Sangria Fruity Cake Recipes

FRUITY SANGRIA

Steps:

• In a pitcher, combine the first five ingredients. Cover and refrigerate until chilled. Just before serving, stir in soda and fruit.

SUMMER FRUIT SANGRIA CAKE RECIPE (VIDEO)

Steps:

• 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.
• For the frosting: Prepare the berry sauce first and allow it to cool before using in this recipe. A hot berry sauce will cause the whipped cream to melt. Combine the raspberries (or other berries) and sugar in a small saucepan. Use a spoon to crush the berries; if using strawberries, dice them before cooking. 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 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, 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.
• VERY IMPORTANT: do not over-mix this step or the frosting will separate! Add the cheese and berry mixture to the whipped cream and whisk for 15 seconds, stop and scrape down the bowl, then mix again for a few more seconds. Use the frosting right away, or keep refrigerated.
• To assemble the cake, first soak each sponge cake layer generously with the sangria. I like to use a dispenser bottle to make this easy. Top the cake layer with fruit, arranging it in an even layer. Frost the bottom of the next cake layer, then invert it on to the fruit. Alternatively, you can add the frosting right onto the fruit but take care that the fruit doesn't slide around.
• 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.

SANGRIA FRUITY CAKE

Steps:

• Heat oven to 350°F.
• Beat first 7 ingredients in large bowl with mixer until blended. Stir in chopped apples and cherries.
• Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
• Bake 55 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely. Serve with COOL WHIP.

FRUITY WHITE SANGRIA

Steps:

• Fill a pitcher with 2 cups of ice. Gently place the blueberries, raspberries, mango, apple and orange into the pitcher. Pour in the white wine, apple juice, ginger ale and apple brandy. Stir to combine and serve immediately.

SANGRIA CAKE

Steps:

• Tip the pears, peaches, strawberries and cherries into a bowl and sprinkle over 50g of the sugar. Stir, then set aside for 30 mins to macerate.
• Heat oven to 180C/160C fan/gas 4 and grease and line the base and sides of a 23cm loose-bottomed, round cake tin with baking parchment
• Tip remaining sugar, butter, orange zest and 100ml red wine into a large bowl and beat with an electric whisk until well blended. Add the flour, almonds, baking powder and eggs, then beat again until smooth. Add half the chopped fruit and 1 tbsp of the liquid from the bowl too and mix gently with a spoon to combine. Put the mixture into your prepared tin and smooth the top so the mixture is level.
• Bake in the middle of the oven for 1 hr - 1 hr 15 mins until risen, golden and a skewer inserted into the centre comes out clean. Cover with foil if the cake starts to brown too much on the top. Once baked, leave in the tin for 15 mins before transferring it to a wire rack to cool.
• Once the cake is cool enough to handle, but ideally still a little warm, heat the remaining red wine and orange liqueur together with the granulated sugar in a pan until melted, raise the heat and boil for a few mins until syrupy. Flip the cake over and pile the rest of the fruit on top of the cake with then pour the boozy syrup over.
• Decorate with the orange and lemon wedges along with extra strawberries and cherries if you like. Serve with crème fraiche, or a good quality vanilla ice cream.