Spring into sweetness: Create irresistible fruity cakes

This cake embodies the essence of spring lightness—a fluffy sponge cake, delicate cream, and juicy strawberries make a combination hard to resist. Perfect for a May weekend, a garden gathering, or simply a sweet moment of relaxation with coffee. Even though it looks like it came from a pastry shop, making it doesn't require advanced baking skills. Moreover, it can be modified according to available fruits and personal preferences.

The spring cake with fruits and light cream is a simple way to create an impressive dessert that will win the hearts of your guests. Thanks to its universal base, it can be prepared in various ways—with different fruits, jellies, or additions. Just ensure you use fresh ingredients and chill them in the refrigerator, and each serving will taste like a dream. This baked good has it all: a soft sponge cake, a creamy layer, and fresh fruit—precisely what you need on a sunny spring day.

Ingredients:

• light sponge cake
• fresh strawberries
• strawberry jelly
• 30% heavy cream
• mascarpone cheese
• powdered sugar
• vanilla sugar
• butter
• ladyfingers or biscuits
• a little lemon juice
• grated chocolate or crushed cookies for sprinkling

Preparation:

1. First, make the sponge cake—separate the egg whites from the yolks, beat the whites until stiff with a pinch of salt, and then gradually add the sugar. When the mixture is shiny, add yolks and gently mix with sifted flour and baking powder. Pour into a pan and bake at 350°F for about 25 minutes until nicely browned.
2. Meanwhile, prepare the cream by whipping 36% cream with a bit of powdered sugar and thickening it with mascarpone. To make it even more velvety, add a few tablespoons of vanilla-flavored cream.
3. When the sponge cake has cooled, dissolve the strawberry jelly and add chopped fruit to it. Please wait until it slightly sets.
4. Spread a layer of fruit jelly on the cooled sponge cake, followed by the cream. Then, cover it with the other part of the sponge cake (if baking two).
5. Spread the remaining cream on top and decorate with fresh strawberries and blueberries. Finally, sprinkle a bit of crushed biscuits or ladyfingers for a crunchy effect.
6. Chill the cake in the refrigerator for several hours, preferably overnight. And it's ready—soft, light, fruity, and outrageously delicious.

Although strawberries are classic, raspberries, blueberries, or peaches will also do great. It's worth remembering that some fruits (e.g., kiwi, pineapple) can hinder the jelly setting, so if you add them, it's best to scald them first. The cream should be prepared with well-chilled cream and mascarpone—it will be more stable and fluffier. A well-chosen cream is key to the final effect and lightness of the entire dessert.

A May weekend is that time of the year when everything smells like spring, and we finally have time to breathe, preferably with a piece of homemade cake and coffee outdoors. Baked goods that are easy to make, transport well, and taste good cold include:

1. Yogurt Cake with Fruits - No mixer or experience needed—mix everything in one bowl. You can use fresh strawberries, blueberries, rhubarb, or frozen fruit.
2. Lemon Tart with Meringue - Make the crust with biscuits and butter, and the cream with mascarpone, lemon, and a bit of condensed milk.
3. Brownie with Raspberries - Instead of butter, you can use avocado puree or Greek yogurt. And, of course, cocoa instead of chocolate if you're counting calories.