Kiwi and Sour Cherry Jam Cake
Treat yourself and your loved ones to an explosion of flavors and colors with this refined cake, which combines fluffy sponge with delicate cream, fresh kiwi, and sour cherries from jam. This dessert is not just a simple recipe, but a true culinary experience that will turn any occasion into a special moment.
Total preparation time: 4 hours and 30 minutes (including 30-35 minutes of baking)
Number of servings: 10
Dessert History:
Fruit cake has always been a symbol of celebration and joy. Whether celebrating a birthday, an anniversary, or simply a family reunion, a cake adorned with fresh fruits has always been the perfect choice. The combination of kiwi, known for its pleasant acidity, with the sweetness of sour cherries from jam, offers a harmony of flavors that captivates anyone.
Ingredients:
*For the sponge:*
- 5 eggs (buy fresh eggs from a reliable source for better taste)
- 150 g flour (you can use whole wheat flour for added nutrients)
- 200 g sugar (preferably fine sugar for quicker dissolving)
- 1 packet of baking powder (make sure it is fresh)
- Zest of 1 lemon (this will add a fresh aroma)
- 1 packet of vanilla (or 1 teaspoon of vanilla extract)
- A pinch of salt
*For the cream:*
- 750 ml milk (we recommend whole milk for a richer cream)
- 1 packet of Dr. Oetker Cream Puff (this will ensure a perfect texture)
- 200 ml liquid cream (make sure it is very cold for better whipping)
- 5 kiwis (choose well-ripened fruit for a sweet-sour taste)
- Sour cherries from jam (or preserves, according to preference; these add a note of warmth and nostalgia)
*For the syrup:*
- 5 tablespoons of sugar
- 300 ml water
- 1 packet of vanilla
- 1 teaspoon of orange essence (optional, but adds a special note)
Step by Step:
1. Preparing the sponge:
- Start by separating the egg whites from the yolks. Beat the egg whites with 100 g of sugar until stiff peaks form.
- In another bowl, beat the yolks with 100 g of sugar, a pinch of salt, lemon zest, and vanilla until light and creamy.
- Gently fold in the flour mixed with baking powder into the yolk mixture, then gradually incorporate the beaten egg whites, using slow, gentle motions from top to bottom to keep the air in the mixture.
- Pour the mixture into a greased and floured cake pan. Bake in a preheated oven at 180°C for 30-35 minutes, or until a tester inserted in the center comes out clean.
2. Preparing the cream:
- In a saucepan, heat the milk until just before boiling.
- In a bowl, mix the contents of the Cream Puff packet with 100 ml of cold milk, then gradually add the warm milk while stirring constantly.
- Place the mixture over low heat and stir until it thickens, then let it cool completely.
3. Whipping the cream:
- In a large bowl, whip the liquid cream until it becomes firm. You can add a tablespoon of powdered sugar beforehand for a sweeter taste.
- Gently fold the whipped cream into the Cream Puff mixture.
4. Assembling the cake:
- Once the sponge has cooled, carefully slice it into two discs.
- Prepare the syrup: boil the sugar with the water, vanilla, and orange essence for 5 minutes. Let it cool.
- Soak the first sponge disc with the syrup, add a generous portion of cream, then place slices of kiwi and a few sour cherries from jam on top.
- Place the second sponge disc on top and cover the cake with the remaining cream, smoothing it out well.
- Whip the remaining cream and decorate the cake with it, adding kiwi slices and cherries on top for an attractive look.
5. Resting the cake:
- Let the cake chill in the refrigerator for 3-4 hours, allowing the flavors to meld and the cake to become more stable.
Tips and Variations:
- You can substitute kiwi with other seasonal fruits, such as strawberries or peaches, to vary the taste and appearance of the cake.
- If you prefer a less sweet cake, use cherry jam without added sugar.
- The cake pairs wonderfully with a scoop of ice cream or a glass of sweet wine to complete the culinary experience.
- This cake can be stored in the refrigerator for 2-3 days, but is best enjoyed fresh.
Nutritional Benefits:
The kiwi and sour cherry cake is not only delicious but also packed with vitamins. Kiwi is rich in vitamin C and fiber, aiding the immune system and digestion, while sour cherries contain antioxidants that promote heart health.
So get ready to bring a touch of joy to your table with this kiwi and sour cherry jam cake, a simple and quick recipe that is sure to impress everyone! Enjoy!
