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Fourth of July Celebration Fruit Cake

 

:)
17

Yield

16

servings

Prep

28

min

Cook

36

min

Ready

100

min

Trans-fat Free, Low Sodium
 

Ingredients

For the sponge cake:
6 each eggs
½ teaspoon salt
1 teaspoon cream of tartar
cup sugar
divided
2 teaspoons vanilla extract
cup granulated sugar replacement
*
1 cup almonds
finely ground
½ cup cake flour
sifted
2 teaspoons cornstarch
For the filling and topping:
30 ounces ricotta cheese
low-fat or non-fat, 2 containers
1 tablespoon vanilla extract
divided
cup milk, 1%
*
cup granulated sugar replacement
divided
*
2 ½ pints blueberries
divided
*
½ pint whipped cream
*
1 x strawberries
fresh, for garnish
*
1 x blackberries
fresh, for garnish
*

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 65g (2.3 oz)
Amount per Serving
Calories 15947% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 84mg 28%
Sodium 121mg 5%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 3%
Sugars g
Protein 14g
Vitamin A 4% Vitamin C 0%
Calcium 8% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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