Butter cake with fruits and lemon

Butter, Fruit, and Lemon Cake – A Fluffy and Aromatic Delight

Today, I've prepared a recipe for a butter, fruit, and lemon cake, inspired by Gabriela's cake, a dessert that harmoniously blends the fresh flavors of fruit with the fluffy and moist texture of the cake. This cake is perfect for a relaxing afternoon with friends or family, being a treat that will leave no one indifferent.

Total preparation time: 1 hour and 20 minutes
Preparation time: 20 minutes
Baking time: 60 minutes
Number of servings: 10

Magical Ingredients:

- 4 large eggs
- 250 g sugar
- 260 g flour
- 125 g soft butter
- 125 g mascarpone
- 100 g Greek yogurt (10% fat)
- 10 g baking powder (about 1 packet)
- 1 packet of vanilla sugar or 1 teaspoon of vanilla extract
- Juice and zest of one lemon
- A pinch of salt
- 200 g cherries (pitted)
- 100 g raspberries (fresh or frozen)
- Powdered sugar for decoration
- Raspberry sauce for serving (optional)

Recipe History:

The cake, a dessert with deep roots in culinary traditions, has always been a favorite in kitchens around the world. This simple and versatile recipe has evolved over the years, taking on various forms and flavors, but its essence remains the same: a mix of simple ingredients transformed into a delicious masterpiece. The addition of fresh fruit and lemon not only enhances the flavor but also adds a vibrant note to desserts.

Step by Step:

1. Preparing the Ingredients:
Start by gathering all the ingredients. Make sure the butter is soft by leaving it at room temperature for a few hours before preparation. This will help achieve a creamier mixture.

2. Separating the Eggs:
In a large bowl, separate the egg whites from the yolks. It is essential to keep the egg whites in clean bowls, free from any yolk, to achieve a perfect foam.

3. Mixing Butter and Sugar:
In another bowl, add the soft butter and mascarpone, then add 250 g of sugar. Use an electric mixer to beat the mixture until it becomes a fluffy and homogeneous foam. This step is crucial for incorporating air into the mixture, making the cake light and fluffy.

4. Adding the Yolks and Yogurt:
Add the four yolks one at a time and continue mixing well after each addition. Then, incorporate the Greek yogurt, which will add a pleasant moisture to the cake.

5. Incorporating the Flour:
In another bowl, mix the flour with the baking powder. This mixture will help achieve an airy texture. Start adding the flour gradually to the butter mixture, using a whisk to avoid lumps.

6. Flavoring:
Add the lemon juice and zest, along with the vanilla. These ingredients will provide a unique aroma and flavor to your cake.

7. Beating the Egg Whites:
In a clean bowl, beat the egg whites with a pinch of salt until they form a foam. When they are almost ready, add the two tablespoons of sugar and continue mixing until you achieve a firm foam. This will give the cake a light and airy texture.

8. Combining the Mixtures:
Gently fold the egg whites into the butter mixture, adding them gradually and mixing carefully with a spatula or whisk to avoid deflating the egg whites.

9. Adding the Fruits:
Before pouring the mixture into the pan, I recommend setting aside some fruit for decoration. Start by pouring some of the mixture into the floured bundt pan, add a layer of raspberries, then complete with the remaining mixture and place the cherries on top.

10. Baking:
Preheat the oven to 180 degrees Celsius. Place the pan in the oven and bake the cake for about 60 minutes. It is important not to increase the temperature, as baking needs time to proceed evenly. Use a toothpick or skewer to check if it is baked: if it comes out clean, the cake is ready.

11. Cooling and Serving:
After the cake is baked, let it cool in the pan for 10 minutes, then turn it out onto a plate. You can dust it with powdered sugar and serve it with raspberry sauce to enhance the flavors.

Serving Suggestions:
This cake can be enjoyed plain, alongside a cup of tea or coffee. You can serve it with vanilla ice cream or whipped cream, which will add an extra layer of flavor.

Variations and Tips:
- If you want a more intense flavor, you can add a bit of cinnamon or nutmeg to the mixture.
- Replace the cherries and raspberries with other seasonal fruits, such as peaches or blueberries.
- You can experiment with different types of yogurt or sour cream, depending on your preferences.

Nutritional Information:
- Approximate calories per serving: 250-300 kcal (depends on the exact ingredients used and the portion size)
- This cake provides a good source of protein from the eggs and yogurt, as well as vitamins from the fresh fruits.

Frequently Asked Questions:
1. Can I use frozen fruits?
Yes, frozen fruits are an excellent choice as they add moisture and flavor. Make sure to let them thaw and drain excess water before adding them to the mixture.

2. What can I use instead of mascarpone?
If you don't have mascarpone, you can use cottage cheese or cream cheese, but the texture will be slightly different.

3. Why does the cake stick to the pan?
It is important to flour the pan and ensure it is well-greased. A quality pan can make a big difference!

I hope you enjoy every bite of this butter, fruit, and lemon cake. It is a simple, quick recipe full of flavor, perfect for bringing a smile to your loved ones' faces. Enjoy!

 Ingredients: 4 eggs, 250 g sugar, 260 g flour, 125 g butter, 125 g mascarpone (I didn't have enough butter, but I think it was better), 100 g Greek yogurt 10% fat, 10 g baking powder (1 packet), vanilla, juice and zest of one lemon, salt, cherries, raspberries, raspberry sauce for serving.

 Tags:  check fruit cake