Description
Summer fruit sangria cake offers a delightful fusion of cocktail-inspired flavors and moist cake perfection. Mediterranean-style layers brim with wine-soaked fruits, providing a refreshing dessert you’ll savor with pure delight.
Ingredients
Scale
Main Ingredients:
- 6 large eggs
- 1 cup (240 milliliters) white granulated sugar
- 1 cup (120 grams) all-purpose flour
Leavening and Flavoring Agents:
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
Cream and Cheese Components:
- 8 ounces (226 grams) cream cheese or mascarpone, softened
- 2 cups (480 milliliters) heavy cream, chilled
- 1 ½ cups (180 grams) confectioner’s sugar
Chocolate and Fruit Components:
- 1 cup (170 grams) white chocolate chips, melted
- ⅓ cup (67 grams) white granulated sugar
- 1 cup (150 grams) raspberries
- 4 to 6 cups sliced fruit and berries
Additional Components:
- 1 sprinkle of salt
Instructions
- Position the oven rack in the center and warm to 350°F (175°C). Prepare two 8-inch cake pans with parchment paper, leaving sides ungreased.
- Whisk eggs, sugar, and vanilla in a stand mixer at high speed for 7-9 minutes until the mixture transforms into a thick, pale, almost white foam.
- Gently sift dry ingredients into the egg mixture, folding carefully from the bottom of the bowl to maintain the delicate air bubbles.
- Distribute batter evenly between prepared pans. Bake for 19-21 minutes until layers develop a rich golden-brown color.
- Remove from oven and immediately loosen cake edges with a knife. Cool completely within the pans, then slice each layer horizontally to create four thin rounds.
- Create berry sauce by crushing raspberries and sugar in a saucepan, simmering until berries break down completely.
- Strain the sauce through a fine mesh strainer, pressing to extract maximum liquid. Chill the resulting vibrant sauce in the refrigerator.
- Whip cream with confectioner’s sugar, starting at medium speed and increasing until stiff peaks form.
- In a separate bowl, beat cream cheese until smooth, then incorporate melted white chocolate, vanilla, and salt until perfectly combined.
- Fold berry sauce into the cream cheese mixture, adding optional food coloring for enhanced visual appeal.
- Gently fold whipped cream into the berry-cream cheese mixture, being careful to maintain the light, airy texture.
- Brush each cake layer generously with berry sauce, ensuring deep moisture penetration.
- Layer cake with frosting and mixed summer fruits, pressing berries gently into the creamy surface.
- Cover entire cake with remaining frosting, creating smooth or textured exterior as desired.
- Decorate with additional fresh fruits, cream dollops, and optional pastel-tinted frosting.
- Refrigerate for minimum one hour or overnight to allow flavors to meld and structure to set.
Notes
- Crafting this summer sangria cake requires patience and precision, transforming simple ingredients into a stunning dessert.
- Whipping eggs to pale, fluffy perfection creates the delicate sponge cake foundation that will absorb vibrant berry flavors.
- Layering each moistened cake with creamy berry frosting and fresh fruit ensures a decadent, refreshing experience with every slice.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Desserts, Drinks
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 12
- Calories: 400
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 120 mg