Fruit Cake
Fruit Cake - an explosion of freshness and flavor
Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 12
Discover the recipe for a fruit cake that will delight your taste buds! This quick dessert is perfect for any occasion, whether it’s a party or a family meal. I will guide you step by step so that you achieve a perfect result, and in the end, your cake will be not only delicious but also splendid.
Ingredients for the sponge:
- 8 eggs
- 8 tablespoons of flour
- 8 tablespoons of sugar
- 1 packet of vanilla sugar
- 1/2 teaspoon of grated orange zest
- 1/2 teaspoon of grated lemon zest
- Essences: vanilla and rum (to taste)
Ingredients for the cream:
- 450 g of frozen or fresh berries
- 150 g of sugar
- 15 g of gelatin
- 500 g of liquid cream
- 100 g of white or dark chocolate (according to preference)
- 150 ml of berry juice
- Juice from a can of fruit compote (for soaking the sponge)
- 1 packet of cream stabilizer
For decoration:
- Fresh fruits: bananas, kiwi, oranges, pineapple, cherries, berries
- Extra whipped cream
Preparation:
1. Preparing the sponge: Start by separating the egg yolks from the egg whites. Beat the yolks together with the sugar, vanilla sugar, essences, and orange and lemon zest until the mixture becomes homogeneous and the sugar crystals dissolve completely. It is important to achieve a creamy texture, which will add moisture to your sponges.
2. Beating the egg whites: In another bowl, beat the egg whites until stiff peaks form. This step is crucial for obtaining a fluffy sponge. Make sure the bowl and utensils are completely clean and dry to allow the egg whites to whip properly.
3. Combining the ingredients: Gradually add the flour to the yolk mixture, gently folding with a spatula. Then, fold in the beaten egg whites, being careful not to deflate them. This is the secret to an airy sponge.
4. Baking the sponges: Pour the mixture into cake pans lined with parchment paper. Bake in a preheated oven at 180°C for about 30 minutes or until the sponge is lightly browned and passes the toothpick test. Let the sponges cool completely.
5. Preparing the cream: Meanwhile, in a saucepan, place the berries together with the sugar and berry juice. Simmer on low heat, stirring gently, until the fruits thaw (if frozen). In a small bowl, hydrate the gelatin according to the package instructions, then add it to the warm fruit mixture, stirring well. Once cooled, fold in the whipped cream (with the cream stabilizer) and melted chocolate, mixing gently.
6. Assembling the cake: Once the sponges have cooled, cut them in half horizontally. Soak each layer with the juice from the compote. Spread a generous layer of cream between each sponge layer, ensuring a smooth surface at the end.
7. Decorating the cake: Use extra whipped cream to cover the cake and decorate with fresh fruits, creating an attractive arrangement. This is the perfect opportunity to be creative, so don’t hesitate to explore combinations of fruits that you like.
Helpful tips:
- You can vary the fruits used in the cream, adapting the recipe to the season or your preferences.
- If you want a crunchy note, you can add pieces of toasted nuts or almonds between the cream layers.
- The cake can be served with a scoop of vanilla ice cream or a chocolate sauce for an extra touch of flavor.
This fruit cake not only looks spectacular, but its refined taste will impress any guest. Enjoy every bite and savor the moment!
Ingredients: The base: 8 eggs, 8 tablespoons of flour, 8 tablespoons of sugar, 1 packet of vanilla sugar, a teaspoon of grated orange peel, a teaspoon of grated lemon peel. Essences: vanilla and rum. Cream: 450 g of frozen or fresh berries, 150 g of sugar, 15 g of gelatin, 500 g of liquid cream, 100 g of white or dark chocolate to taste, 150 ml of berry juice, juice from a can of compote for soaking the base, 1 packet of cream stabilizer. For decoration: fruits; bananas, kiwi, oranges, pineapple, cherries, berries, whipped cream.
