Red Fruit Cake for Moms by @cuisinovia

N/A
Hard

12 servings

🧈

130 g

Unsalted Butter

🫒

90 ml

Olive Oil

🌾

200 g

All-purpose Flour

🍫

90 g

Cocoa Powder

🥄

4 g

Baking Powder

🥄

2.3 g

Baking Soda

🧂

3 g

Salt

🍬

460 g

Granulated Sugar

🌿

3 beans

Vanilla Bean

🥛

170 ml

Whole Milk

🥚

4 large eggs

Eggs

💧

60 ml

Boiling Water

💧

190 ml

Water

🍚

200 g

Granulated Sugar

🥃

60 ml

Cognac

🫐

450 g

Frozen Forest Fruits

🍚

110 g

Granulated Sugar

🥄

5 g

Cornstarch

💧

2 tbsp

Water

🧀

250 g

Mascarpone

🥛

1 l

Heavy Cream

🍚

200 g

Powdered Sugar

🌿

1

Vanilla Bean

🍓

100 g

Red Berries

Preparation Steps

  1. Step 1/25

    Preheat the oven to 175°C (350°F) and grease and line 2 round cake pans.

    🍰cake pans

  2. Step 2/25

    Sift the all-purpose flour, cocoa powder, baking powder, baking soda, and salt into a mixing bowl.

    all-purpose flour
    cocoa powder
    baking powder
    baking soda
    salt
    🥣mixing bowl
    🫗sieve

  3. Step 3/25

    Beat 125 g unsalted butter, 90 ml olive oil, and 350 g granulated sugar until pale and creamy.

    unsalted butter
    olive oil
    granulated sugar
    🥣mixing bowl

  4. Step 4/25

    Scrape in the seeds from 2 vanilla beans and beat them into the butter mixture.

    vanilla bean
    🥣mixing bowl
    🍴rubber spatula

  5. Step 5/25

    Add the 4 eggs one at a time, beating well after each addition.

    eggs
    🥣mixing bowl

  6. Step 6/25

    Add the sifted dry ingredients and 170 ml whole milk alternately, mixing only until combined.

    all-purpose flour
    cocoa powder
    baking powder
    baking soda
    salt
    whole milk
    🥣mixing bowl
    🍴rubber spatula

  7. Step 7/25

    Stir 60 ml boiling water into the batter until it becomes smooth and pourable.

    boiling water
    🥣mixing bowl
    🍴rubber spatula

  8. Step 8/25

    Divide the chocolate batter evenly between the prepared cake pans.

    🍰cake pans
    🍴rubber spatula

  9. Step 9/25

    Bake the cake layers for about 30 min, until a skewer inserted in the centre comes out clean.

    🍰cake pans

  10. Step 10/25

    Cool the cake layers in their pans for 10 min, then transfer them to a wire rack.

    🍰cake pans
    🧊wire rack

  11. Step 11/25

    Combine 125 ml water and 110 g granulated sugar in a saucepan and bring to a boil.

    water
    granulated sugar
    🍲saucepan
    🥄wooden spoon

  12. Step 12/25

    Simmer the syrup for 3 min, then remove it from the heat.

    🍲saucepan
    🥄wooden spoon

  13. Step 13/25

    Stir 60 ml cognac into the warm syrup and let it cool completely.

    cognac
    🍲saucepan
    🥄wooden spoon

  14. Step 14/25

    Cook 450 g frozen forest fruits and 110 g granulated sugar in a saucepan over medium heat until the fruit releases juices.

    frozen forest fruits
    granulated sugar
    🍲saucepan
    🥄wooden spoon

  15. Step 15/25

    Mix 2 tsp cornstarch with 2 tbsp water until smooth, then stir the slurry into the fruit mixture.

    cornstarch
    water
    🥣mixing bowl
    🥄whisk
    🍲saucepan

  16. Step 16/25

    Simmer the forest fruit filling for 2 min until thickened, then cool it completely.

