Fruit and cream cake

Name: Fruit and cream cake
Ingredients: 12 eggs; 12 tablespoons sugar; 2 sachets Creme Ole with cocoa; 200 ml whipping cream; 200 ml milk; 1 sachet vanilla Creme Ole; 200 ml whipping cream; 500 g fresh fruit; 10 g gelatin; 100 ml water

Dessert - Fruit and cream cake by Clara J. - Recipia

For this fruit and cream cake, the egg whites are beaten until stiff before the cocoa Creme Ole is added to the cake layer. The base is covered with vanilla cream, whipped cream and fruit, and the gelatin makes a glossy layer on top that keeps the pieces in place when you cut slices. I like to serve it chilled, with the fruit clearly visible on each slice. Preparation: 35 minutes. Cooking: 32 minutes. Resting: 195 minutes. Total time: 262 minutes. Servings: 16. Approximately 250 kcal and 7 g protein per serving.

Ingredients

Cake layer

12 eggs
12 tablespoons sugar
2 sachets Creme Ole with cocoa

Cream

200 ml whipping cream
200 ml milk
1 sachet vanilla Creme Ole

Topping

200 ml whipping cream
500 g fresh fruit
10 g gelatin
100 ml water

Preparation

1. Separate the eggs. Beat the egg whites until they hold their shape, gradually add the sugar, then add the egg yolks one at a time. Fold in the 2 sachets of Creme Ole with cocoa. 2. Pour the mixture into a baking pan lined with parchment paper. Bake at 180°C for 30 minutes, until the cake layer springs back lightly when touched in the center. Leave it to cool in the pan for 60 minutes. 3. Beat 200 ml whipping cream. Gradually pour in 200 ml milk and add the sachet of vanilla Creme Ole, mixing until the cream thickens. Spread the cream over the cooled cake layer. 4. Beat another 200 ml whipping cream and spread it over the vanilla cream. Cut up the fruit and arrange it on top. 5. Mix 10 g gelatin with 100 ml cold water and leave it for 10 minutes. Heat it for 1-2 minutes, stirring, until dissolved, without letting it boil. Leave it to cool for 5 minutes, then pour it over the fruit. 6. Refrigerate the cake for 120 minutes, until the gelatin sets.

Notes

It can be made a day ahead and kept covered in the refrigerator for up to 3 days. A pan of about 30 × 40 cm gives the cake layer a suitable thickness; in a smaller one it will come out taller and may need a few extra minutes in the oven. Pat very juicy fruit dry so it doesn't release liquid over the cream. Kiwi and fresh pineapple can prevent the gelatin from setting; use canned fruit, well drained. The whipped cream for decorating turns grainy if you beat it too much, so stop the mixer when it holds its shape. You can change the fruit with the seasons, but keep the pieces small, about 2 cm. It contains eggs and dairy; I have black tea with a slice.

Frequently asked questions

Can I use vanilla Creme Ole instead of cocoa in the cake layer?

Yes, keep the two sachets, but the cake layer will come out light in color and won't have the cocoa flavor.

Why did the cake layer sink after I took it out of the oven?

It can happen if the inside wasn't baked through; the center should spring back when touched before you take the pan out. Don't open the oven during the first 25 minutes.

How do I cut neat slices without the fruit sticking to the knife?

Run the blade under hot water for about 10 seconds and wipe it before cutting. Repeat between slices.