Cake with whipped cream and fruits

Cream and Fruit Cake - a Light and Refreshing Dessert

The cream and fruit cake is a dessert that perfectly combines textures and flavors, making it ideal for warm days or special occasions. This recipe will provide you with a black and white sponge cake, filled with delicious creams and decorated with fresh fruits. Each bite will be an explosion of flavor and freshness, and the combination of chocolate and fruits will delight everyone's taste buds.

Preparation time:
- Preparation time: 1 hour
- Baking time: 1 hour
- Total time: 2 hours
- Servings: 12

Necessary ingredients:

*For the black sponge cake:*
- 1/2 cup cocoa (approximately 50-60 g)
- 20 ml boiling water
- 6 eggs at room temperature
- 300 g sugar
- 120 ml sunflower oil
- 280 g flour
- 1 packet baking powder
- Lemon juice
- Rum essence (optional)
- Nuts and raisins (optional)

*For the white sponge cake:*
- 5 eggs at room temperature
- 180 g sugar
- 80 g flour
- 2 tablespoons cornstarch
- Orange zest (grated)
- Lemon zest (grated)
- Vanilla essence

*For the syrup:*
- 500 ml water
- 250 g sugar
- 2 teaspoons coffee essence
- Cognac (optional)

*For assembling the cake:*
- Juice from a can of pineapple or peach compote
- Fresh fruits (in season, such as strawberries, kiwi, peaches, pineapple)
- Whipped cream (approximately 500 ml)
- Creams (from packets, various flavors)

Step by step - Preparing the cake:

1. Preparing the black sponge cake:

- Dividing the sugar: Start by dividing the sugar into two bowls of 150 g each.
- Mixing the cocoa: In a bowl, add boiling water over the cocoa and mix well with a whisk until you obtain a homogeneous mixture.
- Beating the egg whites: In another bowl, beat the egg whites with a pinch of salt and lemon juice. When they become frothy, gradually add 150 g of sugar, continuing to beat until you obtain a stiff meringue.
- Beating the egg yolks: In another bowl, mix the egg yolks with the remaining sugar, then gradually add the oil.
- Combining the ingredients: Add the cooled cocoa to the egg yolk mixture and mix. Then incorporate the flour mixed with baking powder, adding it gradually. Finally, add the egg white mixture in two batches, gently folding to maintain the aeration of the batter.
- Baking: Pour the mixture into a 28 cm detachable mold, gently tap on the table to remove air bubbles, and bake in the oven at 180°C for about 40 minutes. Test with a toothpick; when it comes out clean, the cake is ready. Let it cool and cut it in half.

2. Preparing the white sponge cake:

- Separating the eggs: Separate the egg whites from the yolks. Beat the egg whites with a little lemon juice until frothy, then gradually add half of the sugar, continuing to beat until a stiff meringue forms.
- Beating the egg yolks: Mix the egg yolks with the remaining sugar, essences, and spices.
- Combining the ingredients: Take one-third of the beaten egg whites and mix them with the egg yolk mixture. Then add the flour mixed with cornstarch, gently folding. Incorporate the remaining egg whites carefully.
- Baking: Grease only the bottom of the pan with oil and pour in the mixture. Bake in the oven at 180°C for 30-40 minutes. Check with a toothpick and let cool.

3. Preparing the syrup:

- Boil 500 ml of water with 250 g of sugar until completely dissolved. Add the coffee essence and, if desired, a few drops of cognac for extra flavor. Let it cool.

4. Assembling the cake:

- Cut the sponge layers (black and white) in half, resulting in four layers.
- Soak each layer with the prepared syrup.
- Prepare the creams according to the instructions on the packet and fill each layer with them, adding fresh fruits between layers.
- Cover the cake with whipped cream, decorating it with fruits on top for an attractive appearance.

Useful tips:

- Choose seasonal fruits for a fresher and more flavorful taste.
- You can replace the whipped cream with mascarpone for a creamier texture.
- The cake can be kept in the fridge, but I recommend consuming it within 2-3 days to enjoy the freshness of the fruits and cream.

The history of the cream and fruit cake:

Cream and fruit cakes have a long-standing tradition in international cuisine. They are often associated with celebrations and festivities, symbolizing joy and merriment. At their core lies the desire to combine the simplicity of ingredients with the elegance of presentation, resulting in a dessert that delights not only in taste but also in appearance.

Frequently asked questions:

- Can I use other types of fruits? Of course! You can experiment with any type of fruit you prefer, such as raspberries, blueberries, or even bananas.
- What can I do if I don't have cornstarch? You can replace the cornstarch with the same amount of flour, but the result will be slightly different, having a denser texture.
- Is this cake suitable for vegans? You can adapt the recipe using flaxseed eggs or bananas instead of eggs and plant-based whipped cream.

This cream and fruit cake is not just a recipe, but an opportunity to bring a touch of happiness to your table. Whether you prepare it for a special occasion or simply to indulge yourself, each bite will bring joy and satisfaction. So let's get cooking and enjoy this delicious dessert!