Fabulous light fruit cake

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PREP TIME

20 min

Makes

8 servings

* PLUS Refrigeration Time: 120 minutes
Fabulous light fruit cake

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Ingredients

  • 6 cups cut-up mixed fruit , such as berries, peaches, mangoes or kiwis
  • 2 tbsp rum , optional
  • 1 tbsp up to 2 tbsp granulated sugar
  • 1 1/2 cups drained ricotta or mascarpone
  • 1 1/2 cups 35% cream
  • 1/4 cup up to 1/3 cup granulated sugar
  • 2 tsp finely grated orange zest , optional
  • 2 tsp vanilla
  • 8-in. store-bought angel food cake , see tip below if using homemade cake

Instructions

  • If using peaches, mangoes or other stone fruit, peel and discard pits. Cut large fruit into small bite-size pieces. Cut strawberries into halves or quarters depending on their size. Place fruit in a bowl and stir in rum, if using. Taste and stir in just enough sugar to sweeten a little. This will help to create juice. Set aside at room temperature.
  • In large bowl of a stand-up mixer or in a large deep bowl, combine cheese and cream. Add 1/3 cup (75 mL) sugar to mixture if you are using ricotta cheese. Use only 1/4 cup (50 mL) if using mascarpone. Add orange peel, if you like. Using low speed of an electric mixer, beat mixture until it begins to thicken, about 1 minute. Increase speed to high and beat until very thick, from 3 to 4 minutes. Then beat in vanilla.
  • Meanwhile, using a serrated knife, cut cake into 3 equally thick layers. Measure out 2 cups (500 mL) fruit mixture and set aside for topping. To assemble, place widest cake layer on a platter (with some store-bought cakes, the top of the cake is wider than the bottom).
  • Using a palette or butter knife, spread a thin layer of ricotta mixture, about 3/4 cup (175 mL), evenly over cut surface of cake. Then spoon half of unreserved fruit over ricotta-spread cake. Lightly spread a layer of ricotta over bottom of middle cake layer and set on top of berries. Gently press down cake. Spread another layer of ricotta, about 3/4 cup (175 mL), over cut surface of middle cake layer. Top with remaining fruit. Lightly spread ricotta over cut surface of last layer of cake. Set, ricotta-side down, on top of fruit. Lightly press down. Ice top with remaining ricotta mixture. If serving within 2 hours, arrange reserved fruit decoratively overtop of cake. Store in the refrigerator for 2 hours. If storing longer, don’t add cut fruit to top until just before serving. Refrigerated cake will keep well for at least 6 hours; after that time, cake may become soggy. Carefully slice with a serrated knife and place a wedge of cake on dessert plates.

Nutrition (per serving)

  • Calories
  • 426,
  • Protein
  • 10.6 g,
  • Carbohydrates
  • 56.6 g,
  • Fat
  • 18.4 g,
  • Fibre
  • 3.2 g,
  • Sodium
  • 218 mg.

Follow our fast route to building a low-fat angel food cake–store-bought or home-made–into a pyramid of luscious seasonal fruit.

Home-made angel food cake

Angel food cakes made at home from scratch or a mix are larger than most store-bought angel food cakes. So, follow recipe above, but increase fruit to 8 cups (2 L) and ricotta or mascarpone cheese and whipping cream to 2 cups (500 mL) each. You will need to generously spread each cake layer with about 1 cup (250 mL) of cheese-cream mixture.

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