Description
This Summer Sangria Cake is a light and festive dessert featuring airy sponge layers, berry whipped cream, and fresh fruits, all infused with the vibrant flavor of sangria wine.
Ingredients
- 6 large eggs, at room temperature
- 1 cup white granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup raspberries
- 1/3 cup white granulated sugar
- 8 oz cream cheese or mascarpone, softened
- 1 cup white chocolate chips, melted
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 cups heavy cream, chilled
- 1 1/2 cups confectioner's sugar
- 1 cup sweet sangria wine
- 4 to 6 cups sliced fruits and berries (strawberries, raspberries, peaches, cherries)
Instructions
- Preheat the oven to 350°F (175°C). Line two 8-inch cake pans with parchment paper. Do not grease the sides.
- In a stand mixer, whisk the eggs, sugar, and vanilla on high speed for 7 to 9 minutes until the mixture is thick and pale.
- Sift together the flour and baking powder. Gradually fold the dry ingredients into the egg mixture in batches, keeping the batter light and fluffy.
- Divide the batter between the pans and bake for 19 to 21 minutes until golden and a toothpick comes out clean.
- Cool the cakes in the pans before carefully removing and slicing each cake in half to make four layers total.
- For the berry sauce, cook raspberries with sugar in a saucepan until softened, then strain through a sieve and cool completely.
- In a large bowl, beat the cream cheese or mascarpone until smooth. Add the melted white chocolate, vanilla, and salt, mixing until blended.
- Whip the heavy cream and confectioner's sugar in a separate bowl until stiff peaks form. Gently fold into the cream cheese mixture.
- To assemble, brush each cake layer with sangria, then spread on berry whipped cream and add sliced fruits. Repeat with remaining layers.
- Frost the outside of the cake and top with more fruit. Chill for at least 1 hour before serving.
Notes
- Use grape juice for a non-alcoholic version.
- Switch up the fruits based on seasonality.
- Lemon curd can replace berry sauce for a zesty twist.
- Use stabilized whipped cream for a quicker version.
- Simmer sangria for a more concentrated flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 34g
- Sodium: 140mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg
