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Sponge cake with fruit and whipped cream - a fresh dessert topped with cream cheese sauce

Larisa Iernutan
Sponge cakes are among the easiest dessert recipes, and they are also extremely versatile.Today, I have the pleasure of presenting you sponge cake with fruit and whipped cream, an extremely simple recipe, but at the same time delicious. The surprise element is represented by the sweet cream sauce, which is based on mascarpone cheese and whipped cream, which will complete this fresh dessert, thus obtaining a moist fruit cake with cream cheese.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine Italian
Servings 10 people
Calories 280 kcal

Equipment

  • 1 Thermomix / Mixer
  • 1 Baking tray
  • 1 Spatula
  • 1 Bowl
  • 1 Sieve

Ingredients
 
 

For the sour cherry cake:

  • 4 pcs eggs;
  • 3 pcs egg whites;
  • 4 tbsp brown sugar;
  • 5 tbsp vegetable oil;
  • 12 tbsp flour;
  • 1 tsp baking powder;
  • 200-300 g sour cherries canned/ frozen, pitted

For the moist cream:

  • 3 pcs egg yolks;
  • 1 tbsp brown sugar;
  • 3 tbsp milk;
  • 250 g mascarpone cheese;
  • 200 g heavy cream;
  • Vanilla extract.

Optional: cinnamon (for décor)

    Instructions
     

    • The most important thing in order to achieve a fluffy cake is to separate the egg yolks from the egg whites. Using a large bowl or the mixing bowl of the Thermomix – if you own it – and beat the egg whites with 1 tbsp brown sugar;
    • In order to do that, simply place the butterfly whisk into the mixing bowl, add the egg whites (all of them) and 1 tbsp brown sugar and create a fluffy foam by mixing 4 min – SPEED 3.5; If you don’t use a Thermomix, you can simply create the foam with a mixer, on high speed;
    • Transfer the egg whites foam into a different bowl;
    • Now, using the mixing bowl, add the egg yolks, the baking powder and the remaining brown sugar for the batter and mix them well, with the butterfly whisk for 3 min – SPEED 2;
    • During this time, pour the vegetable oil through the lid of the mixing bowl, to create an emulsion;
    • Now, gently place the egg whites foam over the cream of egg yolks and mix them using a spatula;
    • Now, add the flour, using a sieve into the composition made earlier;
    • Incorporate the flour with gentle moves using a spatula;
    • Using a baking tray covered with baking paper, pour the batter and try to achieve the same level of batter for the entire tray;
    • Place the sour cherries on top of the batter; Some of them might sink into the batter, but during the baking process the dough will rise and so in the end all the sour cherries will be inside the cake layer;
    • Bake the cake into the preheated oven at 180℃ (356℉) for 40-50 minutes. If you want to make sure that the cake is properly baked, use the toothpick test;
    • Meanwhile, let’s make the moist. First, place the egg yolks, the sugar and the vanilla extract into the mixing bowl and mix them well 2 MIN – Speed 3;
    • During this time, slowly pour the milk through the lid;
    • Now, using the bain marie method, place a pot with water on the stove and start boiling the water inside the pot;
    • When the water starts to boil, place a heat resistant bowl over the pot, pour the mixture created earlier and gently mix it with a whisk for 10-15 minutes; At the end, the mixture will achieve a creamy texture;
    • Once achieved, the cream needs to cool completely;
    • Pour the heavy cream into the mixing bowl and, using the butterfly whisk, mix it well for 3 MIN – Speed 4; If you don’t use a Thermomix, you can use a mixer at high speed;
    • Now, add the mascarpone cream cheese and the cream made with the bain marie method into the mixing bowl, over the heavy cream and mix them together for 2 min – Speed 4;
    • The final moist will have a fluid consistency, because it is not a hard cream, it is most likely a sauce;
    • Once the cake is completely baked, place it at room temperature to cool and pour the moisture cream over it. This will give it a wet and fluffy texture and an amazing taste. Sprinkle some grounded cinnamon on top.

    Nutrition

    Serving: 100gCalories: 280kcalCarbohydrates: 17gProtein: 4gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.05gCholesterol: 53mgSodium: 66mgPotassium: 89mgFiber: 1gSugar: 9gVitamin A: 671IUVitamin C: 2mgCalcium: 87mgIron: 1mg
    Keyword cake with whipped cream and fruit, cocoa sponge cake recipe, fruit cake, fruit cake with cream cheese, fruit cream cake, mascarpone cake, whipped cream cake, whipped cream fruit cake
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