CAKE WITH WHIPPED CREAM AND FRUITS

Cream and fruit cake - a delicacy that brings joy on any occasion! This cake is perfect for birthdays, parties, or simply to pamper the family. With delicate layers of sponge cake, fine creams, and a fresh fruit topping, each slice is an explosion of flavors and textures. I will provide you with all the necessary details to achieve an exceptional cake, and at the end, some suggestions and tricks to make your cooking experience even more enjoyable.

Preparation time: 45 minutes
Baking time: 30 minutes
Total time: 1 hour and 15 minutes
Number of servings: 12-14

Ingredients

For the sponge:
- 10 eggs
- 10 tablespoons of sugar
- 10 tablespoons of flour
- 10 tablespoons of oil
- 2 packets of vanilla sugar
- 1 teaspoon of baking powder dissolved in a little lemon juice

For the cream:
- 2 whole eggs
- 200 ml milk
- 3 tablespoons of flour
- 1 tablespoon of cocoa
- 50 g cooking chocolate
- 1 Rama margarine (approximately 250 g)

For the syrup:
- 6 tablespoons of sugar
- 300 ml water
- 1 essence of rum

For decoration:
- 750 ml liquid Hulala cream
- 1 bunch of large white grapes
- 2 oranges
- a few slices of bananas and apples
- 1 packet of gelatin
- 1 tablespoon of sugar
- 50 ml water
- white candies for decoration

Step by step

Step 1: Preparing the sponge

1. Separating the eggs: Start by separating the egg whites from the yolks, making sure no yolk remains in the whites, as they need to be whipped into stiff peaks.

2. Mixing the yolks: In a large bowl, mix the yolks with the sugar and vanilla sugar until the mixture becomes light in color and doubles in volume. This step is crucial for obtaining a fluffy sponge.

3. Adding the oil: Gradually add the oil in a thin stream, as you would for mayonnaise, mixing continuously to incorporate air.

4. Incorporating the flour: Sift the flour together with the baking powder dissolved in lemon juice. Begin to fold the flour into the egg mixture, stirring with a spatula or whisk to avoid lumps.

5. Beating the egg whites: In another bowl, beat the egg whites until they form stiff peaks. This will provide the necessary volume for the sponge.

6. Combining the mixtures: Carefully fold the beaten egg whites into the yolk mixture, stirring gently to avoid losing air.

7. Baking the sponge: Pour the mixture into a large rectangular baking dish, greased with oil and lined with parchment paper. Bake in a preheated oven at 180°C for 25-30 minutes. Check for doneness using a toothpick - if it comes out clean, the sponge is ready!

Step 2: Preparing the syrup

1. Caramelizing the sugar: In a saucepan, caramelize the sugar until it turns brown (be careful not to burn it).

2. Adding the water: Carefully add the water and let it boil, stirring until all the sugar dissolves.

3. Cooling the syrup: Once the syrup has cooled, add the rum essence. This will be used to soak the sponges.

Step 3: Preparing the cream

1. Mixing the ingredients: In a saucepan, combine the eggs, sugar, milk, and flour. Cook over low heat, stirring constantly, until the mixture thickens.

2. Dividing the cream: Once the cream has thickened, divide it into two equal parts.

3. Yellow cream: Let one part cool, then add half of the Rama margarine, mixing well.

4. Chocolate cream: In the other part, add the chocolate and cocoa, stirring until the chocolate completely melts. After it has cooled, incorporate the other half of the Rama margarine.

Step 4: Assembling the cake

1. Cutting the sponge: Once the sponge has cooled, cut it into three equal layers.

2. Soaking the sponges: Use the syrup prepared earlier to soak each sponge layer.

3. Layering the fillings: Place the first sponge layer on a platter, spread the yellow cream, then place the second layer followed by the chocolate cream. Finally, add the last sponge layer.

Step 5: Decorating the cake

1. Whipping the cream: Whip the Hulala cream until it becomes firm. This will be used to cover the cake.

2. Preparing the gelatin: Hydrate the gelatin in water, then, over low heat, add the sugar until it melts. Let it cool slightly.

3. Decorating with fruit: Spread the cream over the cake and decorate with the sliced fruits (grapes, oranges, bananas, apples) and melted gelatin to keep them fresh.

4. Finishing: Add the white candies for a festive look. The cake is now ready!

Suggestions and tricks

- Variations: You can replace the fruits with your favorites or add chopped nuts for extra crunch.
- Serving: The cake can be served alongside a scoop of ice cream or a glass of fresh fruit juice.
- Frequently asked questions:
- *Can I use another type of margarine?* Yes, but the taste may vary.
- *How can I make the cake less sweet?* By reducing the amount of sugar in the cream and syrup.

Nutritional benefits

This cream and fruit cake is not only delicious but also packed with nutrients from the fruits, protein from the eggs, and calcium from the milk. It is important to enjoy sweets in moderation, but you can indulge your taste buds without regrets!

So, get ready to impress with this cream and fruit cake, perfect for any occasion! The delight is in every layer, and each bite will bring a smile to your face. Happy cooking!

 Ingredients: Base: 10 eggs, 10 tablespoons of flour, 10 tablespoons of sugar, 10 tablespoons of oil, 2 packets of vanilla sugar, 1 teaspoon of baking powder dissolved in a little lemon juice. Cream: 2 whole eggs, 200 ml of milk, 3 tablespoons of flour, 1 tablespoon of cocoa, 50 g of cooking chocolate, 1 margarine. Syrup: 6 tablespoons of sugar, 300 ml of water, 1 essence of rum. Decoration: 750 ml of liquid whipped cream, 1 bunch of large white grapes, 2 oranges, a few slices of bananas and apples, 1 packet of gelatin + 1 tablespoon of sugar + 50 ml of water, white candies for decoration.