Cakes & Baking

Forest Fruit Cake with Whipped Cream Frosting

recipe image
Fluffy layers of vanilla cake soaked in raspberry syrup and stuffed with a stable whipped cream frosting that will retain its form for days and lumps and lumps of fresh summer season berries. The ideal!


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  • 35g (or 3 tablespoons) granulated sugar
  • 3¼ teaspoon cornstarch
  • 600ml (or 2½ cups) heavy whipping cream, divided
  • For the cakes:
  • 225g (or 1 cup) unsalted butter
  • 255g (or 1¼ cup + 1 teaspoon) granulated sugar
  • 3 trim eggs
  • 245g (or 1¾ cup + 3 tablespoons + 1 teaspoon) all-reason flour
  • 3 teaspoons baking powder
  • pinch of salt
  • 45ml (or 3 tablespoons) buttermilk
  • 1 teaspoon vanilla extract
  • For the raspberry syrup:
  • 100g (or ½ cup) granulated sugar
  • 120ml (or ½ cup) water
  • 2 teaspoons raspberry eau-de-vie, optional*


  1. In a little saucepan and the utilization of a breeze, traipse together sugar and cornstarch unless effectively mixed. Add 150ml (or ½ cup + 2 tablespoons) of the cream, stirring repeatedly.
  2. Heat the aggregate over low warmth, stirring with a breeze, unless the bubbles disappear and the aggregate thickens considerably. Purchase from the warmth, transfer to a plate and quilt at present with plastic wrap, pressing the plastic straight in opposition to the pudding to forestall a skin from forming. Allow the pudding to chill to room temperature, then enlighten it within the fridge to loosen up thoroughly.
  3. Preheat the oven to 175°C/350°F (no longer unusual oven setting). Lightly butter three 18-cm/7-trip cake pans and line the bottom with baking parchment.
  4. In a stand mixer fitted with the lope attachment, beat the butter and sugar unless creamy and light, about 5 minutes on high tempo. Using a rubber spatula, predicament the perimeters and bottom of the bowl generally to make certain all the substances collect included. Add the eggs one at a time, mixing effectively after every addition (doing the predicament thing again), unless the aggregate seems fluffy and faded (relish buttercream).
  5. In a little bowl, traipse together the flour, baking powder and salt. In a tumbler, mix the buttermilk and vanilla. Add the dry substances and wet substances to the butter mixture and mix on low tempo unless the batter seems soft.
  6. Divide the batter over the ready pans and bake on a rack within the middle of the oven unless the tops of the cakes are golden brown and spring support when pressed with a finger, and a toothpick inserted into the middle of the cakes comes out stunning, 20-25 minutes.
  7. As soon as the cakes are performed, fetch from the oven and enable to chill to room temperature within the pans.
  8. In a little saucepan, mix sugar and water. Heat over low warmth, stirring with a metal spoon unless the sugar has dissolved and the syrup seems fully decided (relish water). Switch the syrup to a blinding, heatproof container (a mug) and enable to chill to room temperature. As soon because it’s frigid, measure 120 cup of the syrup and traipse within the raspberry eau-de-vie. Discard the final syrup.
  9. In the bowl of a stand mixer fitted with the breeze attachment, beat the final 450ml of cream unless it holds soft peaks. Beat within the chilled pudding one spoonful at a time, then retain beating unless the cream holds stiff peaks.
  10. Station cake on a serving plate. Cut the tip of the cake all one of the best way thru with a fork, then spoon two tablespoons of the raspberry syrup over the tip. Plop almost a third of the cream frosting within the middle of the cake layer.
  11. Using an offset spatula or a spoon, unfold the frosting in opposition to the perimeters of the cake. High the whipped cream frosting layer with fruit (I decrease the blackberries, strawberries and raspberries in half of first) then add a minute bit extra cream on top of the fruit (appropriate within the middle of the cake) and enlighten the second cake layer on top.
  12. Repeat with the second and third layer, ending with a tall pile of fruit on top of the cake. Station the cake within the fridge for on the least three hours to enable the flavors to meld, then serve! Cake will be made two days ahead and kept in an airtight container within the fridge.

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