Homemade pudding cake with whipped cream and fruits

Homemade pudding cake with whipped cream and fruit - a light and refreshing delight

Who doesn't love a delicious cake that brings smiles to the faces of loved ones? Today's recipe is a homemade pudding cake with whipped cream and fruit, perfect for any occasion. This quick and easy dessert combines textures and flavors that delight the taste buds. Plus, it's a versatile recipe that you can adapt to your preferences.

Preparation time: 20 minutes
Baking time: 40 minutes
Total time: 1 hour
Number of servings: 8

Necessary ingredients

For the base:
- 4 eggs
- 2 tablespoons of water
- 2 tablespoons of oil (preferably sunflower oil)
- 4 tablespoons of sugar
- 4 tablespoons of flour
- 1/2 packet of baking powder

For the cream:
- 250 ml milk
- 2 tablespoons of starch
- 4 tablespoons of sugar
- Vanilla essence (to taste)
- 1 can of fruit cocktail (or fresh fruit, depending on the season)
- 250 ml liquid cream

For decoration:
- 250 ml whipped cream
- Grated chocolate (for a touch of sweetness and flavor)

Preparing the base

1. Beat the egg whites: In a large bowl, add the 4 egg whites and the 2 tablespoons of water. Use a mixer to beat them until you achieve a firm foam that stands on the mixer blades. It's essential to be patient in this step, as the consistency of the meringue will determine the final texture of the base.

2. Add the sugar: Continue mixing, gradually adding the 4 tablespoons of sugar. Keep mixing until the mixture becomes shiny and firm, similar to meringue.

3. Incorporate the yolks and oil: In another bowl, whisk the 4 yolks with the 2 tablespoons of oil. This combination will add moisture and a rich flavor to the base. Add the yolk mixture over the meringue and gently mix with a spatula, being careful not to deflate the mixture.

4. Add the flour and baking powder: Sift the 4 tablespoons of flour along with 1/2 packet of baking powder directly into the egg mixture. Use a spatula to incorporate the flour, mixing gently to achieve an airy dough.

5. Bake the base: Pour the mixture into a 24 cm greased pan. Preheat the oven to medium heat (about 180°C) and bake the base for 40 minutes or until it passes the toothpick test (the toothpick should come out clean). After baking, let the base cool completely.

Preparing the cream

1. Heat the milk: In a saucepan, add 250 ml of milk, 4 tablespoons of sugar, and a little vanilla essence. Heat the mixture over medium heat, stirring occasionally, until it starts to boil.

2. Prepare the starch mixture: In a separate bowl, combine the 2 tablespoons of starch with 50 ml of cold milk. Mix well to avoid lumps.

3. Thicken the cream: When the milk starts to boil, pour in the starch mixture and stir continuously to prevent sticking. You will notice how the mixture thickens quickly. Once thickened, remove from heat and let it cool to room temperature.

4. Add the fruit: Drain the fruit cocktail from the can and rinse well, reserving the syrup for soaking the base. Add the fruit to the cooled cream and mix gently.

5. Whip the cream: In a separate bowl, whip the 250 ml of liquid cream until it becomes firm. Then, fold the whipped cream into the milk and fruit mixture, mixing gently to maintain the airy texture.

Assembling the cake

1. Cut the base: Once the base has completely cooled, cut it into two equal parts. This step is crucial as you will create a generous layer of cream between the two halves.

2. Soak the base: Use the reserved syrup from the fruit can to soak each half of the base. This step will add moisture and flavor, turning the cake into an irresistible delight.

3. Add the cream: Place one half of the base on a serving platter and spread the fruit cream evenly over it. Cover with the second half of the base, pressing gently to secure it.

4. Cover the cake with whipped cream: Use the whipped cream to cover the entire surface of the cake. This will add an elegant appearance and enhance the final flavor.

5. Final decoration: Grate chocolate on top of the cake for an extra touch of flavor and an appealing look. You can also add some whole fruits for decoration.

Chef's tip: For a cake with an even more intense flavor, you can add a few drops of lemon juice to the milk cream to give it a hint of acidity that balances the sweetness.

Possible variations: You can experiment with different types of fruits, depending on the season. Berries, peaches, or even bananas are excellent options. Also, for a dairy-free version, replace milk with almond or coconut milk and cream with a plant-based alternative.

Frequently asked questions

- Can I use duck eggs instead of chicken eggs? Yes, but make sure to adjust the quantity, as duck eggs are larger.
- How can I make the cake gluten-free? Use gluten-free flour instead of regular flour and check the ingredient labels to ensure everything is gluten-free.
- How long can the cake be stored? The cake keeps well in the refrigerator for 2-3 days, but it's best to consume it as soon as possible to maintain its freshness.

Calories and nutritional benefits: Each serving of cake contains approximately 350-400 calories, depending on the amount of cream and fruit used. The fruits provide a rich source of vitamins, especially vitamin C, while the mixture of milk and eggs offers essential proteins.

I recommend serving this delicious cake alongside a cup of tea or coffee for an absolutely indulgent moment. So, put on your apron and let’s enjoy this splendid dessert together!