Fruit cake with vanilla cream

Fruit Cake with Vanilla Cream

Discover a delicious recipe for fruit cake with vanilla cream, perfect for any occasion. Whether you're making it for a birthday, a gathering with friends, or simply to indulge yourself, this cake is truly special. With a soft and fluffy base, a fine vanilla cream, and a topping of fresh fruits, this dessert is sure to become everyone's favorite.

Total preparation time: 1 hour and 30 minutes (including cooling time)
Number of servings: 12

Recipe History
Fruit cake with vanilla cream is part of the tradition of desserts that combine the fresh flavors of fruits with the sweetness of a rich cream. Over time, these types of cakes have evolved, becoming increasingly popular due to their versatility. You can use seasonal fruits or canned fruits, making them ideal for any time of year.

Ingredients

For the base:
- 180 g butter at room temperature
- 180 g sugar
- 1 packet of vanilla sugar
- 3 eggs
- 180 g flour
- 1 packet of baking powder
- 1 tablespoon butter and flour for greasing the pan

For the filling:
- 1 packet of vanilla pudding powder
- 2 packets (20 g) gelatin
- 550 ml milk
- 4-5 tablespoons sugar
- 1 can of pineapple (approximately 400 g)
- 200 g seasonal fruits (strawberries, kiwi, raspberries, etc.)
- 200 ml liquid cream

Preparation

Step 1: Preparing the base
1. Start by preheating the oven to 180°C (moderate heat).
2. In a large bowl, beat the soft butter together with the sugar and vanilla sugar until you get a fluffy and light mixture. This is the key step for a light and airy base.
3. Add the eggs one by one, mixing well after each addition. Make sure each egg is fully incorporated before adding the next.
4. Sift the flour together with the baking powder and incorporate them into the butter and egg mixture, mixing with a spatula or mixer on low speed until everything is well combined.
5. Grease a round cake pan with butter and dust it with flour to prevent sticking. Pour the base mixture into the pan and level the surface.
6. Bake in the preheated oven for 20-30 minutes, until the base is golden and a toothpick inserted in the center comes out clean. After baking, let it cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Step 2: Preparing the filling
1. Start by soaking 10 g of gelatin in 50 ml of cold milk and set it aside for about 10 minutes.
2. In a saucepan, prepare the pudding according to the instructions on the packet, using the remaining milk and sugar. Stir constantly to prevent lumps from forming.
3. Once the pudding has thickened, turn off the heat and incorporate the soaked gelatin, which has been dissolved in a double boiler, mixing well to obtain a smooth cream.
4. In another bowl, soak the remaining gelatin (which should be 10 g) in 100 ml of fruit juice. Let it swell for 10 minutes, then dissolve it over steam. Add this gelatin to the pudding mixture, stirring gently.

Step 3: Assembling the cake
1. Take the cooled base and place it in a larger round mold, 1-2 cm larger than the one you baked it in.
2. Pour the vanilla cream over the base, ensuring it spreads evenly. Let it cool at room temperature for 15-20 minutes.
3. Decorate with pineapple slices and your preferred seasonal fruits, arranging them nicely for an attractive appearance.
4. Pour the warm gelatin over the fruits, making sure to cover them evenly.
5. Place the cake in the refrigerator for about an hour to set the gelatin.

Step 4: Serving
1. Before serving, whip the liquid cream until it becomes firm. You can sweeten it with a little powdered sugar if you prefer.
2. Cut the cake into slices and serve each portion with a spoonful of cream on top. You can add some fresh fruits on each plate for a more elegant look and extra flavor.

Practical Tips
- Make sure all ingredients are at room temperature to achieve a uniform texture.
- You can replace the canned fruits with other seasonal fruits, such as peaches, strawberries, or blackberries, to vary the flavors.
- If you want a less sweet version, reduce the amount of sugar in the pudding or use a natural sweetener.

Nutritional values (per approximate serving)
- Calories: 350 kcal
- Fat: 18 g
- Carbohydrates: 45 g
- Protein: 5 g

Frequently Asked Questions
1. Can I use other types of fruits?
Absolutely! Each type of fruit will bring its unique flavor, so experiment with your favorite fruits.

2. How can I store the cake?
The cake keeps well in the refrigerator for 2-3 days. Make sure it is covered to prevent it from absorbing odors from the fridge.

3. Can I make the cake without gelatin?
Yes, you can omit the gelatin, but the cake will not have the same firm consistency. You can use a pudding mix that does not require gelatin.

4. What drinks pair well with it?
This cake pairs perfectly with a fruit tea, a cappuccino, or even a sweet white wine.

This fruit cake with vanilla cream is not just a delicious dessert but also a fantastic way to bring a touch of joy to any day. So I wish you happy cooking and enjoy your meal!

 Ingredients: For the base: 180 g butter, 180 g sugar, 1 packet of vanilla sugar, 3 eggs, 180 g flour, 1 packet of baking powder, 1 tablespoon of butter and flour for the baking pan. For the filling: 1 packet of vanilla pudding mix, 2 packets (20g) gelatin, 550 ml milk, 4-5 tablespoons sugar, 1 can of pineapple compote, 200 g seasonal or exotic fruits, 200 ml liquid cream.