I made this cake when we had something to celebrate in the family, and I wanted to make sure there were enough slices for everyone. During this time, I ended up making it several times, especially because it's easy to prepare, doesn't require hard-to-find ingredients, and isn't fussy about decoration. I often make it because you can vary the fruits or frosting based on what you have on hand.
Quick Info
Total time: about 2 hours (including cooling the cake)
Preparation time: 40-50 minutes
Baking time: 35-45 minutes, depending on the oven
Servings: 12-14
Difficulty: medium
Recipe type: birthday cake, special occasions
Ingredients
For the cake:
10 eggs
10 tablespoons sugar (I use 5 tablespoons brown sugar and 5 tablespoons white sugar)
10 tablespoons flour
2 tablespoons pudding powder (or cocoa powder if you don't have pudding)
70 g cornstarch
1 packet baking powder
2 tablespoons cocoa powder (or 1 tablespoon for a lighter color)
1 packet vanilla sugar (I prefer the rum-flavored version)
2 pinches of salt
For the cream:
250 g mascarpone cheese
200 ml heavy cream
150 g powdered sugar
1 small can of mandarin orange compote (or other fruit from compote, as preferred)
1 packet whipped cream stabilizer
For the glaze:
100 g chocolate (any type, but I use milk or dark chocolate)
50 g butter
50 ml heavy cream
50 ml egg liqueur (or another type of liqueur if you prefer)
Instructions
1. Prepare the fruit and dry ingredients
Drain the fruit from the compote in a sieve and set aside to avoid wetting the cream. Sift together the flour, cocoa powder, pudding powder (or cocoa powder), cornstarch, and baking powder.
2. Egg whites
Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar (5 tablespoons + vanilla sugar), one tablespoon at a time, mixing well after each addition. The egg whites should be firm and shiny at the end.
3. Egg yolks
Whisk the egg yolks with the remaining 5 tablespoons of sugar and a pinch of salt. Mix until they lighten in color.
4. Folding
Incorporate about 6-7 tablespoons of the beaten egg whites into the yolk mixture and mix well. Gradually add the sifted flour, cocoa, and powder mixture, folding gently from the bottom up to retain as much air as possible. Finally, add the rest of the egg white foam and gently fold until combined without losing volume.
5. Baking
Line the bottom of a cake pan (26 cm or 28 cm) with parchment paper. Pour in the batter and level it gently. Bake in a preheated oven at a moderate temperature for about 35-45 minutes, depending on the oven. Check with a toothpick: if it comes out clean, the cake is done. Let the cake cool gradually, first for a few minutes in the turned-off oven, then at room temperature.
6. Cutting the cake
Once the cake has completely cooled, cut it in half (or into three layers if it has risen very high and you want more cream layers). Don't force it if the cake isn't completely cooled.
7. Cream
Beat the mascarpone cheese with the powdered sugar for a few seconds, just to combine. Separately, whip the heavy cream with the stabilizer until it thickens. Fold the mascarpone into the whipped cream and mix briefly. Don't overmix after combining to prevent the cream from curdling. Add the well-drained fruit and gently fold in with a spatula.
8. Assembly
Place the first layer of cake on a serving platter and lightly soak it if desired (you can use the juice from the compote or water with a little sugar and rum). Spread the fruit cream over the first layer. Place the second layer of cake on top.
9. Glaze
Melt the chocolate with the butter, heavy cream, and liqueur over low heat or in a double boiler. Stir until fully combined, then let it cool for a few minutes. Pour the glaze over the cake, allowing it to drip down the sides. Decorate as desired – this is optional, depending on the occasion and your time.
10. Final touches
Chill the cake for at least 1-2 hours before serving to allow the cream and glaze to set.
Why I make this recipe often
I prefer it because it doesn't require complicated techniques and is easily adaptable. The cake turns out fluffy without difficulty, the cream is quick to prepare, and you can use any fruit from compote that you have on hand. It slices easily and holds up well in the fridge for a few days.
