Fruit-filled cake

Fruit Core Cake – A Flavorful Delight

Who doesn't love a cake with a generous fruit core and a fluffy texture? This fruit core cake recipe is a perfect choice for any occasion, from birthdays to family gatherings or simply to indulge yourself. It's easy to prepare, and the final result will surely impress everyone who tastes it. Let's embark on this culinary journey!

Preparation time: 25 minutes
Baking time: 15 minutes
Cooling time: 8 hours (or overnight)
Number of servings: 8-10

Ingredients

For the base:
- 2 large eggs
- 4 tablespoons sugar
- 4 tablespoons flour
- ½ teaspoon baking powder
- Grated zest of one lemon (optional, but recommended for extra flavor)

For the fruit cream:
- 500 ml Hulala cream (or any preferred cream)
- 250 g fresh raspberries
- 125 g fresh blueberries
- 14 sheets gelatin (about 24 g)
- 10 tablespoons sugar (for syrup)
- 500 ml water (for syrup)

Step-by-Step Preparation

1. Preparing the base:
In a large bowl, beat the eggs with the sugar using an electric mixer until the mixture becomes frothy and light in color. This step is essential for a fluffy sponge cake. Add the flour mixed with baking powder and the grated lemon zest (if using), gently folding with a spatula to avoid losing air from the mixture.

2. Baking the base:
Line a 22 cm round cake pan with parchment paper. Pour the base mixture into the pan and bake in a preheated oven at 180 °C for 15 minutes, or until the base is golden and passes the toothpick test. Let it cool completely.

3. Preparing the cream:
While the base cools, whip 250 ml of cream until you achieve a firm texture. In another bowl, hydrate the 14 sheets of gelatin in cold water for about 5 minutes. Then, gently heat the gelatin without boiling until it dissolves completely. Add the dissolved gelatin to the cream and mix well.

4. Assembling the cake:
Flip the cooled base upside down onto a serving plate. If desired, you can soak the base with a simple syrup made from water and sugar. Mix 500 ml of water with 10 tablespoons of sugar over low heat, stirring until the sugar dissolves. Let it cool slightly, then pour the syrup over the base.

5. Creating the fruit core:
Place the cake ring around the base, ensuring it sits a little higher to leave room for the fruit cream. Fill the base with a 2 cm layer of cream, then use a spatula to apply the cream to the sides of the ring. Pay close attention to detail to ensure everything is even and beautiful.

6. Preparing the fruit core:
In a saucepan, heat 500 ml of water with 10 tablespoons of sugar until dissolved. Once the syrup has cooled to lukewarm, add the 10 hydrated sheets of gelatin and mix well. Add the raspberries and blueberries to the syrup and gently mix to avoid crushing the fruits. Pour this mixture over the cream in the cake.

7. Cooling and serving:
Refrigerate the cake for at least 4 hours or preferably overnight to set well. Once cooled, whip the remaining half of the cream and cover the cake with a generous layer. You can decorate the cake with fresh fruits or grated chocolate for an impressive visual effect!

Helpful Tips

- Gelatin: Make sure the gelatin is well-hydrated and that you do not cook it too much, or it will lose its gelling properties.
- Fruits: You can experiment with various seasonal fruits, such as peaches, strawberries, or kiwi, to add a personal touch to the cake.
- Serving: This cake pairs perfectly with a scoop of vanilla ice cream or warm chocolate sauce. A cup of fruit tea or fresh lemonade are ideal accompaniments.

Nutritional Benefits

The fruit core cake is not only delicious but also nutritious! The fruits bring essential vitamins, while the cream offers a creamy taste. A serving of cake contains approximately 320 calories, depending on the serving size and the ingredients used.

Frequently Asked Questions

- Can I use other types of flour?
Yes, you can use whole wheat flour or gluten-free flour, but the texture may be slightly different.

- How can I enhance the flavor?
You can add vanilla essence or citrus zest for a more intense taste.

- Can the cake be frozen?
Yes, the cake can be frozen, but it is recommended not to add the cream on top before freezing.

This fruit core cake is not just a simple recipe, but also an opportunity to experiment and create unforgettable moments with loved ones. I hope you enjoy every bite! Bon appétit!