    🍲saucepan
    🥄wooden spoon

  17. Step 17/25

    Beat 250 g mascarpone with the seeds from 1 vanilla bean until smooth.

    mascarpone
    vanilla bean
    🥣mixing bowl
    🍴rubber spatula

  18. Step 18/25

    Whip 1 litre heavy cream and 200 g powdered sugar to medium-stiff peaks.

    heavy cream
    powdered sugar
    🥣mixing bowl

  19. Step 19/25

    Fold the whipped cream into the mascarpone mixture until the frosting is smooth and stable.

    mascarpone
    heavy cream
    🥣mixing bowl
    🍴rubber spatula

  20. Step 20/25

    Place one cooled cake layer on a cake stand and brush it with half of the cognac syrup.

    cognac
    🍰cake stand
    cake pan

  21. Step 21/25

    Spread a layer of mascarpone frosting over the cake, then spoon over half of the forest fruit filling.

    mascarpone
    frozen forest fruits
    🍰cake stand
    🔪offset spatula

  22. Step 22/25

    Set the second cake layer on top and brush it with the remaining cognac syrup.

    cognac
    🍰cake stand

  23. Step 23/25

    Cover the cake with the remaining mascarpone frosting and smooth the surface.

    mascarpone
    heavy cream
    🍰cake stand
    🔪offset spatula

  24. Step 24/25

    Decorate the cake with the remaining forest fruit filling and red berries.

    frozen forest fruits
    red berries
    🍰cake stand
    🎂piping bag

  25. Step 25/25

    Refrigerate the finished cake for at least 120 min before slicing and serving.

    🍰cake stand

Composition

Ingredients

Types

Dairy, Oils, Grains, Baking, Cocoa, Seasonings, Sweeteners, Flavorings, Eggs, Liquids, Alcohol, Fruit, Frozen Foods

Ingredients

Unsalted butter, Olive oil, All-purpose flour, Cocoa powder, Baking powder, Baking soda, Salt, Granulated sugar, Vanilla bean, Whole milk, Eggs, Boiling water, Water, Cognac, Frozen forest fruits, Cornstarch, Mascarpone, Heavy cream, Powdered sugar, Red berries

Allergens

Milk, Gluten, Wheat, Eggs

Dietetics

Dietary regimen

Vegetarian

Calories

760 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 89g, Total fat: 42g, Saturated fat: 24g, Fiber: 4g, Sugar: 70g

Nutritional Information

Minerals

Calcium: 170mg, Iron: 3.2mg, Potassium: 340mg, Sodium: 220mg

Vitamins

Vitamin A: 260mcg, Vitamin C: 10mg, Vitamin D: 1.5mcg, Vitamin B12: 0.7mcg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

Hard (3/4)

Steps

25 steps

Equipments

Utensils

mixing bowl, measuring jug, measuring spoons, kitchen scale, whisk, rubber spatula, sieve, saucepan, wooden spoon, cake pans, wire rack, offset spatula, piping bag, cake stand

Appliances

oven, stand mixer, stovetop

Type

Type

Type Of Dish

Dessert, Cake

Occasions

Mother's Day, Birthday, Celebration, Afternoon tea

Origin

Source

Platform

instagram

Original Creator

@cuisinovia

Origin

Cuisine

Greek, European

Geographic

Greece, Mediterranean

Various

Aspect

Texture

Moist, Fluffy, Creamy, Silky, Juicy

Flavors

Chocolatey, Sweet, Fruity, Tangy, Vanilla, Rich, Cognac

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep away from direct sunlight,Do not leave out longer because of mascarpone and heavy cream frosting), fridge : 3 days (Store in an airtight cake container,Keep at or below 4°C,Serve after resting at room temperature for 15 min), freezer : 30 days (Freeze individual slices tightly wrapped,Thaw overnight in the refrigerator,Fresh berry garnish may soften after thawing)