FRUIT CAKE 'CARLA'
Fruit Cake "Carla" - A Summer Delight
Summer is the season of juicy and fragrant fruits, and the "Carla" fruit cake is the perfect dessert to celebrate the bounty of this season. This cake is not only a visual feast but also an explosion of flavors, combining a soft sponge with a light whipped cream and a selection of fresh fruits. Whether you’re hosting a party, having friends over, or simply want to treat yourself, this recipe will surely bring smiles and compliments.
Preparation time: 20 minutes
Baking time: 40 minutes
Cooling time: 1 hour
Total: 2 hours
Servings: 12 slices
Ingredients:
*For the sponge:*
- 7 fresh eggs
- 240 g granulated sugar
- 200 g flour
- 30 g cocoa powder
- 50 g cornstarch
- 1/2 packet baking powder
- 1/2 dl oil (sunflower or olive)
*For the cream:*
- 500 ml whipped cream (ideally well chilled)
- A pinch of vanilla (or 1 packet of vanilla sugar)
- 2 packets of whipped cream stabilizer
- 100 g raspberries
- 100 g strawberries
- 100 g currants
- 50 g blackberries
- 100 g blueberries
*For decoration:*
- Whipped cream (reserved for decoration)
- Raspberries and blueberries (for decoration)
- Cooking chocolate (for the edges)
Preparation steps:
1. Making the sponge:
Start by preparing the sponge. In a large bowl, beat the eggs with the sugar using a mixer on medium speed until the mixture doubles in volume and becomes fluffy and pale. This step is essential for achieving an airy sponge.
In another bowl, combine the flour, cocoa powder, cornstarch, and baking powder. Mix the dry ingredients well to avoid lumps. Once the eggs are well beaten, gradually fold the flour mixture into the egg mixture using a spatula, with gentle up-and-down movements to maintain the air in the eggs.
Add the oil and mix gently until combined. Now, pour the mixture into a greased and floured square baking pan. Bake at 80°C for 40 minutes. I recommend checking with a toothpick to see if the sponge is done—it should come out clean when inserted into the center of the cake.
After baking, remove the sponge from the pan and let it cool on a rack. While still warm, cut it into three equal layers.
2. Making the cream:
While the sponge is cooling, you can prepare the cream. In a large bowl, whip the cold cream, adding the vanilla sugar and whipped cream stabilizer. Continue mixing until you achieve stiff peaks. Don’t forget to stop the mixer occasionally to check the consistency.
In a strainer, wash the fruits well to remove any impurities and let them drain. You can use seasonal fruits, so feel free to experiment with different combinations.
3. Assembling the cake:
On the first layer of sponge, spread 1/3 of the whipped cream. Place 1/2 of the drained fruits on top. Cover with the second layer of sponge and repeat the process—spread 1/3 of the whipped cream and arrange the remaining fruits. Finally, place the third layer of sponge on top.
4. Decorating the cake:
Now comes the fun part! Use the remaining whipped cream to decorate only the top of the cake. For the edges, melt the cooking chocolate in a bain-marie, let it cool for a few minutes, then spread it over the edges of the cake.
For a special touch, arrange the raspberries and blueberries on top. If you want to add a tempting shine to the cake, you can use colored jelly, prepared according to the instructions on the package.
5. Chilling the cake:
Let the cake chill in the refrigerator for an hour before serving. This time allows the flavors to meld and the cake to set, making it easier to slice.
Chef's tip:
To achieve an even more interesting texture, you can add some fresh mint leaves or lemon juice to the cream to enhance the fruit flavors.
Nutritional benefits:
The "Carla" fruit cake is not only delicious but also packed with vitamins from the fruits. Raspberries, blueberries, and strawberries are rich in antioxidants, fiber, and essential vitamins, making it an excellent choice for a sweet snack.
Frequently asked questions:
- Can I use frozen fruits?
Yes, but make sure to thaw and drain them well before using.
- How can I make the sponge gluten-free?
You can replace the flour with a combination of almond flour and rice flour.
- What is the best way to store the cake?
I recommend covering it with plastic wrap or keeping it in a cake box to maintain its freshness.
This "Carla" fruit cake is not just a simple recipe but also a wonderful way to bring summer to your plate. I encourage you to share this recipe with loved ones and enjoy the moments spent together, savoring a slice of this delightful treat filled with flavors and colors. Enjoy!
Ingredients: For the base: 7 eggs, 240g sugar, 200g flour, 30g cocoa, 50g cornstarch, 1/2 packet baking powder, 1/2 dl oil; For the cream: 1/2l whipped cream, 1 pinch of vanilla, 2 packets whipped cream stabilizer, 100g raspberries, 100g strawberries, 100g currants, 50g blackberries, 100g blueberries; for decoration: whipped cream, raspberries and blueberries, cooking chocolate;
