Fourth of July Celebration Fruit Cake
Submitted by happyzhangbo
Light almond sponge cake layers stack with blueberry ricotta filling and whipped cream, then get crowned with fresh berries for a patriotic red, white, and blue celebration dessert.
YIELD
16 servingsPREP
28 minCOOK
36 minREADY
100 minThis showstopper cake looks complicated but breaks down into simple steps. The almond-scented sponge bakes light and airy, while the ricotta-blueberry filling adds creamy tang between layers. Fresh berries on top bring all three flag colors together for a Fourth of July centerpiece that tastes as good as it photographs.
Chef Tips
- Don’t skip inverting the cake: Turning the pan upside down while it cools prevents the sponge from collapsing. Let it hang for 30 minutes before removing.
- Fold egg whites gently: Use a spatula to cut down through the center, sweep along the bottom, and bring batter up the sides. Overmixing deflates the whites and makes a dense cake.
- Assemble just before serving: The ricotta filling and whipped cream soften the cake layers over time. Build this cake within 2 hours of serving for best texture.
Variations
- Use mascarpone instead of ricotta for a richer, less tangy filling
- Swap blueberries for mixed berries (raspberries, blackberries) throughout
- Make individual portions in jars: layer cake cubes, filling, and berries for grab-and-go desserts
Ingredients
Directions
For the Sponge Cake:
Preheat oven to 350℉ (180℃) F/175 degrees C.
Line bottom of 10-inch sponge cake pan with parchment paper.
In small metal bowl, beat egg whites, cream of tartar, salt, with electric mixer at high speed until soft peaks form.
Gradually add ⅓ cup sugar beating until stiff and shiny. Set aside.
In large bowl beat egg yolks and remaining sugar with electric mixer at medium speed 3 to 4 minutes or until thick and pale yellow.
Add vanilla, sugar replacement, beat 1 to 2 minutes until blended.
Mix ground almonds, cake flour and cornstarch in a medium bowl and combine well.
Gently add cake flour and cornstarch mixture to egg yolk mixture.
Stir in egg white mixture, mix gently until well blended. Pour batter into the prepared 10-inch sponge cake pan.
Bake 35 to 40 minutes or until golden brown.
Invert cake pan onto wire rack until cake is cool, about 30 minutes. Loosen cake from pan.
When cooled wrap in foil paper while preparing filling and whipping cream for topping.
For the Filling and Topping:
In medium bowl combine Ricotta cheese, milk, ¼ cup sugar replacement and 2 teaspoons vanilla.
Gently fold 2 pints of blueberries.
Divide the cake into 3 equal layers.
Divide the blueberry Ricotta filling evenly between two of the layers.
In separate bowl combine whipping cream, remaining sugar replacement and vanilla.
Using electric mixer at high speed whip cream mixture until stiff peaks form.
Spread a thin layer of whip cream on top layer of cake.
Pipe whip cream around edge using a pastry bag.
Trim cake with blueberries, strawberries and blackberries.
Serve immediately.
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