Fruit cake with mascarpone cream

The fruit and mascarpone cream cake is a true delicacy that will turn any festive occasion into a memorable moment. This recipe will teach you how to create a festive cake, rich in flavor and textures, with an extravagant appearance. Whether you want to impress guests at a party or celebrate a special moment, this fruit and mascarpone cream cake will surely be the star of the table.

Total preparation time: 2 hours
Baking time: 30-35 minutes
Number of servings: 12

Ingredients

For the cake base:
- 1 cup sugar
- ½ cup oil (you can also use sunflower oil for a more neutral taste)
- 1 egg
- 1 cup milk
- 2 cups flour
- 1 tablespoon baking soda
- Zest of 1 grapefruit (or lemon)
- Candied lemon peel
- 1 vial vanilla
- 3 tablespoons plum jam
- 3 tablespoons cocoa

For the creams:
- 6 eggs (6 yolks and 3 whites)
- 300 ml whipped cream
- 90 ml milk
- Brandy, to taste
- 250 g mascarpone
- 1 packet of gelatin
- ½ jar of sour cherry compote (preferably without pits)
- 2 cans of mandarin compote (use both the fruit and the juice)

For decoration:
- ½ jar of sour cherry compote (fruit and syrup)
- 3 white chocolates
- ½ milk chocolate
- Brandy and/or liqueur (e.g., lemon liqueur)
- 2.5 tablespoons cornstarch
- A bag of caramels (Sugus)
- Food coloring (optional, especially green)

Preparation

1. Preparing the oven and cake bases: Preheat the oven to 180 degrees Celsius to ensure it is well heated before placing the cake bases in. Then, prepare a springform cake pan by lining it with parchment paper.

2. Preparing the batter: In a large bowl, mix the egg with the sugar until it becomes a frothy mixture. Add the oil, milk, jam, grapefruit zest, candied lemon peel, and vanilla. Mix all wet ingredients well.

3. Adding dry ingredients: In another bowl, combine the flour, baking soda, and cocoa. Add the dry ingredient mixture to the wet one and mix until you achieve a homogeneous batter.

4. Baking the base: Pour the batter into the prepared pan and place it in the oven for 30-35 minutes. Check the base after 30 minutes with a toothpick; if it comes out clean, the base is done. Let it cool in the pan, then remove it and let it cool completely on a rack.

5. Cutting the base: Once the base has cooled, score it with a knife around its edge to cut it into 3 layers. Use a piece of string to easily cut the base by wrapping it around and pulling.

6. Preparing the creams: Start with the first cream. Mix the yolks with the sugar, add the milk, and place the mixture over low heat, stirring continuously until it thickens. Once cooled, add mascarpone, vanilla, 2 tablespoons of whipped cream, and 2 tablespoons of prepared gelatin (hydrated in 100 ml of cold water, then dissolved in a double boiler).

7. Incorporating the egg whites: Beat the egg whites until frothy and gently fold them into the first cream. Spread ¾ of this cream over the first layer of the base, which has been soaked with sour cherry compote mixed with brandy.

8. Adding the mandarins: Place the mandarins over the cherry cream.

9. Preparing the second cream: In the remaining cream base, add the white chocolate and mix over low heat until melted. Once cooled, incorporate the gelatin and whipped cream. Pour this cream over the mandarins.

10. Finalizing the cake: Cover with the last layer of base, soak it, and add the remaining cream from the cherry layer. Let the cake chill in the refrigerator to set until the next day.

11. Decorating the cake: Use parchment paper to create a chocolate decoration. Melt the chocolate in a double boiler and create a pattern on the paper. Once cooled, wrap the paper around the cake. Prepare a topping with cherries, syrup, and cornstarch, adding them over the decorated cake.

Serving suggestions: The fruit and mascarpone cream cake is perfect to be served with a glass of white wine or a refreshing lemonade. You can also add a few mint leaves for an extra touch of freshness.

Nutritional benefits: This cake is a good source of energy due to its fruit and chocolate content, and the mascarpone adds a dose of calcium and protein. Of course, like any dessert, it is important to consume it in moderation.

Frequently asked questions:
- Can I use other fruits? Yes, you can experiment with other seasonal fruits such as strawberries or peaches.
- Is this recipe suitable for vegans? No, but you can adapt the recipe using vegan substitutes for eggs and mascarpone.
- How can I improve the appearance of the cake? Adding decorations made from fresh fruit or chocolate can make the cake look even more appetizing.

If you are looking for a quick and easy dessert, the fruit and mascarpone cream cake is the ideal choice. Enjoy!

 Ingredients: The base (thank you Pocahontas!): -a cup of sugar -half a cup of oil -one egg -a cup of milk -2 cups of flour -a heaping tablespoon of baking soda -grapefruit zest (I didn't have lemon) -candied lemon peel -vanilla -3 tablespoons of plum jam -3 tablespoons of cocoa Cream: -6 eggs (6 yolks, 3 whites) -300 ml of whipped cream -90 ml of milk -brandy to taste -250 g of mascarpone -string for cutting the base -80 grams of white chocolate -a packet of gelatin -half a jar of cherry compote, preferably without pits (mine had pits and I removed them) -2 cans of mandarin compote (we use both the well-drained fruits and the juice) -a vial of vanilla -100 g of sugar Decorating the cake: -the second half of the cherry compote (fruits and syrup) -3 white chocolates -half a milk chocolate -brandy and/or liqueur (I had lemon liqueur) -2.5 tablespoons of starch -a bag of caramels (Sugus) -food coloring (especially green)

 Tags:  cream cake fruit cake new year's cake celebration cakes