Brandy and fruit cake

Brandy and Fruit Cake - A Sweet Indulgence for Unforgettable Moments

Preparation time: 30 minutes
Baking time: 25-30 minutes
Total time: 1 hour
Servings: 12

If you're looking for a cake that will impress, is easy to make, and has a taste that will make you fall in love, you've found the perfect recipe. The brandy and fruit cake is not just a dessert, but a true culinary experience, combining a soft sponge, a delicate cream, and delicious flavors of fruit and chocolate. This recipe is ideal for all occasions: from parties to intimate gatherings.

Throughout this recipe, I will share useful tips, ingredient details, and variations for personalizing your dessert. Let's get started!

Ingredients needed:

For the sponge:
- 6 eggs
- 180 g sugar
- 200 g flour
- 60 g cocoa powder
- 1 packet baking powder
- 1 packet vanilla sugar

For the brandy cream:
- 4 egg yolks
- 100 g sugar
- 400 ml heavy cream
- 125 ml brandy (or rum)
- 100 g grated chocolate (minimum 55% cocoa)
- 2 teaspoons rum essence
- Fruit from compote for decoration

Ingredient details:

- The eggs should be fresh and at room temperature for better foam.
- Sugar plays a crucial role in achieving a moist and soft sponge. You can also experiment with brown sugar for a deeper flavor.
- High-quality cocoa powder (minimum 60% cocoa) will add an intense flavor to the cake.
- Brandy or rum adds a rich and distinctive taste, but you can substitute it with orange juice for a non-alcoholic version.
- The chocolate used in the cream should be of high quality with a high cocoa content to ensure an intense flavor.

Preparing the sponge:

1. Preheat the oven to 180°C (or 160°C if using a fan oven).
2. In a large bowl, beat the egg whites with a pinch of salt until foamy. This step is crucial for achieving a light and fluffy sponge.
3. Gradually add the sugar while continuing to beat until you achieve a glossy meringue.
4. Sift the flour, cocoa powder, and baking powder together in another bowl. This will help eliminate lumps and ensure a fine texture.
5. Gently fold the flour mixture into the egg white foam, mixing carefully from the bottom up with a spatula. Be careful not to deflate the mixture.
6. Pour the batter into a large baking tray (30 cm x 40 cm) lined with parchment paper. Make sure it is evenly distributed.
7. Bake the sponge for 25-30 minutes or until a toothpick inserted comes out clean. Let it cool in the tray for a few minutes, then transfer it to a wire rack.

Preparing the brandy cream:

1. In a bowl, beat the egg yolks with the sugar and brandy until smooth.
2. Place the bowl over a double boiler and stir constantly until the cream thickens slightly. Be careful not to overcook it, or it will turn into scrambled eggs.
3. Once the cream has thickened, remove it from heat and add the grated chocolate and rum essence. Stir until the chocolate melts completely and the mixture becomes smooth. Let it cool.
4. Whip the heavy cream until it holds stiff peaks, then gently fold in the cooled cream. This will add lightness and airiness to the cream.

Assembling the cake:

1. Remove the sponge from the tray and cut it in half horizontally.
2. Soak the sponge with the liquid from the fruit compote. This step will keep the cake moist and add extra flavor.
3. Spread the cream evenly over the first half of the sponge.
4. Add the fruit from the compote, beautifully scattering it over the cream.
5. Place the other half of the sponge on top and press down gently.
6. Decorate with the remaining fruit, and if desired, you can also add some chocolate shavings for an elegant touch.
7. Refrigerate the cake for at least 2 hours before cutting. This will allow the flavors to meld perfectly.

Practical tips:

- Don't skip using gelatin, as well-whipped cream can provide the desired consistency. In the original recipe, gelatin was used, but if you add it, the cream will become too firm.
- You can experiment with different types of compote fruits, such as peaches, cherries, or pineapple, to customize your dessert.
- Serving with a drizzle of chocolate sauce or a splash of sweet cream enhances the tasting experience even more.
- If you have leftover whipped cream, you can use it to decorate the plate or enhance the cake.

Delicious pairings:

- This cake pairs perfectly with a fragrant coffee or a fruit tea. The intense flavor of the brandy wonderfully complements the warm notes of coffee.
- Vanilla ice cream or mascarpone cream will turn each slice into a gourmet dessert.

Nutritional benefits:

This cake, while a delicacy, also contains beneficial ingredients. Eggs are an excellent source of protein, and high-cocoa chocolate is rich in antioxidants. If you choose to use fruit from compote, you'll add valuable vitamins and minerals to your dessert.

Frequently asked questions:

Can I use other types of alcohol?
Yes, you can experiment with other alcoholic beverages, such as cognac or whiskey, depending on your personal taste.

How can I store the cake?
The cake is best stored in the refrigerator, covered, for up to 3 days. It can be frozen, but the texture of the cream may be affected.

Why did my sponge turn out dry?
Make sure you didn't overbake it. The toothpick test is essential; if you used fresh ingredients, the result should be moist and fluffy.

Personal note:

This brandy and fruit cake is one of my favorites, not just because of its divine taste but also for the memories it creates. It's the dessert I prepare for special occasions, and each slice brings a smile to the faces of my loved ones. I encourage you to try this recipe and personalize it as you like. It may become your favorite dessert too!

In conclusion, the brandy and fruit cake is a refined dessert, perfect for adding a touch of magic to any meal. With every step, you will not only create a culinary masterpiece but also bring joy to the hearts of those who will savor it. So put on your apron, and let’s enjoy cooking!