Fruit fantasy cake

Fruit Fantasy Cake

I propose we embark on a culinary adventure full of flavor and color by preparing a delicious fruit fantasy cake! This recipe is perfect for any occasion, from birthdays to gatherings with friends, and it will surely bring smiles to everyone’s faces. Get ready to showcase your cooking skills and impress with a dessert that not only looks spectacular but also tastes wonderful!

Preparation time: 20 minutes
Baking time: 30-35 minutes
Total time: 1 hour
Number of servings: 12

Ingredients

For the base:
- 5 eggs
- 150 g sugar
- 1 packet vanilla sugar
- 130 g flour
- 50 g cocoa
- Zest of one lemon or orange
- 2 drops of rum essence (optional)

For the cream:
- 150 g sugar
- 3 egg yolks
- 350 ml milk
- 1 and a half packets of gelatin
- 1 teaspoon grated orange peel
- 250 ml whipped cream or cream for whipping
- About 50 ml pineapple juice
- 80 g raisins soaked in rum
- Pineapple from compote (cut into cubes)

For the syrup for the base:
- 80 g sugar
- 100 ml water or juice from an orange
- 1 packet vanilla sugar
- Grated peel from an orange or lemon

For decoration:
- 250 ml whipped cream
- Kiwi, strawberries, peaches (or any other preferred fruits)
- Dark chocolate (for decoration)

Preparing the base

1. Beat the eggs: Start by beating the eggs in a large bowl. Use an electric mixer to beat them for about 10 minutes, until they double in volume. It is important for the eggs to become light and airy, which will make the base light and fluffy.

2. Add the sugar: Gradually add the sugar and vanilla sugar, continuing to mix for another 10 minutes. You will notice how the mixture becomes even more airy and lighter in color, almost like a snow foam.

3. Incorporate the dry ingredients: Sifting the flour and cocoa is essential to avoid lumps. Gradually add the flour and cocoa, mixing with a spatula from top to bottom to avoid losing air in the mixture. You can also add the lemon or orange zest and rum essence for an extra flavor boost.

4. Bake the base: Preheat the oven to 180°C. Pour the mixture into a baking tray lined with parchment paper and bake for 30-35 minutes. DO NOT open the oven door in the first 20 minutes, otherwise the base will not bake evenly.

Preparing the cream

1. Mix the yolks: In a saucepan, combine the sugar with the egg yolks and mix well. Add 350 ml of milk and place the mixture over low heat, stirring continuously to prevent sticking.

2. Add the gelatin: When the mixture is almost boiling, add the gelatin that has been soaked in 3 tablespoons of cold water. Continue to stir until the gelatin is completely dissolved. Once the mixture has thickened, set it aside to cool, stirring occasionally.

3. Incorporate the other ingredients: After the cream has cooled, add the pineapple juice, grated orange peel, whipped cream, and the rum-soaked raisins. Gently mix so that the composition remains airy.

4. Cooling the cream: Leave the cream in the refrigerator for about 30 minutes to set slightly.

Preparing the syrup

1. Boil the syrup: In a small saucepan, combine the sugar, water or orange juice, vanilla sugar, and grated orange or lemon peel. Heat and stir until the sugar is completely dissolved. Let the syrup boil for a few minutes, then allow it to cool.

Assembling the cake

1. Soak the base: After the base has completely cooled, cut it into two or three layers, depending on your preference. Use the syrup to soak each layer so that the cake is moist and flavorful.

2. Add the cream: Spread a layer of cream on the first layer of the base, then place the next layer of cake. Continue alternating between base and cream until all layers are finished.

3. Decorate the cake: Finally, decorate the cake with whipped cream, fresh fruits, and grated or melted dark chocolate. Use your creativity to make an attractive decoration!

Serving and variations

This fruit fantasy cake can be served alone or alongside a scoop of vanilla ice cream or a refreshing drink, such as fruit tea. It pairs excellently with a fragrant coffee or a sweet white wine. You can experiment with different combinations of fruits for decoration, such as mango, berries, or peaches, depending on the season and preferences.

Nutritional benefits

This cake contains fruits that are an excellent source of vitamins, minerals, and antioxidants. Additionally, the use of gelatin adds a boost of collagen, beneficial for the skin, while the whipped cream adds a creamy delight. However, consume it in moderation, considering the sugar content.

Frequently asked questions

1. Can I replace the gelatin?
If you prefer a vegan option, you can use agar-agar instead of gelatin, following the instructions on the package.

2. Can it be made a day in advance?
Yes, the cake can be prepared a day in advance, and the flavors will intensify, providing an even better taste.

3. How do I store the cake?
Keep the cake in the refrigerator, covered with plastic wrap, to prevent it from drying out.

I encourage you to try this fruit fantasy cake recipe and enjoy every bite! It will surely become a favorite in your kitchen, just as it has for me. Enjoy!

 Ingredients: Base: 5 eggs, 150 g sugar, 1 packet of vanilla sugar, 130 g flour, 50 g cocoa, zest from one lemon or orange, plus a bit of rum essence... I usually add about two drops. I've been making this recipe since I discovered Laura Adamache's blog, but with some of my own improvisations :) Cream: 150 g sugar, 3 egg yolks, 350 ml milk, one and a half packets of gelatin, one teaspoon of grated orange peel, 250 ml whipped cream or cream for whipping, approximately 50 ml pineapple juice, 80 g raisins soaked in rum, canned pineapple. Syrup for the base: 80 g sugar, 100 ml water or juice from one orange, 1 vanilla sugar, grated peel from one orange or lemon. For decoration: 250 ml whipped cream, kiwi, strawberries, peaches, dark chocolate.