Spring Cake

Spring Cake: A Sweet Indulgence with Homemade Pudding and Fruits

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Servings: 8

On a sunny spring day, nothing compares to a dessert that brings smiles to faces. The Spring Cake is a perfect choice for any occasion, from birthdays to gatherings with friends. This cake is not only a visual delight but also a combination of textures and flavors that will delight your taste buds.

The story of the Spring Cake is vibrant, inspired by the abundance of seasonal fruits and the delicacy of vanilla cream. Each layer of this cake brings a note of freshness, reminiscent of warm days and the joys of spring.

Ingredients

For the cake base:
- 4 eggs
- 2 tablespoons of water
- A pinch of salt
- 4 tablespoons of sugar
- 2 tablespoons of oil
- 4 tablespoons of flour
- 1 teaspoon of baking powder

For the fruit cream:
- 230 g fruit cocktail (pineapple, peaches, cherries, etc.)
- 200 ml milk
- 2 tablespoons cornstarch
- 2 tablespoons sugar
- Vanilla extract
- 200 ml heavy cream

For frosting the cake:
- 150 g butter, creamed with 100 g powdered sugar

For the fondant:
- 5 g gelatin
- 60 ml water
- 2 tablespoons honey
- 50 g cornstarch
- 50 g palm oil (or other vegetable oil)
- 500-600 g powdered sugar

For the royal icing:
- 1 egg white
- Juice from 1/2 lemon
- 250 g powdered sugar

Step-by-Step Instructions

1. Preparing the cake base

Start by preheating the oven to 180°C (moderate heat). Prepare a 24 cm round baking pan, greased with butter and dusted with flour to prevent sticking.

In a large bowl, beat the egg whites with 2 tablespoons of water and a pinch of salt until you achieve a firm foam. Gradually add the sugar, continuing to mix until the foam becomes glossy and resembles meringue. This step is crucial for ensuring an airy texture in the cake base.

Carefully incorporate the egg yolks mixed with 2 tablespoons of oil, gently folding with a spatula. Then, add the flour mixed with the baking powder. Mix gently to avoid losing air, until the ingredients are completely combined.

Pour the mixture into the prepared pan and bake for about 40 minutes or until a toothpick inserted in the center comes out clean. Allow the cake base to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, cut it into three equal layers.

2. Preparing the fruit cream

In a saucepan, bring 200 ml of milk to a boil, stirring constantly with 2 tablespoons of sugar and vanilla extract. In another bowl, mix the cornstarch with the remaining milk until smooth. When the milk starts to boil, add the cornstarch mixture, stirring continuously until the cream thickens. Allow it to cool completely.

Meanwhile, whip the heavy cream until stiff peaks form and gradually fold it into the cooled cream, along with the well-drained and chopped fruits. Reserve the syrup from the fruits to soak the cake.

3. Preparing the fondant

Hydrate the gelatin in 60 ml of water for about 10 minutes. Then, melt the gelatin over steam or in the microwave. Add the honey and semi-solid oil and mix well.

In a bowl, combine 2 tablespoons of powdered sugar with cornstarch and the gelatin mixture. Mix with a silicone spatula, then gradually add the remaining powdered sugar, kneading until the paste no longer sticks to your hands. Cover with plastic wrap and refrigerate to harden overnight.

4. Preparing the royal icing

Beat the egg whites in a clean glass bowl. Add 2-3 tablespoons of powdered sugar and lemon juice, mixing until it forms a firm foam. Gradually add the remaining powdered sugar, continuing to mix until the icing becomes glossy and has a consistency that doesn’t fall off the mixer’s beaters.

5. Assembling the cake

On a serving platter, place the first layer of cake. Soak it with the fruit syrup, then add a portion of the fruit cream. Repeat the process with the second layer of cake, adding more cream, and finally, place the last layer of cake on top.

Using the buttercream (butter whipped with powdered sugar), evenly frost the exterior of the cake. This will help secure the fondant.

6. Decorating with fondant and royal icing

Roll out the fondant on a surface dusted with cornstarch and cover the cake with it, ensuring it is even. Use a knife to trim excess fondant at the edges.

Decorate the cake with royal icing, creating designs or writing special messages. This step adds a personal touch and makes the cake look truly festive.

Useful Tips

- Choose seasonal fruits: Use a mix of fresh fruits for a richer taste and more pleasant texture. You can opt for peaches, strawberries, or raspberries, depending on your personal preferences.
- Palm oil: If you don’t have palm oil on hand, a regular vegetable oil will work just as well.
- Fondant: Ensure the fondant is well-kneaded and doesn’t stick to your hands. A well-kneaded fondant will be easier to work with and have a better texture.
- Royal icing: Keep the icing at room temperature, covered, to prevent drying out.

Nutrition and Benefits

This Spring Cake is not only delicious but also provides nutrients from the fruits. Fruits are rich in vitamins and antioxidants, while the cream adds a boost of calcium. Considering that a slice of cake has about 350-400 calories, it's important to enjoy each slice in moderation.

Frequently Asked Questions

1. Can I use other types of creams?
Yes, you can replace the fruit cream with chocolate or coffee cream, depending on your preferences.

2. How can I store the cake?
The cake stores well in the refrigerator in an airtight container for up to 3-4 days. Make sure it is not exposed to moisture.

3. What drinks can be served with this cake?
The Spring Cake pairs perfectly with fruit tea, coffee, or even a glass of champagne for a special occasion.

I hope this recipe inspires you to make a Spring Cake, full of color and flavor. Enjoy every bite and cherish the moments spent with loved ones!