When I want a fruit cake that won't give me a headache, I turn to this recipe. I've made it many times when I had compotes in the fridge and leftover fruits that no one wanted anymore. It's not the quickest dessert, but it's not complicated either, and the ingredients are really at hand. Plus, the sponge is airy, and the cream works well with the fruits.
Quick info
Total time: about 2 hours (including cooling)
Preparation time: about 45 minutes
Baking time: depends on the oven, but around 40-50 minutes for the sponge
Servings: 12
Difficulty: medium
Recipe type: homemade fruit cake, suitable for birthdays or when you want something refreshing
Ingredients
For the sponge:
6 eggs
150 ml strawberry compote
100 ml oil
1 baking powder
1 vanilla essence
400 g flour
150 g sugar
For the layer of ladyfingers:
ladyfingers
sour cherry compote (for soaking)
For the cream:
500 ml whipping cream
200 g sugar
1/2 banana
1 orange
some strawberries from the compote
some sour cherries from the compote (pits removed)
1/2 teaspoon yellow food coloring
For decoration:
whipped cream (reserved from the cream)
sour cherries from the compote
orange slices
decorative candies
Preparation method
1. Preparing the sponge:
I crack the eggs and separate the yolks from the whites. I beat the egg whites until stiff with a mixer. In another bowl, I mix the yolks with the sugar until I no longer feel granules when I rub them between my fingers. I start adding the strawberry compote gradually, then the oil, vanilla essence, and baking powder. When well mixed, I pour the yolk mixture over the egg whites and mix until combined.
2. Incorporating flour:
I gradually add the sifted flour in a rain-like manner and mix on low speed. The mixture should be airy and without lumps.
3. Baking the sponge:
I line the springform pan with baking paper. I pour in the mixture and level it gently. I put it in the preheated oven at 170-180°C until it passes the toothpick test. In my case, about 45-50 minutes. I take it out of the oven and let it cool completely before cutting.
4. Preparing the cream:
In a large bowl, I put the cold cream and sugar. I beat with a mixer until it reaches the consistency of firm whipped cream. I divide the whipped cream into 3 bowls.
In the first bowl, I add the peeled orange, yellow food coloring, and diced banana. I mix to distribute.
In the second bowl, I add the strawberries and sour cherries from the compote, chopped as finely as possible. I mix well.
I leave the third bowl plain for the first layer.
I put the bowls in the fridge for about 20 minutes to firm up a bit.
5. Assembling the cake:
I cut the cooled sponge into two equal horizontal slices. I clean the springform pan in which I baked the sponge.
I place the first slice of sponge in the pan, then soak it with strawberry compote (just enough to moisten it, without making it soggy). On top of the sponge, I spread the first layer of plain whipped cream.
On top of the cream, I add a layer of ladyfingers lightly soaked in sour cherry compote. I place the ladyfingers side by side but don’t leave them in the compote for too long so they don’t fall apart.
On top of the ladyfingers, I put the whipped cream with strawberries and sour cherries, leveling it with a spatula.
I place the second slice of sponge on top, soaking it with strawberry compote.
On top of the sponge, I add the whipped cream with bananas and orange, but I reserve a few tablespoons for decoration.
I put the cake in the fridge for at least 30 minutes for the layers to set.
6. Decoration:
I take the cake out of the fridge, remove the springform ring. I spread the remaining whipped cream with bananas around the edges. On top, I place orange slices, sour cherries from the compote, and a few decorative candies.
Why I make the recipe often
I use whatever fruits and compotes I have on hand. The sponge is not hard to make, and the cream from the whipping cream goes well with any fruit. It’s not too sweet, and the consistency doesn’t change even after a day in the fridge. It’s the kind of cake you can make ahead if you have guests.
Tips and variations
Tips
When I beat the egg whites, I make sure there’s not a bit of yolk – otherwise, it won’t whip.
When cutting the sponge, it should be completely cooled to avoid crumbling.
