Fruit Cake with Whipped Cream

Baking and Desserts | European cuisine

⏳ Time

2 hours 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Fruit Cake with Whipped Cream

Ingredients

Strawberry - 21.2 oz
Farm fresh eggs - 5 pieces
Sugar - 7.1 oz
Wheat Flour - 3.5 oz
Vanilla salt - 1 teaspoon
10% cream - 27 fl oz
Chili jam - to taste
Nectarines - 2 pieces
Marinated cherries - 3.5 oz
Powdered Sugar - 5 tablespoons
Gelatin - 1 tablespoon
Raspberry leaves - 1.1 oz
Pineapple - 1 can

Step by Step guide

Step 1

For the sponge cake, grease a 20 cm mold and line it with parchment paper. Sift the flour 1–2 times. Separate the egg whites from the yolks. Add half of the sugar and vanilla sugar to the yolks, whisk until the mixture lightens and increases in volume. Beat the egg whites at medium speed until fluffy foam forms. Increase the speed to maximum and add the sugar, beating until stiff peaks form. Gently fold some of the egg whites into the yolks. Add the flour to the yolks and mix well. Then add the remaining egg whites and fold gently from the bottom up. Pour the batter into the mold and bake for 30–35 minutes at 356°F. Leave the sponge cake to cool for 8–12 hours.

Step 2

Cut the cooled sponge cake into 3 layers.

Step 3

Whip the cream with powdered sugar. Spread strawberry jam or syrup on the first layer, then add whipped cream and spread it over the layer. Top with sliced strawberries. Spread the bottom of the second layer and place it on top of the first layer. Repeat this process with all layers. Top with whipped cream and arrange sliced fruits (strawberries, nectarines, raspberries—lastly in the center). Use the remaining whipped cream to coat the sides of the cake and arrange sliced strawberries around the edge.

Step 4

For the jelly, bring the pineapple syrup (1 can) to a boil and add the jelly mixture, let it cool but catch the moment before it sets to brush over the fruit topping to prevent the fruits from spoiling and the nectarines from browning.