Cake with Inka and fruit cream

Inka and Fruit Cream Cake - A Fresh and Flavorful Delicacy

Preparation time: 30 minutes
Baking time: 25–35 minutes
Total time: 4 hours and 30 minutes (including cooling time)
Number of servings: 10-12

Description:
Enjoy a dessert that combines the sweet flavors of summer fruits with a soft and moist base enriched with Inka. This Inka and fruit cream cake is perfect for any occasion, from birthdays to casual gatherings. With an attractive appearance and refreshing taste, this cake will win the hearts of everyone.

Recipe History:
Fruit cream cakes are often found in many cultures due to their versatility in combining various fruits and creating a light dessert perfect for the summer season. The use of Inka, a popular coffee substitute, adds a unique note that transforms this dessert into a special choice.

Ingredients:
For the base:
- 3 eggs (preferably free-range)
- 1 cup wheat flour
- 3/4 cup sugar (or 30-40 drops of natural stevia sweetener for a healthier option)
- 1 tablespoon rum essence
- 40 g Inka (a cereal coffee substitute with a slightly sweet taste)
- 100 ml lukewarm milk
- 1 teaspoon baking powder

For the cream:
- 500 ml liquid cream (ideally well-chilled for easier whipping)
- 370 g yogurt (preferably Greek for a creamy texture)
- 15 g gelatin (hydrated according to package instructions)
- 350 g cantaloupe (cut into cubes)
- 50 g nectarine (cut into cubes)
- 100 g apricots (cut into cubes)
- 30-40 drops natural stevia sweetener (or to taste)
- 1 nectarine for decoration

Preparation Instructions:

Step 1: Preparing the base
1. Start by separating the egg whites from the yolks. It is essential to use room temperature eggs for a fluffier base.
2. Beat the egg whites with 1/2 cup of sugar until you get a firm foam. This step is crucial for creating an airy texture.
3. In another bowl, beat the yolks with the remaining sugar until it becomes a creamy and light-colored mixture.
4. Dissolve Inka in the lukewarm milk. This will add a subtle flavor of gentle coffee.
5. Add the dissolved Inka to the yolk mixture and mix well. It is important that all ingredients are well integrated.
6. Sift the flour together with the baking powder and rum essence, then gradually add them to the yolk mixture. Mix until there are no lumps.
7. Finally, fold in the beaten egg whites with a spatula, being careful not to lose the air in the mixture.
8. Transfer the mixture into a (24 cm) lined baking pan. Preheat the oven to 220°C and bake for 5 minutes, then reduce the temperature to 180°C and continue baking for 20-30 minutes. Test with a toothpick; if it comes out clean, the base is ready.

Step 2: Preparing the cream
1. In a blender, place the apricots, nectarines, and cantaloupe cut into cubes. Blend until you get a smooth puree. This puree will add a unique freshness to the cake.
2. Whip the liquid cream until it becomes firm, then set aside half of it for decoration.
3. In the other half, add the yogurt and 10 g of hydrated gelatin according to the instructions. Mix well, then fold in the fruit puree and 5 g of hydrated gelatin. This mixture will form the delicious and airy cream for the cake.

Step 3: Assembling the cake
1. Line a removable cake pan with plastic wrap to facilitate the removal of the cake. Place the base in the pan.
2. Add 1/2 of the whipped cream and yogurt mixture over the base. Level it evenly.
3. Pour the fruit puree on top and then add the remaining whipped cream and yogurt mixture. Make sure to level each layer for a uniform appearance.
4. For added texture, you can sprinkle some crushed cookies or cake crumbs on top.
5. Let the cake chill in the refrigerator for at least 4 hours to firm up well. This resting time is essential for achieving a stable cake when sliced.

Step 4: Serving
1. When you are ready to serve, remove the cake from the refrigerator. Use the half of the whipped cream you set aside to decorate the cake.
2. Add thin slices of nectarine for an elegant and fresh look.
3. Cut the cake with a wet knife to obtain beautiful portions. Get inspired by the colors and flavors of summer!

Helpful Tips:
- If you want an even more intense flavor, add a few drops of vanilla essence to the whipped cream mixture.
- The cake can be customized with your favorite fruits; try raspberries or mango for another burst of flavors.
- This cake pairs perfectly with iced tea or fresh lemonade on warm summer days.

Nutritional Information:
This cake is an excellent choice for those looking for a healthier dessert, with low sugar content but rich in vitamins due to the fruits. One serving (approximately 100 g) contains about:
- Calories: 250
- Fat: 12 g
- Carbohydrates: 30 g
- Protein: 4 g

Frequently Asked Questions:
- Can I use another type of milk? Yes, you can substitute the milk with almond or coconut milk for a dairy-free option.
- How can I make the cake less sweet? Reduce the amount of sugar or use an alternative sweetener like maple syrup or honey.

This Inka and fruit cream cake is not just a delicious recipe, but also a way to bring summer to your table! Enjoy!