Sponge cake with canned fruit.

The sponge cake tart with canned fruit – a delicious and vibrant choice, perfect for bringing smiles to the faces of your loved ones! I invite you to discover this quick, simple, yet incredibly tasty dessert together. Our tart is not just a basic dish, but a delightful story that combines textures and flavors, making it ideal for any occasion, whether it’s a birthday, a gathering with friends, or a moment of personal indulgence.

Preparation time: 20 minutes
Baking time: 40 minutes
Total time: 1 hour
Servings: 8-10

A brief history of the sponge cake tart

The sponge cake tart has deep roots in culinary tradition, inspired by old cake recipes passed down through generations. Sponge cake, a light and fluffy batter, is valued for its versatility, being suitable for both simple desserts and more elaborate pastry creations. By adding canned fruit, we not only achieve a delicious taste but also a touch of freshness and color.

Necessary ingredients

Sponge cake base:
- 6 eggs
- 6 tablespoons of oil
- 1 cup of sugar
- 1 cup of flour
- 1 tablespoon of baking powder (optional, for added assurance)

Cream:
- 500 ml of cold milk
- 3 heaping tablespoons of cornstarch
- 3 tablespoons of flour
- 6 tablespoons of sugar
- Vanilla or rum (to taste)
- 3 eggs
- 3 tablespoons of butter

Decoration:
- 1 packet of special gelatin for cakes (Tortenguss)
- Canned fruit (choose your favorites!)

Step by step: Preparing the tart

1. Preparing the sponge cake base
- Separating the eggs: Start by separating the egg whites from the yolks, placing them in different bowls. This is a crucial step for achieving a fluffy base.
- Beating the egg whites: Using a mixer, beat the egg whites until stiff peaks form. Gradually add the sugar and continue mixing until you achieve a glossy and firm meringue.
- Adding the yolks: In another bowl, beat the yolks with the oil until you have a smooth mixture. Carefully fold this mixture into the beaten egg whites. It’s essential to mix gently with a spatula to avoid losing air from the egg whites.
- Incorporating the flour: Sift the flour and, if using, the baking powder over the egg mixture. Gently fold in using an up-and-down motion to maintain the airiness of the batter.
- Baking: Pour the batter into a greased and floured cake pan. Bake in a preheated oven at 180 degrees Celsius (or Gas Mark 4) for 40 minutes. Check for doneness with a toothpick: if it comes out clean, the base is ready.

2. Preparing the vanilla cream
- Mixing the ingredients: In a saucepan, combine the cold milk with the sugar and cornstarch. Mix well to avoid lumps.
- Adding the eggs: Beat the 3 eggs and add them to the milk mixture, continuing to stir.
- Thickening the cream: Place the saucepan over medium heat and stir constantly until the mixture thickens. It’s important not to let the cream boil to prevent the eggs from curdling.
- Flavoring and adding butter: Once the cream reaches the desired consistency, add the vanilla or rum and the butter. Stir until the butter is completely melted and incorporated into the cream.

3. Assembling the tart
- Cutting the base: Once the base has cooled, carefully cut it in half.
- Soaking the base (optional): You can soak the base with syrup made from the fruit juice or non-acidic fruit juice to add a touch of moisture.
- Spreading the cream: Place one half of the base on a serving plate and spread a generous layer of vanilla cream. This is the moment to add the canned fruit, arranging it nicely.
- Finishing the tart: Place the other half of the base on top and cover with the remaining cream. Use the cream to secure the fruit, ensuring they stick well to the base.
- Gelatin: Prepare the gelatin according to the package instructions and pour it evenly over the fruit to set it and give it a glossy and appetizing look.

Serving and variations

The sponge cake tart with canned fruit is delicious both chilled and at room temperature. You can decorate it with whipped cream or grated chocolate for an extra touch of flavor. It pairs perfectly with a cup of tea or a glass of lemonade, creating a perfect combination for a relaxing moment.

Frequently asked questions

1. Can I use fresh fruit instead of canned?
Absolutely! You can use fresh fruit, but make sure they are well washed and cut into appropriate pieces. Seasonal fruits will add a special touch to the dish.

2. How can I adapt this recipe to be gluten-free?
Replace the wheat flour with gluten-free flour (such as almond flour or rice flour) and ensure that the other ingredients are also gluten-free.

3. What are the nutritional benefits of this tart?
This tart is a source of protein (thanks to the eggs), vitamins (from the canned fruit), and calcium (from the milk). However, it’s important to consume it in moderation, considering the sugar content.

Conclusion

The sponge cake tart with canned fruit is a simple yet incredibly tasty dessert that can be customized to your preferences. Don’t hesitate to experiment with different flavors and ingredients! With a little patience and love, you will create a dish that will impress any guest. Happy cooking!