Multifruit Cake per Slice

Ingredients

• 4 pcs Whole eggs (at room temperature)
• 120 g White sugar (for the sponge)
• 120 g All-purpose flour (sift twice)
• 250 ml Liquid cream (30% fat) (fresh, very cold)
• 250 g Mascarpone (at room temperature)
• 30 g Powdered sugar (for the whipped cream and decoration)
• 100 ml Water (for the syrup)
• 50 g White sugar (syrup) (for the soaking syrup)
• 2 pcs Apricots (pitted, diced)
• 200 g Strawberries (stemmed, cut into pieces)
• 0.5 pcs Mango (half mango, peeled, diced)
• 200 g Cherries (pitted)
• 100 g Blueberries (washed)
• 100 g Raspberries (washed)
• 20 g Powdered sugar (decoration) (to dust the top)

Instructions

1. Prepare the sponge batter

   In a bowl, whisk the whole eggs with the white sugar for 5 minutes on high speed, then 15 minutes on low speed until a thick ribbon forms.

   Time: PT20M

2. Incorporate the flour

   Sift the flour twice over the mixture and fold it in gently with a spatula, lifting the batter from the bottom of the bowl.

   Time: PT5M

3. Bake the sponge

   Pour the batter into the 20 cm silicone mold, bake in a preheated oven at 180°C for 25 minutes. Bake until a knife comes out clean.

   Time: PT25M

   Temperature: 180°C

4. Cool the sponge

   Remove the mold from the oven, let cool 15 minutes in the mold then unmold onto a rack and let cool completely.

   Time: PT15M

5. Prepare the fruits

   Wash, stem, pit and cut the apricots, strawberries, mango, cherries, blueberries and raspberries into small pieces. Keep separate.

   Time: PT15M

6. Prepare the soaking syrup

   In a small saucepan, bring to a boil 100 ml water with 50 g white sugar for 2 minutes. Let cool.

   Time: PT2M

   Temperature: 100°C

7. Make the mascarpone whipped cream

   Whisk the very cold liquid cream until thickened, add the mascarpone and powdered sugar, whisk again until a firm cream forms.

   Time: PT8M

8. Cut the sponge in two

   Using a sponge cutter, cut the cake into two equal discs.

   Time: PT5M

9. Soak the sponge discs

   Brush each disc with the syrup using a kitchen brush.

   Time: PT5M

10. Spread the cream

    On the first disc, spread evenly half of the mascarpone whipped cream using a spatula.

    Time: PT5M

11. Arrange the fruits

    Divide the cream surface into six zones and place the fruits (blueberries, raspberries, mango, strawberries, cherries, apricots) in each zone.

    Time: PT5M

12. Assemble the cake

    Cover with the second soaked disc, press lightly, dust with powdered sugar and decorate the top with a few extra fresh fruits.

    Time: PT5M

Nutrition Facts

Calories

400

Protein

6 g

Carbohydrates

45 g

Fat

22 g

Fiber

4 g

Ingredient Substitutions

• Instead of White sugar: cane sugar
• Instead of All-purpose flour: wheat flour, gluten-free flour
• Instead of Liquid cream (30% fat): whipped cream in a can
• Instead of Mascarpone: cream cheese
• Instead of Powdered sugar: granulated sugar
• Instead of White sugar (syrup): cane sugar

Equipment Needed

• Mixing bowl
• Electric mixer
• Whisk
• Sieve
• Silicone spatula (spatula)
• 20 cm round silicone mold
• Oven
• Cooling rack
• Chef's knife
• Cutting board
• Sponge cake cutter
• Kitchen brush
• Small saucepan

Critical Steps — Do Not Skip

• Whisk the eggs and sugar until ribbon stage
• Incorporate the flour without lumps
• Bake the sponge at 180°C
• Prepare a firm mascarpone whipped cream
• Cut the sponge in two with the cutter
• Spread the cream evenly

Chef Tips from the Video

• Using a silicone mold allows unmolding without greasing.
• The kitchen brush ensures uniform syrup soaking.
• Dividing the cream into six portions before arranging the fruits helps maintain a symmetrical presentation.

Troubleshooting

Storage

Refrigerator: Store in the refrigerator, covered, up to 2 days.

Freezer: Wrap tightly and freeze up to 1 month.

Room temperature: Consume within 2 hours of service.

Make-Ahead Tips

• Bake the sponge the day before and keep it wrapped in the refrigerator.
• Prepare the mascarpone whipped cream 24 h in advance and keep it chilled.
• Fresh fruits should be added just before serving to prevent them from softening the cream.