Tips and variations
Tips
If you want a more colorful cake, use more cocoa (2 full tablespoons).
Cut the cake only after it has completely cooled; otherwise, it may break.
Don't whip the mascarpone too much with the cream, or it will become grainy.
If the cake is very tall or the pan used is small, you can cut it into three layers and add a little extra cream if needed.
Substitutions
Pudding powder can be replaced with cocoa powder or vanilla pudding.
Instead of mandarin orange compote, you can use peach, pineapple, or cherry compote. Any fruit that doesn't release too much juice works well.
If you don't have egg liqueur for the glaze, you can use another liqueur or even rum extract.
Variations
For a lighter version, you can skip the glaze and just decorate with a bit of whipped cream and fruit.
With a cake cut into three layers, you have two layers of cream and can mix and match the fruits or alternate types.
If you want a more festive look, you can decorate with chocolate flakes or fresh fruit.
Serving ideas
I serve it cold, straight from the fridge. It works for any celebration or special occasion because it's filling and serves many people.
Frequently asked questions
Can I use only white sugar for the cake?
Yes, it will turn out just as well, but brown sugar adds a bit of caramel flavor.
If I don't have a mixer, can I beat the egg whites by hand?
Yes, but it will take longer and requires patience. The egg whites need to be firm; otherwise, the cake won't be fluffy.
Can it be made a day in advance?
Yes, it actually tastes better after a few hours in the fridge because the cream sets and the cake softens a bit from the cream.
Can I skip the liqueur in the glaze?
Yes, it's not mandatory. It can be omitted or replaced with a little rum extract.
What should I do if the cake didn't rise evenly?
Trim the domed part with a large knife so it's easier to assemble.
Nutritional values
Estimated per slice (from 12 servings): approximately 350-380 kcal, 7-8 g protein, 16-18 g fat, 45-50 g carbohydrates. Values may vary depending on the fruits used and how much glaze you apply. This cake is quite rich due to the eggs, sugar, and cream.
Storage and reheating
Store in the fridge, covered, for up to 3 days. I do not recommend freezing as the cake and cream change texture. The cake is served cold and does not require reheating. If you slice it in advance, keep the slices covered to prevent the cake from drying out.
Quick Info
Total time: about 2 hours (including cooling the cake)
Preparation time: 40-50 minutes
Baking time: 35-45 minutes, depending on the oven
Servings: 12-14
Difficulty: medium
Recipe type: birthday cake, special occasions
Ingredients
For the cake:
10 eggs
10 tablespoons sugar (I use 5 tablespoons brown sugar and 5 tablespoons white sugar)
10 tablespoons flour
2 tablespoons pudding powder (or cocoa powder if you don't have pudding)
70 g cornstarch
1 packet baking powder
2 tablespoons cocoa powder (or 1 tablespoon for a lighter color)
1 packet vanilla sugar (I prefer the rum-flavored version)
2 pinches of salt
For the cream:
250 g mascarpone cheese
200 ml heavy cream
150 g powdered sugar
1 small can of mandarin orange compote (or other fruit from compote, as preferred)
1 packet whipped cream stabilizer
For the glaze:
100 g chocolate (any type, but I use milk or dark chocolate)
50 g butter
50 ml heavy cream
50 ml egg liqueur (or another type of liqueur if you prefer)
Instructions
1. Prepare the fruit and dry ingredients
Drain the fruit from the compote in a sieve and set aside to avoid wetting the cream. Sift together the flour, cocoa powder, pudding powder (or cocoa powder), cornstarch, and baking powder.
2. Egg whites
Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar (5 tablespoons + vanilla sugar), one tablespoon at a time, mixing well after each addition. The egg whites should be firm and shiny at the end.
3. Egg yolks
Whisk the egg yolks with the remaining 5 tablespoons of sugar and a pinch of salt. Mix until they lighten in color.
4. Folding
Incorporate about 6-7 tablespoons of the beaten egg whites into the yolk mixture and mix well. Gradually add the sifted flour, cocoa, and powder mixture, folding gently from the bottom up to retain as much air as possible. Finally, add the rest of the egg white foam and gently fold until combined without losing volume.
