Fruit cakes are very popular in my home. They do not take much time and their preparation is very simple.
Fruit sponge cakes are mainly made with peaches, apricots, plums, pears or apples.
I have never done them with raspberries or blueberries before but I might try them in the future, though, especially now when there is a season for these fruits.
When preparing these cakes, it is important for the ingredients to have a room temperature. Especially butter or margarine should not be taken out directly from the fridge, because the ingredients will not be able to blend together as nicely.
If you decide to try this recipe, I encourage you to share photos in the Comment section.
Bon Appetit 🙂
Cheese cream filling:
Wash the apricots and cut them in half. Pour water and add brown sugar and thyme into a large pan. Add the apricots as well with the skin down. Boil on medium heat until the liquid is reduced to a half, i.e. 100 ml (it will take about 10-15 minutes).
Combine the flour, a pinch of salt, 100 ml of evaporated apricot juice, eggs, soft butter, caster sugar and baking powder in a bowl or mixer. Blend them until the ingredients are thoroughly combined.
Cream cheese filling:
Combine egg yolks with caster sugar in a bowl or a mixer. Whip it into a fluffy mass. Gradually add the white cheese, followed by the vanilla extract and the custard. Dissolve the butter, cool it and pour it into the cheese mixture. Whip the egg whites with a pinch of salt and gently mix it into the cheese mixture.
Pour the cake mixture on a baking tray of 20 by 30 centimeters, previously lined with baking paper. Make small holes with a spoon in the cake mixture and put the cheese filling into them. As a last step, evenly place the pre-cooked and cooled apricots on the top.
Bake at 175 degrees Celsius for 50 minutes. Once it is out, sprinkle the top of the cake with caster sugar.
The cheese should be ground at least once, otherwise there will be lumps in the cake mix.