This fruit encapsulated cake recipe is creative, crazy, and very fun to make. The cake is filled and covered with fruit, plus it has an amazing encapsulation of crystal pineapple gelatin. Everyone will be left speechless!
2 envelopes D'Gari® crystal-clear pineapple-flavored gelatin, 120 g
12 egg whites, for the puree
1/2 cups sugar, for the puree, 100 g
12 egg yolks, for the puree
1/2 cups sugar, for the puree, 100 g
1 tablespoon orange zest, for the puree, 15 g
2 cups flour, for the puree, 400 g
3 cups whipping cream, hot, for the topping, 750 ml
3 1/2 cups white chocolate, finely chopped, for the topping, 700 g
3 tablespoons butter, melted, for the topping, 45 g
1 cup strawberries, in slices, for the inside, 200 g
1 cup peach, in slices, for the inside, 200 g
1 cup kiwi, in slices, for the inside, 200 g
strawberries, whole
kiwi, in slices
grapes, in halves
raspberries, whole and halved
orange, in supremes
blueberries, whole
5 cups water, hot, for the gelatin, 1.250 liters
comestible flowers, for decoration
Preparation
1h
25 mins
Low
Preheat the oven to 180 °C.
For the sponge cake: beat the egg whites with the sugar to a turrón point. On the other hand, beat the yolks with the sugar until their volume doubles.
Combine the egg whites with the yolks in a bowl and mix gently. Gradually incorporate the sifted flour in a rain-like manner and carefully fold to avoid deflating the mixture. Add the orange zest.
Pour the mixture into a previously greased and floured 15 cm diameter mold. Bake for 25 minutes or until cooked through and let cool completely. Unmold and cut the cakes into three parts, ensuring to get pieces of the same size.
For the ganache: mix the white chocolate perfectly with the hot cream and melted butter. Let it cool to room temperature.
Whip the ganache with a manual whisk until fluffy and doubled in size.
To fill the cake: with the help of a piping bag or spatula, fill the cake with ganache and add fruit in each layer. In the first layer, place kiwi, and in the second, peach and strawberry.
Cover the cake with the same ganache until it is completely even.
While the cream is still soft, attach the fruit so that it looks aesthetic and the colors and shapes harmonize well, then freeze for 1 hour.
While the cake is freezing, mix the hot water with D’Gari® crystal gelatin pineapple flavor. Cool without solidifying; the consistency should be fluid and slightly warm.
Prepare a larger steel ring than the cake, attach acetate to the ring to hold the gelatin and cover the bottom with plastic wrap to prevent the gelatin from leaking and spilling.
Place the cake in the center of the ring and, using a ladle or a pitcher, pour a little gelatin around it; cool slightly to form a first protective layer, then fill almost to cover it, allowing some fruit to stick out for height and aesthetic appeal. Refrigerate for 1 hour.
Unmold and decorate with mint.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?