fresh fruit and cream cake
Light and fresh and reminiscent of Chinese bakeries. I am not a fruit lover myself but I can see the appeal of this one.
If you’d like to recreate this cake…
Make this sponge cake in 2 8” round cake pans. FOLLOW EVERY STEP. This recipe creator is meticulous, but the outcome is perfect.
Make 2 batches of this mascarpone whipped cream. It allows the cake to have more stability than just whipped cream alone and you can’t taste the mascarpone.
When you assemble, use a pastry brush to soak each cake layer upon staking with vanilla milk. I use 1/2 cup of milk (any milk, but usually I use oat milk) mixed with 1/2 teaspoon of vanilla extract.
Buy your favorite prepared fruit, I have had great luck with Whole Foods. Cut strawberries, kiwi, mango or any other fruit into even layers that will stack easily on the cake. Be sure to save the prettiest fruit for the top.
To assemble, soak a cake layer, lay down a light layer of cream, assemble the fruit, coat with more cream and then repeat. Lay the prettiest fruit on top.
