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Fruit Cake with Whipped Cream

Desserts Cakes and Bakes 60 min Medium 14 wyświetleń ~59.36 PLN - (0)
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Description

A classic Polish cake with a light sponge, moist syrup, stabilized whipped cream, and fresh fruits (strawberries, kiwi, blueberries). This impressive dessert has a fresh, slightly tangy fruit flavor combined with delicate, sweet cream. The sponge is fluffy and not too sweet, the cream is creamy and stable thanks to gelatin, and the fruits add juiciness and color. The cake is perfect for birthdays, name days, family gatherings, or as an elegant dessert after a Sunday dinner. It looks very decorative – the layers of sponge and cream interspersed with bright spots of fruit create an appetizing, neat effect. It is recommended to serve well chilled, sliced into thin pieces, with mint leaves for an aromatic contrast.

Składniki (13)

Servings:
10
  • Egg 4 szt.
  • White sugar 250 g
  • Wheat flour 150 g
  • Water 130 ml
  • 36% heavy cream 600 ml
  • Powdered sugar 100 g
  • Gelatin (powder) 6 g
  • Strawberries 400 g
  • Kiwi 2.7 szt.
  • Blueberries 150 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Vanilla sugar 8 g
  • Mint leaves 10 g
💰 Szacowany koszt dania: ~59.36 PLN (5.94 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Sponge Cake

1

Preheat the oven to 175°C (without fan). Prepare a 24 cm round cake pan: line the bottom with parchment paper, lightly grease the sides with butter and dust with flour, or use baking spray. Weigh all the ingredients, the eggs should be at room temperature (take them out of the fridge 30 minutes before beating).

Ingredients: Egg, Wheat flour
Use a 24 cm springform pan; if you have a larger one, the sponge will be thinner. Cut the parchment paper evenly to the bottom, and lightly grease the sides with butter—this will make it easier to remove the sponge after baking.
2

In a large, dry bowl, place the eggs (240 g) and 200 g of sugar (from the total of 250 g). Use a stand or hand mixer with a whisk attachment and beat on high speed for about 8-10 minutes, until the mixture becomes very light, increases in volume by about three times, and forms a 'ribbon' (when the mixer is stopped, the mixture slowly falls from the whisk, creating a wide stripe).

Ingredients: Egg, White sugar
Use a mixer with a whisk; the bowl must be dry and free of grease. This is a key step — if the mixture does not increase in volume, the sponge cake will be heavy and low. Patience: full whipping can take 8-12 minutes depending on the power of the mixer.
3

Sift the flour (150 g) and a pinch of salt (1 g) twice over the beaten eggs. Add the flour in two or three portions, gently folding it in with a spatula from the bottom to the top each time, so as not to deflate the air. Work quickly but gently until there are no visible streaks of flour.

Ingredients: Wheat flour, Salt
Use a silicone spatula, do not mix vigorously, as you will lose fluffiness. Mixing should last 30-60 seconds.
4

Pour the batter into the prepared springform pan, gently smooth the top with a spatula. Place in the preheated oven and bake for 25-30 minutes at 175°C. After 20 minutes, do not open the oven door. The sponge is ready when the top is golden, springy to the touch, and a toothpick inserted in the center comes out dry or with a few dry crumbs.

Ingredients: Egg
The best place is the middle rack of the oven. If the top browns too much, gently cover it with aluminum foil for the last 5-10 minutes.
5

Remove the sponge cake from the oven and let it cool for 10-15 minutes in the pan, then transfer it to a wire rack (inverting the pan if necessary) and let it cool completely. When it is cold, use a sharp, long serrated knife or a special cake cutting thread to slice it horizontally into two equal layers. Trim any unevenness from the top to ensure the layers are even.

Ingredients: Egg
Cutting: mark the circumference with a needle or thread to achieve a straight line. Do this slowly to avoid tearing the structure of the dough.

Syrup

6

Prepare the soaking syrup: in a small saucepan, mix 100 ml of water and 50 g of sugar (the remaining part from 250 g). Heat over low heat, stirring, until the sugar completely dissolves and a light boil appears – this takes 2-3 minutes. Remove from heat and set aside to cool.

Ingredients: Water, White sugar
Use a small saucepan with a diameter of 14-16 cm. You can prepare the syrup in advance and chill it; store it in the refrigerator for up to 24 hours.

Whipped cream

7

Soak the gelatin: pour out 30 ml of cold water from the total amount and evenly sprinkle 6 g of gelatin over it. Set aside for 5-10 minutes to allow the gelatin to bloom. After blooming, gently heat it over steam or in the microwave for 5-10 seconds — just until dissolved (do not boil). You can also pour 1-2 tablespoons of hot cream into the gelatin, mix, and then pour it back into the remaining cream.

