I called this cake the late summer fruit cake because of the type of fruit used. By the end of August, the beginning of September, we no longer find strawberries or cherries, so the cake is a bit less colorful.
I made this cake for my husband’s birthday, and despite not having very colorful and eye-catching fruits, the taste was really delicious and everyone enjoyed it.
Since it also has a cream filling, it should ideally be consumed within about 3 days.
Of course, I chose the fruits listed in the ingredients, but feel free to choose based on seasonal availability.
Try making my late summer fruit cake yourself by following the recipe.
If you make this or any of my other recipes from my blog, feel free to send me your photos and I will post them on my Facebook page in your name.
About 440 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 1 Hour
- Portions: 8 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Summer
Ingredients for making the Late Summer Fruit Cake
- 6 eggs (medium)
- 1 cup sugar
- 2 1/2 cups all-purpose flour
- 1 packet vanilla
- 2 tsp baking powder (optional)
- 3 egg yolks
- 2 cups whole milk
- 2 tbsp sugar
- 2 tbsp cornstarch (or flour)
- 1 packet vanilla
- 3 1/2 oz rum (+ 1 1/2 oz of water)
- 1 kiwi
- black grape berries
- 9 oz pineapple (canned slices (about 4 slices))
- 1 yellow peach
- 2 packets cake glaze
- 1 Baking Pan baking pan
Preparation of the Late Summer Fruit Cake
Preparation of the sponge cake
Beat the eggs with the sugar until light and frothy.
In a bowl, place the flour, vanilla, and baking powder, and add these dry ingredients to the eggs by sifting and stirring by hand without deflating the mixture.
Take a 11-inch baking pan, buttered and floured, and pour in the mixture.
Bake at 350 °F for about 40 minutes, but check the cooking.
Preparation of the pastry cream
Take a saucepan and add the eggs, sugar, vanilla, and a little milk.
Place the saucepan on low heat and stir with a hand mixer; gradually add more milk until all is used, add the cornstarch or flour, and blend again.
Continue cooking by stirring with a wooden spoon, ensuring the cream does not stick.
The cream will be ready when bubbles form, and the cream pulls away from the saucepan when stirred.
It should not be too liquid.
Once cooked, cover with a plastic wrap in contact with the cream, let it cool, and store in the fridge for at least 3 hours before using.
Final preparation
Take the sponge cake, cut the surface about an inch from the edge, then gently hollow out the sponge cake about 1 inch from the surface using hands or the tips of a fork, ensuring the initial edge remains intact as shown in the photo.
Prepare the soaking mixture with rum and water and soak the hollowed-out part up to the edge in the sponge cake.
Evenly distribute the pastry cream, take the well-drained pineapple slices, and arrange them in a half-circle on the cake, placing the last slice in the center.
Fill the pineapple holes with grapes, then arrange the peaches.
Add more fruit to taste in various spaces, depending on what you find at the fruit vendor.
Now prepare the jelly with the cake glaze following the instructions on the packet; once ready, spread it evenly on the cake and then chill in the fridge for at least 1 hour before serving.
