Cake with cream puffs and fruits

Fruit sponge cake: an unforgettable treat

Preparation time: 1 hour
Baking time: 40 minutes
Total time: 1 hour and 40 minutes
Number of servings: 12

In a world full of desserts, sponge and fruit cake shines like a jewel. This recipe combines the fluffy texture of sponge with the sweetness of fresh fruit, resulting in an elegant cake perfect for any occasion, whether it's a birthday, a party or simply a Sunday evening. Let's venture together to make this exquisite dessert!

Ingredients:

*For the white top:*
- 4 eggs
- 70 g flour
- 75 g sugar
- 25 ml oil
- a pinch of salt

*For the cocoa icing:*
- 4 eggs
- 50 g flour
- 30 g cocoa
- 25 ml oil
- a pinch of salt

*For the biscuits:*
- 50 ml water
- 50 ml oil
- 1 teaspoon sugar
- 75 g flour
- 2 eggs

*For the cake cream:*
- 900 g heavy cream
- 250 g cream cheese
- 200 g powdered sugar
- Vanilla essence
- 2 gelatine sachets

*For the cream of the sponge cake:*
- 4 yolks
- 50 g flour
- 30 g food starch
- 400 ml milk
- 150 g sugar
- Vanilla essence
- A cube of butter

*For the fruit topping:*
- 1 ripe quince
- 1-2 pears
- 1-2 apples
- A handful of black grape berries
- 1 cup sugar
- 50 ml white wine
- A pinch of cinnamon

Step by step for the perfect cake:

1. Preparing the cake tops:
We start with the white cake. Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt, gradually adding the sugar until you get a stiff, glossy foam. Add the rubbed yolks with the oil and flour, stirring gently with a spatula to keep the air in the whites.

For the cocoa batter, repeat the same procedure, but mix the flour with the cocoa before incorporating it into the batter. Grease two baking trays with oil and line with baking paper. Bake each shortbread for 20 minutes over medium heat. Once baked, allow the blattes to cool slightly before removing the baking paper, using a knife blade to help loosen.

2. Forming the cake:
From the cocoa batter, cut out 12 diamonds and a 24cm disk, and from the white batter, cut 3 strips to form the cake wall. Place the diamonds on the white strips, sticking them with a little butter or margarine. These will form a beautiful and decorative base for the cake.

3. Making the sponges:
Put the water, oil and sugar in a small saucepan and bring to the boil. Add the flour and stir vigorously until smooth. Leave to cool, then stir in the eggs. Using a teaspoon or a piping spoon, form small clusters on a greased baking tray lined with baking paper. Bake at 200°C for 20 minutes without opening the oven.

4. Prepare the cream for the sponge:
In a bowl, rub the yolks with the sugar, flour and starch. Thin with the milk and cook in a bain-marin, stirring constantly, until thickened. Leave to cool, then fold in the butter cubes.

5. Fruit topping:
Clean the fruit and cut into small cubes. Mix them with the sugar and white wine, bringing to the boil for a few minutes until softened. Stir in the grape berries and a dusting of cinnamon before straining in a colander.

6. Assembling the cake:
Dress the edge of the mold with the strips of white icing, placing the glued diamonds outward. Place the white disk on the bottom of the tin, pour in half of the cream and cream cheese, add the drained fruit, leaving some for decoration. Place the cocoa disk and pour the remaining cream. Refrigerate the cake for 60 minutes.

Once it has set a little, decorate the edges with vanilla cream and the filled sponges. In the center of the cake, create a little basket from the leftover cocoa buttercream, filled with fruit cubes.

7. Wait and serve:
Refrigerate the cake for two hours, preferably overnight, to firm up well before cutting. Portion with a sharp knife and enjoy each slice!

Helpful tips:
- Make sure all ingredients are at room temperature before you start cooking.
- When beating the egg whites, a clean, dry bowl will help to get a firmer froth.

- The fruit can be customized according to the season; try adding berries, peaches or even pineapple for an exotic touch.

Calories and nutritional benefits:
This cake recipe is a delight, but keep in mind that it's high in calories. Each serving can contain around 350-400 calories, depending on the ingredients used. However, fresh fruit provides a significant boost of vitamins and antioxidants, and cream and cottage cheese add important protein to the diet.

This fruit sponge cake is not just a recipe, but a cooking experience that brings joy and satisfaction. Try it and turn mealtime into a celebration of taste! Enjoy!

 Ingredients: first base; 4 eggs, 70 g flour, 75 g sugar, 25 ml oil, a pinch of salt second base; 4 eggs, 50 g flour, 30 g cocoa, 25 ml oil, a pinch of salt meringues; 50 ml water, 50 ml oil, a teaspoon of sugar, 75 g flour, 2 eggs cream for cake; 900 g sour cream, 250 g cream cheese, essence, 2 packets of gelatin, 200 g powdered sugar cream for meringues; 4 egg yolks, a vanilla essence, 50 g flour, 30 g cornstarch, 400 ml milk, 150 g sugar, a cube of butter fruit topping; a baked quince, 1-2 pears, 1-2 apples, a handful of black grapes, a cup of sugar, 50 ml white wine, a pinch of cinnamon