For whipped cream, it’s essential that the cream is cold from the fridge.
Don’t soak the ladyfingers too much; they will fall apart.
Substitutions
Whipping cream can be replaced with plant-based cream, but the taste is richer with natural cream.
You can use other types of compote, both for the sponge and for soaking, if you don’t have strawberries or sour cherries.
The banana can be replaced with kiwi or pear (with a different texture).
Variations
You can add other seasonal fruits or compote to the cream.
If you don’t want ladyfingers, you can use just sponge, cut into three.
For color, use food coloring that matches the fruits (or none at all if you don’t like the idea).
Serving ideas
The cake is served cold, straight from the fridge.
It goes well with a fruit sauce on top if you want a more colorful presentation.
Individual portions can be made in cups, using the same layers.
Frequently asked questions
1. Can I use regular cream, not whipping cream?
No, for the cream you need sweet cream, specially for whipping. Otherwise, it won’t whip and won’t hold.
2. Can the cake be made a day in advance?
Yes, I even recommend making it a few hours before or even the night before. The layers set better and the flavor is more pronounced.
3. How do I cut the sponge to get even slices?
I use a long, sharp knife and measure from several places. Sometimes I run the blade lightly along the side to make it as even as possible.
4. What do I do if I don’t have a springform pan?
You can assemble the cake in a regular pan, but it’s harder to remove and maintain the appearance of the layers.
5. Is the yellow food coloring necessary?
No. The coloring is just for an extra touch of color, and it can be omitted without any problems.
Nutritional values
Approximately, for one slice (out of 12):
Calories: 340-370
Protein: 6-7 g
Carbohydrates: 45-50 g
Fats: 14-17 g
Values may vary depending on the fruits, how much compote is used for soaking, and whether the ladyfingers are sweet or plain. The cream and sugar in the cream add the most calories. The cake is not a diet option, but it’s not the heaviest either, as it doesn’t contain butter or rich creams.
Storage and reheating
The cake keeps well in the fridge, covered, for 2 days. The ladyfingers can soak more after a day, but otherwise, the texture doesn’t suffer. I do not recommend freezing or reheating. It is served straight from the cold.
Quick info
Total time: about 2 hours (including cooling)
Preparation time: about 45 minutes
Baking time: depends on the oven, but around 40-50 minutes for the sponge
Servings: 12
Difficulty: medium
Recipe type: homemade fruit cake, suitable for birthdays or when you want something refreshing
Ingredients
For the sponge:
6 eggs
150 ml strawberry compote
100 ml oil
1 baking powder
1 vanilla essence
400 g flour
150 g sugar
For the layer of ladyfingers:
ladyfingers
sour cherry compote (for soaking)
For the cream:
500 ml whipping cream
200 g sugar
1/2 banana
1 orange
some strawberries from the compote
some sour cherries from the compote (pits removed)
1/2 teaspoon yellow food coloring
For decoration:
whipped cream (reserved from the cream)
sour cherries from the compote
orange slices
decorative candies
Preparation method
1. Preparing the sponge:
I crack the eggs and separate the yolks from the whites. I beat the egg whites until stiff with a mixer. In another bowl, I mix the yolks with the sugar until I no longer feel granules when I rub them between my fingers. I start adding the strawberry compote gradually, then the oil, vanilla essence, and baking powder. When well mixed, I pour the yolk mixture over the egg whites and mix until combined.
2. Incorporating flour:
I gradually add the sifted flour in a rain-like manner and mix on low speed. The mixture should be airy and without lumps.
3. Baking the sponge:
I line the springform pan with baking paper. I pour in the mixture and level it gently. I put it in the preheated oven at 170-180°C until it passes the toothpick test. In my case, about 45-50 minutes. I take it out of the oven and let it cool completely before cutting.
4. Preparing the cream:
In a large bowl, I put the cold cream and sugar. I beat with a mixer until it reaches the consistency of firm whipped cream. I divide the whipped cream into 3 bowls.
