This Fruit Cloud Cake combines the ethereal lightness of a meringue base with lush, creamy fillings, making it one of the most popular cakes for those who adore a mix of fruity and creamy textures. The crisp meringue layer is perfectly balanced with a soft whipped cream and fruit filling, followed by a rich, smooth custard-like layer made from yolks and butter, all topped with a silky chocolate glaze. It’s not just a cake; it’s an experience of delicate flavors and textures that melt in your mouth.
Why You’ll Love This: The contrast between the crunchy meringue and the soft, flavorful fillings makes this cake a favorite for its delightful texture combination. The addition of fresh or well-drained frozen fruit provides a burst of freshness that cuts through the richness, making each bite as refreshing as it is indulgent. This cake is a perfect example of how simple ingredients can be transformed into an exquisite dessert.
Perfect Occasion: This cake is ideal for celebrations, especially during the warmer months when you crave something sweet yet not too heavy. It’s perfect for birthdays, garden parties, or any festive occasion where a light, elegant dessert is desired. Additionally, its stunning layers make it a showstopper that’s bound to impress at any gathering.
Decoration Tips: For a stunning presentation, finish the cake with a drizzle of melted milk chocolate mixed with a bit of oil and butter for a glossy look. Garnish the top with some fresh berries or fruit that matches the filling for a colorful and appetizing appearance. A few mint leaves or edible flowers can add a final touch of elegance.
Ingredients:
- Base:
- 12 egg whites
- 500g sugar
- 2 tablespoons of lemon juice or vinegar
- First Filling:
- 500ml heavy cream
- 50g powdered sugar
- 50g sour cream
- 350g fruit (if frozen, thaw and drain well)
- Second Filling:
- 12 egg yolks
- 200g sugar
- 200g butter
- Topping:
- 150g milk chocolate
- 2 tablespoons oil
- A small piece of butter
Instructions:
- Base: In a thoroughly dry bowl, whip egg whites until foamy. Gradually add sugar and whip until stiff peaks form. Add lemon juice and continue to whip for 3 minutes. Spread evenly on a baking sheet lined with parchment and dry in the oven at 130°C for 2 hours.
- First Filling: Whip the heavy cream with powdered sugar and sour cream until smooth. Gently fold in the fruit.
- Second Filling: Whip egg yolks with sugar and cook over a steam bath until thick. Cool completely, then whip in butter at low speed until smooth.
- Assembly: Cut the cooled meringue base in half horizontally. Spread the fruit cream filling on the first layer, place the second layer on top, and cover with the yolk filling.
- Topping: Melt the chocolate with oil and butter until smooth, then pour over the cake to glaze.
Enjoy this delightful Fruit Cloud Cake, a perfect blend of lightness and creamy luxury that will make any occasion special!
