TLC Cooking "Cream Cake with Mixed Fruit Compote and Fresh Yogurt"

Cream Cake with Mixed Fruit Compote and Fresh Yogurt

YIELD Makes 6 to 8

A refreshing summer dessert with strawberries, cranberries, chilled Champagne, moist cake, and a hint of mint.

INGREDIENTS

Cake
1	Teaspoon unsalted butter
4	large eggs, separated
1	cup superfine sugar
1	cup all purpose flour
2	Teaspoons baking powder
Fresh yogurt
Mixed Fruit compote
Fruit Compote
2	large oranges
1	basket strawberries, hulled, quartered
1/4	cup frozen cranberries, thawed
2/3	cup sugar
6	Tablespoons chilled dry Champagne
Fresh mint leaves, chiffonade

PREPARATION:

Cake

Preheat oven to 350°F. Generously grease a 10-inch non-stick round springform pan with the butter, and lightly dust with flour.
To make the sponge cake, beat the egg whites in a large bowl until stiff peaks form. In another large bowl, beat the egg yolks and sugar together until pale and thick.
Sift together the flour and baking powder, and beat into the egg yolk mixture. Fold in the beaten egg whites as gently as possible. Pour the batter into the pan.
Bake in the middle of the oven for 30-35 minutes, until a toothpick inserted in the center comes out clean. Let the cake rest for 10 minutes before you remove it from the pan, then let it cool completely on a rack.

Fruit Compote

In a medium bow, whisk together the champagne and sugar.
Using small sharp knife, cut off peel and white pith from oranges. Working over bowl, cut between membranes to release orange segments.
Oranges can be prepared 6 hours ahead. Cover; refrigerate.
Combine the fruit with the champagne mixture and macerate for a half hour (or longer). When ready to serve fold in with fresh mint.

This recipe appears in: Cakes

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