Cheese and fruit cake

Delicious cheesecake and fruit cake recipe

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Number of servings: 8-10

This cheesecake and fruit cake is a quick and simple dessert, perfect for any occasion. The creamy cheese layer combines perfectly with fresh or canned fruits, and the orange zest and rum essence add a special touch. Let's get started!

Ingredients:

For the cake base:
- 5 large eggs
- 5 tablespoons of sugar
- 5 tablespoons of flour
- 1 packet of vanilla sugar
- 1 teaspoon of grated orange zest
- Juice from a can of exotic fruit (approximately 100 ml)
- A handful of canned fruits (pineapple, mango, papaya)
- 1 teaspoon of rum essence

For the cream:
- 400 g of creamy fine cheese (mascarpone or Philadelphia type)
- 1 sachet of vanilla sugar
- 1 teaspoon of powdered sugar
- 250 ml of liquid cream (preferably with a fat content of 30%)
- 1 packet of cream stabilizer

For decoration:
- Approximately 1 kg of berries (raspberries, blackberries, currants, strawberries)
- A few tablespoons of whipped cream (set aside from the above quantity)

Step-by-step instructions:

1. Preparing the base:
Start by preheating the oven to 180°C. In a large bowl, separate the eggs and beat the egg whites with a mixer on medium speed until frothy. Gradually add the sugar and continue mixing until you achieve a firm foam. In another bowl, beat the egg yolks with the vanilla sugar and grated orange zest until you get a homogeneous and light-colored mixture.

2. Combining the ingredients:
Carefully fold the egg yolks into the egg white foam using a spatula to maintain the air in the mixture. Gradually add the sifted flour, mixing gently. Finally, add the fruit can juice and rum essence, mixing carefully.

3. Baking the base:
Pour the mixture into a baking tray lined with parchment paper and level the surface. Bake in the preheated oven for 25 minutes or until the base is lightly golden and passes the toothpick test. Let it cool completely.

4. Preparing the cream:
In a cold bowl, whip the liquid cream until it thickens, then add the powdered sugar and vanilla sugar. Continue mixing, and when the cream is almost fully whipped, add the cream stabilizer. Mix for a few seconds to achieve a firm cream. In another bowl, mix the fine cheese to make it creamier and add the whipped cream mixture, folding gently.

5. Assembling the cake:
After the base has cooled, pour the cheese cream on top, smoothing the surface. Add the canned fruits evenly over the entire surface of the cake.

6. Decorating:
Decorate the cake with fresh berries, arranging them beautifully on top. You can also add a few tablespoons of whipped cream for a more appealing look.

7. Chilling and serving:
Place the cake in the refrigerator for at least 2 hours before cutting. This will allow the flavors to develop and make the cake easier to cut.

Serving suggestion: Serve the cake with a berry sauce or a drizzle of honey for an extra sweet touch. This cheesecake and fruit cake is ideal for enjoying at a family meal or at a party, bringing a touch of freshness and flavor to your table.

Possible variations: You can experiment with other types of fruit, such as peaches, apricots, or even bananas, depending on the season and your preferences. This light and versatile dessert will surely become a favorite in your home!