5. Baking
Line the bottom of a cake pan (26 cm or 28 cm) with parchment paper. Pour in the batter and level it gently. Bake in a preheated oven at a moderate temperature for about 35-45 minutes, depending on the oven. Check with a toothpick: if it comes out clean, the cake is done. Let the cake cool gradually, first for a few minutes in the turned-off oven, then at room temperature.
6. Cutting the cake
Once the cake has completely cooled, cut it in half (or into three layers if it has risen very high and you want more cream layers). Don't force it if the cake isn't completely cooled.
7. Cream
Beat the mascarpone cheese with the powdered sugar for a few seconds, just to combine. Separately, whip the heavy cream with the stabilizer until it thickens. Fold the mascarpone into the whipped cream and mix briefly. Don't overmix after combining to prevent the cream from curdling. Add the well-drained fruit and gently fold in with a spatula.
8. Assembly
Place the first layer of cake on a serving platter and lightly soak it if desired (you can use the juice from the compote or water with a little sugar and rum). Spread the fruit cream over the first layer. Place the second layer of cake on top.
9. Glaze
Melt the chocolate with the butter, heavy cream, and liqueur over low heat or in a double boiler. Stir until fully combined, then let it cool for a few minutes. Pour the glaze over the cake, allowing it to drip down the sides. Decorate as desired – this is optional, depending on the occasion and your time.
10. Final touches
Chill the cake for at least 1-2 hours before serving to allow the cream and glaze to set.
Why I make this recipe often
I prefer it because it doesn't require complicated techniques and is easily adaptable. The cake turns out fluffy without difficulty, the cream is quick to prepare, and you can use any fruit from compote that you have on hand. It slices easily and holds up well in the fridge for a few days.
Tips and variations
Tips
If you want a more colorful cake, use more cocoa (2 full tablespoons).
Cut the cake only after it has completely cooled; otherwise, it may break.
Don't whip the mascarpone too much with the cream, or it will become grainy.
If the cake is very tall or the pan used is small, you can cut it into three layers and add a little extra cream if needed.
Substitutions
Pudding powder can be replaced with cocoa powder or vanilla pudding.
Instead of mandarin orange compote, you can use peach, pineapple, or cherry compote. Any fruit that doesn't release too much juice works well.
If you don't have egg liqueur for the glaze, you can use another liqueur or even rum extract.
Variations
For a lighter version, you can skip the glaze and just decorate with a bit of whipped cream and fruit.
With a cake cut into three layers, you have two layers of cream and can mix and match the fruits or alternate types.
If you want a more festive look, you can decorate with chocolate flakes or fresh fruit.
Serving ideas
I serve it cold, straight from the fridge. It works for any celebration or special occasion because it's filling and serves many people.
Frequently asked questions
Can I use only white sugar for the cake?
Yes, it will turn out just as well, but brown sugar adds a bit of caramel flavor.
If I don't have a mixer, can I beat the egg whites by hand?
Yes, but it will take longer and requires patience. The egg whites need to be firm; otherwise, the cake won't be fluffy.
Can it be made a day in advance?
Yes, it actually tastes better after a few hours in the fridge because the cream sets and the cake softens a bit from the cream.
Can I skip the liqueur in the glaze?
Yes, it's not mandatory. It can be omitted or replaced with a little rum extract.
What should I do if the cake didn't rise evenly?
Trim the domed part with a large knife so it's easier to assemble.
Nutritional values
Estimated per slice (from 12 servings): approximately 350-380 kcal, 7-8 g protein, 16-18 g fat, 45-50 g carbohydrates. Values may vary depending on the fruits used and how much glaze you apply. This cake is quite rich due to the eggs, sugar, and cream.
Storage and reheating
Store in the fridge, covered, for up to 3 days. I do not recommend freezing as the cake and cream change texture. The cake is served cold and does not require reheating. If you slice it in advance, keep the slices covered to prevent the cake from drying out.