Almond, vanilla, and fruit cake

Almond, Vanilla, and Fruit Cake – A Delicacy Full of Memories

When it comes to desserts that impress, an almond, vanilla, and fruit cake proves to be an ideal choice. This cake is not just a simple dessert; it is a sweet story that reminds us of the beautiful moments in life. One day, while answering questions from a lady, I realized how important memories are and how each recipe we prepare becomes a part of our story. So, let’s put on our aprons and get started on making this delicious cake!

Preparation Time
- Preparation time: 30 minutes
- Baking time: 45 minutes
- Total time: 1 hour and 15 minutes
- Servings: 8

Ingredients

For the Meringue
- 4 egg whites
- 4 tablespoons brown sugar
- 1 teaspoon cream of tartar
- 4 tablespoons ground almonds

For the Sponge Cake
- 4 egg yolks
- 80 ml oil (preferably sunflower or olive oil)
- 2 tablespoons fructose
- 100 ml cherry juice (freshly squeezed is ideal)
- 80 g flour
- 1 packet baking powder

For the Vanilla Cream
- 200 ml milk
- 20 g cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons fructose
- 100 g butter, at room temperature

For Decoration
- A handful of almonds (coarsely chopped)
- A handful of blueberries
- A handful of red currants

Preparation Steps

1. Preparing the Meringue
The first step in making this cake is to prepare the meringue. In a clean bowl, start beating the egg whites with a mixer on medium speed. It’s important to use a bowl that is free of fats, as they can prevent the egg whites from whipping properly. Once the egg whites start to become frothy, gradually add the brown sugar, continuing to beat until it completely dissolves. Then add the cream of tartar, which will stabilize the meringue, and the ground almonds.

Transfer the mixture onto a baking tray lined with parchment paper and place it in a preheated oven at 100 degrees Celsius. Bake the meringue for about 1 hour, or until the edges turn slightly golden. Once done, remove the meringue and let it cool.

2. Preparing the Sponge Cake
While the meringue is baking, you can prepare the sponge cake. In another bowl, combine the egg yolks with the oil, adding it gradually, as you would for mayonnaise. This technique will ensure a soft and airy texture. Add the fructose and cherry juice, mixing well.

Sift the flour together with the baking powder, then add them to the wet mixture and combine everything. Pour the batter into a round greased cake pan and bake at 180 degrees Celsius for 25-30 minutes, or until a toothpick comes out clean.

3. Preparing the Vanilla Cream
For the vanilla cream, bring the milk to a boil in a saucepan. In a separate bowl, mix the cornstarch with the remaining cold milk and fructose until dissolved. Once the milk starts to boil, add the cornstarch mixture and whisk vigorously until the cream thickens. Don’t forget to add the vanilla extract for an intense flavor. Let the cream cool slightly, then incorporate the butter, mixing on low speed.

If the cream is too warm, refrigerate it for 30 minutes to thicken.

4. Assembling the Cake
Once all the components are ready and have had time to cool, it’s time to assemble the cake. Cut the sponge cake into two or three layers, depending on your preference. Place the first layer on a serving platter and spread some of the vanilla cream on top.

Sprinkle the crushed meringue and coarsely chopped almonds. Continue with the next layer of sponge cake, repeating the process until all layers are assembled. Finish with a generous layer of cream on top, and for decoration, sprinkle the blueberries and red currants.

5. Cooling and Serving
Let the cake cool in the refrigerator for a few hours before cutting, to allow the flavors to meld. If you’re short on time, don’t worry! The cake can be served immediately, but chilling it will enhance its taste.

Helpful Tips
- For perfect meringue, ensure that the bowl and utensils are completely clean and dry.
- Brown sugar adds a note of caramelization and a deep flavor. You can experiment with white sugar, but the flavors will differ.
- The fruits can vary! You can add strawberries, raspberries, or even peaches, depending on the season and your preferences.
- Make sure the butter is at room temperature before adding it to the vanilla cream to avoid lumps.

Nutritional Benefits
This cake is not only delicious but also nutritious! Almonds are an excellent source of protein, healthy fats, and antioxidants. Milk provides calcium and vitamins, while the fruits add essential fiber and vitamins.

A Personal Note
I used this recipe at a recent birthday party, and the reactions were amazing! Every slice was enjoyed with joy, and my friends asked for the recipe. It’s always a pleasure to share sweet moments with loved ones.

Frequently Asked Questions
1. Can I use another type of sugar instead of fructose?
Yes, you can use white or brown sugar. Adjust the amount to your taste.

2. How can I make the cake less sweet?
You can reduce the amount of sugar in the meringue and the vanilla cream.

3. Is it possible to make the cake gluten-free?
Yes, you can replace the flour with a gluten-free alternative, such as almond or rice flour.

4. Can I freeze the cake?
Yes, the cake can be frozen, but it’s recommended to assemble and decorate it after thawing to maintain freshness.

Now that you have all the necessary information, all that’s left is to put your cooking skills to work and enjoy every moment spent in the kitchen. Enjoy your meal!