Summer Fruit Sangria Cake Recipe

Making the Sponge Cake:

• • Prepare the sponge cake first. Preheat the oven to 350F and line 2, 8-inch cake pans with parchment paper; do not grease the sides.

• In a stand mixer bowl, combine the eggs, sugar and vanilla. Whisk on high speed for 7 to 9 minutes, until the eggs are thick, pale and almost white in color. Combine the dry ingredients in a sifter and add the dry ingredients in small batches to the batter. Use a spatula to fold the flour in gently but thoroughly, folding from the bottom of the bowl.
• Divide the batter evenly between the two pans. Bake in preheated oven for 19 to 21 minutes, until the layers are a rich, golden-brown. Remove from the oven and run a knife along the edge of the pans, to release the cake layers from the sides. Allow the cake layers to cool completely in the pans. Once cooled, use a long, serrated knife to split the layers in half, creating 4 layers total.

Making the Frosting:

• • Prepare the berry sauce first. Combine the raspberries and sugar in a small saucepan. Use a spoon to crush the berries. Bring the berries to a simmer over medium-high heat and simmer for 4 to 5 minutes, until the berries are falling apart.
  • Pour the resulting sauce into a fine mesh strainer arranged over a bowl. Use the back of a large spoon to press the sauce through the strainer, discarding any seeds and pulp. Allow the sauce to cool completely in the refrigerator.
  • Next, prepare the whipped cream. Pour the chilled cream into a stand mixer bowl and add the confectioner’s sugar. Whisk on medium speed first for a few minutes, then turn the speed up and whisk for about 3 to 4 minutes until stiff peaks form.
  • In a separate mixing bowl, beat the softened cream cheese or mascarpone for a few minutes until it’s smooth and creamy. Add the melted white chocolate (warm), vanilla and salt. Mix again for a few minutes until well combined. Add the berry sauce last, along with red food coloring if desired. Beat again until the sauce is well-incorporated.

• Add the cheese and berry mixture to the whipped cream and whisk for 15 seconds to 1 minute until fluffy. Stop and scrape down the bowl to ensure everything is combined. Use the frosting right away, or keep refrigerated.

Assembling the Cake:

• Using a serrated knife, split each cooled sponge cake layer in half, creating 4 layers total. Combine your fruit and berries in a bowl and mix together.
• Soak each sponge cake layer generously with the sangria using a pastry brush or dispenser bottle. Apply a generous amount of frosting, then top with the mixed fruit and press them gently into the frosting.
• Frost the top and sides of the cake with the remaining frosting. If desired, add yellow and pink food coloring to the frosting to create a peach colored frosting. Add dollops of cream on top and garnish the cake with more fruit and berries.
• Place the cake into the refrigerator and allow it to set for at least an hour, or overnight.