It is the perfect ending to the Christmas dinner, light, delicious, and easy to make. The rum gives it that special touch, and the red fruits add the colors of the season.
Preheat the oven to 180°C. Grease and flour a large cake mold.
Wash the strawberries. Chop the strawberries and cherries into not very small pieces.
In a medium bowl, place the strawberries, cherries, and blueberries and cover with rum. Let marinate.
In a large bowl, place the margarine at room temperature and cream it. Add the brown sugar and half of the standard sugar, and continue creaming until it softens slightly.
Add the egg yolks and continue beating. Incorporate flour, baking powder, and salt, and mix. Add the rum with the fruits and mix carefully not to break the fruits.
Beat the egg whites in another bowl until stiff peaks form, adding the remaining standard sugar in a rain-like manner.
Gently fold the egg whites into the previous mixture, mixing delicately.
Pour the mixture into the cake mold, being careful not to fill it more than 3/4 of its capacity.
Bake at 180°C for 60 minutes or until a toothpick inserted comes out clean.
Unmold and cut when cold.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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