Today I propose you a fabulous and spectacular dessert, a timeless classic ideal for celebrating all occasions: the cake with cream and fruit. I have just prepared the soft sponge cake and the classic custard, I washed and cut the fruit: we just have to assemble everything to get a beautiful butterfly to dedicate to mum on May 8th!
Video of the Recipe
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Identity Card of the Recipe
- 178 KCal Calories per serving
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Ingrediants
- 500 g of sponge cake
- 30 g of sugar
- 125 ml of water
- 7 g of gelatin powder
- 150 g of strawberries
- 150 g of kiwi
- 100 g of banana pulp
- 50 g of seedless grapes
- 250 g of fresh cream or vegetable cream
- 200 ml of red fruit juice or ACE juice or strawberry juice
- 400 g of custard
- 20 g of dark chocolate
Materials Needed
- Electric whips
- Bowls of various sizes
- Rectangular pan with dimensions of 20 x 30 cm
- Tray
- Sac à poche with star spout
- Spatula
- Knife
- Small saucepan
- Whip
Preparation
- Prepare the sponge cake as shown in THIS VIDEO.
How do you prepare the sponge cake?
Shell 5 eggs and pour them into a bowl together with 150 g of powdered sugar and the grated rind of an organic lemon. Beat the comporto with electric whips for at least 15 minutes. Gently mix the egg cream obtained (which must be puffy and soft) with 75 g of white flour and 75 g of rice starch or wheat starch. Pour the mixture into a rectangular mold (dimensions: 20 X 30 cm ) previously buttered and floured. Bake in a preheated oven at 160 ° C for about 20 minutes.- Prepare the custard as shown in THIS VIDEO.
How to prepare the custard?
Cream 3 egg yolks with 45 g of sugar and lemon zest. Heat a part of milk (about 300 ml) in a saucepan. When the egg and sugar cream has taken on a frothy consistency, add the remaining part of cold milk (75 ml) and the corn starch, continuing to mix. desired consistency Cover the custard with cling film to avoid the formation of a superficial skin Let the custard cool completely before collecting it in a pastry bag.- Whip the cream with the help of the electric whisk, until the snow is firm: to prepare this cake, you can use sweetened vegetable cream or fresh cow cream. In the latter case, it is advisable to sweeten the cream with sugar. powdered and flavored with vanilla essence (Chantilly cream).
- Dedicate yourself to the creation of the Sponge Cake Butterfly. With a small knife, make the shape of a butterfly (central body and wings), slightly dig the part of the wings - leaving a base of about 1 cm - and remove the excess: the aim is to create a sort of shell to contain the cream and fruit filling, but leaving the sponge cake edge to keep the butterfly shape. We recommend referring to the video. Arrange the sponge cake shape on a tray.
The right idea
The scraps of sponge cake and any leftover cream can be used to prepare single-portion cups with sponge cake, cream and fruit!- Combine the red fruit juice in a small bowl or in the special watering can for cakes. Soak the sponge cake with the juice. For an alcoholic version, you can add any liqueur to the juice (eg marsala, rum, etc.).
- Combine the whipped cream in a pastry bag with a star spout. Decorate the shape of the butterfly's wings and body with cream, taking care to avoid the hollowed out inner part of the sponge cake.
- Collect the cold custard in a pastry bag with a smooth spout, then stuff the inside of the butterfly's wings.
- Prepare the jelly. In a saucepan, collect the water, sugar and powdered gelatin (easily available in supermarkets). Bring to the boil, stirring constantly to avoid the formation of lumps: boil for a minute, then allow to cool.
- Meanwhile, wash the strawberries and grapes, peel the kiwi and banana. Cut the strawberries, banana and kiwis into thin slices and, in half, the grapes. Arrange the fruit neatly in the custard, also decorating the body of the butterfly with banana slices or grapes.
Did you know that
You can replicate the recipe using other types of fruit.
Those who do not wish to use gelatin can replace it with 2 g of agar agar.- Distribute the warmed gelatine over the fruit, possibly with the help of a brush: the gelatine is essential to avoid rapid oxidation of the fruit.
- Decorate the butterfly as desired with two chocolate sticks, to mimic the antennae.
- Let the cake cool in the fridge first for at least a couple of hours before serving.
Alice's comment - PersonalCooker
This scenographic cake will be perfect to celebrate mum on May 8th! Of course, any customization is possible: you can change the type of cream and fruit! Even the sponge cake can be replaced with another base of your choice!Nutritional values and Health Comment on the recipe
The Cake Stuffed with Cream and Fruit is a food that belongs to the group of desserts.
It has an average caloric intake, provided mainly by carbohydrates, followed by lipids and finally by proteins. Carbohydrates tend to be simple, unsaturated fatty acids, peptides with low and medium biological value.
Cholesterol is relevant, as is fiber.
The Cake Stuffed with Cream and Fruit is a food that does not lend itself to the diet for overweight and metabolic diseases. In particular, it is not very suitable for the diet of type 2 diabetics, hypertriglyceridemics and hypercholesterolemics.
It is not suitable for the celiac and lactose intolerant diet.
It does not lend itself to vegetarianism and veganism.
The average portion (as a snack) is around 50-70g (90-125kcal).
