Chocolate is not my favorite flavor when it comes to having desserts or cakes. No, don’t get me wrong. I do love to bake with all kinds of chocolates in all sorts of combinations. But when it comes to choose for myself, I am more of a fruits and cream person. I love my fruity flavors so much that I alternate among them in a place where the hot selling flavor is Belgian chocolate, and I hardly order anything at this much sought after landmark where all chocolate lovers go berserk!
But its alright to be an outlier. Like this cake.
This ambrosial cake is made of rich vanilla cake layers, filled and frosted with fresh cream and fruits. Decorating this cake can be a real hands-on arts and craft project for a five years old helper-cum-official spatula licker, if you have one around like me. Bursting with colors and delicate flavors, this cake has had many converts. Though that’s not the intention here, I am just saying.
Rich Vanilla Cake with Fresh Fruits and Cream Frosting:
(Source: From here)
Yields Two 9-inch round, 2-inch tall cake layers
4 cups plus 2 tablespoons (Around 525 grams) cake flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon table salt
2 sticks ( 225 grams) unsalted butter at room temperature
400 grams sugar
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
475 ml buttermilk, well-mixed
• Preheat oven to 350° F (176°C). Butter two 9-inches round cake pans and line with buttered parchment paper.
• Sift together flour, baking powder, baking soda, and salt in a medium bowl.
• In a large mixing bowl, beat butter and sugar with an electric mixer at medium speed until pale and fluffy, (around 3-4 minutes) then beat in vanilla.
• Add eggs 1 at a time, beating well and scraping down the bowl after each addition.
• At low speed, beat in buttermilk until just combined (mixture will look curdled).
• Add flour mixture in three batches, mixing until each addition is just incorporated. It is always good to mix in the last batch with a rubber spatula.
• Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles.
• Bake until golden and the cake tester poked in center of the cake comes out clean, (around 35 to 40 minutes).
• Cool in pan on a rack 10 minutes, and then run a knife around edge of pan. Invert onto rack and discard parchment.
• Cool completely before frosting.
Fresh cream and fruits frosting:
Its totally upto you to choose the fruits and their quantities. Here is what I used:
500 grams heavy cream (Fat percentage 30 or more)
15-20 seedless black grapes
15-20 seedless green grapes
Half ripe mango cut into small chunks
Pineapple tidbits for filling
• Chill a large bowl and beaters for 30 minutes.
• Add cold heavy cream into the bowl and keep it on an ice bed. Start beating the cream at medium speed for about 2 minutes
• Once the cream starts thickening, increase the speed and whisk till cream thickens and forms stiff peaks.
• Crumb coat the cooled cakes.
• Have fun while decorating!