Cake with egg cream, whipped cream, and fruits
I made this cake for the first time for a family anniversary after a rather rich meal. I chose it because it has a light egg cream, fruits, and whipped cream, without being heavy or overly sweet. Since then, I've been making it quite often, especially for occasions where I know people prefer a refreshing dessert rather than something with a lot of butter or chocolate. Quick Info Total time: about 2 hours (including cooling) Servings: 10-12 Difficulty: medium Ingredients For the sponge: 4 eggs 100 g sugar 50 ml milk 50 ml oil 150-170 g flour (the amount varies slightly depending on the flour and the size of the eggs) 5 g baking powder a pinch of salt vanilla extract For the egg cream: 4 egg yolks 150 g sugar 4 tablespoons water vanilla extract Additionally: 500 ml liquid cream (whipping cream, at least 30% fat) 1 packet gelatin (10 g) 1 jar (approx. 800 g) canned peaches 2 kiwis 1 mandarin 200 ml liquid cream for decoration Instructions 1. Sponge Separate the egg whites from the yolks. Place the egg whites in a large bowl with a pinch of salt and beat them until stiff. When they are almost ready, add the milk and mix briefly. In another bowl, beat the yolks with the sugar until they lighten in color, then add the baking powder and oil. Pour this mixture over the egg whites and fold gently with a spatula, using broad, upward strokes to avoid losing volume. Incorporate the sifted flour and vanilla extract, also with the spatula, without overmixing. Pour the batter into a round cake pan (20-24 cm in diameter) greased with butter or oil and dusted with flour. Level it gently. Bake the sponge at 180°C in a preheated oven for 25-30 minutes. Test with a toothpick—it should come out clean. Remove the sponge and let it cool completely on a wire rack. 2. Egg cream Place the yolks and sugar in a heatproof bowl. Stir with a wooden spoon or whisk until the sugar is dissolved. Add the 4 tablespoons of water and continue mixing. Place the bowl over a double boiler (make sure the bowl does not touch the water) on low heat, and stir continuously until the cream thickens slightly and reaches a custard-like consistency. This takes about 8-10 minutes. Remove the cream from the heat, add the vanilla extract, and let it cool completely. 3. Whipped cream and gelatin Whip 500 ml of liquid cream until it forms stiff peaks. Set aside 200 ml for decoration. Hydrate the gelatin in 4-5 tablespoons of cold water according to the packet instructions. When the egg cream is completely cool, dissolve the gelatin over a double boiler (or for a few seconds in the microwave, but do not let it boil). Mix the cooled egg cream with the whipped cream, then add the melted gelatin and blend well. Chill the cream in the refrigerator for 10-15 minutes—it will firm up slightly but should still be spreadable. 4. Assembly Cut the cooled sponge into 3 thin layers with a long knife in a horizontal motion. Line the baking pan with plastic wrap, leaving excess hanging over the edges for covering later. On the bottom of the pan, place slices of kiwi and peeled mandarin, according to how you want the top of the cake to look. Cut the canned peaches into small cubes. Reserve the syrup from the can. Spread a layer of cream over the fruits, then sprinkle some of the peach cubes on top. Place a layer of sponge over the cream and lightly drizzle it with the reserved syrup (don’t overdo it, or the sponge will become too soggy). Continue layering with cream + peaches, sponge, cream + peaches, and finish with a soaked sponge. Fold the edges of the plastic wrap over the sponge and press gently. Refrigerate the cake for at least 2 hours (preferably overnight) for the gelatin to set the cream. When ready to serve, invert the cake onto a serving plate, remove the plastic wrap, and decorate with the reserved whipped cream, simply or with fruits. Why I make this recipe often It’s a refreshing cake that suits rich meals, it’s not difficult to prepare, and it keeps well in the fridge. I can make it with whatever fruits I have on hand, and it doesn’t have complicated ingredients. The cream holds up well even after two days, and the sponge remains fluffy. Tips and variations Tips - Use natural whipped cream, not vegetable-based, for better taste and firmer texture. - Do not cut the sponge while it's warm, or it may crumble. - If the fruits are very juicy, pat them dry with a paper towel before adding them to the cream. - Ensure the egg cream is cool before adding the whipped cream and gelatin to avoid curdling. Substitutions - Liquid cream can be substituted with heavy cream (over 30% fat); I do not recommend spray cream. - Peaches can be replaced with canned pineapple, mango, or strawberries, depending on the season. - Instead of mandarin, orange or thin slices of slightly boiled apple in syrup work well. Variations - You can use cocoa sponge (add 2 tablespoons of cocoa powder and reduce the flour). - For a more festive cake, add pieces of fruit into the sponge as well. - If you want to skip the gelatin, just chill the cream, but it won’t be as firm when sliced. Serving ideas - Decorate with whipped cream and slices of fresh fruit. - Dust with a little powdered sugar and toasted sliced almonds. - Serve with a quick fruit sauce made from the syrup and a bit of boiled starch. Frequently asked questions 1. Can I use vegetable cream? You can, but the taste will be different, and the texture will be less smooth. I prefer natural cream. 2. What do I do if I don’t have a detachable cake ring? Use any high-sided pan lined well with plastic wrap so you can easily remove the cake. 3. Can it be made without gelatin? Yes, but the cream will be softer, and the cake won’t hold its shape as well when sliced. If you want to avoid gelatin, chill it longer. 4. Can the cake be frozen? I do not recommend it—the cream with whipped cream and fruits changes texture upon thawing. 5. Can I use other fruits? Yes, almost any fruit, canned or fresh, as long as it’s not too juicy. Nutritional values One slice (out of 12) has approximately 260 kcal Fat: 14 g (mainly from cream) Carbohydrates: 28 g (sugars and flour) Protein: 5 g These are approximate values and depend on the fruits and how much cream you use for decoration. Storage and reheating The cake keeps well in the fridge, covered, for up to 3 days. I do not recommend freezing. When serving, let it sit for 10-15 minutes at room temperature if you want the cream to be softer. Do not reheat. It slices well after being chilled, and the sponge remains soft due to the syrup from the canned fruit.
Preparation
Preparing the cake base: Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until they double in volume, then add the milk and homogenize the mixture. Whisk the yolks with sugar, baking powder, and oil, then add this to the egg whites and mix gently with a spatula, using upward motions. Add the flour and essence, incorporating the flour gently with the spatula. Preheat the oven to 180 degrees Celsius. Pour the mixture into a round cake pan with a diameter of 20 - 24 cm, greased with oil/butter and dusted with flour. Bake for about 25 - 30 minutes at 180 degrees. Meanwhile, prepare the egg cream: Whisk the yolks with sugar until it is no longer grainy. Add water and mix gently. Cook over a water bath until it begins to thicken, then add the essence and let it cool. In the meantime, whip the liquid cream. Once the egg cream has cooled, combine it with the whipped cream. Add the gelatin hydrated in cold water, prepared according to the instructions on the package. Mix the composition well and refrigerate for 10 minutes. Cut the cake base into 3 layers. Line the pan where you baked the base with plastic wrap. Place sliced kiwi and mandarin on the bottom of the pan according to your imagination (you can use any fruits you like). This will be the top of the cake. Add the cream + diced peaches, then a layer of cake soaked with the compote juice, cream + diced peaches, soaked cake, cream + diced peaches, and finally a soaked cake layer. Gather the plastic wrap and shape it in the fridge for at least 1-2 hours. After the cream has set sufficiently, quickly invert the cake onto a serving platter. Decorate with whipped cream as desired or leave it simple (I guarantee it will be just as good :D) Enjoy your meal!!!!!!
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