Fresh summer delight: Fruit and cream cake recipe

Chocolate base, creamy filling with seasonal fruits, and a lightly crispy finish with light dough make for a recipe for sweet success. This dessert captures the flavours of summer straight from orchards and gardens.

This dessert is perfect for almost any occasion: a visit from your mother-in-law, a garden party, a birthday celebration, or simply a craving for something sweet. Crispy cake layered with creamy filling embedded with fruit makes for an ideal afternoon snack.

Fresh fruits taste best when picked straight from gardens and orchards in the summer. Natural conditions mean they have the most aroma at that time. I try to take full advantage of this season. I can't imagine a summer cake without the addition of fruits. They beautifully balance the sweetness of the cake and filling, adding lightness and freshness.

In this recipe, I use red currants. I feel they are somewhat forgotten in desserts, often overshadowed by raspberries, blueberries, or blackberries. However, they definitely deserve more attention—they are healthy and tasty.

Ingredients:

Cake:

            
• 750 ml of wheat flour
• 113 grams of margarine
• 190 ml of sugar
• 1 packet of vanilla sugar
• 1 teaspoon of baking powder
• 4 egg yolks
• 1 tablespoon of cocoa

Creamy filling:

      
• 4 egg whites
• 125 ml of sugar
• 1 packet of vanilla pudding
• 415 ml of sour cream (18%)

Additionally:

• 200 grams of red currants

Preparation:

Step 1: Sift the wheat flour onto the countertop. Add baking powder, regular sugar, and vanilla sugar and mix. Form a mound and pour the egg yolks into the centre.

Step 2: Add margarine or butter and chop it all with a knife. Then form a ball from the dough and divide it into two parts. Sprinkle flour on one part, and add cocoa to the other and knead. Wrap both doughs in cling film and put them in the freezer for half an hour.

Step 3: Beat the egg whites until stiff, gradually adding sugar. To the beaten whites, add sour cream and a packet of vanilla pudding and blend.

Step 4: Line the bottom of a cake pan with parchment paper. Grate the cocoa dough and spread it over the entire surface, creating the base. Pour the creamy filling and add the currants.

Step 5: Grate the light dough on top and place it in an oven preheated to 175°C. Bake for about 60 minutes. After cooling, cut it into pieces. Bon appétit!