Tutti Frutti Cake
Tutti Frutti Cake – An Explosion of Flavors and Colors
This Tutti Frutti cake recipe is a perfect choice for any occasion, bringing a splash of joy and flavor in every slice. With two fluffy layers, a fine cream cheese filling, and fresh fruits, it is a quick and easy dessert to prepare that impresses with its vibrant appearance and refined taste. Let’s get started!
Preparation time: 30 minutes
Baking time: 25-30 minutes
Total time: 60 minutes
Servings: 12
Ingredients:
For the layers:
- 4 eggs
- 150 g sugar
- 100 ml oil
- 200 g flour
- 1 packet baking powder
- A pinch of salt
For the cream cheese:
- 400 g cottage cheese (or mascarpone for a finer cream)
- 200 g whipped cream
- 100 g powdered sugar
- 1 vanilla essence
For the fruits:
- 300 g fresh fruits (e.g. strawberries, kiwi, pineapple, blueberries) or canned fruits
- 1-2 tablespoons sugar (optional, depending on the sweetness of the fruits)
Preparation:
1. Start by preparing the layers. Preheat the oven to 180°C. In a large bowl, beat the eggs with the sugar until you get a fluffy, deep yellow mixture. This is the key to airy layers.
2. Add the oil, then gently fold in the flour mixed with the baking powder and salt. Use a spatula or whisk to avoid lumps. Mix everything until it becomes a homogeneous mixture.
3. Pour the mixture into two baking pans lined with parchment paper, making sure to divide the batter evenly. Bake the layers in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely.
4. Meanwhile, prepare the cream cheese. In a bowl, mix the cottage cheese or mascarpone with the whipped cream, powdered sugar, and vanilla essence. Beat with a mixer until you get a smooth and fluffy cream. If you want a more intense flavor, you can add a bit of lemon zest.
5. Once the layers are cool, place one on a serving platter and spread half of the cream cheese on top. Arranging the fruits is a moment of creativity: you can choose to arrange them nicely or mix them directly into the cream. Cover with the second layer and spread the remaining cream cheese on top.
6. Decorate the cake with the remaining fruits. If using canned fruits, make sure to drain them well before using to avoid diluting the cream.
7. Refrigerate the Tutti Frutti cake for at least 1 hour before serving. This time allows the flavors to blend perfectly, resulting in a dessert with a velvety texture and irresistible taste.
Serving suggestions and variations:
- You can add chopped nuts or coconut flakes on top for a crunchy contrast.
- Substitute fresh fruits with frozen fruits to enjoy this cake in any season.
- Experiment with different essence flavors, such as almond or orange, to customize the cream.
The Tutti Frutti cake is not just a simple dessert but a culinary experience that will bring smiles to the faces of your loved ones. This recipe is easy to adapt, allowing you to create a unique version that suits your preferences. Enjoy every slice!
1. Beat the egg whites with a pinch of salt, then gradually add the sugar while continuing to beat until a meringue forms. Mix in the egg yolks combined with oil, essence, and flour, also added gradually. Gently fold until all ingredients are incorporated. Grease a baking tray with a little oil, then line it with baking paper, pour in the batter, and bake in a preheated oven for about 20 minutes at a moderate temperature. The same process is followed for the cocoa layer, where the flour is mixed with cocoa. Once baked, the layers are removed from the paper and cut in half lengthwise. 2. Whip the cream until stiff, then add the cream cheese, yogurt, powdered sugar, and essence. Dissolve the gelatin in 250 ml of cold water, then dissolve it in a water bath without boiling until it froths well, then pour it in a thin stream over the whipped cream mixed with the other ingredients. The resulting cream is divided into three approximately equal parts. In the first part, add washed, drained, and chopped strawberry pieces and mix well; in the second part, add chopped orange pieces peeled; and in the third part, small pieces of kiwi, also peeled. 3. Assemble the cake in a taller tray sized to fit the cake layers. I used an adjustable cake frame. Place the first layer of cocoa cake, then spread with the strawberry cream, place the second layer of white cake, press gently by hand, then spread on top with orange cream, place the cocoa cake layer on top, which is also spread with kiwi cream, and place the last layer of white cake. Refrigerate the cake for at least one hour, then remove it and decorate the top with bananas sliced lengthwise in halves, which are then glazed with grated chocolate melted and mixed with margarine. Let it chill in the fridge for another hour. Ideally, the cake should be cut into small square or rectangular pieces the next day. Enjoy! The Tutti Frutti Cake recipe was suggested by years67 on the recipe forum.
Ingredients: White base: 5 eggs, a pinch of salt, 5 tablespoons of sugar, 5 tablespoons of flour, 2 tablespoons of oil, vanilla essence. Cocoa base: 5 eggs, 5 tablespoons of sugar, 4 tablespoons of flour, a heaping tablespoon of cocoa, a pinch of salt, vanilla essence. Cream: 400 ml of liquid cream (or natural cream), 250 g of cottage cheese, two small fatty yogurts, 10 tablespoons of powdered sugar, vanilla essence, 2 sachets of gelatin, 6-7 ripe kiwis, two oranges, 7-8 large ripe strawberries. Decor: 2 bananas, 100 g of milk chocolate, 50 g of Unirea margarine.
Tags: homemade cake cake with cream fruit cake cake recipes with pictures
