Description
Delightful Summer Fruit Sangria Cake combines the essence of refreshing Spanish cocktails with moist, fruity layers. Generous wine-soaked fruits and delicate crumb invite celebrations of seasonal flavors you’ll savor to the last delicious bite.
Ingredients
Scale
- 6 large eggs
- 1 cup (240 ml / 8 fl oz) white granulated sugar
- ⅓ cup (67 g) white granulated sugar
- 1 cup (120 g / 4.2 oz) all-purpose flour
- 8 oz (226 g) cream cheese or mascarpone, softened
- 2 cups (480 ml / 16 fl oz) heavy cream, chilled
- 1 ½ cups (180 g / 6.3 oz) confectioner’s sugar
- 1 cup (170 g / 6 oz) white chocolate chips, melted
- 1 cup (150 g / 5.3 oz) raspberries
- 4 to 6 cups sliced fruit and berries
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 sprinkle of salt
Instructions
- Preparation: Position oven rack centrally and preheat to 350°F. Line two 8-inch cake pans with parchment paper, leaving sides ungreased.
- Egg Mixture: Whip eggs, sugar, and vanilla in stand mixer at high speed for 7-9 minutes until transformed into thick, pale foam with voluminous texture.
- Batter Formation: Delicately sift dry ingredients into egg mixture, folding from bottom to preserve intricate air bubbles without deflating delicate structure.
- Baking Process: Distribute batter evenly across prepared pans, baking 19-21 minutes until layers develop rich golden-brown coloration and firm texture.
- Cooling Technique: Immediately loosen cake edges with knife after removing from oven. Allow complete cooling within pans, then slice each layer horizontally into four thin rounds.
- Berry Sauce Creation: Crush raspberries and sugar in saucepan, simmering until completely broken down. Strain through fine mesh strainer, extracting maximum liquid essence.
- Cream Preparation: Whip cream with confectioner’s sugar, escalating from medium to high speed until stiff peaks emerge. Simultaneously beat cream cheese until smooth, incorporating melted white chocolate, vanilla, and salt.
- Flavor Integration: Fold berry sauce into cream cheese mixture, introducing optional food coloring for enhanced visual dimension. Gently incorporate whipped cream, maintaining light, airy texture.
- Assembly Technique: Brush each cake layer generously with berry sauce for deep moisture penetration. Layer cake with frosting and mixed summer fruits, gently pressing berries into creamy surface.
- Finishing Touch: Cover entire cake with remaining frosting, creating smooth or textured exterior. Decorate with fresh fruits, cream dollops, and optional pastel-tinted frosting accents.
- Chilling Phase: Refrigerate minimum one hour or overnight, allowing flavors to harmonize and structural integrity to set completely.
Notes
- Egg Foam Technique: Whip eggs, sugar, and vanilla for 7-9 minutes to create a light, voluminous base that’s crucial for the cake’s delicate texture.
- Folding Method: Use gentle, bottom-up strokes when incorporating dry ingredients to preserve precious air bubbles and maintain the cake’s airy structure.
- Cooling Strategy: Let cake layers cool completely in the pan to prevent structural collapse and ensure clean, even slicing.
- Make-Ahead Magic: Refrigerate the cake for at least one hour to allow flavors to develop and frosting to set perfectly, enhancing overall taste and presentation.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Desserts, Drinks
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 13
- Calories: 421
- Sugar: 35 g
- Sodium: 138 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 139 mg