Fruit cake!

Fruit Cake Delight: A Treat for Any Occasion

Who doesn't love a refreshing fruit cake filled with fresh flavors? This fruit cake recipe is perfect for bringing smiles to the faces of your loved ones. Whether it’s for a birthday, a picnic, or simply a summer evening, this cake will surely be the star of the table. Let’s embark on this culinary adventure and discover step by step how to create this delightful treat!

Preparation time: 30 minutes
Baking time: 25-30 minutes
Total time: 1 hour
Servings: 12

Ingredients

For the cake:
- 8 eggs
- 8 tablespoons of sugar
- 8 tablespoons of flour
- 1 teaspoon of baking powder
- Vanilla extract

For the syrup:
- 3 tablespoons of sugar
- 1 cup of water
- Vanilla extract
- Grated zest of orange and lemon

For the cream:
- 600 ml of liquid cream
- 4 eggs
- 250 g of sugar
- Various fruits (peaches, kiwi, oranges, blackberries, strawberries, raspberries, etc. - I used peaches, kiwi, and grapes)

Preparation

Step 1: Making the cake

1. Beat the egg whites: Start by separating the egg whites from the yolks. Use a mixer to beat the egg whites until they form stiff peaks. This step is essential for achieving a fluffy cake!

2. Add the sugar: Continue mixing the egg whites while gradually adding the sugar. Beat until the mixture becomes glossy and firm, indicating that the sugar has completely dissolved.

3. Incorporate the yolks: Add the yolks one at a time, gently folding them in with a spatula to maintain the air in the egg whites.

4. Add dry ingredients: In a separate bowl, mix the flour with the baking powder. Sift this mixture over the egg mixture and gently fold it in with up-and-down motions.

5. Flavor: Finally, add the vanilla extract for an extra boost of flavor.

6. Bake the cake: Prepare a cake pan (preferably with removable edges) by greasing it with butter and dusting it with flour. Pour the mixture into the pan and place it in a preheated oven at 180°C (350°F). Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Step 2: Making the cream

1. Egg cream: In a heatproof bowl, beat the whole eggs with 250 g of sugar. Place the bowl over a double boiler and stir constantly until the mixture becomes a fluffy cream and thickens. This process will take about 10-15 minutes.

2. Cooling: Once the cream is ready, let it cool completely.

3. Whip the cream: In another bowl, whip the liquid cream until it becomes firm. Make sure the cream is cold for the best texture.

4. Mix: After the egg cream has cooled, gradually fold in the whipped cream using a spatula. Mix gently to avoid losing the air in the whipped cream.

Step 3: Assembling the cake

1. Cutting the cake: Once the cake has completely cooled, cut it into three equal layers. I recommend using a serrated knife to make this easier.

2. Making the syrup: In a small saucepan, combine 1 cup of water with 3 tablespoons of sugar, vanilla extract, and the grated zest of orange and lemon. Bring the mixture to a boil for a few minutes, then let it cool.

3. Soaking the layers: Use a pastry brush or a spoon to soak each layer of cake with the cooled syrup.

4. Add the cream and fruit: Spread a layer of cream on each cake layer, adding sliced fruits (peaches, kiwi, grapes) between the layers. Feel free to get creative and choose your favorite fruits!

5. Finish the cake: After placing all three layers of cake, cover the top with a generous layer of whipped cream. Use a spatula to create an even and aesthetically pleasing shape.

6. Decorate: Garnish the cake with fresh fruits, letting your imagination run wild. You can use slices of peach, kiwi, strawberries, or any other favorite fruits.

Serving

The fruit cake is delicious both immediately after assembly and after sitting in the refrigerator for a few hours, allowing the flavors to meld. Serve it at room temperature or chilled, alongside a cup of tea or fresh lemonade.

Personal Tip

To add an extra layer of flavor, you can experiment with different extracts in the egg cream. A splash of orange liqueur or a little almond extract can completely transform the taste!

Nutritional Information

Each serving of fruit cake contains approximately:
- Calories: 350 kcal
- Protein: 6 g
- Fat: 20 g
- Carbohydrates: 35 g

Frequently Asked Questions

1. Can I use other fruits?
Absolutely! This recipe is very versatile. You can use seasonal fruits or frozen fruits. Just make sure to thaw and drain them well before use.

2. How can I make the cake less sweet?
Substitute some of the sugar with natural sweeteners or reduce the amount of sugar in the cream. You can also opt for less sweet fruits.

3. How can I store the cake?
The cake can be stored in the refrigerator, covered, for 2-3 days. It’s best enjoyed within the first 24 hours to savor the freshness of the fruits.

Possible Variations

- Chocolate Cake: Add cocoa powder to the cake or cream for a chocolate and fruit cake.
- Vegan Cake: Replace the eggs with banana puree or soy yogurt and use plant-based whipped cream.

This fruit cake is not just a simple recipe; it’s also an opportunity to create beautiful memories around the table. Enjoy your meal and good luck making this delightful treat! Don’t forget to share the final result with your loved ones, as joy multiplies when shared!