Discover the joy of baking with our Heavenly Red Fruit Cloud Cake recipe. This light-as-air cake, layered with luscious red fruit and creamy filling, is sure to be a hit. Its exquisite balance of flavors and textures makes it an irresistible dessert for any occasion.
Why You'll Love This:
- Fluffy and light sponge cake layers.
- Rich and creamy filling complemented by the tartness of red fruits.
- Visually stunning with its vibrant fruit layers.
Perfect Occasion: This cake is a showstopper for celebrations, an elegant choice for dinner parties, or a special weekend treat for family.
Sponge Cake Ingredients:
- 3 large Eggs (or 4 if small)
- ½ tea glass Sugar (glass size: 200 ml)
- 3 tablespoons Hot Water
- 1 tea glass Cornstarch
- 1 packet Vanilla Sugar
- 2 teaspoons Baking Powder
- 1 cup Flour (slightly less than a full cup)
Fruit Layer:
- 200 g Frozen Red Fruits (mixed berries work well)
- Less than 1 tea glass Sugar (adjust to taste)
- 1 tablespoon Lemon Juice
Cream:
- 350 g Mascarpone or Clotted Cream
- 200 ml Whipping Cream
- 1 tea glass Powdered Sugar
- 100 g White Chocolate
Preparation:
- Cream: Melt white chocolate using a bain-marie. Whip the cream and powdered sugar until thick. Mix in the melted chocolate swiftly and thoroughly. Finally, fold in the mascarpone gently using a mixer's tip. Chill in the fridge.
- Fruit Sauce: Thaw berries in a pot over low heat. Once melted, blend and add powdered sugar and lemon juice. Cook until thickened, then let cool.
- Sponge Cake: Beat eggs in a bowl, gradually adding water until creamy. Incorporating the sugar and vanilla in 3-4 additions is crucial for fluffiness. Sift in flour, cornstarch, and baking powder, folding gently with a spatula. Pour batter into a 22 cm squared or round cake pan lined with parchment and greased on the sides. Tap to release air bubbles. Bake in a preheated oven at 175°C for about 30 minutes. Cool thoroughly.
- Assembly: Slice the sponge cake in half. Place the bottom layer in the pan. Spread slightly more than half of the cream, followed by the cooled fruit sauce. Add the top layer of sponge cake, covering it with the remaining cream. Sprinkle chopped nuts on top and let the cake rest overnight.
- Serving: Remove from the springform pan and slice to serve.