Refreshing cake with berries and cherries

Refreshing cake with berries and cherries

Ready to become the star of your summer desserts, this refreshing cake with berries and cherries is the perfect combination of a fluffy base and a light, flavorful cream. Ideal for warm days, this dessert will delight not only the taste buds but also the eyes. Whether you serve it at a party, a gathering with friends, or simply to treat yourself, this cake will surely be appreciated.

Preparation time: 30 minutes
Baking time: 15 minutes
Total time: 1 hour (plus cooling time)
Number of servings: 8 servings

Ingredients

For the sponge cake:
- 3 medium eggs
- 100 g fructose (about 6 heaping tablespoons; can be replaced with sugar)
- 2 tablespoons oil
- 90 g flour (about 6 tablespoons)
- A pinch of baking powder
- A packet of vanilla sugar

For the fruit creams:
- 500 g mascarpone (make sure it has been kept at room temperature)
- 300 g liquid cream (well whipped and kept at room temperature)
- 40 g fructose (optional, depending on the taste of the fruits)
- 10 g gelatin (about 1 sheet)
- 200 g berries (you can use blackberries, raspberries, currants - frozen or fresh)
- 200 g pitted cherries

Preparing the sponge cake

1. Separating the eggs: Start by separating the egg whites from the yolks. Make sure the bowls are clean and dry to achieve a good foam.

2. Preparing the mixture: Beat the yolks with fructose, oil, and vanilla sugar until you get a smooth and fluffy mixture. It is important to add the oil gradually to avoid curdling the mixture.

3. Beating the egg whites: In another bowl, beat the egg whites with a pinch of salt until foamy. Then, gradually add the fructose, continuing to beat until you obtain a firm foam. Test the consistency: if you can turn the bowl upside down without the foam spilling, you have succeeded!

4. Combining the ingredients: Gently fold the beaten egg whites into the yolk mixture using a spatula. It is important to mix gently to avoid losing air from the mixture.

5. Adding the flour: Sifting the flour and baking powder is essential for aeration. Gradually add them to the mixture and mix gently until well combined.

6. Baking the sponge: Pour the mixture into a 24 cm detachable cake pan. Place the pan in a preheated oven at 180°C (level 3/4 up) and bake for 15 minutes. The sponge is ready when it turns golden and passes the toothpick test.

Preparing the creams

1. Fruit purees: Use a hand mixer to turn the berries and cherries into separate purees. If the berries are frozen, make sure to thaw them first.

2. Hydrating the gelatin: Start by hydrating the gelatin in 2 tablespoons of water for 5-10 minutes. Then, place it over a bain-marie, stirring constantly until it completely melts, without letting it boil.

3. Mixing the cream: In a bowl, mix the mascarpone with the whipped cream. Divide the cream into two equal parts. In one half, incorporate the berry puree, and in the other, the cherry puree. Make sure the gelatin is at room temperature before adding it to each mixture.

Assembling the cake

1. Preparing the pan: After the sponge has completely cooled, line the pan with plastic wrap. Place the sponge back in the pan.

2. Adding the creams: Pour the first cream, the one with the berry puree, and level it well. On top, add blackberries and raspberries for a more attractive appearance, then refrigerate for about 1 hour.

3. Finalizing the cake: After the first cream has set, pour the cream with cherry puree on top. Let the cake set in the refrigerator for at least 3 hours, but ideally wait until the next day for perfect taste and texture.

Serving

Decorate the cake as you wish: you can use fresh fruits, mint leaves, or even a little chocolate sauce. This cake pairs wonderfully with a scoop of vanilla ice cream or a caramel sauce for a flavor contrast.

Tips and tricks

- Gelatin: It is essential for achieving a creamy and stable texture. Make sure it is well hydrated and not too cold when incorporating it into the cream.
- Fruits: You can experiment with other fruits, such as peaches or pineapples, to create a cake with different flavors.
- Refrigerator: Leave the cake in the refrigerator overnight to allow the flavors to develop and achieve optimal texture.

Nutritional benefits

This refreshing cake is not only delicious but also relatively healthy. By using fructose instead of sugar, you have a dessert with a lower glycemic index. Berries are rich in antioxidants, vitamins, and fiber, while mascarpone provides calcium and protein.

Frequently asked questions

1. Can I replace the mascarpone?
Yes, you can use well-drained cottage cheese or Greek yogurt for a lighter version.

2. How can I store the cake?
The cake can be stored in the refrigerator, covered, for up to 3 days.

3. Is this cake suitable for vegans?
You can adapt the recipe using vegan alternatives for mascarpone and cream. There are many nut or soy-based options.

This refreshing cake with berries and cherries will surely become one of your favorites. Encourage your friends to help you with the preparation and turn cooking into a pleasant experience! Enjoy every moment and every delicious slice. Bon appétit!

 Ingredients: For the sponge cake base: - 3 medium eggs - 100g fructose (6 heaping tablespoons, can be replaced with sugar, but I try to keep my weight under control, which is not too small) - 2 tablespoons oil (I didn't weigh it) - 90g flour (6 tablespoons) - a pinch of baking powder - a packet of vanilla sugar. For the fruit creams: - 500g mascarpone - 300g liquid cream - 40g fructose (optional) - 10g gelatin - 200g berries - 200g pitted cherries.

 Tags:  fruit cake berry dessert cherry cake recipes in pictures