Celebration cake

Festive fruit cake - A recipe full of love

May 3, 2008, was a special day, a day when love was celebrated in front of the law. This is the story behind this festive cake, created with love to mark a special occasion. Every time I make this cake, I remember the emotions of that day, and each slice is a piece of our story. Let me show you how to prepare this delicious cake that will bring a touch of magic to any celebration!

Preparation time: 30 minutes
Baking time: 45-55 minutes
Total time: 1 hour and 25-35 minutes
Servings: 12

Ingredients for the cocoa layer:
- 2 eggs
- 1 tablespoon of oil
- 70 g sugar
- 60 g flour
- 10 g cocoa
- ½ teaspoon baking powder

Ingredients for the white layer:
- 3 eggs
- 100 g flour
- 100 g sugar
- 1 teaspoon Angelli cherry essence
- ½ teaspoon baking powder

Ingredients for the fruit cream:
- 180 ml water
- 2 tablespoons of sugar
- 60 g raisins
- 10 ml rum essence
- 10 g gelatin + 80 ml water
- 175 g plain yogurt
- 300 ml liquid cream
- 50 g white chocolate
- 6 tablespoons of milk
- 300 g pineapple compote (pieces)

Ingredients for the glaze:
- 100 g dark chocolate
- 50 g milk chocolate
- 200 ml liquid cream
- 4 g gelatin + 50 ml water

Step-by-step preparation:

1. Preparing the layers:

*Cocoa layer:*
- Start by separating the egg whites from the yolks. This step is essential for obtaining a fluffy layer.
- In a bowl, mix the flour with cocoa and baking powder.
- Beat the egg whites until stiff, then gradually add the sugar, continuing to mix until a glossy foam forms.
- In another bowl, mix the yolks with the oil and gently incorporate them into the egg white mixture.
- Add the flour and cocoa mixture, carefully folding from the bottom up.
- Pour the mixture into a baking pan lined with parchment paper and bake at 150°C for 15-20 minutes. After baking, let the layer cool on a wire rack.

*White layer:*
- Again, separate the egg whites from the yolks.
- Mix the flour with the baking powder.
- Beat the egg whites until stiff, then gradually add the sugar, continuing to mix.
- Mix the yolks with the cherry essence and incorporate them into the egg white foam.
- Add the flour mixture, gently folding with a spatula.
- Pour the mixture into a baking pan lined with parchment paper and bake at 150°C for 20-25 minutes. Let cool on a rack.

2. Preparing the fruit cream:
- In a saucepan, add 180 ml of water with 2 tablespoons of sugar and bring to a boil until the sugar dissolves. Once the sugar has melted, remove from heat and add the rum essence.
- Add the raisins and let them soak in the syrup until you prepare the cream.
- Hydrate the gelatin in 80 ml of water for 10 minutes.
- Whip the cream until it becomes firm, then prepare the gelatin over low heat, stirring constantly, without letting it boil.
- Add the broken chocolate and milk to the melted gelatin, mixing until smooth.
- Incorporate the yogurt, then add the mixture to the whipped cream, gently folding.
- Don’t forget to drain the raisins and pineapple, then incorporate them into the fruit cream.

3. Assembling the cake:
- Place the white layer on a serving platter. You can soak it with the syrup in which the raisins were, but don’t overdo it, just a few drops to give it flavor.
- Mount a cake ring around the layer. Spread the fruit cream evenly over the white layer.
- Place the cocoa layer on top, gently pressing to stick to the cream, and put the cake in the fridge.

4. Preparing the glaze:
- Hydrate the gelatin in 50 ml of water.
- In a saucepan, melt the chocolate (both dark and milk) together with the cream, stirring constantly.
- Once melted, remove from heat and add the gelatin, mixing well to dissolve completely.
- Take the cake out of the fridge and pour the glaze evenly on top. Don’t worry about leveling, the glaze will spread itself.

5. Finishing the cake:
- Put the cake in the fridge for 2-3 hours to let the glaze set.
- Remove the cake ring and decorate the cake according to your inspiration, with fresh fruits, chocolate chips, or chopped nuts.

Useful tips:
- Make sure all ingredients are at room temperature before starting the preparation, as this will help achieve a better texture.
- The cake can be prepared a day before the event, considering that the flavors blend better then.
- If you want a lighter version, you can use store-bought cream instead of homemade whipped cream, but it won’t have the same flavor.

Calories and nutritional benefits:
This festive cake recipe has approximately 350-400 calories per serving, depending on the size of the slices. It is a good source of carbohydrates due to the flour and sugar, but also of proteins from eggs and yogurt. Additionally, pineapple and raisins provide essential vitamins and minerals, such as vitamin C and fiber.

Frequently asked questions:
- Can I replace the pineapple in the compote with other fruits?
Yes, you can use peaches, strawberries, or even berries to create a personalized version of the cake.
- How can I make the cake less sweet?
Reducing the amount of sugar in the creams and layers can help, but make sure to maintain a balance so that the texture is not affected.

This festive fruit cake is more than just a dessert; it is a declaration of love and a way to celebrate important moments in our lives. Each slice brings with it memories and joy that you can share with your loved ones. So, put on your chef's hat and enjoy every moment of preparing this delicious cake!