kisi ki fermaish pe… 
http://fun4friends.net/wp-content/uploads/2011/08/121.jpg
but I need a fairly easy recipe…halp you baking gurus! :flowers:
Re: Fresh Fruit Cream cake
Love the pic! This probably won’t be workable for you but I am going to bake a white cake from a box and decorate it the way it is in the pic!
Re: Fresh Fruit Cream cake
google didnt’ help much…alot of hte recipes seemed pretty complicated..
I might try to “wing” it by using yellow box mix, and find a recipe for fresh whipped cream frosting..and decorate with fruit/fruit filling.
Re: Fresh Fruit Cream cake
I love fresh cream cakes
made this for Eid
http://www.paklinks.com/gs/attachment.php?attachmentid=49977&d=1383832744
Re: Fresh Fruit Cream cake
It’s a genoise (french sponge cake) cut in 3 layers and each layer has fresh cream with fruits 
You need 4 eggs, 25g melted buter, 125g sugar, 125g flour, 1tbs baking powder and 1 tbs vanilla essence. (double these for a bigger cake)
Follow the way she makes it and bake for 20 min in 185°C :
For the cream frosting, 500ml 35% whipped cream, 500gr mascarpone, beat this until both mixes well and then add 250g of powder sugar. And beat fully until the mixture is fluffy.
Is it really 25 gms butter ???
Re: Fresh Fruit Cream cake
^Yes 25g and you may even skip it.
Re: Fresh Fruit Cream cake
Butter is not required in the sponge cakes. 25 grms may be to moisten it
Re: Fresh Fruit Cream cake
My 100% fool-proof recipe.
You can use this recipe as is, if you are sure of being able to cut your cake properly for layering. If you dont think you can, halve the recipe and bake 2 separate cakes, and then layer them.
Eggs: 6-7
Sugar: 180 gms
Maida: 170 gms
Vanilla essence or any fruit essence: 1 tsp.
Grind your sugar to fine powder. Now in a big bowl, mix sugar, eggs, essence, and beat with an electric beater till the volume triples. Now, carefully add the maida using the ‘cut and fold’ method into your liquid mixture. If at any time you feel that the texture is still liquidy add another spoon or two of maida and if you think it is becoming a little too stiff you can omit one or two spoons of maida.
Grease a 10/10 square cake tin, grease and dust, add a layer of butterpaper if you want to and pour this mixture in the tin. Ensure there are no air bubbles and bake in a preheated oven at 180 degrees C for 40 mins. After that you need to keep chking your cake till its done.
Once the cake is done, let it cool down completely before taking out of the tin.
Poke the cake all over with a tooth pick. Take a cup of any fruit juice and pour spoon by spoon all over this cake and set it aside for 30 mins.
Now take abt 400 ml of double cream (chilled properly in the fridge) and add abt 200 gms of powdered/castor sugar. Beat this over an ice-bath for 2-3 mins till it stiffens up. Be careful, else this might turn into butter at this stage. If you are not sure of doing this with double cream, you can use non-dairy whipping cream as well.
Now either the cut the cake horizontally into 2 layers or take the 2 separate layers that you have baked. Apply some cream in between the layer. Add some pieces of fruit (either canned or gresh). Stack the 2 layers. And apply the remaining cream all over the cake. Decorate with the rest of your fruit. Add cherries to garnish.
Cool in the fridge for at least 3-4 hours before serving.
You can use these fruits to make your cake.
- canned pineapple
- tangerines/any other citrus fruit
- Ripe mangoes
- Kiwis
- Peaches
- All berries
- A combination of only dry fruits
PS: This recipe calls for no baking powder, baking soda, or fat while making the sponge.
Re: Fresh Fruit Cream cake
I made it this weekend and it came out SO GOOD.
OK I haven’t baked/decorated cake in YEARS and I was never that good at it then either…but this time…taste was/is PERFECT and it set well…that’s what matters 
Re: Fresh Fruit Cream cake
The cake looks lovely, MA. What recipe did you use?
Re: Fresh Fruit Cream cake
Sara - that cake looks yummy
Re: Fresh Fruit Cream cake
Thanks ladies! Honestly, it tasted pretty good too. I just wish I was a pro at decorating. 
Cake: Duncan Hines yellow cake mix + 1 packet vanilla pudding + 1 egg + 1 tbsp butter (someone suggested I find a recipe to make it more dense so it would hold up well to what I planned to do…googled some recipes and came up with this)
For the whipped cream:
Vanilla Whipped Cream Frosting
Fruit filling: fresh strawberries, frozen mango chunks, and canned pineapple and sliced peaches (the last two I drained well so it wouldn’t be too sweet), set in fridge, and then mashed.
Layers: cake + fresh cream poured over the bottom layer (not alot..just enough to make it moist), whipped cream, fruit, cake, frosting and decorate.
Re: Fresh Fruit Cream cake
It looks really good Sara, I love cake with fresh fruit!
Re: Fresh Fruit Cream cake
Second attempt…success! 
