Fruit cake
Fruit cake is a wonderful choice for any occasion, whether it's a gathering with friends, a family celebration, or simply a moment when you want to treat yourself to a delicious dessert. This cake recipe combines a fluffy sponge base with a fine cream, and the fruits add a touch of freshness and a perfect contrast. I will guide you step by step to achieve a spectacular result!
Total preparation time: 1 hour
Baking time: 15-20 minutes
Number of servings: 8-10
Necessary ingredients:
For the sponge base:
- 3 egg whites
- 3 tablespoons of sugar (preferably fine sugar)
- 3 tablespoons of flour (preferably sifted)
For the cream:
- 250 g mascarpone (I recommend Santa Lucia for a creamy taste)
- 200 g cream cheese (Buko or Philadelphia are excellent)
- 200 ml liquid cream (Cucina is a good choice)
- 80 g sugar
- 1-2 sachets of whipped cream stabilizer
- 5 sachets of brown Bourbon sugar (Kandia)
For the filling:
- Fresh or frozen berries (raspberries, blackberries, blueberries)
- Optional: a few mint leaves for decoration
For hydrating the raisins:
- White wine or brandy (choose a quality variety)
Step by step preparation:
1. Preparing the sponge base:
Start by preparing the sponge base. Preheat the oven to 180°C.
In a clean bowl, beat the egg whites with an electric mixer on high speed, gradually adding the 3 tablespoons of sugar. Continue beating until you achieve a stiff foam that forms peaks.
Carefully add the yolks to the egg white foam, gently folding with a spatula to avoid losing air from the mixture.
Then sprinkle in the 3 tablespoons of flour, mixing with a gentle up-and-down motion to maintain the airy texture.
2. Baking the base:
Prepare a baking tray (20x20 cm or a round shape) by covering it with aluminum foil, ensuring that the foil is raised at the edges. This will allow the cake to easily release after baking.
Pour the batter into the tray and place it in the oven for 15-20 minutes or until the base is golden and passes the toothpick test (insert a toothpick in the middle; if it comes out clean, the base is ready).
After baking, let the base cool completely in the tray, then cut it into two equal halves.
3. Preparing the cream:
Meanwhile, you can prepare the cream. In a large bowl, add mascarpone, cream cheese, liquid cream, and sugar.
Beat the ingredients at medium speed until you achieve a smooth and fluffy cream. If you want a firmer texture, add the whipped cream stabilizer according to the instructions on the package.
4. Hydrating the raisins:
In a small bowl, add the raisins and cover them with white wine or brandy. Let them hydrate for about 30 minutes. This step will add extra flavor to your cake.
5. Assembling the cake:
After the base has cooled, place the first half on a serving platter. Spread a thick layer of cream over the sponge base.
Sprinkle the hydrated raisins on top of the cream. Then, place the second half of the sponge base on top.
6. Refrigerating:
Wrap the cake in plastic wrap and place it in the refrigerator for at least 2 hours, preferably overnight, to allow the flavors to meld.
7. Serving:
At serving time, you can dust the cake with powdered sugar. For an extra touch of flavor, you can prepare a berry sauce by mixing them with liquid cream and blending until you achieve a smooth consistency.
Serve the cake with the berry sauce and a few mint leaves for an elegant look and fresh aroma.
Useful tips:
- Choose quality ingredients: The taste of the cake largely depends on the ingredients. Opt for high-quality cheese and fresh fruits.
- Check the texture of the base: Make sure the base is well baked, but do not leave it in the oven too long, or it may dry out.
- Creative variations: You can add chopped nuts or almonds to the cream for an extra crunch. You can also use other types of fruits, such as peaches or kiwis, for an exotic version of the cake.
Nutritional information:
This fruit cake is a source of protein due to the cheese and cream. Additionally, the fruits provide a supply of vitamins and antioxidants, essential for overall health. However, be aware that the added sugar contributes to the total calories of the cake.
Frequently asked questions:
1. Can I use other types of cheese?
Yes, you can experiment with different types of cheese, but make sure they have a creamy texture to achieve a smooth cream.
2. How can I make the cake less sweet?
You can reduce the amount of sugar in the cream or use a natural alternative, such as honey or agave syrup.
3. Can the cake be frozen?
Yes, the cake can be frozen, but I recommend not freezing it with the cream applied. Freeze only the base, and you can add the cream after thawing.
In conclusion, the fruit cake is a dessert that will delight everyone's taste buds and bring a touch of joy to any occasion. With this recipe, you can't go wrong! Enjoy!
Ingredients: Sponge cake base: 3 egg whites, 3 tablespoons of sugar, 3 tablespoons of grated flour, 250 g of Santa Lucia mascarpone, 200 g of Buko or Philadelphia cream cheese, 200 ml of Cucina liquid cream, 80 g of sugar, 1-2 sachets of whipping cream stabilizer, 5 sachets of Bourbon brown sugar (Kandia)
