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Light Fruit Cake with Crème Fraîche
Spring makes you feel like bringing some lightness to your plate. Fruit cakes and pies are a great solution. Even if it's not fruit season yet, you can use frozen fruit.
What I like about this cake is the combination of tartness and sweetness. This recipe is very easy, and you can prepare it even with small children.
Ingredients for the fruit cake:
320 g flour
180 g powdered sugar
4 eggs, size M
250 ml whipped cream 33 %
1 baking powder
1 vanilla sugar
approx. 500 g berries (currants, blueberries, raspberries), fresh or frozen.
flour for sprinkling the berries
butter and coconut flakes to grease the mold
Baking tools used in this recipe: buy spring-form pan 20 cm HERE.
Mix the sifted flour with the baking powder.
Beat the eggs with sugar and vanilla sugar with hand mixer until foamy (this will take several minutes, don't hurry), then add the cream and the flour-baking powder mixture.
Mix with a spatula (do not use a mixer, otherwise the nice foam will fall down again and the cake will be less moist).
Pour the mixture into a mold with a diameter of about 20 cm, which you have previously brushed with butter and sprinkled with coconut.
Lightly flour the fruit and spread it on the dough.
If you use frozen fruit, like me, do not defrost them before.
Place the cake in an oven preheated to 180 degrees for about 40-50 minutes. Use a toothpick to check if the cake is baked through.
Before serving, you can sprinkle the cake with powdered sugar.
Tip: To prevent the fruit from sinking to the bottom of the mold, wrap it lightly in some flour.