Nut and fruit cake

Nut and Fruit Cake – A Light and Refreshing Delight

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 10

This nut and fruit cake is a quick and elegant dessert that impresses both in taste and appearance. Ideal for special occasions or to add a touch of refinement to your weekend table, this cake is a perfect combination of textures and flavors. Let’s see how we can achieve a perfect result step by step!

Ingredients:

For the base:
- 5 eggs
- 5 tablespoons of sugar
- 5 tablespoons of flour
- 100 g ground nuts
- 1 vanilla essence

For the cream:
- 1 l liquid cream
- 5 egg yolks
- 1 orange essence
- 3 sachets of gelatin

For decoration:
- 300 g hazelnuts

Preparation instructions:

1. Start by preparing the ingredients. Make sure everything is at room temperature to facilitate incorporation. Preheat the oven to 180°C and prepare a cake pan (preferably 24 cm in diameter) by lining it with baking paper.

2. Separate the egg whites from the yolks. In a large bowl, beat the egg whites with a mixer until frothy. Gradually add the sugar, continuing to mix until you achieve a firm and shiny meringue. This step is essential to give the cake an airy texture.

3. Incorporate the yolks, one at a time, mixing well after each addition. Add the vanilla essence and the ground nuts, gently folding with a spatula to avoid losing air in the mixture. Finally, add the sifted flour, mixing carefully until you obtain a homogeneous batter.

4. Pour the mixture into the prepared pan and bake for 25-30 minutes, or until a tester inserted in the center comes out clean. After baking, let the base cool completely in the pan.

5. Meanwhile, prepare the cream. In a bowl, beat the egg yolks with the orange essence. In another container, heat the cream until just before boiling, then add the hydrated gelatin according to the package instructions. Mix well to ensure the gelatin dissolves completely.

6. Let the cream cool slightly, then incorporate the egg yolk mixture, stirring continuously. It is important that the cream is not too hot to avoid cooking the yolks. Whip the remaining cream in another bowl until firm and fold it into the yolk mixture with gentle movements.

7. Once the base has cooled, cut it in half horizontally to obtain two layers. Place the first layer on a serving platter, spread it with the cream, and add the second layer on top. Cover the cake with the remaining cream and decorate it with roasted hazelnuts, arranging them nicely for an elegant look.

Helpful suggestions:
- You can replace hazelnuts with walnuts or toasted almonds for a different texture.
- Instead of orange essence, try using lemon essence for a fresher taste.
- Serve the cake alongside a scoop of vanilla ice cream or a seasonal fruit compote for a delicious contrast.

This nut and fruit cake will surely become a favorite in your family. Enjoy every bite and the applause of those who will savor it!