Fruit cake with meringue

Fruit and Meringue Cake: A Sweet and Fresh Delight

Preparation time: 15 minutes
Baking time: 40-45 minutes
Total time: 55-60 minutes
Number of servings: 8-10

Who doesn't love the aroma of a warm cake, freshly out of the oven, with a perfect mix of juicy fruits and a golden, crunchy meringue? The fruit and meringue cake is a recipe that brings together the natural flavors of seasonal fruits and the light texture of a moist sponge cake, all topped with a sweet and airy meringue layer. This recipe is not only simple but also offers limitless variations depending on the available fruits.

The history of meringue cakes spans centuries, being a traditional method to tame the sweetness of fruits. These cakes are often served during festive occasions or family gatherings, symbolizing joy and comfort.

Ingredients:

For the sponge cake:
- 90 g butter (melted)
- 4 tablespoons of fructose (or sugar, to taste)
- 4 egg yolks
- 120 g yogurt (can be cow's or plant-based)
- 150 g flour
- 1 packet (10 g) baking powder

For the fruits:
- 1 handful of cherries (about 150 g)
- 1 medium peach
- 3 apricots (or other seasonal fruits)
- 5-6 strawberries
- Cinnamon (to taste)

For the meringue:
- 4 egg whites
- 4 tablespoons of fructose
- 1/2 teaspoon cream of tartar (for stability)

Preparation:

1. Preparing the ingredients:
Ensure all ingredients are at room temperature. This is crucial for achieving an airy meringue and an even sponge cake.

2. Melting the butter:
In a small bowl, melt the 90 g of butter in the microwave for about 30 seconds. Check if it has completely melted to avoid burning. Let it cool slightly.

3. Mixing the sponge cake batter:
In a large bowl, combine the melted butter with the 4 tablespoons of fructose. Mix well until the mixture is homogeneous. Add the egg yolks one at a time, continuing to mix.

4. Adding yogurt and dry ingredients:
Incorporate the yogurt into the mixture, followed by the flour and baking powder. Gently mix with a spatula or whisk until you achieve a consistent batter. Ensure there are no lumps.

5. Baking the sponge cake:
Preheat the oven to 180 degrees Celsius. Pour the sponge cake mixture into the prepared baking dish (you can use a dish lined with baking paper) and bake for 25-30 minutes, or until the sponge is golden and passes the toothpick test.

6. Preparing the fruits:
Meanwhile, wash and chop the cherries, peach, apricots, and strawberries. You can also use other fruits based on preference, such as raspberries or apples.

7. Adding the fruits:
Once the sponge cake is baked, remove it from the oven and evenly sprinkle the chopped fruits on top. Add a little cinnamon for extra flavor and return the dish to the oven for another 10 minutes.

8. Preparing the meringue:
While the fruits are baking, beat the egg whites with a mixer until foamy. Gradually add the 4 tablespoons of fructose, continuing to mix. Add the cream of tartar to stabilize the meringue. Beat until stiff, glossy peaks form.

9. Adding the meringue:
After the fruits have baked slightly, remove the dish from the oven and cover evenly with the prepared meringue. Use a spatula to create peaks and interesting shapes.

10. Final baking:
Lower the oven temperature to 150 degrees Celsius and bake the cake for another 15-20 minutes, or until the meringue turns golden. Do not open the oven door in the first 10 minutes to prevent the meringue from collapsing.

11. Cooling and serving:
Once the cake is baked, remove it from the oven and let it cool in the dish. After it has cooled, you can slice and serve it. It is delicious both warm and cold.

Useful tips:
- Use seasonal fruits for the best flavors. Cherries, peaches, and strawberries pair perfectly, but you can also try plums or blueberries.
- If you prefer a less sweet meringue, you can reduce the amount of fructose, considering that the fruits already add some sweetness.
- The meringue can be flavored with a little vanilla or lemon, adding an extra layer of flavor.

Nutritional benefits:
This cake is a healthier option due to the use of fructose instead of sugar, and the yogurt adds protein and probiotics, beneficial for digestion. Fresh fruits provide essential vitamins, antioxidants, and fiber.

Frequently asked questions:
- Can I use other types of sweeteners? Yes, you can replace fructose with sugar or a natural sweetener, but the taste and texture may vary.
- How can I store the cake? You can keep it in the refrigerator for up to 3 days, but it is best in the first 2 days.
- Can it be frozen? The meringue does not freeze well, but you can freeze the sponge and fruits separately.

Serving suggestions:
Serve the cake with a scoop of vanilla ice cream or a warm chocolate sauce for a decadent dessert. A cup of tea or a glass of freshly squeezed lemonade will pair perfectly with this delicious cake.

In conclusion, the fruit and meringue cake is a simple yet impressive recipe that brings joy to both everyday meals and special occasions. Try it and surprise your family and friends with a dessert that won't go unnoticed!