Fruit cake of all kinds

Name: Fruit cake of all kinds - Cezara J.
Ingredients: 5 eggs; 400 g sugar; 4 packets of gelatin; 600 ml cream; pineapple; peaches; raisins; pears; 1 vanilla essence. For the base: 6 eggs; 7 tablespoons of flour; 6 tablespoons of sugar; 1 baking powder; 4 tablespoons of oil.

Dessert - Fruit cake of all kinds by Cezara J. - Recipia

Fruit cake of all kinds: a delicacy full of freshness and flavor Preparation time: 30 minutes Baking time: 25 minutes Total time: 55 minutes Number of servings: 12 I suggest you prepare a fruit cake of all kinds, a simple and delicious recipe, perfect for any occasion. This quick dessert combines fluffy sponge cake with a fine diplomat cream and fresh fruits, creating a refined taste that will impress any guest. Follow the steps below to achieve a perfect result. Ingredients: For the sponge: - 6 eggs - 7 tablespoons of flour - 6 tablespoons of sugar - 1 teaspoon of baking powder - 4 tablespoons of oil For the diplomat cream: - 5 whole eggs - 400 g sugar - 4 packets of gelatin - 600 ml whipped cream - 1 vanilla essence - Fruits: pineapple, peaches, raisins, pears (or any other preferred fruits) Step 1: Preparing the sponge Start by separating the eggs. Beat the egg whites with 4 tablespoons of sugar until you get a firm and glossy meringue. This is the secret to a fluffy sponge. In another bowl, beat the egg yolks with the remaining sugar until you get a creamy mixture. Add the oil and mix well. Sift the flour together with the baking powder and fold it into the egg yolk mixture. Then, gradually add the meringue, gently folding with a spatula to avoid losing air. Pour the mixture into a baking pan lined with parchment paper and bake at 180°C for 25 minutes, or until the sponge is golden and passes the toothpick test. Let it cool completely. Step 2: Preparing the diplomat cream In a bowl, soak the gelatin in fruit juice (you can use pineapple juice for an intense flavor). Meanwhile, mix the whole eggs with the sugar in a small saucepan and cook over low heat, stirring constantly, until the mixture thickens slightly. It is essential not to let the eggs boil, or they will coagulate. Once you have a thick cream, add the soaked gelatin and mix well. Let the mixture cool. In another bowl, whip the cream until it becomes firm, then combine it with the cooled cream, gently mixing to avoid losing volume. Step 3: Assembling the cake Cut the cooled sponge into two equal layers. Place the first layer on a serving platter and spread half of the diplomat cream. Add diced fruits (for example, pineapple, peaches, pears) and drained raisins. Cover with the second layer of sponge and spread the remaining diplomat cream on top. Step 4: Refrigerating Cover the cake with plastic wrap and refrigerate for at least 4 hours, ideally overnight. This time allows the flavors to blend perfectly and makes the cake easier to cut. Step 5: Decorating and serving After the cake has been in the refrigerator, carefully invert it onto a serving platter. You can decorate it with fresh fruits, grated chocolate, or additional whipped cream, depending on the event for which you are preparing it. Possible variations: You can experiment with different types of fruits, such as raspberries, strawberries, or mango, depending on the season. You can also add nuts or almonds for a crunchy texture. This fruit cake of all kinds is not just a dessert, but an explosion of colors and flavors that will bring joy to your tables. Enjoy it with your loved ones!

Fruit cake of all kinds

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