Summer Cake with Whole Wheat Sponge Cake
Category: Desserts
Servings: 10
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole wheat flour | 150g |
| Eggs | 275g |
| Brown sugar | 175g |
| Honey | 10g |
| Lemon zest | ½ |
| Fine salt | To taste |
| Egg yolks | 45g |
| Soy milk | 500g |
| Muscovado sugar | 70g |
| Wildflower honey | 20g |
| Cornstarch (cornflour) | 30g |
| Vanilla pod | 1 |
| Lactose-free vegetable cream | 700g |
| Donut peaches | 2 |
| Cherries | 200g |
| Plums | 2 |
| Mint leaves | To taste |
Instructions
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Prepare the Sponge Cake Base:
- Start by making the whole wheat sponge cake. In the bowl of a stand mixer with a whisk attachment, add the eggs and brown sugar. Add a pinch of fine salt and the zest of the lemon, taking care to only use the yellow part of the peel.
- Once combined, turn off the mixer and sift the whole wheat flour directly into the egg mixture. Gently fold the flour into the mixture using a whisk, mixing from the bottom up to avoid deflating the batter.
- When the batter is smooth and homogeneous, pour it into a 22.5 cm round cake pan lined with parchment paper.
- Bake in a preheated static oven at 175°C (350°F) for about 45 minutes. Perform the toothpick test to ensure the cake is done before removing it from the oven.
- Once baked, immediately invert the cake onto a cooling rack to cool completely.
-
-
Prepare the Cream:
- In a saucepan, combine the soy milk, honey, vanilla pod (split open to scrape the seeds), and the pod itself. Heat gently until it reaches a soft boil.
- Meanwhile, in a separate bowl, whisk the egg yolks and muscovado sugar. Add the cornstarch and mix until smooth.
- Once the soy milk mixture begins to boil, pour it gradually into the egg mixture, stirring constantly to prevent curdling. Return the mixture to the saucepan and cook gently until it thickens, forming a creamy custard.
- Remove from the heat and let it cool. Transfer 100g of the custard to a piping bag fitted with a smooth 10mm nozzle.
- To the remaining custard, gently fold in 300g of lactose-free cream and 100g of the whipped soy cream. This will create a smoother, lighter filling for the cake.
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Assemble the Cake:
- Once the sponge cake has cooled, carefully remove it from the pan and discard the parchment paper.
- Using a serrated knife, slice the sponge cake into three even layers.
- Place the first layer of cake on a serving platter and spread half of the soy cream mixture on top.
- Wash the cherries, remove the pits, and halve them. Arrange three-quarters of the cherries over the cream.
- Place the second layer of sponge cake on top and spread the remaining cream mixture over it.
- Wash the peaches and slice them thinly. Arrange the peach slices over the second layer of cake.
- Add the third layer of cake, pressing down lightly to help the layers stick together.
-
Decorate:
- Decorate the top of the cake with the remaining cherries, plums, and the thinly sliced peaches.
- Use the piping bag with the reserved custard to pipe decorative swirls of cream and custard around the cake.
- Garnish with fresh mint leaves for a burst of color and freshness.
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Chill and Serve:
- Place the cake in the refrigerator to chill for at least an hour before serving, allowing the flavors to meld and the cream to set.
- Serve chilled and enjoy this refreshing, summery dessert that combines the richness of the whole wheat sponge cake with the sweetness of fresh fruits and the lightness of creamy fillings.
This Summer Cake with Whole Wheat Sponge Cake is perfect for warm-weather gatherings, offering a light, fruit-filled dessert that’s both satisfying and refreshing. The whole wheat flour adds a subtle depth to the cake while the combination of fresh fruits like cherries, peaches, and plums brings the taste of summer right to your plate.
