Delightful Fruit Layered Sponge Cake

Experience the irresistible charm of a fruit layered sponge cake that’s as beautiful sliced as it is on the surface! This delightful dessert features a harmonious blend of tender sponge cake, fresh fruits, and a glossy jelly layer. The secret to its allure lies in the intricate layering, creating a mesmerizing visual effect inside every slice. With patience and care, you can create this impressive cake that will wow your guests and satisfy your sweet cravings.

Step-by-Step Baking Guide

Total preparation time: Approximately 2 hours

1. Gather Ingredients

   Prepare all necessary components for the sponge cakes, pudding cream, fruits, and jellies.

2. Prepare the Light Sponge Cake

   Whisk eggs and sugar vigorously until light and frothy.

3. Incorporate Dry Ingredients

   Add flour and baking powder, mixing gently until smooth and uniform.

4. Bake the Light Sponge

   Line a 9.5-inch (24 cm) round baking pan with parchment paper and grease it. Pour in the batter and bake in a preheated oven at 356°F (180°C) for 20-30 minutes. Test doneness with a toothpick—it should come out clean.

5. Prepare the Dark Sponge Cake

   Repeat the egg and sugar whisking process, then add flour, baking powder, and cocoa powder. Mix until smooth.

6. Bake the Dark Sponge

   Use the same baking method and temperature as the light sponge. Allow both cakes to cool completely before removing from parchment.

7. Make the Cream Pudding

   Combine sugar and cornstarch in a bowl. Gradually add half the milk, stirring well.

8. Cook the Pudding

   Heat the remaining milk until boiling, then reduce heat and slowly pour in the sugar-cornstarch mixture, whisking constantly. Cook for 3 minutes until thickened.

9. Cool and Blend Cream

   Let the pudding cool to room temperature. Beat softened butter until creamy, then gradually add the pudding, mixing until smooth. Chill in the refrigerator.

10. Prepare Fruits

    Slice fruits and berries, removing pits as needed. Quarter nectarines for added texture.

11. Simmer Nectarines and Prunes

    To reduce acidity and enhance sweetness, simmer nectarines and prunes in a sugar syrup (1 cup water + 1 tablespoon sugar) for 5 minutes. Drain and cool.

12. Make Cherry Jelly

    Follow package instructions for a 100g cherry gelatin mix: dissolve in 0.5 liters of water, let bloom for 10 minutes, then heat until fully dissolved. Cool in a cold water bath.

13. Assemble the Cake - Base Layer

    Place the light sponge in a springform pan. Spread one-third of the pudding cream evenly over it.

14. Create Dark Sponge Circles

    Using a medium-sized glass, cut five circles out of the dark sponge layer.

15. Arrange Dark Sponge Circles

    Place the cut circles atop the pudding cream in the pan.

16. Fill Gaps with Fruits

    Fill spaces between the circles with halved grapes and prunes. Layer grapes if necessary. Reserve some grapes for decoration.

17. Pour Cherry Jelly

    Gently pour the cooled cherry jelly over the fruit, ensuring it doesn't disturb the pudding layer.

18. Chill to Set

    Refrigerate for 30-40 minutes until the cherry jelly firms up.

19. Apply Second Cream Layer

    Spread the second third of pudding cream over the set jelly layer carefully, as it is thick and viscous.

20. Add Dark Sponge Top Layer

    Place the dark sponge layer with cutouts over the cream.

21. Fill Cutouts with Nectarines

    Insert nectarine wedges snugly into the holes, then spread the remaining pudding cream over the top, covering the fruit.

22. Prepare Peach Jelly

    Prepare a 100g peach gelatin mix following the instructions: dissolve in 0.5 liters water, let bloom, heat until dissolved, and cool quickly in cold water.

23. Decorate with Fruit

    For a stunning presentation, slice fruits thinly or create apple rose shapes by simmering slices in sugar syrup until tender. Arrange fruit decoratively, starting from the center outward.

24. Pour Peach Jelly

    Carefully pour the cooled peach jelly over the fruit decoration, adjusting fruits as needed to prevent displacement.

25. Final Chill

    Refrigerate the cake overnight or until the jelly is fully set.

26. Unmold and Serve

    Run a knife along the pan edges to loosen the cake, remove the sides, slice, and serve. Each slice reveals a unique pattern of sponge, fruit, and jelly layers. Enjoy!

27. Storage Tips

    Store leftover cake in the fridge to maintain firmness, as the pudding cream softens at room temperature.

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