Vanilla cream and fruit cake

The vanilla cream and fruit cake is a delicious dessert, perfect for warm summer days or any occasion when you want to treat your family and friends. This cake not only looks wonderful but is also an explosion of flavors and textures, combining a fluffy base with a fine cream and fresh fruits. Let's discover together how to prepare this delicacy step by step!

Preparation time: 30 minutes
Baking time: 35 minutes
Total time: 1 hour and 5 minutes
Number of servings: 12

Ingredients

For the base:
- 8 eggs
- 8 tablespoons sugar
- 4 tablespoons oil
- 8 tablespoons flour
- 3 tablespoons cocoa powder
- 100 g ground walnuts
- 1 packet baking powder
- Zest of 1 lemon
- 2 packets vanilla sugar

For the cream:
- 500 mL compote juice (preferably grape, but you can also use peach or other fruits)
- 1 package (250 g) butter, at room temperature
- 1 packet vanilla pudding
- 3 packets vanilla sugar
- 2 tablespoons flour

Fruits for decoration:
- 3 nectarines
- 3 peaches
- Grapes from a seedless bunch (optional)

Short history

The vanilla cream and fruit cake is a dessert that combines tradition with innovation, having roots in classic cream cake recipes. It has been adapted over time, becoming a favorite in many households. It is a perfect example of how you can transform simple ingredients into something truly special.

Preparing the bases

1. Separating the eggs: Start by separating the egg whites from the yolks. This step is essential for obtaining a fluffy base. Make sure the bowl in which you beat the egg whites is clean and dry to avoid any issues.

2. Beating the egg whites: In a large bowl, beat the egg whites with a pinch of salt until they become frothy. Gradually add the granulated sugar and vanilla sugar, continuing to beat until you achieve a firm and shiny meringue.

3. Combining the ingredients: Add the yolks one at a time, continuing to mix. Then, incorporate the oil and the lemon zest.

4. Adding the flour: Sift the flour together with the baking powder and gradually add it, gently folding with a spatula to avoid losing air from the mixture.

5. Dividing the mixture: Set aside one-third of the mixture in a separate bowl. In the remaining mixture, add the 3 tablespoons of cocoa and the ground walnuts, mixing well.

6. Preparing the tray: Line a tray with baking paper. Pour half of the cocoa mixture into the tray, followed by the white mixture, and then cover with the remaining cocoa mixture.

7. Baking: Preheat the oven to 180°C and bake the base for about 35 minutes. Check if it is baked using a skewer; if it comes out clean, the cake is ready. After baking, let it cool completely.

Preparing the cream

1. Boiling the compote juice: In a pot, bring the compote juice with 2 tablespoons of sugar to a boil.

2. Preparing the pudding: In a small bowl, dissolve the packet of vanilla pudding and the 2 tablespoons of flour in a little cold water. Add the mixture to the pot with the compote juice and stir continuously until the mixture thickens.

3. Cooling the cream: Once the cream has thickened, remove from heat and let it cool completely.

4. Combining with the butter: Cream the butter with the 3 packets of vanilla sugar, then incorporate the cooled pudding cream using a mixer until you achieve a smooth and creamy mixture.

Assembling the cake

1. Preparing the bases: Once the base has cooled, carefully remove the baking paper and place it back in the tray.

2. Soaking the base: Use the juice from the grape compote to soak the base. This will add moisture and flavor.

3. Applying the cream: Spread the vanilla cream evenly over the soaked base.

4. Decorating with fruits: Decorate the cake with the fruits from the compote (nectarines, peaches, and grapes). You can also add a few mint leaves for a fresher look.

5. Final cooling: Let the cake cool in the refrigerator for at least 1 hour before cutting and serving. This will allow the flavors to combine and make the cake easier to cut.

Useful tips

- Choosing fruits: You can experiment with different types of fruits, such as apricots, raspberries, or blackberries. These will add a note of freshness and a vibrant color palette.
- Cream variations: For a more intense flavor, you can add a few drops of almond essence to the cream.
- Serving: This cake is perfect alongside a scoop of vanilla ice cream or a cup of fruit tea.

Nutritional information

This vanilla cream and fruit cake has a moderate caloric intake, and when consumed in moderation, can be part of a balanced diet. The fruits add essential vitamins and antioxidants, while the walnuts provide healthy fats and proteins.

Frequently asked questions

- Can I use other types of flour? Yes, you can experiment with whole wheat or gluten-free flour, but the texture may vary.
- Is the cake suitable for vegans? You can adapt the recipe using flax eggs or banana for the base and margarine for the cream, but the result will vary.
- How long can it be stored? The cake keeps well in the refrigerator for 3-4 days, but it is recommended to consume it fresh.

This vanilla cream and fruit cake will not only bring smiles to the faces of your loved ones but will surely become a favorite in your home. Cooking is an art and a form of expression, and every recipe has a story to tell. So put on your apron, prepare your ingredients, and let your creativity shine! Enjoy!