Introduction

This Fruits Fresh Cream Cake is a delightful dessert for any occasion. With layers of soft sponge cake, fresh fruits, and fluffy whipped cream, it’s a light and refreshing treat that everyone will enjoy. Perfect for birthdays, tea parties, or a casual family dessert, this cake is as beautiful as it is delicious.

Ingredients

For the Sponge Cake:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 1/2 cup whole milk
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract

For the Whipped Cream:

• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

For the Filling and Decoration:

• 1 cup sliced strawberries
• 1 cup blueberries
• 1 cup kiwi slices
• Other fruits of your choice (e.g., mango, raspberries, peaches)
• Mint leaves (optional, for garnish)

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. Make the sponge cake: In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the eggs and sugar with an electric mixer until pale and fluffy. Mix in the vanilla extract.
3. Add the dry ingredients: Gradually fold the dry ingredients into the egg mixture. Slowly add the milk and melted butter, mixing until just combined. Divide the batter evenly between the prepared pans.
4. Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
5. Prepare the whipped cream: In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Keep chilled until ready to use.
6. Assemble the cake: Place one cake layer on a serving plate. Spread a layer of whipped cream on top, then arrange a layer of sliced fruits over the cream. Place the second cake layer on top and spread whipped cream over the top and sides of the cake.
7. Decorate: Decorate the cake with additional fresh fruits and mint leaves as desired. Chill the cake for at least 1 hour before serving.

Serving and Storage Tips

Serve this cake chilled for the best flavor and texture. Store leftovers in an airtight container in the refrigerator for up to 3 days. Avoid freezing, as the fresh fruits and whipped cream may lose their texture.

Variations

• Flavor twist: Add a layer of fruit preserves, such as strawberry or raspberry, between the cake layers for extra sweetness.
• Chocolate version: Drizzle melted chocolate over the top for a decadent touch.
• Vegan option: Use a vegan sponge cake recipe and coconut cream for the frosting.

Tips

• Ensure the cake is completely cool before adding the whipped cream to prevent melting.
• Use fresh, ripe fruits for the best flavor and presentation.
• Chill the mixing bowl and beaters before whipping the cream for quicker results.

Small Story: Motivation Behind This Recipe

This Fruits Fresh Cream Cake was inspired by the simplicity and elegance of fresh, seasonal ingredients. Combining the lightness of whipped cream with the natural sweetness of fruits creates a dessert that’s both refreshing and satisfying—a perfect centerpiece for any celebration.

Conclusion

The Fruits Fresh Cream Cake is a delightful way to celebrate any occasion. With its vibrant layers of fresh fruit, fluffy whipped cream, and moist sponge cake, it’s a dessert that’s as delicious as it is stunning. Try this recipe and bring a touch of elegance to your table!

FAQs

• Can I use frozen fruits? Fresh fruits are best for this recipe, but if using frozen fruits, thaw and drain them completely before use.
• What’s the best way to slice the cake? Use a sharp, serrated knife for clean slices.
• Can I make this cake ahead of time? Yes, you can prepare the cake and assemble it up to a day in advance. Store in the refrigerator until ready to serve.