Soft fruit cake. A delicious cake, simple and quick to prepare, perfect to serve as a dessert at the end of a meal.
The soft fruit cake is a simple cake to prepare. It is a fresh and delicious cake, and you can customize it with the fruit that you like the most.
The cake consists of a soft sponge cake, a cream enriched with whipped cream and mascarpone and lots of fruit.
It’s a cake perfect for any special occasion. Make sure to try it, it will win you over at the first taste.
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- Difficulty: Easy
- Cost: Affordable
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 10 Pieces
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 411.90 (Kcal)
- Carbohydrates 46.76 (g) of which sugars 27.91 (g)
- Proteins 8.42 (g)
- Fat 23.19 (g) of which saturated 7.59 (g)of which unsaturated 1.78 (g)
- Fibers 0.78 (g)
- Sodium 55.05 (mg)
Indicative values for a portion of 100 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
- 5 eggs
- 3/4 cup cups sugar
- Half lemon juice
- 1 lemon zest
- 1 packet baking powder
- 1 1/2 cups cups all-purpose flour
- 1 egg
- 1 cup cups milk
- 1/3 cup cups all-purpose flour
- 1/3 cup cups sugar
- 1 lemon zest
- 1 lemon juice
- to taste fresh fruit (or canned)
- 1 cup cups whipping cream
- 250 g mascarpone
Tools
- 2 Bowls
- 1 Mixer
- 1 Saucepan
- 1 Hand Whisk
- 1 Spatula
- 1 Baking Pan
How to Prepare the Soft Fruit Cake
In a bowl, add the eggs and sugar. Mix with an electric mixer until you get a fluffy and frothy mixture.
Add the juice of half a lemon, the grated zest of an untreated lemon, the baking powder, and the flour. Mix with the electric mixer.
Pour the mixture into a 9.5-inch pan, previously buttered and floured. Bake in a hot, static oven at 350°F and let it cook for about 30 minutes. Be sure to check the cooking times based on your oven.
While the cake is in the oven, prepare the cream.
In a saucepan, add the egg, milk, flour, sugar, lemon zest, and lemon juice. Stir with a whisk. Move to the stovetop and cook the cream until it thickens. Stir continuously. Cover with cling wrap and set aside.
In a bowl, add the whipped cream and mascarpone. Mix well. Add the cream and mix with the electric mixer. Set aside.
Remove the cake from the oven and let it cool, then cut it in half and soak it. I used the juice of the canned fruit.
Fill the cake. Add the canned fruit or the fruit of your choice. If desired, sprinkle with powdered sugar.
Store in the refrigerator until ready to serve.
Preservation
Store in the refrigerator in an airtight container for 2-3 days.
FAQ
Can I replace the canned fruit?
You can use fresh seasonal fruit (strawberries, peaches, kiwi, berries), or well-drained canned fruit (pineapple, peaches).
Can I replace the mascarpone?
You can omit it and use only whipped cream, or replace it with a spreadable cheese like Philadelphia. Naturally, the texture will be different and the flavor more tangy.
