Fresh Fruit Tarte Cake

Ingredients

• 40 g Granulated sugar (For the rum syrup)
• 100 ml Water (For the syrup)
• 15 ml Dark rum (Added to the cooled syrup)
• 2 pcs Whole eggs (At room temperature)
• 100 g Granulated sugar (For the cake batter)
• 100 g Type 45 flour (Sift with the leavening)
• 35 g Unsalted butter (Melted then cooled)
• 50 g Whole milk cream (30% fat) (For the cake batter)
• 5 g Baking powder (About 1 level teaspoon, sifted with the flour)
• 250 g Whole milk cream (30% fat) (Very cold, for the whipped cream)
• 100 g Mascarpone (At room temperature)
• 60 g Powdered sugar (To sweeten the whipped cream)
• 200 g Yellow strawberries (brugnons) (Wash, cut into quarters or slices)
• 100 g Raspberries (Wash, leave whole)
• 20 g Shelled pistachios (Cut in half‑pistachios for decoration)

Instructions

1. Prepare the rum syrup

   Place 40 g of sugar in 100 ml of water in a small saucepan, bring to a boil while stirring. Let boil for 2 minutes, remove from heat and let cool completely (about 13 minutes). Add 15 ml of dark rum and stir.

   Time: PT20M

   Temperature: 100°C

2. Prepare the cake batter

   Break the 2 eggs into the mixer bowl, add 100 g of granulated sugar. Whisk on medium speed until the mixture lightens and doubles in volume (≈5 minutes). Incorporate 50 g of cold cream and mix. Sift 100 g of flour with 5 g of baking powder and add them to the batter using a spatula. Pour in 35 g of melted, cooled butter and mix gently until a homogeneous batter is obtained.

   Time: PT10M

3. Bake the cake

   Grease the 22 cm round pan, line it with parchment paper. Pour in the batter, smooth the surface. Bake in a pre‑heated oven at 160°C for 30 minutes. Check doneness with a knife tip (it should come out dry). Remove the cake, let cool 15 minutes in the pan, then unmold onto a rack and let cool completely.

   Time: PT45M

   Temperature: 160°C

4. Soak the cake with the syrup

   Once the cake is completely cooled, place it on a serving plate. Using a brush, gradually drizzle the rum syrup over the cake until it is well soaked.

   Time: PT5M

5. Prepare the mascarpone whipped cream

   In a very cold mixer bowl, pour 250 g of very cold whole milk cream. Add 100 g of mascarpone. Whisk on medium speed then increase until a firm yet supple consistency is reached (≈4‑5 minutes). Add 60 g of powdered sugar and whisk a few seconds more. Refrigerate.

   Time: PT7M

6. Cut the fruit

   Wash the yellow strawberries and raspberries. Cut the strawberries into quarters or slices as preferred. Keep the fruit refrigerated.

   Time: PT5M

7. Assemble the cake

   Fill a pastry bag fitted with a large tip with the mascarpone whipped cream. Pipe a border of whipped cream around the cake, then spread a generous layer inside. Arrange the yellow strawberry quarters randomly on top, add the raspberries, and sprinkle with half‑pistachios.

   Time: PT8M

Nutrition Facts

Calories

310

Protein

5 g

Carbohydrates

40 g

Fat

12 g

Fiber

2 g