Cake with whipped cream and fruits

Fruit and Whipped Cream Cake - a delightful treat that brings a touch of cheer and freshness to any occasion. This captivating recipe combines a fluffy sponge base with a smooth cream and a decoration of fresh fruits, creating the perfect dessert for parties, anniversaries, or simply to indulge your family. Let's get started!

Preparation time: 30 minutes
Baking time: 35 minutes
Total time: 1 hour and 5 minutes
Servings: 12

Ingredients

Sponge
- 10 eggs
- 10 tablespoons of sugar
- 10 tablespoons of flour
- 1 lemon (juice and zest)
- 1 teaspoon of baking soda
- 5 tablespoons of oil

Cream
- 1 packet of vanilla pudding mix
- 300 ml milk
- 5 tablespoons of sugar
- 1 margarine or 100 g of butter

Decoration
- 500 ml liquid whipped cream
- 3 oranges
- 4 kiwis
- 1 bunch of grapes
- 2 packets of clear gelatin

A Brief History
The fruit and whipped cream cake is a classic dessert, cherished worldwide for its versatility. Its origins are lost in time, but it became popular in the 20th century when whipped cream and fresh fruits began to be used in cakes and pastries. This type of cake symbolizes celebration, often associated with happy moments and family gatherings.

Step by Step

Preparing the Sponge
1. Separating the Eggs: Start by carefully separating the egg whites from the yolks. Use clean bowls, as any trace of fat can prevent the egg whites from whipping properly.

2. Whipping the Egg Whites: In a bowl, add the egg whites and beat them with a mixer on high speed until foamy. Gradually add 5 tablespoons of sugar, continuing to beat until stiff peaks form.

3. Preparing the Yolks: In another bowl, mix the yolks with the remaining 5 tablespoons of sugar until you achieve a fluffy, pale cream. This step is crucial for ensuring a light and airy sponge.

4. Combining the Ingredients: Add the grated lemon zest, baking soda dissolved in lemon juice, and flour, mixing with a spatula or wooden spoon. It's important to fold gently from the bottom up to avoid losing air in the mixture.

5. Adding the Oil: Finally, fold in the oil, being careful not to overmix.

6. Baking the Sponge: Preheat the oven to 180°C (moderate heat) and grease a cake pan with oil. Pour the prepared mixture into the pan and bake for 30-35 minutes. The cake is ready when a toothpick inserted comes out clean.

7. Cooling the Sponge: After baking, let the sponge cool in the pan for 5 minutes, then remove it and allow it to cool completely on a wire rack.

Preparing the Cream
1. Boiling the Milk: In a saucepan, bring the milk to a boil along with the sugar. Stir constantly to prevent sticking.

2. Adding the Pudding: When the milk starts to boil, add the pudding mix and stir continuously. Cook until the mixture thickens, then let it cool.

3. Combining with Margarine: Once the cream has cooled, incorporate the margarine (or butter), mixing well to achieve a smooth and homogeneous cream.

Assembling the Cake
1. Slicing the Sponge: When the sponge has completely cooled, cut it into three equal parts. You can use a serrated knife to make clean cuts.

2. Filling with Cream: Place the first layer of sponge on a serving platter and spread a generous portion of pudding cream. Repeat the process with the second layer of sponge.

3. Covering the Cake: Place the last layer of sponge on top and start whipping the cream. Make sure the cream is well-chilled for easy whipping and to achieve an airy texture.

4. Decorating: Frost the cake with the whipped cream, ensuring it is evenly covered. Use fresh fruits to create an attractive decoration. You can slice the oranges thinly and form roses, sticking them together with a little whipped cream for an elegant look.

5. Gelatin: Prepare the clear gelatin according to the package instructions and carefully pour it over the fruits on the cake to keep them fresh and add a glossy finish.

Helpful Tip
If you want to add a personal touch, you can experiment with other types of fruits, such as strawberries, raspberries, or blueberries. You can also add a splash of vanilla or almond extract to the pudding cream for extra flavor.

Frequently Asked Questions
1. Can I use whole wheat flour?
Yes, you can replace white flour with whole wheat flour, but it will slightly change the texture.

2. How can I make the cake less sweet?
You can reduce the amount of sugar in both the sponge and the cream to suit your taste.

3. What is the best way to store the cake?
Keep the cake in an airtight container in the refrigerator to maintain its freshness.

Calories and Nutritional Benefits
A serving of this cake (approximately 150 g) contains about 320 calories. Although it is a dessert, it provides benefits through the fresh fruits, which are rich in vitamins, minerals, and antioxidants. Additionally, the use of milk and eggs contributes to the protein intake.

Ideal Pairings
This fruit and whipped cream cake pairs perfectly with a cup of fruit tea or a glass of fresh lemonade. It can also be served alongside vanilla ice cream or citrus sorbet for a delicious contrast.

Now that you have all the necessary information, all that's left is to put this fruit and whipped cream cake recipe into action, turning each step into a pleasant and delicious experience. Enjoy!

 Ingredients: Base: 10 eggs, 10 tablespoons of flour, 10 tablespoons of sugar, 1 lemon (juice and zest), 1 teaspoon of baking soda, 5 tablespoons of oil. Cream: 1 packet of vanilla pudding powder, 300ml of milk, 5 tablespoons of sugar, 1 margarine (butter). Decoration: 500ml of liquid cream, 3 oranges, 4 kiwis, 1 bunch of grapes, 2 packets of clear gelatin.