Fruit cake

Fruit Cake - A Delight That's Easy to Make

If you're looking for a quick and elegant dessert that impresses both in appearance and taste, this fruit cake is the perfect choice. This dish has a long history, being a favorite in many cultures due to its versatility. You can use fresh or frozen fruits, and the combinations are limitless. Let's venture into making this delicious cake!

Preparation time: 30 minutes
Cooling time: 8 hours (ideally overnight)
Number of servings: 10

Ingredients:
- 6 egg yolks
- 250 g sugar
- 8 teaspoons gelatin
- 500 ml milk
- 500 ml whipped cream
- 300 g fruit of your choice (we recommend frozen berries, but you can also use peaches, strawberries, or mango)
- 1 packet of vanilla sugar
- 200 g ladyfingers
- Warm water to hydrate the gelatin

Step by step:

1. Preparing the gelatin: Start by hydrating the gelatin. Put 8 teaspoons of gelatin in warm water, letting it swell for about 10 minutes. Make sure the water is not hot, just warm, so as not to destroy the gelatin's properties.

2. Egg yolk mixture: In a bowl, beat the 6 egg yolks together with the sugar (250 g) until the mixture becomes a light foam and a deep yellow. This step is essential, as the incorporated air will make the cake fluffier.

3. Heating the milk: In a bowl over a double boiler, heat the milk (500 ml). It’s important not to boil it directly but to keep it at a steady temperature so that it blends perfectly with the other ingredients without coagulating.

4. Combining the ingredients: When the milk starts to warm up, add the egg yolk mixture, vanilla sugar (or vanilla extract), and the hydrated gelatin. Mix slowly with a spatula or whisk to avoid lumps. Continue mixing until the composition becomes homogeneous and thickens slightly. You can check the consistency using the "spoon test": if the mixture starts to stick to the spoon, it’s ready.

5. Cooling the cream: Let the cream cool to room temperature. This step is crucial to avoid melting the whipped cream when you add it.

6. Preparing the fruits: Choose the fruits you wish to use. If using frozen berries, it’s good to let them sit at room temperature for 10-15 minutes to slightly thaw.

7. Whipping the cream: In another bowl, whip the 500 ml of cream until it becomes firm. Make sure the cream is cold to achieve the perfect texture.

8. Assembling the cake: Once the cream has completely cooled, gradually add the whipped cream and gently fold it in from top to bottom to maintain the airiness of the cream.

9. Lining the pan: In a cake pan or a removable mold, line the bottom with a generous layer of fruits. Here you can be creative - you can make a beautiful arrangement with the fruits.

10. Cake layers: Pour a thin layer of cream over the fruits, then add a layer of ladyfingers soaked in water or fruit juice (you can also add a splash of rum for a more intense flavor). Continue this process, alternating between layers of cream and ladyfingers, until you finish the ingredients, ending with a layer of cream.

11. Cooling the cake: Cover the dish with plastic wrap and refrigerate overnight or for at least 8 hours. This cooling time allows the gelatin to do its job, firming up the cake.

12. Serving: When you are ready to serve, take the cake out of the fridge, carefully remove the mold, and decorate with fresh fruits or grated chocolate. You can also add a drizzle of fruit sauce for an extra flavor boost.

Helpful tips:
- You can experiment with different types of fruits depending on the season. Seasonal fruits are always a better choice in terms of taste and price.
- If you prefer a sweeter cake, add more sugar to the egg yolk cream.
- The cake can be made a day in advance, making it perfect for special occasions like anniversaries or parties.

Nutritional benefits:
This fruit cake is an excellent source of vitamins and antioxidants due to the fruits. It also contains protein from the egg yolks and cream, providing a balance between the sweet treat and essential nutrients.

Frequently asked questions:
- Can I use another type of milk? Yes, you can use almond milk or coconut milk for a vegan version, but make sure the gelatin is suitable for your needs.
- Can I replace the ladyfingers? You can use digestive biscuits or even a cake base for a denser version.

Pair this cake with a cold lemonade or fruit tea for a perfect summer dessert! This is a cake that not only looks stunning, but its taste will transport you to a world of delights. Enjoy!