Summer Fruit Sangria Cake (Print Version)
# Ingredients:
→ Sponge Cake
01 -
6 large eggs, at room temperature
02 -
1 cup white granulated sugar
03 -
1 teaspoon vanilla extract
04 -
1 cup all-purpose flour
05 -
1 teaspoon baking powder
→ Whipped Cream
06 -
1 cup raspberries
07 -
1/3 cup white granulated sugar
08 -
8 oz cream cheese or mascarpone, softened
09 -
1 cup white chocolate chips, melted
10 -
1 teaspoon vanilla extract
11 -
Sprinkle of salt
12 -
2 cups heavy cream, chilled
13 -
1 1/2 cups confectioner's sugar
→ Filling
14 -
1 cup sweet sangria wine
15 -
4 to 6 cups sliced fruit and berries
# Instructions:
01 -
Preheat the oven to 350°F (175°C) and line two 8-inch (20 cm) cake pans with parchment paper, ensuring the sides remain ungreased. In a stand mixer bowl, combine eggs, sugar, and vanilla, whisking on high for 7 to 9 minutes until pale and thick. Sift the flour and baking powder into the mixture in batches, folding gently with a spatula to incorporate. Divide the batter evenly between the pans and bake for 19 to 21 minutes until golden brown. Remove from the oven and run a knife along the sides to release. Cool in pans, then slice for 4 total layers.
02 -
For the berry sauce, combine raspberries and sugar in a saucepan, crushing the berries and simmering for 4 to 5 minutes until softened. Strain the sauce into a bowl, discarding seeds, and chill. To prepare the whipped cream, whisk heavy cream and confectioner's sugar in a stand mixer until stiff peaks form. Separately, beat cream cheese or mascarpone until smooth, then mix in melted white chocolate, vanilla, salt, and berry sauce. Fold the mixture into the whipped cream and whisk briefly until fluffy. Refrigerate if not used immediately.
03 -
Cut each sponge cake layer in half for a total of 4 layers. Mix the sliced fruit and berries in a bowl. Generously soak each sponge layer with sangria using a brush or bottle. Spread frosting evenly over each layer, add a layer of mixed fruit, gently pressing into the frosting. Frost the sides and top of the cake and, if desired, tint frosting with food coloring for a peach hue. Decorate with dollops of cream and additional fruit. Refrigerate for at least 1 hour or overnight before serving.
# Notes:
01 -
To enhance flavor, let the cake set overnight in the refrigerator.