A perfect summer dessert! Whether you're hosting a party or spending time with family, this cake will surely be appreciated by everyone. We start with the sponge. We separate the eggs and beat them together with sugar and a pinch of salt, using a mixer, until the mixture triples in volume and becomes fluffy and airy. We continue by adding the oil, gently mixing with a spatula to ensure the ingredients are perfectly integrated.
At this point, we gradually add the flour, carefully folding from the bottom up to avoid losing air in the mixture. Once we have a homogeneous batter, we pour the mixture into a 20 cm x 30 cm tray, which we line with baking paper at the bottom. We preheat the oven to 180 degrees Celsius and bake the sponge for 35-40 minutes, until it passes the toothpick test.
Meanwhile, we take care of the vanilla cream. We bring the milk to a boil in a pot, adding the seeds from the vanilla pod to enhance the flavor. In a separate bowl, we mix the egg yolks with sugar and cornstarch until we have a homogeneous mixture. When the milk begins to boil, we remove it from the heat and carefully pour it over the egg yolk mixture, continuously stirring with a wooden spoon to prevent the eggs from curdling.
The remaining mixture is put back on low heat and stirred continuously for about 5-10 minutes, until the cream thickens. We let the cream cool slightly, then add the soaked gelatin according to the package instructions, mixing well until fully dissolved. We whip the cream for the topping and gently fold it into the vanilla cream. It is important to taste the cream and, if necessary, add sugar to preference.
Once the sponge has completely cooled, we pour the vanilla cream over it and place the cake in the refrigerator, letting it set for about 2 hours. After the cream has set, we slice the canned peaches and arrange them beautifully on top, along with raspberries and blueberries, which will add a touch of freshness and color.
To finish the dessert, we prepare the jelly from the compote juice using two packets of cake gel, dissolving them according to the instructions. We carefully pour the jelly over the cake, ensuring it evenly covers all the fruits. After completing this step, we put the cake back in the refrigerator, letting it chill for at least two hours. When it’s time to serve, we slice the cake and enjoy a delicious and refreshing taste. Enjoy!
At this point, we gradually add the flour, carefully folding from the bottom up to avoid losing air in the mixture. Once we have a homogeneous batter, we pour the mixture into a 20 cm x 30 cm tray, which we line with baking paper at the bottom. We preheat the oven to 180 degrees Celsius and bake the sponge for 35-40 minutes, until it passes the toothpick test.
Meanwhile, we take care of the vanilla cream. We bring the milk to a boil in a pot, adding the seeds from the vanilla pod to enhance the flavor. In a separate bowl, we mix the egg yolks with sugar and cornstarch until we have a homogeneous mixture. When the milk begins to boil, we remove it from the heat and carefully pour it over the egg yolk mixture, continuously stirring with a wooden spoon to prevent the eggs from curdling.
The remaining mixture is put back on low heat and stirred continuously for about 5-10 minutes, until the cream thickens. We let the cream cool slightly, then add the soaked gelatin according to the package instructions, mixing well until fully dissolved. We whip the cream for the topping and gently fold it into the vanilla cream. It is important to taste the cream and, if necessary, add sugar to preference.
Once the sponge has completely cooled, we pour the vanilla cream over it and place the cake in the refrigerator, letting it set for about 2 hours. After the cream has set, we slice the canned peaches and arrange them beautifully on top, along with raspberries and blueberries, which will add a touch of freshness and color.
To finish the dessert, we prepare the jelly from the compote juice using two packets of cake gel, dissolving them according to the instructions. We carefully pour the jelly over the cake, ensuring it evenly covers all the fruits. After completing this step, we put the cake back in the refrigerator, letting it chill for at least two hours. When it’s time to serve, we slice the cake and enjoy a delicious and refreshing taste. Enjoy!
Ingredients
Base: 4 eggs, 4 tablespoons of sugar, 6 heaping tablespoons of flour, 50 ml of oil, a pinch of salt. Vanilla cream: 3 egg yolks, 500 ml of milk, 1/2 vanilla pod, 2 tablespoons of starch, 4 tablespoons of sugar, 1 packet of gelatin, 200 ml of cream for whipping. For decoration: 1 jar of peach halves in syrup (300 ml juice + 200 ml water), 2 packets of cake gel: one clear and one red, 200 g of raspberries and 200 g of blueberries.