In the first bowl, I add the peeled orange, yellow food coloring, and diced banana. I mix to distribute.
In the second bowl, I add the strawberries and sour cherries from the compote, chopped as finely as possible. I mix well.
I leave the third bowl plain for the first layer.
I put the bowls in the fridge for about 20 minutes to firm up a bit.
5. Assembling the cake:
I cut the cooled sponge into two equal horizontal slices. I clean the springform pan in which I baked the sponge.
I place the first slice of sponge in the pan, then soak it with strawberry compote (just enough to moisten it, without making it soggy). On top of the sponge, I spread the first layer of plain whipped cream.
On top of the cream, I add a layer of ladyfingers lightly soaked in sour cherry compote. I place the ladyfingers side by side but don’t leave them in the compote for too long so they don’t fall apart.
On top of the ladyfingers, I put the whipped cream with strawberries and sour cherries, leveling it with a spatula.
I place the second slice of sponge on top, soaking it with strawberry compote.
On top of the sponge, I add the whipped cream with bananas and orange, but I reserve a few tablespoons for decoration.
I put the cake in the fridge for at least 30 minutes for the layers to set.
6. Decoration:
I take the cake out of the fridge, remove the springform ring. I spread the remaining whipped cream with bananas around the edges. On top, I place orange slices, sour cherries from the compote, and a few decorative candies.
Why I make the recipe often
I use whatever fruits and compotes I have on hand. The sponge is not hard to make, and the cream from the whipping cream goes well with any fruit. It’s not too sweet, and the consistency doesn’t change even after a day in the fridge. It’s the kind of cake you can make ahead if you have guests.
Tips and variations
Tips
When I beat the egg whites, I make sure there’s not a bit of yolk – otherwise, it won’t whip.
When cutting the sponge, it should be completely cooled to avoid crumbling.
For whipped cream, it’s essential that the cream is cold from the fridge.
Don’t soak the ladyfingers too much; they will fall apart.
Substitutions
Whipping cream can be replaced with plant-based cream, but the taste is richer with natural cream.
You can use other types of compote, both for the sponge and for soaking, if you don’t have strawberries or sour cherries.
The banana can be replaced with kiwi or pear (with a different texture).
Variations
You can add other seasonal fruits or compote to the cream.
If you don’t want ladyfingers, you can use just sponge, cut into three.
For color, use food coloring that matches the fruits (or none at all if you don’t like the idea).
Serving ideas
The cake is served cold, straight from the fridge.
It goes well with a fruit sauce on top if you want a more colorful presentation.
Individual portions can be made in cups, using the same layers.
Frequently asked questions
1. Can I use regular cream, not whipping cream?
No, for the cream you need sweet cream, specially for whipping. Otherwise, it won’t whip and won’t hold.
2. Can the cake be made a day in advance?
Yes, I even recommend making it a few hours before or even the night before. The layers set better and the flavor is more pronounced.
3. How do I cut the sponge to get even slices?
I use a long, sharp knife and measure from several places. Sometimes I run the blade lightly along the side to make it as even as possible.
4. What do I do if I don’t have a springform pan?
You can assemble the cake in a regular pan, but it’s harder to remove and maintain the appearance of the layers.
5. Is the yellow food coloring necessary?
No. The coloring is just for an extra touch of color, and it can be omitted without any problems.
Nutritional values
Approximately, for one slice (out of 12):
Calories: 340-370
Protein: 6-7 g
Carbohydrates: 45-50 g
Fats: 14-17 g
Values may vary depending on the fruits, how much compote is used for soaking, and whether the ladyfingers are sweet or plain. The cream and sugar in the cream add the most calories. The cake is not a diet option, but it’s not the heaviest either, as it doesn’t contain butter or rich creams.
Storage and reheating
The cake keeps well in the fridge, covered, for 2 days. The ladyfingers can soak more after a day, but otherwise, the texture doesn’t suffer. I do not recommend freezing or reheating. It is served straight from the cold.