Sponge cake with vanilla pudding and fruits

Sponge Cake with Vanilla Pudding and Fruits: A Sweet Delight for All Ages

In this recipe, I will guide you step by step to create an impressive dessert that is easy to prepare and full of vibrant colors. The soft sponge cake, filled with fine vanilla pudding and fresh fruits, is perfect for any occasion, from birthdays to family gatherings. Let’s get started!

Preparation time: 20 minutes
Baking time: 35 minutes
Total time: 55 minutes
Number of servings: 12

Ingredients:
- 5 eggs
- 5 tablespoons of sugar
- 1 pinch of salt
- 5 tablespoons of sunflower oil
- 5 tablespoons of sparkling water
- ½ packet of baking powder
- 7 tablespoons of white flour
- 500 ml of cold milk
- 1 packet of vanilla pudding
- 3 tablespoons of sugar (for pudding)
- 2 bananas
- 6-7 kiwi fruits
- Pomegranate seeds (for decoration)
- 2 packets of red gelatin for desserts
- 500 ml of juice from compote

A Bit of History:
Sponge cake is a classic dessert with deep roots in culinary traditions, appreciated for its light texture and versatility. This type of cake can easily be adapted by adding various flavors or fruits, making it ideal for any season. Combined with vanilla pudding and fresh fruits, it becomes an irresistible treat.

Step by Step:

1. Preparing the Cake Base:
- Start by separating the eggs. It is important that the egg whites are beaten well to achieve a fluffy sponge cake.
- Preheat the oven to 175 degrees Celsius.
- In a large bowl, beat the egg whites with a pinch of salt until they form a stiff foam. This step is essential, as the incorporated air will make the cake light and fluffy.
- In another bowl, mix the yolks with 5 tablespoons of sugar until the mixture becomes creamy and doubles in volume. Here, the sugar will dissolve more easily, and the color will become light.
- Gradually add the oil while continuously mixing, then incorporate the sparkling water. This ingredient will help create a spongy texture.

2. Incorporating the Ingredients:
- In the yolk mixture, add the egg white foam, being careful not to let it deflate. Use a spatula to fold the ingredients together with gentle up-and-down movements.
- Sift the flour and baking powder over the mixture and fold them in with the same gentleness, so as not to lose the air from the egg whites.

3. Baking the Cake Base:
- Grease a baking tray with oil and dust it with flour to prevent sticking. This is a simple but effective trick to achieve a perfect sponge cake.
- Pour the mixture into the tray and place it in the preheated oven. Bake for 35 minutes or until the cake is golden brown and passes the toothpick test – it should come out clean.

4. Preparing the Pudding:
- While the cake is baking, you can prepare the pudding. Bring 400 ml of milk to a boil together with 3 tablespoons of sugar.
- In another bowl, dilute the pudding packet in 100 ml of cold milk. This step helps avoid lumps.
- Once the milk is hot, add the diluted pudding, stirring continuously to prevent lumps from forming. Cook until it thickens and becomes creamy.

5. Assembling the Dessert:
- Once the cake has cooled, pour the hot pudding over it, leveling the surface well.
- Peel the kiwi and bananas, then slice them thinly. Arrange them evenly over the warm pudding, then sprinkle pomegranate seeds for an extra touch of color and texture.

6. Preparing the Gelatin:
- Heat 400 ml of compote juice. Separately, dissolve the two packets of gelatin in 100 ml of cold juice. Add the gelatin to the hot liquid and stir until completely dissolved.
- Pour the gelatin over the fruits placed on the pudding, ensuring that all the fruits are covered.

7. Cooling and Serving:
- Let the dessert set in the refrigerator, ideally overnight. This step is crucial to achieving a firm texture and an appealing look.
- Once set, cut into portions and serve with a smile. You can add a teaspoon of whipped cream on top for an extra touch of elegance.

Practical Tips:
- Use eggs at room temperature for a better-aerated sponge cake.
- You can experiment with fruits, adding strawberries, blueberries, or peaches, depending on the season and preferences.
- If you desire a more intense vanilla flavor, add a few drops of vanilla essence to the pudding.
- For an even healthier dessert, you can replace sugar with a natural sweetener like honey or maple syrup.

Frequently Asked Questions:
- Can I use other types of milk?
Yes, almond or coconut milk can be an excellent alternative for a lactose-free version.
- How can I store the dessert?
The dessert keeps well in the refrigerator for 3-4 days, but make sure it is covered to prevent drying out.
- Can it be frozen?
While it is best served fresh, you can freeze individual portions, but the texture of the gelatin may change after thawing.

Recommended Pairings:
This sponge cake with vanilla pudding and fruits pairs perfectly with a cup of fruit tea or a refreshing lemonade. You can also serve it alongside vanilla ice cream or a berry sauce for a delicious contrast.

I encourage you to try this recipe and enjoy every moment spent in the kitchen. Cooking is an art, and every dessert you create is a story you share with your loved ones. Enjoy your meal!

 Ingredients: 5 eggs, 5 tablespoons of sugar, a pinch of salt, 5 tablespoons of sunflower oil, 5 tablespoons of sparkling water, 1/2 packet of baking powder, 7 tablespoons of white flour, 500 ml of cold milk, 1 packet of vanilla pudding, 3 tablespoons of sugar, 2 bananas, pomegranate seeds, 6-7 kiwi fruits, 2 packets of red gelatin for desserts, 500 ml of compote juice.

 Tags:  sponge cake with vanilla pudding and fruits sponge cake cream pudding fruits fruit cakes