Fruit Cake with Whipped Cream

This cake is worth the effort. The time and effort invested will be rewarded with its beautiful appearance and harmonious flavors.

Details

  • Preparation Time: 180 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • 4 pieces Egg, egg yolk, fresh

  • 140 g Sugar, white

  • 2 spoons Water

  • 1 teaspoon Lemon zest, fresh

  • 4 pieces Egg, egg white, fresh

  • 120 g Flour, Wheat, bread flour

  • 60 g Koruzni škrob

  • 1 teaspoon Baking powder

  • 100 g Sugar, white

  • 100 g Powdered sugar

  • 3 cl Alcohol, Coffee liqueur

  • 2 spoons Powdered sugar

  • 100 g Marmalade, orange

  • 50 g Nuts, almonds, roasted, unsalted

  • 4 cup Kiwi, fresh

  • 1 bag Dressing, pineapple

  • 200 ml Sweet cream

  • 1 spoon Powdered sugar

Steps

  1. Grease the cake pan well. Preheat the oven to 190 °C.

  2. Carefully separate the egg yolks and whites into two bowls. Using an electric mixer, beat the yolks until frothy with half of the sugar, water, and lemon zest. Whip the egg whites with the remaining sugar into stiff peaks, then gently and slowly fold them into the yolk mixture with a whisk.

  3. In a small bowl, mix together the flour, cornstarch, and baking powder, then sift it into the mixture. Slowly mix everything together with a whisk until you have a smooth batter without lumps. Pour the batter into the cake pan, gently tapping it to evenly distribute the batter. Place the pan in the oven and bake the sponge cake on the second rack from the bottom for 30 minutes.

  4. Let the baked sponge cake cool in the pan first, then carefully invert it onto a wire rack and let it cool completely. Let it rest for at least 2 hours.

  5. Melt the nougat in a double boiler. Knead the marzipan with cherry brandy, 2 tablespoons of water, and powdered sugar. Shape it into a ball, then roll it out into a circle between two sheets of parchment paper. Add a tablespoon of powdered sugar to the cream and whip it until very stiff.

  6. Horizontally slice the cake base into two layers. Spread the first layer evenly with melted nougat, cover it with the second layer, place the marzipan circle on top, and cover with the third layer. Heat apricot marmalade in a small saucepan.

  7. Spread the top and sides of the cake first with apricot marmalade, then with whipped cream. Reserve some cream for decorating the cake. Sprinkle the sides with almond flakes.

  8. Prepare the glaze according to the instructions on the packaging and let it cool slightly. Arrange fresh fruit on top of the cake and pour the glaze over it. Decorate the cake with the reserved cream, slice, and serve.

Nutrition Information (Per 100g)

  • Calories: 315.35 kcal
  • Fat: 4.9 g
    • Saturated Fat: 0.87 g
  • Carbohydrates: 62.42 g
    • Sugars: 45.21 g
  • Protein: 5.01 g
  • Fiber: 0.76 g