Mixed fruit sponge cake

Snack95 minutes8 people350 calories

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This Fruitcake is loaded with them. I have put apples, bananas and kiwis in it, but you can do it with whatever you have at home.

That fruit remains on the surface, baked, as we did with him apricot cake.

In this case, once out of the oven, we will bathe it with the same fruit juice, the one that has released when marinating with sugar.

Mixed fruit sponge cake

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We prepare the fruit by cutting it into medium-sized pieces. We put it in a bowl and pour the 50 g of sugar over it. We add the orange juice. We reserve in the fridge for 20 minutes. After that time, we start the recipe.
We preheat the oven to 180º.
We grease a 23 cm diameter demoulding mold.
We fit the butterfly on the blades. We put the whites in the glass (we reserve the yolks) and a pinch of salt. We ride them to the point of snow programming 3 minutes, 37º, speed 3 1/2. We take out and reserve.
We remove the butterfly and, without washing the glass, add the butter and 180 g of sugar. We program 3 minutes, speed 4. With the blades in motion in speed 4, add the egg yolks, one by one, and add the milk, flour and yeast, still at speed 4.
We incorporate the whites to the point of snow and mix 10 seconds at speed 2. We just integrated everything with the spatula.
We put the mixture in the mold leveling it with the back of a spoon.
We put the pieces of fruit on this mixture, evenly and reserving the juice.
Bake at 180º for approximately 65 minutes. The last 20 or 15 minutes of baking we cover the cake with aluminum foil to avoid burning the surface while it is just cooking.
Once out of the oven, and when it is warm or cold, we bathe the surface with the juice of the fruit that we had reserved.

We can use seasonal fruits, the ones we have at home.

Equivalences with TM21

More information - Fresh fruit cake

Source - Le merende della mamma