A perfect birthday cake made of fruit!! Fresh Fruit Cake adorned with that glowing drip and sparkling fresh berries was not only pleasing for my eyes but amazingly palatable to my taste buds too. I wish I could share a slice with each and every one of you! This pretty cake is made 100% from-scratch with seasonal fresh fruits and frosted with fresh cream. Garnish with some fresh fruit and you have a decadent dessert perfect to serve at a party! This treat won’t last long! Plus, they’ll stand out on your dessert table with the vibrant, fresh colours of the fruit you choose.
For the Cake Base
1.5 cups All purpose Flour
1/2 tsp Baking Soda
1.5 tsp Baking Powder
3/4 cup Milk
1 Cup Sugar
1/2 cup Oil
1/2 cup Yogurt
1/2 tsp Mixed Fruit Essence ( or Vanilla Essence).
3 tbsp Boiling Hot Water
3 tbsp Sugar
Seasonal Fruits of your Choice
44 gms Icing Sugar
175 gms Whipping Cream
3 gms Vanilla Essence
225 gms Whipping Cream
53 gms Cream Cheese
56 gms Icing Sugar
1/2 tsp Mixed Fruit Essence
60 gms White Chocolate (finely chopped)
30 gms Cream
4-5 drops Yellow Food Colour
Preheat the oven to 350 degrees. Grease and line three 6 inch round cake pans with parchment paper.
In a medium bowl, whisk together the Flour, Baking powder, Baking Soda, Salt and Sugar to combine. Set aside.
In a bowl, whisking continuously the milk then add the oil to help it emulsify. Add the yogurt and essence and combine together.
Add the sifted dry ingredients into the wet in two batches. Combine to form a smooth batter.
Pour the batter evenly between the cake pans and bake for 35-45 minutes or a toothpick inserted into the center of the cake comes out clean.
Cool in the pans for 5 mins and then turn out onto wire racks to cool completely.
For Sugar Syrup
In a bowl, combine the sugar and the boiling hot water to dissolve the sugar and then give ample time to cool it completely.
For Cream Filling
In a mixing bowl, add he measured out whipping cream, icing sugar and essence then whisk until stiff peaks form.
Chop seasonal fruits of your choice into small bite size pieces.
For Cream Frosting
Using an electric mixer to whisk the cream cheese until it is creamy. Add the whipping cream little by little, whisk continuously. Scrape the bowl then whisk in icing sugar and fruit essence until stiff peaks form.
Place one cake layer on a serving plate or cake stand. Brush the cake with syrup and top with the half of the cream filling and spread it out evenly. Top with the fresh fruits of your choice.
Place the other cake layer on top and repeat the steps.
Crumb coat the cake with the leftover cream filling and let it chill for 30 mins.
Frost the outside of the cake with the whipped cream frosting and smooth with an offset spatula. Let it chill once again for 30 mins.
For white chocolate ganache
Place white chocolate in a heatproof bowl.
Simmer cream and pour over chocolate. Let it sit for a couple of minutes, then start stirring gently until all chocolate has melted and the ganache becomes smooth. Add in enough food coloring and mix on low until you get your desired color.
Remove cake from the refrigerator and spoon a little of your ganache over the edges of your cake so it drips down the sides.
Allow it to set completely in the fridge and then add decorate the cake with fresh fruit on top for a perfect fruit cake decoration.