FRUIT CREAM CAKE

Fruit Cream Cake that is soft, light, delicious, creamy, fruit-filled fruit cream cake. You may make a show-stopper by including whipped cream and flavours of almond! This eggless fresh fruit cake is undoubtedly going to be a pleasure for any dads who aren't huge chocolate fans!

One of the best desserts I've prepared this season might simply be this eggless fresh fruit cake. It consists of a few various components, and I adore each and every one of them. Let me go over each one individually so you may prepare a beautiful cake for this father's day.

Why do people like Fruit Cream Cake

Almond essence and fresh orange zest were the elements I used to create this two-layered cake. This is a fantastic substitute for the standard vanilla sponge and it really helps elevate the dish. You can substitute vanilla extract for almond extract if you don't have access to any in your neighbourhood grocery stores.

Baking soda and yoghurt were first added to the cake mix because this is an eggless variant. Baking soda and yogurt's acidity combine to form a light and airy combination. Up to 5 minutes may pass before this mixture begins to froth.

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Ingredients that go into Fruit Cream Cake

For cake

3 cups (360gms) all purpose flour
2 teaspoon (8gms) baking powder
2 cups (570gms) yogurt
1 teaspoon (6gms) baking soda
1 + ½ cup (300gms) castor sugar
1 cup (240ml) vegetable 0il
2 drops almond extract
Zest of 1 orange

Filling

½ cup (100gms) granulated sugar
¼ cup (60ml) water
1 + ½ cup fresh fruit

Frosting

2 cups (460ml) whipping cream
¼ cup (30gms) cream cheese
1 tsp (5ml) vanilla

To assemble

Fresh fruit
Flaked almonds

For glaze

1 tbsp (20ml) corn syrup
1 tbsp (15ml) water

How to bake Fruit Cream Cake

Two round baking pans should be lined with parchment paper and your oven should be preheated at 180 degrees Celsius.
Baking soda and yoghurt should be combined in a small bowl to produce the cake. After thoroughly mixing everything, wait for it to foam for 5 minutes.
Oil and sugar should be combined in a big bowl and whisked until the mixture turns pale.
In the same bowl, combine the foamy yoghurt mixture, some almond essence, and orange zest.
Add baking powder and all-purpose flour to the bowl after placing a strainer over it.
Pour the batter into the baking pans after mixing it with a spatula.
Bake for 25–30 minutes at 180 degrees Celsius.
Granulated sugar and water should be combined in a saucepan over low to medium heat to produce the fruit filling while the cakes are baking.
Add the finely chopped fresh fruit, cover it completely with the sugar mixture, and heat until the fruit starts to soften.
After straining the cooked fruit, save the liquid. The fruit syrup we'll utilise to drench our cakes in will be this fluid.
Whipping cream should be added to a bowl and whisked at a high speed until soft peaks form to create stabilised whipped cream. Whip it one more until it forms firm peaks after adding the cream cheese and vanilla. Keep it cold until you need it.
De-mould the sponges and set one on the base of the cake once the cakes have been baled and have totally cooled. Add three spoonfuls of the cooked fruit filling to the sponge after soaking it in some fruit syrup.
Spread whipped cream on top of the second cake layer. Pick it up carefully, turn it over, and set it on top of the fruit filling layer. To ensure that all of the whipped cream is in touch with the filling, gently press the layer down with your palms.
More whipped cream should be applied to the cake's top and edges to give it a semi-naked appearance.
Flaked almonds should be sprinkled all over the cake's perimeter. Add fresh fruit chunks and some whipped cream dollops as finishing touches. Fresh fruit pieces should be glazed with a simple glaze made by combining corn syrup and hot water.
Keep the cake in the fridge until you need to cut it.
Enjoy!

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Best ways to enjoy a Fruit Cream Cake

You should add more fresh fruit chunks to the top of your cake to give it the lovely appearance of a fresh fruit cake. You can make use of everything you have or desire. Make a simple sugar glaze by mixing one tablespoon of corn syrup with one tablespoon of boiling water for the finishing touch and a shiny fish. After you have arranged the fruits on top of your cake, lightly brush them all with a pastry brush. I prepare all of my syrups and fillings on an induction burner.

Other popular cakes

Besides cake, there are other types of cakes that are highly popular in Singapore and around the world. Below is a list of some of the most known and mentioned ones:

Red velvet cake, Pineapple-upside-down cake, Black Forest cake, Cupcakes, Coffee cake, Angel food cake, Devil's food cake, Pound cake, Sponge cake, Genoise sponge cake, Carrot cake, Opera cake, Chiffon cake, Flourless chocolate cake, Johnny cakes, Brooklyn blackout cake, Apple cake, Fruit cream cake, Poke Cake, Cheese cake, Strawberry shortcake, Basque cheesecake, Basbousa, Bundt cake, Mille crepes cake, Ice cream cake, Icebox cake, Honey cake, Hummingbird cake, King cake

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