Treat yourself and your loved ones to an explosion of flavors and colors with this refined cake, which combines fluffy sponge with delicate cream, fresh kiwi, and sour cherries from jam. This dessert is not just a simple recipe, but a true culinary experience that will turn any occasion into a special moment.
Total preparation time: 4 hours and 30 minutes (including 30-35 minutes of baking)
Number of servings: 10
Dessert History:
Fruit cake has always been a symbol of celebration and joy. Whether celebrating a birthday, an anniversary, or simply a family reunion, a cake adorned with fresh fruits has always been the perfect choice. The combination of kiwi, known for its pleasant acidity, with the sweetness of sour cherries from jam, offers a harmony of flavors that captivates anyone.
Ingredients:
*For the sponge:*
- 5 eggs (buy fresh eggs from a reliable source for better taste)
- 150 g flour (you can use whole wheat flour for added nutrients)
- 200 g sugar (preferably fine sugar for quicker dissolving)
- 1 packet of baking powder (make sure it is fresh)
- Zest of 1 lemon (this will add a fresh aroma)
- 1 packet of vanilla (or 1 teaspoon of vanilla extract)
- A pinch of salt
*For the cream:*
- 750 ml milk (we recommend whole milk for a richer cream)
- 1 packet of Dr. Oetker Cream Puff (this will ensure a perfect texture)
- 200 ml liquid cream (make sure it is very cold for better whipping)
- 5 kiwis (choose well-ripened fruit for a sweet-sour taste)
- Sour cherries from jam (or preserves, according to preference; these add a note of warmth and nostalgia)
*For the syrup:*
- 5 tablespoons of sugar
- 300 ml water
- 1 packet of vanilla
- 1 teaspoon of orange essence (optional, but adds a special note)
Step by Step:
1. Preparing the sponge:
- Start by separating the egg whites from the yolks. Beat the egg whites with 100 g of sugar until stiff peaks form.
- In another bowl, beat the yolks with 100 g of sugar, a pinch of salt, lemon zest, and vanilla until light and creamy.
- Gently fold in the flour mixed with baking powder into the yolk mixture, then gradually incorporate the beaten egg whites, using slow, gentle motions from top to bottom to keep the air in the mixture.
- Pour the mixture into a greased and floured cake pan. Bake in a preheated oven at 180°C for 30-35 minutes, or until a tester inserted in the center comes out clean.
2. Preparing the cream:
- In a saucepan, heat the milk until just before boiling.
- In a bowl, mix the contents of the Cream Puff packet with 100 ml of cold milk, then gradually add the warm milk while stirring constantly.
- Place the mixture over low heat and stir until it thickens, then let it cool completely.
3. Whipping the cream:
- In a large bowl, whip the liquid cream until it becomes firm. You can add a tablespoon of powdered sugar beforehand for a sweeter taste.
- Gently fold the whipped cream into the Cream Puff mixture.
4. Assembling the cake:
- Once the sponge has cooled, carefully slice it into two discs.
- Prepare the syrup: boil the sugar with the water, vanilla, and orange essence for 5 minutes. Let it cool.
- Soak the first sponge disc with the syrup, add a generous portion of cream, then place slices of kiwi and a few sour cherries from jam on top.
- Place the second sponge disc on top and cover the cake with the remaining cream, smoothing it out well.
- Whip the remaining cream and decorate the cake with it, adding kiwi slices and cherries on top for an attractive look.
5. Resting the cake:
- Let the cake chill in the refrigerator for 3-4 hours, allowing the flavors to meld and the cake to become more stable.
Tips and Variations:
- You can substitute kiwi with other seasonal fruits, such as strawberries or peaches, to vary the taste and appearance of the cake.
- If you prefer a less sweet cake, use cherry jam without added sugar.
- The cake pairs wonderfully with a scoop of ice cream or a glass of sweet wine to complete the culinary experience.
- This cake can be stored in the refrigerator for 2-3 days, but is best enjoyed fresh.
Nutritional Benefits:
The kiwi and sour cherry cake is not only delicious but also packed with vitamins. Kiwi is rich in vitamin C and fiber, aiding the immune system and digestion, while sour cherries contain antioxidants that promote heart health.
So get ready to bring a touch of joy to your table with this kiwi and sour cherry jam cake, a simple and quick recipe that is sure to impress everyone! Enjoy!