The PASSION MIXED FRUIT CAKE is a classic and refined dessert, perfect for special occasions such as birthdays, parties, or elegant dinners. It’s a real explosion of flavors and colors. Made with a soft sponge cake base (Pan di Spagna), a lemon-flavored pastry cream and plenty of fruit, it’s a dessert that in its simplicity always pleases everyone, especially children.
It’s a light yet indulgent dessert that combines the simplicity of tradition with the natural freshness of fruit.
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- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 2 Hours
- Preparation time: 25 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 5 eggs (medium, at room temperature)
- 3/4 cup granulated sugar
- 1 pinch salt
- 2/3 cup all-purpose flour (farina 00)
- 2/3 cup potato starch (fecola di patate)
- 2 cups milk
- 4 egg yolks
- 1 cup granulated sugar
- 1/3 + 1 cup + tbsp cornstarch (amido di mais)
- 1 lemon (juice and zest (untreated))
- canned pineapple in syrup (the syrup/juice)
- 1 cup water
- 1 tablespoon sugar
- canned peaches in syrup
- canned pineapple in syrup
- 3/4 + 2 cup + tbsp whipping non-dairy cream (panna vegetale da montare)
- fresh fruit
WHAT YOU’LL NEED FOR THE PASSION MIXED FRUIT CAKE
- 1 Pan 8 in
- 3 Bowls
- Electric whisks
- 1 Spatula
- 1 Saucepan
PREPARATION PASSION MIXED FRUIT CAKE
Start by separating the egg whites from the yolks. Using an electric mixer, beat the egg whites to stiff peaks with a pinch of salt and 1/3 of the sugar.
In another bowl, beat the yolks with the remaining sugar until the mixture becomes pale and fluffy.
Gently fold the egg whites into the yolk mixture, mixing from top to bottom with a spatula so as not to deflate the batter.
At this point, add the sifted flour and potato starch and gently incorporate them into the batter.
Butter and flour an 8-inch pan.
Pour the batter into the pan and level it with a spatula. Bake the sponge cake in a preheated conventional oven at 356°F for at least 40 minutes.
Once baked, remove from the oven and let it cool slightly, then unmold and let it cool completely.
Place the milk in a saucepan with the lemon zest (take care not to include the white pith, which would make the mixture bitter) and bring just to a simmer.
In a large bowl, beat the egg yolks with the sugar until well combined, then gradually add the cornstarch.
Once everything is combined, set aside.
As soon as the milk reaches a simmer, remove the lemon zest and gradually pour the hot milk into the egg mixture in a thin stream, whisking constantly to temper the eggs and prevent lumps.
Return the mixture to the stove over low heat and continue cooking, stirring with a whisk or wooden spoon until it thickens.
When the cream begins to simmer, add the juice of half a lemon and keep stirring until the desired thickness is reached. Be careful at this stage, as the cream will thicken further when cooled.
Once cooked, transfer the cream to a bowl, cover it directly with plastic wrap to prevent a skin from forming on the surface, and let it cool completely.
When ready to use, whisk it again to make it smooth and fluffy.
Once the sponge cake and pastry cream are ready and cooled, assemble the filling.
Slice the sponge cake into three layers and brush each layer with the syrup (in a small saucepan combine the water, the juice from the canned pineapple and the sugar. Boil for 5 minutes. Let cool and use it to soak the sponge cake).
Then fill with the pastry cream and fruit (in this case diced apricots and pineapple) of your choice.
Once the layers are finished, whip the cream and cover the entire cake.
Decorate the Passion Mixed Fruit Cake with the fruit you desire and enjoy.
