Fruit Cake from Sponge Batter
A fruit cake made with sponge batter is a recipe featuring fresh ingredients from the fruit cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- butter (for the pan)
- flour (to dust)
- 8 egg yolks
- 100 g sugar
- 4 egg whites
- 80 g flour
- 20 g cornstarch
- 30 g cocoa powder
- 300 g double cream fresh cheese
- 100 ml whipping cream
- 50 g powdered sugar
- 100 g raspberries
- 0.5 cantaloupe melon
- 10 light grapes
- 10 dark grapes
- 0.5 Mango
- 150 g Strawberries
- 100 g blueberries
- 1 Kiwi
- 1 untreated orange
Instructions
-
1.
Preheat the oven to 160 °C fan; butter the bottom of a springform pan and dust with flour.
-
2.
For the batter beat the egg yolks with half the sugar until pale and frothy. Whisk the egg whites into stiff peaks, then gradually add the remaining sugar at the end, whisking until glossy peaks form. Sift together the flour, cornstarch, and cocoa powder; fold into the yolk mixture gently, then fold in the whites. Pour into the pan, smooth the top, and bake for about 35 minutes (test with a skewer). Cool and remove from the pan.
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3.
For the filling whisk the fresh cheese with cream and powdered sugar until creamy. Rinse the raspberries, dry with paper towels. Scoop melon flesh into small balls. Wash grapes, dry, halve them. Cut mango flesh into cubes. Wash strawberries, trim stems, slice thinly. Wash blueberries, dry; peel and dice kiwi. Scrape orange zest with a zester after rinsing hot.
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4.
Slice the sponge horizontally. Spread the cheese cream on each half, layer fruit tightly on top of the spread, sprinkle orange zest over it, then stack the two halves together. Serve immediately.
