The dessert with caramelized fruits and sponge cake is a recipe that transforms leftover fruits in the fridge into something truly special. It is a versatile, easy-to-make dish, perfect for delighting loved ones and reducing food waste. Whether you want a quick dessert for a special occasion or a way to use fruits waiting for their turn, this recipe is the ideal choice. Plus, the combination of soft sponge cake and caramelized fruits is simply delicious. Let's get started!
Preparation time: 15 minutes
Baking time: 35-45 minutes
Total time: 50-60 minutes
Number of servings: 8
Ingredients
- 6 eggs
- 6 tablespoons of flour
- 6 tablespoons of sugar
- 6 tablespoons of olive oil or sunflower oil
- 1 tablespoon of cocoa
- 3-4 medium-sized pears
- 3-4 medium-sized nectarines
- 1 vial of vanilla essence
- 1 vial of rum essence
- 1 pinch of salt
Step 1: Preheating the oven and preparing the baking tray
Start by preheating the oven to 180°C (350°F). This step is essential for ensuring even baking of the sponge cake. Prepare a tray of approximately 30x20 cm, lining it with baking paper. This detail helps prevent the dessert from sticking and will make it easier to remove from the tray.
Step 2: Preparing the fruits
Wash the pears and nectarines well. Slice them thinly and arrange them evenly in the prepared tray. Sprinkle them with a bit of sugar, which will help caramelize them during baking. Place the tray in the oven and let the fruits bake for about 15 minutes, until they become slightly browned. This step is crucial as the fruits will add moisture and flavor to the dessert.
Step 3: Preparing the sponge cake
While the fruits are baking, it's time to prepare the sponge cake. Separate the egg whites from the yolks into two large bowls. Make sure the bowl for the egg whites is clean and dry – any trace of fat could prevent the egg whites from whipping well.
Add a pinch of salt to the egg whites and beat them with a mixer until a firm foam forms, similar to whipped cream. This step is essential for achieving an airy texture in the sponge cake.
In the other bowl, mix the yolks with the sugar until the sugar completely dissolves. Then add the oil, flour, cocoa, and the vanilla and rum essences. Mix well until you obtain a homogeneous composition.
Step 4: Combining the mixtures
Now it's time to add the whipped egg whites to the yolk mixture. Use a spatula or a wooden spoon to fold in the egg whites, being careful not to break the air bubbles. Mix gently, from bottom to top, and in one direction. This will ensure that the sponge cake remains airy and fluffy.
Step 5: Baking the dessert
Pour the sponge cake mixture over the browned fruits in the tray, making sure to cover everything evenly. Place the tray back in the oven and let it bake for 20-30 minutes. Check if the dessert is done using the toothpick test: if the toothpick comes out clean, the dessert is ready.
Useful tips
- Choose seasonal fruits: This recipe is very versatile, so you can use any fruits you have on hand. Blackberries, peaches, or even apples can work wonders in combination with the sponge cake.
- Vegan option: Replace the eggs with a combination of banana or apple puree (about 1/4 cup for each egg) and use a vegetable oil. The sponge cake will have a slightly different texture but will be just as tasty.
- Add a splash of flavor: You can experiment with different flavors by adding cinnamon or nutmeg to the sponge cake mixture for an extra kick.
Calories and nutritional benefits
This recipe has approximately 180 calories per serving, making it a lighter choice compared to other heavier desserts. The fruits add essential vitamins, fiber, and antioxidants, making this cake a healthier option for indulgent moments.
Frequently asked questions
1. Can I use other types of sugar? Yes, you can use brown sugar or even natural sweeteners like honey or maple syrup, but you will need to adjust the quantities.
2. How can I store the cake? Cover the cake with plastic wrap and keep it in the fridge for 2-3 days. You can serve it cold or gently reheat it in the oven.
3. What can I serve with the cake? This cake pairs perfectly with a dollop of cream or vanilla ice cream. Additionally, a caramel or chocolate sauce would add a decadent touch.
