Fruit Cream Cake
Fruit Cream Cake is the perfect dessert for warmer months, as it is light, refreshing and full of fruit. The harmony of the soft sponge base and the creamy, fruity layer impresses everyone. This cake enchants guests not only with its taste but also with its colorful appearance. Perfect choice for family events, gatherings with friends or as a simple weekend indulgence.
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 350°F (180°C) and line a cake tin with parchment paper, or grease and flour it.
2
In a bowl, whisk together the flour and baking powder.
3
In another bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition until smooth.
4
Gradually add the dry ingredients to the butter mixture, then add the milk and vanilla extract. Mix until just combined – do not overmix.
5
Pour the batter into the prepared cake tin and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the tin before removing.
6
Meanwhile, whip the heavy cream to stiff peaks. Dissolve the gelatin in a little cold water, let it sit for a minute, then heat gently until clear and cooled slightly before folding it into the whipped cream.
7
Gently fold half of the chopped fresh fruit into the whipped cream mixture.
8
Spread the fruit cream evenly over the cooled sponge cake. Decorate the top of the cake with the remaining fresh fruit.
9
Refrigerate the cake for at least 3 hours, or preferably overnight, to allow it to set properly.
