Refreshing cake with fruit and chocolate

Refreshing Fruit and Chocolate Cake

Preparation time: 30 minutes
Baking time: 40-60 minutes
Total time: 3-4 hours (including cooling and assembling the cake)
Number of servings: 12

Welcome to the wonderful world of desserts! Today, we present you with a refreshing fruit and chocolate cake recipe, perfect for warm days or for impressing guests with something special. This cake combines fluffy sponge with a decadent chocolate cream and fresh fruits, offering a balance of flavors and textures that will delight anyone.

A brief history of cakes
Cakes have been appreciated for centuries, with origins that date back to ancient times. Over the years, each culture has contributed to creating unique desserts, each with its own character and story. The cake we will prepare today is a combination of tradition and innovation, a modern reinterpretation of classic desserts.

Ingredients needed

*For the sponge:*
- 6 eggs
- 250 g sugar
- 300 g flour
- 10 tablespoons boiling water
- 1 packet baking powder
- A pinch of salt
- Juice of 1 lemon
- Grated zest of 1 orange and 1 lemon
- Vanilla essence

*For the cream and decoration:*
- 1 can of apricots
- 1 can of pears
- 1 can of pineapple
- 2-3 tablespoons cocoa
- Chocolate cream (1 cup)
- Coconut flakes
- 1 banana
- 2-3 kiwis
- 1-2 oranges
- 1 apple for decoration
- 1 packet vanilla cream
- 1 packet chocolate, truffle, and rum cream from Dr. Oetker

Step by step: Preparing the cake

1. Preparing the chocolate cream
Start by melting 100 g of milk chocolate in a small saucepan, adding 100 ml of liquid cream and a splash of cognac for a hint of flavor. Mix well until the chocolate is completely melted and you have a smooth mixture. Let it cool, then add the coconut flakes. Cover and refrigerate for 3-4 hours, then mix until creamy and airy.

2. Preparing the sponge
In a large bowl, beat the egg yolks with the sugar and a pinch of salt, gradually adding one tablespoon of boiling water at a time. You will achieve a smooth cream resembling ointment. Add the vanilla essence, citrus zest (orange and lemon), and mix well.

In another bowl, combine the flour with the baking powder. Sift the flour mixture over the yolk cream, gently mixing to avoid lumps.

Tip: If the batter becomes hard to mix, add a tablespoon of beaten egg whites alternately with flour, mixing from the bottom up. This will help achieve a light and fluffy texture.

3. Beating the egg whites
Ensure that the bowl in which you beat the egg whites is extremely clean. Grease the walls with half a lemon to remove any traces of fat. Take the egg whites from the refrigerator and separate them from the yolks, using your hands to avoid contamination with fat. Beat the egg whites with a splash of lemon juice, starting at low speed, then increasing the speed. The egg whites should become firm and glossy.

Personal note: A secret for perfect egg whites is to beat them at room temperature, as they will aerate better.

4. Combining the ingredients
Reserve 1/3 of the white batter and mix it with cocoa to obtain a colored batter. Line a cake pan with parchment paper. Start assembling the cake: place slices of pineapple at the bottom of the pan, add a portion of the white batter, followed by chocolate chunks, then more white batter, pieces of pineapple and apricots dusted with flour. Then pour the remaining white batter and the cocoa mixture on top.

5. Baking
Preheat the oven to a medium temperature and bake the cake for 40-60 minutes. Perform the toothpick test: insert a toothpick in the center, and if it comes out clean, the cake is ready. Let it cool in the oven with the door slightly ajar to prevent it from sinking.

6. Assembling the cake
Once the sponge has completely cooled, cut it into three layers. Prepare the syrup from the canned fruits, dividing the liquid into three equal parts. Make sure the layers are well soaked, as the wetter they are, the tastier the cake will be.

On the bottom layer, spread a generous layer of chocolate cream and add slices of banana, apricots, kiwi, and pineapple. Repeat the process with the second layer, adding the remaining chocolate cream and fruit slices. Place the last layer, soak it well, and frost the cake with vanilla cream.

7. Decorating
Sprinkle coconut flakes on top and decorate with fresh fruits, such as slices of orange and apple. This cake is not only delicious but also visually appealing, making it ideal for special occasions.

Serving suggestions
This refreshing fruit and chocolate cake pairs perfectly with a scoop of vanilla ice cream or a caramel sauce for an extra touch of flavor. Serve it alongside iced tea or a fruit cocktail for a perfect experience.

Frequently asked questions
1. Can I use other fruits for decoration?
Yes, you can replace the fruits with your favorites. Berries or mango are excellent choices.

2. How can I make the cake lighter?
You can reduce the amount of sugar or use natural sweeteners for a healthier version.

3. What can I do with the leftover egg whites?
You can make meringues or a delicious omelet!

Nutritional benefits
This cake contains fresh fruits, rich in vitamins and minerals, while chocolate brings beneficial antioxidants. The sponge, although sweet, can be enjoyed in moderation, having a medium caloric intake.

In conclusion, the refreshing fruit and chocolate cake is a wonderful choice for any occasion. It is a versatile recipe, full of flavor, that will make you the star of any meal. Don’t hesitate to experiment with the ingredients and add your personal touch! Enjoy!