Smart cake with seasonal fruits

Name: Smart cake with seasonal fruits - Melania O.
Ingredients: Dough; 6 eggs; 225 g sugar * (150 g granulated sugar + 75 g powdered sugar with starch; store; bought); 2 tablespoons water; 1 pinch salt; 190 g butter; melted and cooled; 170 g flour; 750 ml milk; warm; 1 teaspoon vinegar Fruits; approx. 300 g fruits/berries **; of choice; grated lemon zest; 2 heaping tablespoons sugar/powdered sugar; starch Others; butter for greasing the pan Sugar *; use 150 g granulated sugar + 75 g powdered sugar with starch; store; bought; ground together until they become powdered sugar; Berries **; of choice; washed and well drained. The amount is not fixed; it varies depending on the size of the pan used; the fruits distributed in a layer must cover the bottom of the pan; I used pitted sour cherries; black currants

Desert - Smart cake with seasonal fruits by Melania O. - Recipia

Grease a tray with butter, measuring 20 x 30-32 cm and a minimum height of 6 cm, then place parchment paper inside, which you grease again with butter to prevent the cake from sticking. Set the prepared tray aside to ensure you have everything at hand. To prepare the batter, start by mixing the egg yolks, powdered sugar, salt, and water for about 2-3 minutes until you achieve a fluffy, pale yellow cream. It is essential to achieve an airy texture, which will contribute to the lightness of the cake. While continuing to mix, add the melted and cooled butter in a thin stream, continuing to blend for another minute. This step will give the batter a consistency similar to that of sour cream. Once the mixture is well homogenized, add the flour in four batches, mixing with a whisk to ensure even incorporation. You will now notice that the mixture becomes thicker. After the flour is well integrated, add the milk, initially in a thin stream, until the composition thins out. Then, you can add the rest of the milk, being careful to mix gently to achieve a liquid consistency. In a separate bowl, beat the egg whites together with the vinegar until you achieve a stiff foam that holds on the whisk. This foam will add air and make the cake fluffy. Incorporate the egg white foam into the batter in 3-4 batches, gently mixing with the whisk from the bottom up, by folding. It is important not to overmix, as the foam tends to float on the liquid batter. For the fruit, in a bowl, mix the well-washed and drained fruit with the sugar and grated lemon zest. This mixture will give a delicious flavor to the cake. Evenly distribute the fruit in the prepared tray, ensuring that you completely cover the bottom. Dust the fruit with cornstarch to help absorb excess moisture. Pour the batter over the layer of fruit and level it with a spatula. Preheat the oven to 160 degrees Celsius and place the tray inside. Bake the cake for about 60 minutes or until the batter is nicely browned and passes the toothpick test. Once baked, remove the cake from the oven and let it cool completely in the tray for 2-3 hours. This step is essential to allow the flavors to develop. After it has cooled, cut the cake into slices and serve with pleasure, enjoying every delicious bite! This fruit cake is perfect to be savored alongside a cup of tea or coffee, bringing a touch of joy to each day.