A fruit cake with white chocolate is a beautifully looking and delicious-tasting cake, which I recommend making in the spring and summer.
The base of the cake is a light sponge cake layered with cream made from mascarpone, whipping cream and white chocolate. In order to avoid making it bland, fruits are added to the cream, in this case raspberries and blueberries, although any other soft fruit will work well. The top of the cake is covered with mascarpone, butter and white chocolate cream. I decorated the top of the cake with edible flowers, raspberries and extra cream.
This cake is perfect as a birthday cake, but can also be prepared for any other occasion such as name days. The downside, on the other hand, is that this cake is quite laborious, but work on it can be spread over several days. I recommend for you a below recipe for fruit cake with white chocolate and I wish you successful baking.
Ingredients for fruit cake with white chocolate.
- 5 egg whites (160 g)
- 5 egg yolks
- 180 g icing sugar
- 150 g all-purpose flour
- 50 g potato flour
- a pinch of salt
- 100 ml water
- 2 tablespoons of lemon juice
- 1 tablespoon of icing sugar
White chocolate cream with fruit:
- 250 g mascarpone cheese
- 150 g white chocolate
- 300 ml whipping cream (36%)
- 100 g fresh raspberries
- 100 g fresh blueberries
- 150 g white chocolate
- 50 ml whipping cream
- 250 g mascarpone cheese
- 200 g butter
- 2 small drops of pink food colouring in gel
- edible flowers and raspberries for decorating the cake
How to make fruit cake with white chocolate.
Sponge cake preparation.
Put the egg whites into a bowl, add a pinch of salt and whisk until well-foamed. At that point, start adding the icing sugar while continuing to whisk. Whisk for about 10 minutes, reduce the speed of the mixer to slow and start adding the eggs, one at a time. Turn off the mixer and, using a wooden spoon, mix in the sifted flour, baking soda and baking powder. Do not add flour all at once, but in four or five batches.
Line a round-shaped baking tin with greaseproof paper. The paper should stand out slightly above the baking tray. Pour the cake batter into the prepared tin. Preheat the oven to 180 degrees Celsius and when it is hot, put in the cake tin. Bake the sponge cake for about 45 minutes or into a so-called dry stick. Remove the baked sponge cake from the oven and let it cool down – but keep it in the tin. Cut the cold sponge cake lengthwise into three relatively even cake tops.
Soaking syrup preparation.
Pour boiled cold water, lemon juice and icing sugar into a bottle or cup. Mix very thoroughly.
White chocolate and fruit cream preparation.
Pour whipping cream into a pot, bring it to a boil, then remove it from the heat and add white chocolate broken into pieces. Stir vigorously until the chocolate melts completely. Cool it down, then pour it into a bowl, and whisk it until semi-stiff. Then, add the mascarpone cheese and continue whisking until the cream thickens well. Be careful not to pierce the cream, because it will create butter. Add raspberries and blueberries to the whipped cream and mix gently.
Pour the whipping cream into a pot, bring it to a boil, then remove it from the heat and add the broken chocolate pieces. Stir until the chocolate melts completely and cool it down. Place the softened butter in a bowl and mash it for about 10 minutes with a mixer. Then add mascarpone cheese and the cool but still liquid chocolate in batches. Whisk for a while until thick. Divide the mass into 3 parts. Add food colouring to two of them, slightly less to one part than to the other. Mix thoroughly.
Assembling of the cake.
Drizzle the sponge cake tops thoroughly with the soaking syrup. I did not drizzle the base of the bottom part and the top of the last one. Put the first cake top into the round-shaped tin, in which the cake was baked. Line the tin with a high-rim foil. Place half of the white chocolate and fruit cream on the cake top, cover it with the second cake top on which you should spread the remaining cream, and finally place the last cake top on it. Transfer the cake to the fridge for at least 6 hours, preferably overnight.
After taking the cake out of the fridge, remove the rim foil, and cover the cake with a thin layer of the frosting. Put the cake back into the fridge for 20 minutes. After removing it from the fridge, thoroughly cover it with the remaining frosting cream. I covered the bottom of the cake with the darkest cream, above it I gave it a bit brighter one, and the top one had the lightest colour. I put a bit of each cream aside to decorate the top of the cake with it. Decorate the cake with raspberries, a little cream and edible flowers. Place the finished cake in the fridge for overnight.
Good to know when making fruit cake with white chocolate.
The baking tin that I used had a diameter of 21 centimetres. I slightly greased the cake tin with margarine and lined it with baking paper. The paper must protrude above the tin, so that the cake batter does not spill out during baking. You can also use a metal rim to bake the sponge cake.
All the ingredients used to prepare the sponge cake should be at room temperature.
The edible flowers, with which I decorated the cake are spherical gomphrena.
It is worthwhile to spread the cake preparation over time. You can bake the sponge cake on the first day. Then, on the second day, you can prepare the fruit cream, and on the third day, you can prepare the frosting cream and assemble the cake.
You can prepare the frosting cream without food colouring, it can be plain white.
Do you like cakes with fruit? If so, try our recipe for Plum mousse cake.