Fruit cake

Tutti Frutti Cake - An Explosion of Flavor and Colors

The Tutti Frutti cake is a quick and delicious dessert, perfect for any festive occasion. With a vibrant mix of fruits and a delicate cream, this cake will not only delight your taste buds but will also be a true visual spectacle on your table. In this recipe, I will guide you step by step to achieve a perfect result.

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 12

Ingredients:

*For the sponge:*
- 6 eggs
- 6 tablespoons sugar
- 6 tablespoons flour
- 1 teaspoon vanilla essence
- Grated zest of one orange
- ½ teaspoon cornstarch
- 1 teaspoon lemon juice

*For the cream:*
- 3 eggs
- 200 g sugar
- 500 ml whipped cream
- 2 packets of clear gelatin
- Vanilla sugar
- Peaches and other canned fruits (e.g., kiwi, bananas, mandarins)

*For the syrup:*
- Juice from the canned fruit
- Grated lemon zest

*For decoration:*
- Fresh fruits (bananas, kiwi, strawberries)
- Clear gelatin (prepared according to package instructions)
- Whipped cream (a quarter of the total amount)

Instructions:

1. Preparing the sponge:
Start by preheating the oven to 180°C. In a large bowl, separate the egg whites from the yolks. Beat the egg whites with a pinch of salt and 1 teaspoon of lemon juice until stiff peaks form. In another bowl, cream the egg yolks with the sugar, vanilla essence, and orange zest until the mixture is creamy. Add the cornstarch and flour, mixing gently.

2. Combining the ingredients:
Gently fold the beaten egg whites into the yolk mixture using a spatula to avoid losing air. Pour the mixture into a rectangular baking pan lined with parchment paper and bake for 25-30 minutes, or until the sponge is golden and passes the toothpick test.

3. Preparing the cream:
In a pot, combine the eggs with the sugar and cook over a double boiler, stirring constantly, until the mixture becomes creamy. Allow to cool slightly, then add the gelatin soaked in cold water. Mix well. Whip the cream and fold part of it into the egg mixture. Add the diced canned fruits.

4. Assembling the cake:
Once the sponge has cooled, cut it into two layers. Place the first layer back into the pan it was baked in and soak it with the juice from the canned fruit. Pour the cream on top and smooth it out. Cover with the second layer of sponge, which should also be soaked.

5. Chilling:
Refrigerate the cake for a few hours or overnight to set properly.

6. Decorating:
Carefully invert the cake onto a serving platter. Decorate with whipped cream, slices of fresh fruit, and clear gelatin. You can also add a sprinkle of lemon zest for extra flavor.

Suggestions and variations:
For an even more exotic taste, add a splash of rum or almond essence to the cake batter. If you want to use fresh fruits, choose those that are in season for a more intense flavor. The Tutti Frutti cake can be served with a chocolate sauce or a scoop of ice cream to make it even more special.

This cake is not only a delicious choice but also an opportunity to experiment with different types of fruits and create a dessert that impresses. Enjoy the beauty of colors and flavors and savor every slice!

 Ingredients: Base: 6 eggs, 6 tablespoons of sugar, 6 tablespoons of flour, vanilla essence, orange zest, 1/2 teaspoon of starch, 1 teaspoon of lemon juice. For decoration: bananas, kiwi, mandarins, strawberries or cherries from compote, transparent gelatin, and whipped cream. Cream: 3 eggs, 200g sugar, 500ml whipped cream, 2 packets of gelatin, vanilla sugar, peaches, and other fruits from compote. Syrup: from the juice of the compote, lemon zest.

 Tags:  cream cake fruit cake cake with whipped cream celebratory cakes