Spiral Fruit Cake

Fruit Spiral Cake - A Colorful and Refreshing Delight

Total preparation time: 1 hour
Baking time: 30 minutes
Number of servings: 8-10

This fruit spiral cake is an excellent choice for any special occasion or simply to bring a smile to your loved ones' faces. With a light and fluffy base filled with a delicious fruit cream, this dessert is not only a treat for the taste buds but also a true feast for the eyes. Let’s begin our culinary journey!

Ingredients

For the base:
- 4 eggs (make sure they are at room temperature)
- 2 tablespoons of water
- 1 tablespoon of oil
- 1 tablespoon of cocoa powder
- 5 tablespoons of all-purpose flour (sifted)
- 1 teaspoon of baking powder
- 5 tablespoons of sugar

For the cream:
- 1 can of exotic fruit (400g)
- 2 tablespoons of cornstarch
- 250 ml of heavy cream (ideally very cold)
- 10 g of gelatin

Brief history

The fruit spiral cake is a dessert that blends tradition with innovation, having deep roots in the culture of fluffy cake bases and flavored creams. It is a perfect example of how simple ingredients can create an unforgettable culinary experience. Using canned fruits, this cake becomes a versatile choice, ideal for any season.

Preparation method

Step 1: Preparing the base

1. Separating the eggs: Start by separating the eggs into two different bowls. It is essential that they are at room temperature to achieve an airy texture.

2. Beating the yolks: In a bowl with the yolks, add the sugar, oil, and cocoa powder. Use a mixer to beat these ingredients until you achieve a smooth and fluffy foam.

3. Incorporating the baking powder: Add the baking powder to the yolk mixture and mix well.

4. Beating the egg whites: In the bowl with the egg whites, add the two tablespoons of water and, using a mixer, beat until you achieve a stiff and glossy foam.

5. Combining the ingredients: Fold the beaten egg whites into the yolk mixture. Gently incorporate the sifted flour using a spatula or the back of a wooden spoon, mixing lightly from the bottom up to preserve the air in the egg whites.

6. Baking the base: Preheat the oven to 180°C. Line a baking tray with parchment paper. Pour the batter into the tray and bake for about 30 minutes. Check with a toothpick – if it comes out clean, the base is ready!

7. Cooling the base: Once baked, turn the base onto a damp towel and carefully roll it up to cool. This step helps maintain the cake's shape.

Step 2: Preparing the cream

1. Draining the fruit: Drain the canned fruit, reserving the liquid. Measure out 250 ml from this liquid.

2. Preparing the fruit cream: Bring 200 ml of the reserved liquid to a boil. In another bowl, dissolve the cornstarch in 50 ml of cold liquid. When the fruit liquid is boiling, add the cornstarch mixture, stirring continuously until it thickens. Let it cool.

3. Preparing the gelatin: Soak the gelatin in cold water. Then, over a double boiler, stir until completely dissolved (without boiling!).

4. Whipping the cream: Use a mixer to whip the heavy cream until stiff peaks form. This step is crucial for achieving an airy cream.

5. Combining the ingredients: In the cooled fruit mixture, incorporate the dissolved gelatin, then add the whipped cream. Finally, fold in the drained fruit. The cream should be thick and full of flavor.

Step 3: Assembling the cake

1. Unrolling the base: Carefully unroll the base, taking care not to break it. Cut it into 3 equal pieces, following how it was rolled.

2. Filling the layers: Generously spread cream on each layer of the base. Place the first layer in the center, followed by the second layer and then the third.

3. Forming the cake: Gently press down with your hand to unite the layers, then wrap the cake in plastic wrap and refrigerate for about 30 minutes.

4. Decorating the cake: If you want a larger cake, you can cut the base into 4 layers or double the quantities. I chose to frost the cake with whipped cream and decorated it with melted chocolate for an elegant look.

Serving suggestion

Serve this fruit spiral cake chilled, alongside a cup of tea or a refreshing drink. You can also add a few mint leaves for an extra touch of freshness and color.

Possible variations

- Different fruits: You can experiment with other types of canned fruit, such as peaches or pineapple, to give the cake a distinct flavor.
- Whole wheat flour: If you prefer a healthier version, you can replace the all-purpose flour with whole wheat flour.
- Adding nuts: Add chopped nuts or almonds to the cream for an extra crunch.

Calories and nutritional benefits

This fruit spiral cake falls into the category of lighter desserts, with approximately 250 calories per serving. The fruits provide a good source of vitamins and antioxidants, and although delicious, the cream can be replaced with a lighter version to reduce calories.

Frequently asked questions

1. Can I use fresh fruit instead of canned?
Yes, but fresh fruit will require additional preparation to make it soft and flavorful enough.

2. What can I do if I don't have gelatin?
You can use agar-agar as a vegan alternative.

3. How long does the cake last?
The cake keeps well in the refrigerator for 2-3 days, covered with plastic wrap.

This fruit spiral cake is not just a dessert but also a joyful cooking experience. Use this recipe as a guide, but don’t hesitate to add your personal touch! Enjoy!

 Ingredients: Base: 4 eggs, 2 tablespoons water, 1 tablespoon oil, 1 tablespoon cocoa, 5 tablespoons white flour, 1 teaspoon baking powder, 5 tablespoons sugar. Cream: 1 can of exotic fruit (400g), 2 tablespoons cornstarch, 250 ml liquid cream, 10 g gelatin.

 Tags:  spiral cake birthday cake