Fruit cake with whipped cream and mascarpone

Name: Fruit cake with whipped cream and mascarpone
Ingredients: For the base: 120 g soft butter at room temperature; 120 g raw sugar; a pinch of salt; 4 eggs; 1 tablespoon baking powder; 50 ml milk; 300 g flour; 1 teaspoon vanilla essence. For the cream: 400 ml whipping cream; 250 g mascarpone; 1 packet gelatin; 70-80 ml syrup; 100 g powdered sugar; 200 g blueberries (I used frozen). Additionally: 1 peach compote (halves without skin). For decoration: Candies; 1 egg white; 3 tablespoons powdered sugar; a little red food coloring; 1 teaspoon gelatin granules + 3 tablespoons cold water; white chocolate.

Dessert - Fruit cake with whipped cream and mascarpone by Pamela J. - Recipia

Fruit Cake with Whipped Cream and Mascarpone Preparation time: 30 minutes Baking time: 50 minutes Total time: 1 hour and 20 minutes (plus cooling and chilling time) Servings: 10 servings Here’s a cake recipe that will delight anyone's heart, perfect for a birthday or special occasion. This fruit cake with whipped cream and mascarpone combines a soft and moist texture with a fresh taste, thanks to the fresh fruits and delicate cream. It’s a dessert that not only looks wonderful but also rewards the taste buds with every bite. A Brief History of the Recipe Fruit cakes have a long history, often associated with festivities and celebrations. They are frequently adorned with fresh fruits or compotes, and the combination with whipped cream and mascarpone adds a touch of elegance. It’s a dessert that transcends seasons, being perfect at any time of the year. Necessary Ingredients *For the cake:* - 120 g soft butter (at room temperature) - 120 g brown sugar - A pinch of salt - 4 eggs - 1 tablespoon baking powder - 50 ml milk - 300 g flour - 1 teaspoon vanilla extract *For the cream:* - 400 ml heavy cream - 250 g mascarpone - 1 packet gelatin - 70-80 ml syrup (from peach compote) - 100 g powdered sugar - 200 g blueberries (you can also use frozen) *Additionally:* - 1 can of peach compote (halves, peeled) *For decoration:* - Colorful candies - 1 egg white - 3 tablespoons powdered sugar - A little red food coloring - 1 teaspoon gelatin granules + 3 tablespoons cold water - White chocolate (for glazing) Step by Step 1. Preparing the cake - Ensure all ingredients are at room temperature 2-3 hours before preparing. This step is essential for achieving an even and well-risen cake. - In a large bowl, cream the soft butter with the brown sugar until the mixture is fluffy and light in color. This process will incorporate air into the batter, giving it a fluffy texture. - Add the eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next. - In another bowl, mix the flour with the baking powder and salt. This combination will help to evenly distribute the ingredients. - Add half of the flour mixture to the wet ingredients, along with the milk and vanilla extract. Mix until there are no lumps, then add the remaining flour and continue mixing until you achieve a smooth batter. - Pour the batter into a round cake pan with a removable bottom, lined with butter and flour. Bake in a preheated oven at 160 degrees Celsius for 50 minutes, or until the cake is golden and passes the toothpick test. - After baking, remove the cake from the pan and transfer it to a wire rack to cool completely. 2. Soaking the cake - Once the cake has cooled completely, place it on a serving platter and poke holes all over with a toothpick. This technique will allow the syrup to soak evenly into the cake. - Place the ring of the cake pan around the cake and gradually soak it with the syrup from the compote. Do this carefully to avoid excessive syrup runoff. Use about half of the syrup from the can, but adjust according to your preferences. 3. Preparing the cream - Start by whipping the heavy cream with the powdered sugar until you achieve stiff peaks. It’s important not to overwhip, as it can turn into butter. - Gradually add the mascarpone, one tablespoon at a time, continuing to mix until fully incorporated. This combination will give a creamy and rich texture. - Hydrate the gelatin in the peach syrup for 10 minutes, then dissolve it over low heat. Let the gelatin cool slightly, then incorporate it into the whipped cream. Add the blueberries, gently folding them in with a spatula. 4. Assembling the cake - After the cake has been soaked and has had time to absorb the syrup, place the peach halves from the compote on the moist cake. These will add extra flavor and texture. - Pour the whipped cream and mascarpone mixture over the fruits, leveling it evenly. Cover the cake with plastic wrap and refrigerate for 3 hours to set. 5. Decorating - Melt the white chocolate in a double boiler and let it cool slightly. - Meanwhile, beat the egg white with the powdered sugar until you achieve a stiff glaze. Hydrate the gelatin in cold water, then add it to the egg white glaze along with the food coloring, mixing well. - Place the glaze in a plastic bag, cut off a corner, and drizzle lines over the cake. Repeat the process with the white chocolate. - Add colorful candies for a cheerful touch. Once the cake is ready, keep it in the refrigerator until serving. Serving Suggestions This cake can be served alongside a cup of green tea or a glass of sweet white wine, which will perfectly complement the sweetness of the fruits and the delicate flavors of the mascarpone. You can also add a scoop of vanilla ice cream next to each slice for a delicious contrast. Possible Variations You can experiment with different types of fruits, such as strawberries, raspberries, or mangoes, depending on the season and your preferences. Additionally, you can replace the mascarpone with a lower-fat cottage cheese for a lighter version of this cake. Frequently Asked Questions - How can I improve the texture of the cake? Make sure all ingredients are at room temperature and mix them sufficiently to incorporate air into the batter. - Can I use fresh fruits instead of compote? Absolutely! Fresh fruits add a touch of freshness and a more intense flavor to the cake. - How long can the cake be stored? The cake can be kept in the refrigerator for up to 3 days, but it is most delicious within the first 24 hours. This fruit cake with whipped cream and mascarpone is definitely a dessert that will win everyone over, offering an explosion of flavors and textures. With a little patience and love, you will achieve a result that will surely become a family recipe. Enjoy and happy cooking!

Fruit cake with whipped cream and mascarpone

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