I love fresh fruit cakes, but making this one was hectic. I was jet lagged, It was super hot, the whipped cream kept melting (so I had to get rid of it all together), I didn’t have my tools aka hand mixer, but hey I did get in a good workout by whisking all the frosting manually!
The cake is a basic vanilla cake with fruit and swiss meringue buttercream. The best thing about this cake is that you can easily make an egg less version by simply skipping the egg and you should still have an amazing cake, how cool is that? Also, you can switch up the kind of fruit you would like to use but I think strawberries and peach taste great! Whipped cream can be used in between the cake layers, but please be sure to use something to stabilize it- like gelatin.
Let’s move on to the recipe 😀
For the cake
- 3 cups all purpose flour
- 2 tsp baking powder
- 1 ½ tsp baking soda
- ¼ tsp salt
- 2 cups yoghurt
- 1 cup buttermilk or regular milk
- 1 cup oil
- 1 cup sugar
- 1 egg
- 1 tsp vanilla
- 1 large peach cut in thin slices
- 7-8 strawberries cut in thin slices (plus 6-7 for the top)
- 4 egg whites
- 300g butter
- 1 cup sugar
- Pre heat oven to 180C or 350F
- In a mixing bowl, sieve the flour, baking powder, baking soda and salt. Set aside
- In another bowl, whisk the oil and sugar for 2 minutes
- Next, add the egg and vanilla. Mix until well combined
- Add the yoghurt and milk, Whisk.
- Add the dry ingredients to the wet ones and whisk until you have a smooth batter
- Divide the batter equally into 3 7-inch baking tins. Bake for 25-30 minutes or until toothpick comes out clean when inserted in the center
- In a double broiler, heat and stir the egg whites and sugar until it reaches 160F-170F or 71C-76C (or heat the egg whites and sugar in a metal/heat proof bowl over a simmering pot of water)
- Make sure the sugar has dissolved completely (you won’t feel any sugar granules when you rub the mixture between your fingers, be careful as the mixture can be slightly hot)
- Transfer the mixture to another bowl and whisk the egg/sugar mixture until stiff peaks are formed (it takes about 10-12 minutes at most)
- Add a tablespoon of cold butter and whisk until it is completely mixed in the meringue. Keep adding a tablespoon of butter until you’ve used up all of it
- The frosting will begin to curdle as you add more butter, that is completely normal. The icing does come back together once all the butter is added and whisked at low-medium speed for a while
- Once the cake is completely cool, level it, making sure it’s as even as possible.
- Take the first layer, put a layer of icing and smooth it using an angled spatula. Place a few slices of strawberry and peach. Top it with the next layer of cake and repeat with icing and fruit. Put the final layer of cake and cover the entire cake with a thin layer of frosting and smooth out all the edges (this will be your crumb coat). Refrigerate for 10-15 minutes
- Put the remaining icing in a piping bag and pipe the icing all over the cake. Smooth out the edges using an angled spatula or a baker’s scrape
- Top it with strawberries and you’re done!