Soft Fresh Fruit Cake: The Perfect Summer Dessert to bring to the table when you crave a light, fluffy, and colorful sweet treat. It wins everyone over at first bite thanks to the soft base without butter, homemade custard, and fresh seasonal fruit: strawberries, kiwis, peaches, berries… choose the one you like best!
To prepare it, I used the handy smart mold, ideal for achieving the classic shape with a central cavity, perfect for filling. If you’re not familiar with it, here I explain what the smart mold is and what it’s used for.
Also known as soft fruit tart, this cake is perfect for any occasion: from snacks to Sunday desserts, to summer birthday parties. It is prepared in a few minutes, simple yet impressive, and can be personalized in countless ways.
Try the soft fresh fruit cake yourself and decorate it with the fruit you like best: it’s one of those desserts that always brings great satisfaction!
Have you already tried this recipe? Write to me in the comments, I would love to read your versions!
See you soon,
Susy
- Difficulty: Very easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 159.46 (Kcal)
- Carbohydrates 24.59 (g) of which sugars 15.65 (g)
- Proteins 4.06 (g)
- Fat 5.63 (g) of which saturated 1.27 (g)of which unsaturated 4.10 (g)
- Fibers 0.64 (g)
- Sodium 37.38 (mg)
Indicative values for a portion of 88 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Soft Fresh Fruit Cake: The Perfect Summer Dessert
- 2 eggs
- 3/4 cup sugar
- 1/4 cup milk
- 1/4 cup sunflower oil
- 1 1/3 cup all-purpose flour
- 1/2 packet baking powder
- as needed fresh fruit
- 1 3/4 cups custard
What You’ll Need to Make the Soft Fresh Fruit Cake: The Perfect Summer Dessert
- Mold 30 cm smart mold
- Electric Whisks
- Bowls
- Saucepan
- Brush
- Knife sharp
- Spatula
Preparing the Soft Fresh Fruit Cake: The Perfect Summer Dessert
In a bowl, using electric whisks, beat the eggs with the sugar until you obtain a nice frothy mixture.
Add the oil, the milk, and the flour a little at a time. Finally, add half a packet of baking powder and continue stirring until the batter is smooth and homogeneous.
Pour the mixture into the 30 cm smart mold, previously buttered and floured, and bake in a preheated static oven at 350°F for about 20 minutes. Once baked, let the base cool completely.Turn the now cold base onto a serving plate, keeping the cavity side up.
Slightly moisten with water and lemon, then fill with custard (for this version, I use half the dose).
Cut the fresh fruit and decorate the cake. Finally, glaze the surface with my homemade gelatin.
How to Glaze the Fruit: Homemade Gelatin
To make the fruit even shinier and more inviting, I prepare a simple and quick gelatin:
In a saucepan, I put:
• 2 tablespoons of apricot jam
• 1 tablespoon of water
• 1 tablespoon of sugar
• a splash of lemon juice
Heat everything until it boils, then remove from heat and brush the still-warm gelatin onto the fruit.
Result: shiny, fresh, and clear fruit, perfect for cakes and tarts!
Tips and Storage
You can customize the soft fresh fruit cake with the seasonal fruit of your choice: strawberries, kiwis, peaches, apricots, or berries.
For an even more delicious version, you can replace the custard with a mascarpone cream.
Store in the fridge for up to 2 days, covered with plastic wrap or in an airtight container.
Questions and Answers
Can I prepare the soft fruit cake in advance?
Yes, you can prepare the base the day before and store it well covered at room temperature.
I recommend making the filling with cream and fruit on the same day, to maintain the freshness and beauty of the decoration.
If you want to optimize your time, you can also prepare the custard in advance and store it in the fridge for 1-2 days.What is the difference between a soft fruit cake and a soft tart?
They are the same preparation! Only the name changes. It is a soft base similar to sponge cake, baked in a smart mold that creates a cavity to fill like a tart.
What is a smart mold?
It is a pan with a groove on the base that, when turned upside down, forms a perfect cavity to hold cream and fruit.
Can the soft fruit cake be frozen?
You can freeze only the base once baked and cooled. I do not recommend freezing the cake already filled with cream and fruit, as it would lose freshness and texture.