Ingredients: Gelatin (powder), Water, 36% heavy cream
Use a small heatproof bowl. If the gelatin is too hot or boiling, it will lose its gelling properties. Once dissolved, set it aside to cool before adding it to the cream.
8

Chill the bowl and the mixer whisk in the freezer for 10 minutes (optional) – this will make whipping easier. Pour the chilled cream (600 ml) into a large, cold bowl, add powdered sugar (100 g) and optionally vanilla sugar (8 g). Whip on medium-high speed for 3-5 minutes until the cream reaches soft-medium peaks (when the whisk is lifted, shapes form, but the peaks are still slightly soft).

Ingredients: 36% heavy cream, Powdered sugar, Vanilla sugar
Do not whip for too long — the cream may curdle and turn into butter. Check the consistency every 30 seconds. If you are using a hand mixer, hold the bowl steady.
9

When the cream has soft peaks, pour in the dissolved, slightly cooled gelatin in a thin stream while mixing on low speed until the ingredients are combined and the cream thickens to stiff peaks. Do not add hot gelatin — it may cause the cream to curdle.

Ingredients: Gelatin (powder), 36% heavy cream
Continue mixing briefly (10-20 seconds) after adding the gelatin, just until combined. If the gelatin starts to set too quickly, mix on low speed.

Assembly and decoration

10

Prepare the fruit: wash the strawberries (400 g), remove the stems, and slice part of them into thin slices (about 250 g for the filling), leaving a few whole or halved for decoration. Peel the kiwi and slice it (200 g). Rinse and drain the blueberries (150 g).

Ingredients: Strawberries, Kiwi, Blueberries
Dry the fruits with a paper towel to avoid thinning the cream. Cut the fruits evenly so they layer nicely.
11

Place the bottom layer of the sponge cake on a serving plate. Prepare a pastry brush and soak the bottom layer with the syrup prepared earlier – gently spread about 60-80 ml of syrup evenly, being careful not to soak it (repeatable step: less syrup is better than too much).

Ingredients: Water, White sugar
Use a silicone pastry brush. If the syrup is very hot, wait for it to cool down – warm syrup can cause the cream to melt.
12

Spread half of the whipped cream (about 300 ml of cream) on the soaked layer, distributing it evenly in a thick layer (about 1.5-2 cm). Arrange slices of strawberries, pieces of kiwi, and some blueberries in an aesthetic pattern on the cream – gently press the fruits into the cream so they don’t shift when adding the top layer.

Ingredients: Powdered sugar, 36% heavy cream, Strawberries, Kiwi, Blueberries
Use a large spatula to spread the cream and make gentle movements 'from the center to the edges' to avoid air bubbles and unevenness.
13

Place the second layer of sponge cake on top, pressing down lightly (not too hard). Soak the top of the layer with a bit of syrup (30-40 ml). Spread the remaining whipped cream evenly on top and around the sides of the cake. Smooth the top and sides with a wide spatula or pastry scraper.

Ingredients: 36% heavy cream
Gentle pressing prevents the formation of air pockets, but pressing too hard will cause the cream to spill out. If the sides are uneven, use a rotating cake stand and finish by rotating.
14

Decorate the top of the cake with the remaining fruits: place whole or halved strawberries, kiwi slices, and blueberries in a decorative pattern. Finally, you can place a few mint leaves (10 g) on top for a flavor and visual contrast (optional).

Ingredients: Strawberries, Kiwi, Blueberries, Mint leaves
Decorate just before serving or after cooling to keep the fruit looking fresh. Additionally, you can lightly sprinkle with powdered sugar or add a shiny fruit glaze (optional; if so, prepare the glaze according to the manufacturer's instructions and let it cool slightly before pouring).

Final steps

15

Chill the cake in the refrigerator for at least 2-3 hours (preferably 4-6 hours or overnight) to allow the cream to set and the flavors to meld. Before cutting, take the cake out of the refrigerator about 10-15 minutes in advance to let the cream soften slightly, making it easier to slice.

Ingredients: 36% heavy cream
Store the cake in the cool part of the refrigerator, preferably on the middle shelf. Cutting is best done with a sharp, hot knife (before each cut, dip the knife in hot water and dry it) to ensure clean slices.

Fun Fact

💡

Cakes with whipped cream and fresh fruits have traditionally been popular in Poland since the mid-20th century – simple, impressive, and fresh fruit compositions have become a symbol of home celebrations.

Best for

urodziny przyjęcia rodzinne święta imieniny

Tips

🍽️ Serving

Serve the cake well chilled, cutting it with a sharp knife dipped in hot water before each cut. Serve portions on a flat plate, and you can add a scoop of vanilla ice cream or fruit sauce on the side. For children, prepare smaller pieces and additional fruit in a bowl.

🥡 Storage

Store in the refrigerator covered for up to 48 hours. Do not freeze the cake with whipped cream (the consistency of the cream may be ruined). If the cake needs to be prepared in advance, you can bake the sponge a day earlier and store it tightly, but prepare the cream and decoration on the day of serving.

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