Fruit cake with whipped cream
Fruit and Whipped Cream Cake with Yogurt Cream
This wonderful cake is perfect for celebrating special moments in our lives, and I made it with great love to celebrate my little boy's birthday, who turned 10 years old! It is a dessert that combines the delicacy of fresh fruits with a fine yogurt cream, and the cocoa sponge cake gives it an unforgettable chocolate flavor. Whether you prepare it for an anniversary, a party, or simply to pamper the family, this cake will surely bring smiles to the faces of your loved ones.
Preparation time: 30 minutes
Baking time: 40 minutes for the cocoa sponge, 20 minutes for the simple sponge
Total time: Approximately 1 hour and 30 minutes (plus cooling time)
Number of servings: 12-14 servings
Ingredients:
*For the cocoa sponge:*
- 6 eggs
- 6 tablespoons sugar
- 10 tablespoons flour
- 50 g cocoa
- 5 tablespoons cold water
- 1 teaspoon baking powder
- Rum essence
*For the simple sponge:*
- 3 eggs
- 3 tablespoons sugar
- 3 tablespoons flour
- A pinch of salt
*For the yogurt cream:*
- 400 ml liquid cream
- 500 g yogurt
- 11 heaping tablespoons powdered sugar
- 2 packets gelatin granules
- 1 can (400 g) of peaches
- 1 can of pineapple chunks
- 2 packets vanilla sugar
- 15-20 large grapes
*For decoration:*
- 400 ml liquid cream
- 1/2 teaspoon cocoa
- Colored decorations
*For soaking:*
- Juice from the two cans
Preparation steps:
1. Preparing the cocoa sponge:
- Start by preheating the oven to 180 degrees Celsius.
- In a large bowl, mix the eggs with the sugar until you get a creamy and homogeneous mixture, and the sugar dissolves completely.
- Add cold water and rum essence, mixing gently.
- Sift the flour, cocoa, baking powder, and a pinch of salt over the egg mixture and carefully incorporate them, avoiding lumps.
- Pour the mixture into a round mold with a diameter of 26 cm, greased with butter and lined with baking paper.
- Bake the sponge for about 40 minutes or until a toothpick inserted in the center comes out clean.
- Let the sponge cool completely on a rack, then cut it in half.
2. Preparing the simple sponge:
- Preheat the oven to the same temperature of 180 degrees Celsius.
- Mix the eggs with the sugar until the mixture becomes creamy.
- Add the sifted flour and a pinch of salt, mixing carefully.
- Pour the mixture into a round mold with a diameter of 14 cm.
- Bake for 15-20 minutes, or until the sponge is firm to the touch.
- Once cooled, cut it in half.
3. Preparing the yogurt cream:
- Cut the peaches into small pieces and place them in a strainer to drain excess juice.
- Hydrate the gelatin in 100 ml of syrup for 10 minutes. Then, heat the gelatin over low heat, without letting it boil.
- In a bowl, mix the yogurt with powdered sugar and vanilla sugar, then add the warm gelatin (make sure it hasn't cooled completely).
- Fold in the whipped cream, drained pineapple, and peaches, mixing gently to keep the mixture airy.
- Let the cream cool in the refrigerator for 15-20 minutes.
4. Assembling the cake:
- Place a cake ring on a platter or use plastic wrap in a high-sided, removable-bottom pan.
- Place the first half of the cocoa sponge, generously soak with the syrup from the cans, then add the yogurt cream.
- Refrigerate for 10 minutes, then place the other half of the cocoa sponge (soak it on a plate before placing it).
- Add the yogurt cream again and refrigerate for another 5-7 minutes.
- Place the first half of the simple sponge, which will be well-soaked, followed by a layer of yogurt cream and grapes.
- After 5 minutes in the refrigerator, add the second half of the simple sponge, soak it and add the remaining cream and a few grapes for decoration.
- Use the remaining liquid cream to decorate the cake, adding a bit of cocoa for color contrast.
5. Final cooling:
- Refrigerate the cake for a few hours, or ideally overnight, to allow the flavors to meld perfectly.
Serving suggestions:
This cake pairs wonderfully with a glass of fresh orange juice or a refreshing lemonade. If you want to add a splash of alcohol, a glass of prosecco will perfectly complement the delicate flavor of the cake.
Nutritional benefits:
The cake is an excellent combination of fruits and yogurt, providing a good source of vitamins, proteins, and probiotics, essential for a balanced diet. Although it is a dessert, the fruit and yogurt content makes it a healthier choice compared to many other calorie-rich cakes.
Frequently asked questions:
1. Can I use other fruits?
Of course! You can replace the peaches with mango, strawberries, or kiwi, depending on your preferences.
2. How can I make the cake less sweet?
You can reduce the amount of sugar in the cream or use natural yogurt without added sugar.
3. Is it possible to make the cake gluten-free?
Yes, you can use gluten-free flour for the sponges.
4. What can I do with the leftover syrup?
You can use it in smoothies or to sweeten your morning yogurt.
This fruit and whipped cream cake is not only a delicious choice but also a way to create beautiful memories with your loved ones. By making it, you will bring a touch of joy to your life and those around you!
Ingredients: Ingredients for cocoa cake: 6 eggs, 6 tablespoons sugar, 10 tablespoons flour, 50 g cocoa, 5 tablespoons cold water, 1 teaspoon baking powder, rum essence. Ingredients for simple cake: 3 eggs, 3 tablespoons sugar, 3 tablespoons flour, a pinch of salt. Ingredients for yogurt cream: 400 ml liquid cream, 500 g yogurt, 11 heaping tablespoons powdered sugar, 2 packets of gelatin granules, 1 can (400 g) peaches, 1 can pineapple chunks, 2 vanilla sugars, 15-20 large grapes. For decoration: 400 ml liquid cream, 1/2 teaspoon cocoa, colored decorations. For soaking, use the juice from the two compotes.
