TRAVEL & COOKING

FRUIT’S CAKE

This Kiwi Berry Cake. Is. Good! It was my husband’s birthday cake. I know how much he loves fruit in, on and around cake so I made his dreams come true with this stunner. We ate it today and there wasn’t a piece of crumb left behind! My whole family enjoyed it! The combination of kiwi, strawberries, blueberries and raspberries worked really well, but you can sub any of the fruit with whatever you like and make this cake your own. The base is a biscuit cake (classic Russian sponge). I’ve found that a 15 ingredient cake batter doesn’t always equate to a better cake. I was more impressed that this cake has only three ingredients: eggs, flour, sugar.

All the ingredients need to be at room temperature. Preheat the oven to 180°C (convection oven 160°C). Put a sheet of  paper on the bottom of the spring form and adjust the edge. Lubricate the pan.

Mix 10 gram of egg white powder with 60 ml water in a bowl on the highest level, until the egg white is solid and won’t fall out of the bowl. Add 150 gram sugar and mix it just a while on the highest level. Mix 150 gram of almond flour true the mixture with a spoon. Fill the pan with the batter and spread it over the bottom. Bake the cake in approx. 35 minutes.

For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into 1/4-inch pieces and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart.

Spread a thin layer of frosting on the next cake layer and place the frosted side down over your fruit.

Repeat with the remaining layers and put frosting over the top and sides. You can decorate the top and sides of the cake with fruit. I placed my larger fruit down first: First Strawberries, then raspberries, followed by blueberries then kiwi. I only placed berries onto the cake until it looked full and pretty. For the bottom border, I cut raspberries in half and mixed with  blueberries to make a ring around the base of the cake. I spread  kiwi slices around the bottom.

Crust:

1/2 cup confectioners’ sugar
1 1/2 cups all-purpose flour
1 1/2 sticks butter

Filling:
1 (8-ounce) package cream cheese
1/2 cup granulated sugar
1 teaspoon vanilla extract

Glaze:
1 (6-ounce) can frozen limeade
1 tablespoon cornstarch
1 tablespoon fresh lime juice
1/4 cup granulated sugar

Topping:
Fresh strawberries, kiwi slices, blueberries, raspberries