Tiered Fruit and Cream Cake
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 40 min.
Preparation
ready in 5 h. 10 min.
Ready in
Ingredients
for
1
- For the filling
- 2 pink Grapefruit
- 4 Oranges
- 7 sheets white gelatin
- 1 cup powdered sugar
- 1.333 cups Yogurt
- 1.333 cups Mascarpone
- 5 Tbsps Campari
- 2 ½ cups Agave syrup
- 1 ⅔ cups cream
- In addition
- 3 Tbsps Orange marmalade
- 1 cup sliced almonds
- 3 Tbsps Campari
- 1 white Cake glaze
Preparation steps
1.
For the sweet pastry quickly knead all the ingredients together, form into a ball, wrap in foil and chill for 30 minutes.
2.
Roll out between 2 layers of baking paper and use to line the base of the springform tin, previously lined with baking paper.
3.
Bake in an oven preheated to 200°C (180° fan) | 400F | gas 6 for about 10 minutes, and then take out of the oven and leave to cool.
4.
For the sponge, melt the butter, separate the eggs and beat the egg whites with the salt and half the sugar until stiff. Beat the egg yolks with 3 tbsp warm water and the rest of the sugar until foamy. Fold the flour into the egg yolk mixture and then gently fold in the beaten egg whites.
5.
Finally fold in the melted butter. Grease the base of a springform tin (28 cm ?), turn the mixture into it and bake in an oven preheated to 180°C (160° fan) | 350F | gas 4 for about 30 minutes. Take out of the oven, allow to cool completely, then split horizontally.
6.
Warm the marmalade, strain through a sieve and spread on the pastry base. Place one sponge base on top and place a cake ring around them.
7.
Peel the grapefruits and oranges thickly with a sharp knife, removing all the white skin. Then cut out nice segments avoiding the inner skins.
8.
Soak the gelatine in cold water. Mix together the icing sugar, yoghurt, mascarpone and 2 tbsp Campari. Squeeze out the gelatine and heat in 350 ml grapefruit nectar until it dissolves. Then stir into the yoghurt and mascarpone mixture. Chill until the mixture begins to set.
9.
Whip the cream until stiff. Retain 5 tbsp for garnishing and fold the rest into the yoghurt and mascarpone mousse. Arrange half the grapefruit and orange segments in a circle on the sponge base.
10.
Spread the mousse on top, cover with the second sponge base and chill for 2 hours.
11.
Arrange the remaining grapefruit and orange segments in a circle on top of the cake. Mix together the rest of the fruit nectar and the Campari. Make up the cake glaze with the juice according to the instructions on the packet, pour on to the cake and leave to set.
12.
Remove the cake ring, spread the reserved cream on the edge of the cake and sprinkle with flaked almonds.