Personal note
This caramelized fruit cake recipe is more than just a dessert – it's a way to bring joy and a touch of nostalgia to every meal. It reminds me of the moments spent in the kitchen with my grandmother, who always used fruits from the garden to create the most delicious desserts. I hope it brings you the same joy and inspires your creativity in cooking! Enjoy!
Preparation time: 15 minutes
Baking time: 35-45 minutes
Total time: 50-60 minutes
Number of servings: 8
Ingredients
- 6 eggs
- 6 tablespoons of flour
- 6 tablespoons of sugar
- 6 tablespoons of olive oil or sunflower oil
- 1 tablespoon of cocoa
- 3-4 medium-sized pears
- 3-4 medium-sized nectarines
- 1 vial of vanilla essence
- 1 vial of rum essence
- 1 pinch of salt
Step 1: Preheating the oven and preparing the baking tray
Start by preheating the oven to 180°C (350°F). This step is essential for ensuring even baking of the sponge cake. Prepare a tray of approximately 30x20 cm, lining it with baking paper. This detail helps prevent the dessert from sticking and will make it easier to remove from the tray.
Step 2: Preparing the fruits
Wash the pears and nectarines well. Slice them thinly and arrange them evenly in the prepared tray. Sprinkle them with a bit of sugar, which will help caramelize them during baking. Place the tray in the oven and let the fruits bake for about 15 minutes, until they become slightly browned. This step is crucial as the fruits will add moisture and flavor to the dessert.
Step 3: Preparing the sponge cake
While the fruits are baking, it's time to prepare the sponge cake. Separate the egg whites from the yolks into two large bowls. Make sure the bowl for the egg whites is clean and dry – any trace of fat could prevent the egg whites from whipping well.
Add a pinch of salt to the egg whites and beat them with a mixer until a firm foam forms, similar to whipped cream. This step is essential for achieving an airy texture in the sponge cake.
In the other bowl, mix the yolks with the sugar until the sugar completely dissolves. Then add the oil, flour, cocoa, and the vanilla and rum essences. Mix well until you obtain a homogeneous composition.
Step 4: Combining the mixtures
Now it's time to add the whipped egg whites to the yolk mixture. Use a spatula or a wooden spoon to fold in the egg whites, being careful not to break the air bubbles. Mix gently, from bottom to top, and in one direction. This will ensure that the sponge cake remains airy and fluffy.
Step 5: Baking the dessert
Pour the sponge cake mixture over the browned fruits in the tray, making sure to cover everything evenly. Place the tray back in the oven and let it bake for 20-30 minutes. Check if the dessert is done using the toothpick test: if the toothpick comes out clean, the dessert is ready.
Useful tips
- Choose seasonal fruits: This recipe is very versatile, so you can use any fruits you have on hand. Blackberries, peaches, or even apples can work wonders in combination with the sponge cake.
- Vegan option: Replace the eggs with a combination of banana or apple puree (about 1/4 cup for each egg) and use a vegetable oil. The sponge cake will have a slightly different texture but will be just as tasty.
- Add a splash of flavor: You can experiment with different flavors by adding cinnamon or nutmeg to the sponge cake mixture for an extra kick.
Calories and nutritional benefits
This recipe has approximately 180 calories per serving, making it a lighter choice compared to other heavier desserts. The fruits add essential vitamins, fiber, and antioxidants, making this cake a healthier option for indulgent moments.
Frequently asked questions
1. Can I use other types of sugar? Yes, you can use brown sugar or even natural sweeteners like honey or maple syrup, but you will need to adjust the quantities.
2. How can I store the cake? Cover the cake with plastic wrap and keep it in the fridge for 2-3 days. You can serve it cold or gently reheat it in the oven.
3. What can I serve with the cake? This cake pairs perfectly with a dollop of cream or vanilla ice cream. Additionally, a caramel or chocolate sauce would add a decadent touch.
Personal note
This caramelized fruit cake recipe is more than just a dessert – it's a way to bring joy and a touch of nostalgia to every meal. It reminds me of the moments spent in the kitchen with my grandmother, who always used fruits from the garden to create the most delicious desserts. I hope it brings you the same joy and inspires your creativity in cooking! Enjoy!