 100 g sugar, 150 ml water, 1 vanilla essence. Cream 1: 1 box of Delaco Fine and Fluffy cheese, 100 g powdered sugar, 300 ml liquid cream, peeled peaches from compote, 1/2 packet of hydrated gelatin. The chocolate layer between creams: 100 g dark chocolate, 50 ml liquid cream. Cream 2: 1 box of Delaco mascarpone, 100 g powdered sugar, 1/2 packet of hydrated gelatin, seeds from 1/2 pomegranate, 200 ml liquid cream. The red gelatin layer: 400 ml syrup from peach compote, 2 packets of red gelatin (Dr.Oetker). Decoration: 100 g dark chocolate melted in 50 ml liquid cream, about 150 ml whipped cream.

 Tags:  cheesecake fruit cake delaco