Fruit cake with whipped cream
12 servings
150 minutes
Fruit cake with whipped cream is a refined delicacy embodying the elegance of European pastry tradition. Its tender sponge, airy cream, and rich combination of fresh fruits create a harmony of taste. The origins of such desserts trace back to French and Italian cuisine, where fruits and cream have always symbolized sophistication. The light sweetness of the cream highlights the freshness of strawberries, cherries, and nectarines, while pineapple jelly adds delightful juiciness to the fruit composition. This cake is perfect for special occasions when you want to emphasize the uniqueness of the moment. Its colorful appearance makes it a decoration for any festive table, and the combination of textures and flavors turns each bite into true enjoyment.
1
For the sponge cake, grease a 20 cm pan and line it with parchment. Sift the flour 1-2 times. Separate the egg whites from the yolks. Add half the sugar and vanilla sugar to the yolks, and 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 sugar, beating until a stiff foam forms. Gently mix some of the egg whites with the yolks. Add flour to the yolks and mix well. Then add the remaining egg whites and fold from the bottom up. Pour the batter into the pan and bake for 30-35 minutes at 180 degrees. Leave the sponge cake for 8-12 hours.
- Wheat flour: 100 g
- Chicken egg: 5 piece
- Sugar: 200 g
- Vanilla sugar: 1 teaspoon
2
Cut the cooled biscuit into 3 parts.
3
Whip the cream with powdered sugar. Spread strawberry jam or syrup on the first layer, then add and spread the cream over it. Place sliced strawberries on the layer. Spread the bottom of the second layer and place it on the first layer. Repeat this process with all layers. Top with whipped cream and round-sliced fruits (strawberries, nectarines, raspberries - last, in the center). Use the remaining whipped cream to coat the sides of the cake and arrange sliced strawberries around the edge.
- Cream 35%: 800 ml
- Powdered sugar: 5 tablespoon
- Strawberry jam: to taste
- Strawberry: 600 g
- Nectarines: 2 pieces
- Raspberry: 30 g
4
For the jelly, boil pineapple syrup (1 can) and add the jelly mix, let it cool but catch the moment before it sets to coat the fruit top so that the fruits don't spoil and nectarines don't darken.
- Pineapple syrup: 1 jar
- Gelatin: 1 tablespoon