Fresh Fruit Cake
Indulge in the vibrant flavors of a Fresh Fruit Cake, a truly stunning dessert that’s as delicious as it is visually captivating. This no-fuss layered cake features light and fluffy vanilla sponge infused with hints of creamy butter and aromatic vanilla extract, perfectly complemented by airy whipped cream frosting. Adorned with a medley of fresh, juicy fruits like strawberries, blueberries, kiwis, mango, and raspberries, this cake is a delightful balance of sweetness and tang. Ideal for celebrations or as a refreshing treat, this recipe offers a versatile serving option that’s great for summer gatherings or special occasions. With its easy-to-follow instructions and a refrigerated chill that enhances the flavors, this Fresh Fruit Cake delivers both elegance and taste.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 200 grams Granulated sugar
- 120 grams Unsalted butter
- 4 large Eggs
- 60 ml Whole milk
- 2 teaspoons Vanilla extract
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 300 ml Heavy whipping cream
- 50 grams Powdered sugar
- 150 grams Fresh strawberries
- 100 grams Fresh blueberries
- 2 medium Fresh kiwis
- 1 medium Fresh mango
- 100 grams Fresh raspberries
Instructions
Preheat your oven to 175°C (350°F). Grease and line two 8-inch round cake pans with parchment paper.
In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
Evenly divide the batter between the prepared cake pans. Smooth the tops with a spatula.
Bake the cakes in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cakes are cooling, prepare the whipped cream. In a chilled mixing bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form. Keep the whipped cream chilled until assembling the cake.
Wash and pat dry all the fresh fruits. Slice the strawberries, kiwis, and mango into thin, even pieces.
Once the cakes are completely cool, place one cake layer on your serving plate. Spread an even layer of whipped cream on top.
Arrange a layer of sliced fruits (strawberries, kiwis, mango, raspberries, and blueberries) on the whipped cream.
Place the second cake layer on top and repeat the process with whipped cream and fruits, creating a decorative topping with the fruits on the final layer.
Chill the assembled cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
Serve chilled and enjoy your fresh fruit cake!
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 16.3 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 309 mg | 13% | |
| Total Carbohydrate | 61.0 g | 22% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 37.7 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 204 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
