Delight cake with pastry cream, fruit and whipped cream “There is always a good reason to gather around a table and celebrate family with lots of love.
To make every milestone special, we created the Delight Cake: a dessert that speaks of tradition and freshness in every bite.
Imagine a soft embrace of sponge cake that holds inside the velvety heart of our pastry cream, enriched by the liveliness of diced fruit.
Completing this symphony of flavors, a light cloud of whipped cream covers the surface and is crowned with a colorful arrangement of fruit, creating an irresistible contrast between the density of the cream and the delicacy of the decoration.
Whether it’s a birthday, an anniversary or simply the joy of being together, this cake is our way of wishing you the best, layer after layer.”
Made for you:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 30 Minutes
- Cooking time: 20 Minutes
- Portions: 10
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 544.58 (Kcal)
- Carbohydrates 88.09 (g) of which sugars 67.16 (g)
- Proteins 11.86 (g)
- Fat 14.98 (g) of which saturated 3.87 (g)of which unsaturated 3.29 (g)
- Fibers 1.18 (g)
- Sodium 58.57 (mg)
Indicative values for a portion of 150 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 Delight cake with pastry cream, fruit and whipped cream
Let’s get the ingredients
- 1 1/4 cups all-purpose flour (farina 00)
- 3/4 cup granulated sugar
- 4 eggs
- 2 tsp baking powder
- 1 cup all-purpose flour (farina 00)
- 3/4 cup granulated sugar
- 4 eggs
- 4 1/4 cups whole milk
- 1 lemon zest (from 1 lemon)
- 1/2 cup water
- 1/4 cup granulated sugar
- 1 tbsp cornstarch (cornflour)
- 2/3 cup water
- 2/3 cup liqueur (or fruit juice or milk)
- 1/2 cup granulated sugar
- to taste fresh fruit (of your choice)
- to taste powdered sugar
- 3/4 cup whipping cream (heavy cream)
- 1/4 cup granulated sugar (for the cream)
- 1 pinch vanillin (vanilla powder)
Delight cake with pastry cream, fruit and whipped cream
Tools
We need:
- 1 Baking pan 13 3/4 x 13 3/4 x 1 3/16 in
Steps
Let’s go to the kitchen
How to make the sponge cake (pan di Spagna):
In a bowl put the eggs and the sugar, and beat them with an electric whisk. Then, with the beaters still running…
Add the sifted flour and half a packet of baking powder and continue until the mixture is smooth and homogeneous.
Line the pan with parchment paper and pour the mixture into it, leveling it well.
Bake in a static oven at 356°F and let it cook for 10–15 minutes.
Meanwhile, prepare the pastry cream.
In a small saucepan heat the milk with the lemon zest.
In a separate pot break the eggs, add the sugar and mix with a whisk, then incorporate the flour.
Mix well to obtain a smooth mixture. When the milk is hot, remove the lemon zest and pour it in a thin stream into the egg mixture, always whisking.
Return everything to the heat and stir continuously until the cream thickens. Cover the pot with plastic wrap directly on the surface and let it cool to warm.
Mix equal parts water, liqueur and sugar, or instead of liqueur use a fruit juice of your choice or milk. Prepare the fruit by slicing it for decoration and dicing it for the filling.
Place the first layer of sponge cake on a serving tray.
Soak it with the syrup.
Pour part of the pastry cream and level the surface.
Add the pieces of fruit:
Place the second layer of sponge cake and soak it with the syrup.
The last layer
Whip the cream with the sugar and vanillin.
And make another layer on the cake.Decorate the surface of the cake with fruit as you like.
With the remaining cream put it in a piping bag and begin decorating as desired, leaving space for the fruit.
In a small saucepan pour the sugar, the cornstarch and the water. Bring to the heat and stir continuously until it thickens slightly, it will take a few minutes. Let it cool a little and then use a spoon to distribute the glaze over all the fruit.
To finish you can dust the entire surface with powdered sugar.
And here is the Delight cake with pastry cream, fruit and whipped cream, ready to serve.
Where and how to store it
The Delight cake with pastry cream, fruit and whipped cream In the refrigerator: The cake must be placed in the refrigerator immediately after preparation or after serving.
The ideal temperature is between +36°F and +39°F.
Protection: Use a cake tin with a lid or a glass cake dome. This prevents the whipped cream and cream from absorbing odors from other foods in the fridge and stops the cream from forming a dry surface.
Keep away from strong odors: Avoid placing it near aged cheeses, onions or very spicy foods.
2. Storage times
Ideal consumption: To enjoy maximum freshness, ideally consume within 24 hours.
Maximum limit: It can be kept for up to 2–3 days. After this time, the fresh fruit on top may start to release liquid or oxidize, and the whipped cream may lose its fluffy structure.
3. Serving tips
Serving temperature: Remove the cake from the refrigerator about 15–20 minutes before serving. This will allow the pastry cream to soften slightly and the fruit flavors to stand out more than when chilled.
Cutting: Use a long, smooth-bladed knife (not serrated), perhaps dipping it in hot water between cuts, to obtain precise slices without collapsing the whipped cream and fruit decoration.
FAQ (Questions and Answers)
Delight cake with pastry cream, fruit and whipped cream
Can I freeze it?
No, it is not recommended. Whipped cream and fresh fruit do not react well to home freezing: once thawed, the cream would tend to separate and the fruit would become soft and watery, ruining the texture of the pastry cream.
Delight cake with pastry cream, fruit and whipped cream
