Fresh Fruit Cake Recipe

TahiraJaved

Two tender vanilla sponge layers filled with mascarpone cream, strawberries, and mandarin oranges. Finish with coconut, glossy fresh fruit, and kiwi on top for a bright celebration cake.

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Prep Time 1 10

Cook Time 26

Cooling and Chilling 5 10

Total Time 6 46

Servings: 12 slices

Course: Dessert

Cuisine: International

Calories: 480

Ingredients Equipment Method Notes

Ingredients

For the Vanilla Sponge

1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp fine salt
1/2 cup unsalted butter softened
3/4 cup granulated sugar
3 large eggs at room temperature
2 tsp alcohol free vanilla extract
1 tsp orange zest
1/2 cup whole milk at room temperature

For the Orange Syrup

1/4 cup fresh orange juice
2 tbsp granulated sugar
2 tbsp water

For the Mascarpone Cream

2 cups cold heavy cream
8 oz cold mascarpone cheese
1/2 cup powdered sugar sifted
2 tsp alcohol free vanilla extract
Pinch of fine salt

For the Fruit

1 1/2 cups strawberries 1 cup diced for the filling and the rest halved for the top
3 kiwis peeled and sliced, for the top only
1 can mandarin orange segments 11 oz (312g) can; well drained
1/2 cup fresh raspberries optional

For Finishing

3/4 cup flaked coconut
3 tbsp apricot jam
1 tbsp water

Equipment

Two 8 inch round cake pans bake two even layers for a tall, balanced cake
Hand or stand mixer creams the butter and whips the cream
Serrated knife trims the layers flat and cuts clean slices
Pastry brush brushes the syrup on lightly and coats the fruit with glaze
Offset spatula spreads the cream in smooth, even swoops
Digital kitchen scale divides the batter evenly so the layers match

Method

Before starting, soften the butter and bring the eggs and milk toward room temperature, keeping the cream and mascarpone refrigerated. Heat the oven to 350°F, then grease and line the pans. Whisk the flour, baking powder, and salt in a medium bowl until evenly combined.
Beat the butter and sugar for 3 minutes, until pale and fluffy, then add the eggs one at a time, followed by the vanilla and zest. The batter should look smooth and glossy.
Add the flour mixture in three parts, alternating with the milk in two parts, on low speed until no dry streaks remain. Divide the batter evenly between the pans and bake for 22 to 26 minutes, until golden, the tops spring back, and a toothpick comes out clean.
Rest the layers in the pans for 10 minutes, then turn them out onto a wire rack for 1 hour. Warm the orange juice, sugar, and water in a small pan for 2 minutes, until the sugar dissolves, then cool completely.
Beat the cold cream, powdered sugar, vanilla, and salt for 2 to 3 minutes, until it forms medium peaks. In a separate bowl, loosen the cold mascarpone with a spatula for 10 seconds, then fold in the whipped cream in two additions until smooth and fluffy.
Pat the strawberries, kiwis, and mandarin segments dry on paper towels, then set aside the diced strawberries and half the mandarin segments for the filling. Reserve all the kiwi, the remaining mandarins, and the halved strawberries for the top. The fruit should feel dry to the touch.
Trim the layers flat, set the first on a plate, and brush it lightly with half the syrup. Spread 1 1/2 cups of cream over it, scatter on the diced strawberries and the reserved half of the mandarin segments, then add the second layer and brush it with the remaining syrup. Cover the top and sides with the remaining cream.
Refrigerate the cake for at least 4 hours, until firm. Press the coconut onto the sides and top, arrange the strawberries, kiwi, mandarin, and raspberries on top, then warm the apricot jam with 1 tablespoon of water until fluid. Strain if needed and let it cool to room temperature before brushing it over the fruit. Keep the decorated cake refrigerated and serve within 4 hours for the best appearance.

Pat every piece of fruit dry and brush the syrup on lightly; wet fruit and too much syrup are the main causes of a soggy cake and weeping cream.

Notes

Use cold mascarpone and cold cream for a stable filling.
Decorate the top fruit within 4 hours of serving.
Use kiwi only in the top decoration and add it close to serving.

Storage: Refrigerate covered up to 3 days, or freeze the unfrosted sponge layers up to 3 months.

Preparation includes 40 minutes of prep and 30 minutes of assembly. Allow 70 minutes of cooling and at least 4 hours of chilling, plus time beforehand to soften the butter and bring eggs and milk toward room temperature. Use half the mandarins in the filling and reserve half for the top. Cool the fruit glaze before brushing it on. Nutrition is approximate.