Fruit Cake with Butter-Boiled Cream
Description
This recipe is great because you can make a completely different cake each time—just change the juice flavor. Citrus, in my opinion, works perfectly, but you can experiment endlessly. The sponge cake is tender and airy, while the cream is rich and delicious. It's an excellent cake for any celebration. I highly recommend giving it a try. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. To make the sponge cake, beat the eggs with sugar and salt until stiff peaks form. Gradually pour in the juice while continuing to whisk. Sift the dry ingredients—flour, starch, and baking powder—separately. Add them in small portions to avoid lumps. Pour the batter into a heatproof pan lined with parchment paper.
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Step 2
2. Bake the cake at 180 degrees until golden brown, about 35-55 minutes. The readiness criterion is standard: a dry matchstick.
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Step 3
3. While the cake layer is cooling, you can prepare the cream. Bring the juice to a boil. In a small bowl, whisk together the eggs, sugar, and starch. Gradually pour in the juice in a thin stream, continuing to whisk. Transfer the cream to the stove and heat.
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Step 4
4. Constantly stirring, reduce slightly until thickened. Remove the cream from the heat and let it cool.
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Step 5
5. In a separate container, beat the softened butter. Gradually add the pastry cream, continuing to beat.
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Step 6
6. As a result, you'll get a fragrant and fluffy cream. Now it's time to assemble the cake. Cut the sponge cake into two layers and spread the cream between them.
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Step 7
7. Spread the remaining cream over the top and sides of the cake. Refrigerate for about 1.5 hours to allow the cream to set. Melt the chocolate and butter, then use it to glaze and decorate the cake.
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Step 8
8. Before serving, the cake can be additionally decorated with fruits, berries, meringues, or nuts, for example.