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Fruity Sangria Soaked Cake Dessert

Fruity Sangria Soaked Cake Dessert: A Slice of Summer Bliss

Fruity Sangria Soaked Cake Dessert is a delightful treat that celebrates summer with its vibrant flavors and textures.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 6 large Eggs Ensure these are at room temperature for better whipping and structure.
  • 1 cup Granulated Sugar This not only sweetens the cake but also aids in browning beautifully.
  • 2 tsp Vanilla Extract Use pure extract for the richest flavor possible.
  • 1 cup All-purpose Flour This helps form the cake’s structure; opt for gluten-free flour if needed.
  • 1 tsp Baking Powder Acts as a leavening agent; keep it fresh for the best results.
For the Soaking Mixture
  • 1 cup Sweet Sangria Wine Infuses the cake with fruity flavor; substitute with non-alcoholic fruit juice for a family-friendly dessert.
For the Frosting
  • 8 oz Cream Cheese or Mascarpone Provides a rich base for the frosting; Greek yogurt can be a healthier option.
  • 1 cup White Chocolate Chips Adds sweetness and stability; dark chocolate can change the flavor profile.
  • 2 cups Heavy Cream Essential for a fluffy whipped frosting; remember to chill before whipping.
  • 1.5 cups Confectioner’s Sugar Sweetens and thickens the frosting; can be adjusted down for less sweetness.
  • 1 cup Raspberries Ideal for the berry sauce; substitute with other berries or raspberry jam if in a pinch.
For the Toppings
  • 4-6 cups Fresh Fruit and Berries Using seasonal fruits will enhance both the flavor and the visual appeal of your cake.

Equipment

  • stand mixer
  • Two 8-inch round cake pans
  • parchment paper
  • Saucepan
  • mixing bowls
  • Spatula
  • Fine mesh sieve

Method
 

Directions
  1. Preheat your oven to 350°F (175°C). Prepare two 8-inch round cake pans by greasing them or lining with parchment paper.
  2. In a stand mixer, combine six room-temperature eggs, 1 cup of granulated sugar, and 2 teaspoons of vanilla extract. Beat on medium-high speed for about 5 minutes until thick and pale.
  3. Gently sift 1 cup of all-purpose flour and 1 teaspoon of baking powder into the egg mixture and fold carefully to keep it airy.
  4. Pour the batter into prepared cake pans and bake for 19 to 21 minutes or until golden brown.
  5. Simmer 1 cup of raspberries with 1/3 cup of sugar in a saucepan over medium heat. Strain the sauce and let it cool.
  6. Whip 2 cups of chilled heavy cream until stiff peaks form. In another bowl, combine 8 ounces of cream cheese and 1 cup of melted white chocolate until smooth. Fold in the whipped cream.
  7. Slice each cooled cake layer in half horizontally to create four layers total. Soak each layer generously with sweet sangria and spread frosting with fresh fruits.
  8. Chill the completed cake for at least 30 minutes to set before applying a smooth layer of frosting and decorating with fresh fruits.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 200mgPotassium: 250mgFiber: 2gSugar: 35gVitamin A: 500IUVitamin C: 10mgCalcium: 80mgIron: 1.5mg

Notes

Ensure eggs are room temperature for maximum volume. Fold the flour gently to retain air. Allow cake layers to cool completely before soaking.

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