Heart-shaped Fruit Cake

"Honey with fruit" cake

Who doesn't love a dessert that brings a smile to the lips and delights the eyes? The 'Sweetheart with Fruit' cake is a perfect choice to celebrate special moments, but also to spoil the family at a Sunday meal. With a delicious combination of light crumb topping, fine cream and juicy fruit, this cake brings a taste of freshness and joy in every slice. Get ready to embark on culinary adventures, and I'll guide you step by step!

Preparation time: 60 minutes
Cooling time: 6 hours
Total time: 7 hours
Number of servings: 10-12

Ingredients needed

For the batter:
- 3 eggs (preferably from free-range chickens)
- 3 tablespoons sugar
- 3 tablespoons flour (high quality, preferably 000-type)
- 1 sachet vanilla sugar (or 1 teaspoon vanilla extract)
- 1/2 sachet baking powder (for a fluffy texture)

For the cream:
- 2 eggs (made at room temperature)
- 1 tablespoon flour (to thicken the cream)
- 150 g sugar (optional, adjust to taste)
- 250 ml milk (cow's milk or alternatively vegetable milk)
- 250 ml whipped cream (El Maestro or similar)
- 2 sachets vanilla sugar
- 15 g gelatine (plus a little milk for moisturizing)
- Fruit: compote cherries (well drained), compote pineapple

For garnish:
- Pineapple compote
- Grapes
- oranges
- Or other favorite fruits

Preparation

Step 1: Gelatine preparation

Start by soaking the gelatine. Put 15 g of gelatin in 100 ml of milk and let it sit for about 30 minutes. This step is essential to obtain a firm, well-binding cream.

Step 2: Preparing the pastry

1. Separate the eggs: Break the eggs and separate the whites from the yolks.
2. Beat the egg whites: In a clean bowl, beat the egg whites with 3 tablespoons of sugar until stiff and glossy. This is the secret to a fluffy whipped cream, so don't skip this step!
3. Adding the yolks: Carefully add the yolks to the egg white foam, gently stirring with a spatula.
4. Incorporating the dry ingredients: Si sift the flour and baking powder into the mixture, stirring gently until smooth. Avoid overmixing, as you want to keep the air in the foam.
5. Baking: Pour the mixture into the greased cake tin lined with baking paper. Place in a baking tray and bake in a preheated oven at 180°C for 15-20 minutes. Check with a toothpick - if it comes out clean, the cake is ready!

Step 3: Making the cream

1. Cook ingredients: In a saucepan, combine the yolks, sugar, flour, milk and vanilla sugar. Simmer, stirring constantly to prevent sticking, until the mixture thickens.
2. Adding the gelatin: Once you have a smooth cream, take the saucepan off the heat and add the hydrated gelatin. Stir well to fully incorporate.
3. Incorporating the egg whites: Allow the cream to cool slightly, then add the whipped egg whites. This will add an airy texture.
4. Adding the whipped cream: Beat the whipped cream with 2 tablespoons of powdered sugar (optional) until stiff, then fold into the cooled cream. Stir gently to keep air in the mixture.

Step 4: Assemble the cake

1. Prepare the mold: Moisten a piece of plastic wrap and place it in the cake pan. This will make it easier to remove the cake after cooling.
2. Adding the fruit: Place the fruit from the compote (drained well of the juice) at the bottom of the tin - cherries and pineapple are delicious combinations!
3. Cream filling: Pour half of the cream over the fruit, and then add the cake top (make sure it has been drizzled with the syrup from the compote).
4. Finish: Cover the top with the remaining cream and cover with cling film. Place a weight (such as a plate) on top to help compact the cake. Refrigerate for at least 6 hours (ideally overnight).

Step 5: Serving

Once the cake has cooled and firmed up, it's time to invert it onto a tray. Carefully peel off the plastic wrap and decorate the cake with your favorite fruits (grapes, oranges) for an eye-catching look.

Useful tips

- Fruit choice: Fresh fruit is always a great choice, but fruit compote is just as delicious and easier to use.
- Gelatin: Make sure the gelatine is completely dissolved to avoid lumps in the cream.
- Variations: You can add a squeeze of lemon juice to the cream for a fresher taste or experiment with different fruit combinations.
- Serving: The 'Heart with Fruit' cake goes perfectly with a cup of green tea or refreshing lemonade.

Nutritional benefits

This cake is a good source of protein thanks to the eggs and cream, and the fruit adds essential vitamins and antioxidants. Using gelatin can also contribute to joint health.

Frequently Asked Questions

1. Can I use other types of fruit?
Absolutely! You can experiment with berries, peaches or even mango, depending on personal preference.

2. How long can I keep the cake?
The cake keeps well in the refrigerator for 3-4 days, covered.

3. Can I use plant-based whipped cream?
Yes, you can use plant-based whipped cream for a vegan version of this dessert.

I hope you enjoyed this recipe for a "Fruit Honey Cake" and that you will have the joy of preparing it for your loved ones! Remember, baking is an art, and every recipe is an opportunity to create delicious memories. Enjoy!