The forest fruit cake is a classic dessert that combines the fluffiness of a homemade sponge cake with the tanginess and sweetness of red fruits and jams. This easy recipe is perfect for celebrations like birthdays or family gatherings, as its layered presentation makes it look elegant without requiring complicated techniques.
The sponge cake is made by separating egg whites and yolks to achieve an airy texture, and it is baked until perfectly golden. The filling includes a mixture of plum, peach, and strawberry jams, along with cooked blueberries, providing an intense and varied flavor. The chantilly cream adds softness and contrast, while a touch of orange juice moistens the cake so each bite is juicy.
This cake is ideal for those looking for a showy and delicious dessert without spending hours in the kitchen. You can decorate it with caramel or peanut sprinkles, as suggested in the original version, or simply leave it with the visible cream for a cleaner finish. Go ahead and make it to surprise your guests!
Cook
105 min
Servings
10
To make the cake: Separate the yolks from the whites, and make a meringue, add 60 grams of sugar to the meringue. Once the meringue is ready, rest.
Whisk the yolks with the remaining 60 grams of sugar, until a mixture similar to mayonnaise is formed.
Then empty half of the meringue into the bowl where we have the whipped yolks and add it in an enveloping way, so that it does not lose air and add the flour and continue to combine in an enveloping way, add the rest of the meringue and continue to combine.
Empty into a buttered pan, and bake for 35 to 40 minutes. Let it cool and cut into three equal layers.
For the filling:
Whisk the cream (bravo cream), until there is whipped cream.
Put all the jams together in a bowl.
So that the cake is not dry, dip it with orange juice.
Place a layer of cake, dip it, add half of the jam mixture, cover with cream, and repeat the same action with the second layer of cake.
Cover the last layer of cake with Chantilly cream. We decorate to taste.
I put drops of the cranberry juice in it, and with a spoon I spread it inward.
I hope you liked my recipe.
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