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Fruit sponge cake

 


INGREDIENTS

1 can of 400 g of mixed fruit in syrup


6 medium eggs or 5 large ones


400 g of sugar (100 are for the caramel)


300 g of common wheat flour


12 g chemical yeast powder


100g of milk

1 - We make the homemade caramel

Put 100 g of sugar in a saucepan over high heat with about 50 ml of water, enough to soak the sugar. Once we see that they are integrated, we let them cook without doing anything else, until we see that the caramel acquires the color that we like the most. Keep in mind that the darker, the more bitter the taste will be.

CAKE WITH FRUITS AND VERY SPONGY CARAMEL

Sponge cake with fruit and very fluffy caramel

 65'

 8 servings

 Half

 320 calories

CAKE WITH FRUITS AND CARAMEL

This cake is now one of my confessed vices, the caramel and the fruit give this wonder a spectacular flavor. It is not the last time that I make this cake as it is on the list of my favorites and if I want to try to improve it, I will have to practice. I can only improve the cake part since the caramel with the fruits is very difficult for me.


It is a very fluffy cake and we do not need to moisten it since the fruits make it very juicy when eaten and the different flavors is what makes it different from the rest of flipped cakes.


I promise you one thing, if you know you are going to receive a visit, make this fruit cake and when you put it on the table, watch the reaction of the guests. I'm sure their eyes will open and if you could read their minds you'd see that they're all licking their lips and thinking, but why don't they shut up to start eating... hahahaha.


In my recipe book I have other biscuits with fruit and caramel:


Apple flip cake


Pineapple flip cake


Flipped banana cake


I am convinced that any of them will make you very happy and my advice is to do them little by little, they are a vice and you will regret making them so rich but...


If you want to have a book with 100 of my recipes CLICK HERE and download it for free.


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 CAKE WITH FRUITS AND CARAMEL, VIDEO STEP BY STEP


Javier Romero

Javier Romero

More than 2000 video recipes

INGREDIENTS TO MAKE A FRUIT AND CARAMEL CAKE

1 can of 400 g of mixed fruit in syrup


6 medium eggs or 5 large ones


400 g of sugar (100 are for the caramel)


300 g of common wheat flour


12 g chemical yeast powder


100g of milk


Photo of the ingredients

HOW TO MAKE FRUIT AND CARAMEL CAKE STEP BY STEP

1 - We make the homemade caramel

Put 100 g of sugar in a saucepan over high heat with about 50 ml of water, enough to soak the sugar. Once we see that they are integrated, we let them cook without doing anything else, until we see that the caramel acquires the color that we like the most. Keep in mind that the darker, the more bitter the taste will be.


 

2 - We put the fruits

Once the caramel is made, we are going to pour it into the mold making sure that it perfectly covers the bottom and a little on the side. Let it crystallize a little and place the fruits in syrup on top, distributing them as best as possible over the entire surface.

3 - We start the batter shake

Make the smoothie as you do, the first thing is to put the eggs with the sugar. We must beat vigorously and we will not stop doing it until the size is at least tripled. We must obtain an emulsion in which we have introduced a good dose of air. If you don't have a powerful mixer, I recommend separating the egg whites and beating them separately with half the sugar. Once well raised to the point of snow, add the yolks that you will have mixed with the other part of sugar and from there continue with the process.4 - We continue with the dough

The next step is to add the milk that we will integrate into the dough and finally the flour in which we will have mixed the yeast. We will incorporate the flour little by little and with a smooth shake. If we add it all at once we will notice that the dough is a little caked. You can sift it beforehand if you don't do it with a powerful whisk.

5 - Pour the dough into the mold

Once the dough is finished, we can incorporate it into the mold, although it does not hurt to rest for half an hour, well covered, in the fridge... In any case, we will turn it over carefully so that the fruits do not move. We must put dough over 3/4 parts of the mold, although if it is over a cm it is enough for us, the cake will not come out.

5 - Pour the dough into the mold

Once the dough is finished, we can incorporate it into the mold, although it does not hurt to rest for half an hour, well covered, in the fridge... In any case, we will turn it over carefully so that the fruits do not move. We must put dough above 3/4 parts of the mold, although with about a cm is enough for us, the cake is not going to come out.


 

6 - Bake the cake

We will already have the oven at 160º centigrade and after introducing the mold we are going to bake the necessary time so that it cooks well. In my case it has been 55 minutes but do not trust. When you see that your cake has stopped rising and that it has browned on top, you can open the oven to check its condition. You have to prick with a needle and if you see that it comes out clean you already have it, if you doubt leave it a little longer. It is better that it is made a little more than that it remains raw.