Fresh Fruit Cream Cake

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For the longest time I've wanted to try making one of these magnificent patisserie-style cakes typically found in Chinese bakeries, and earlier this week my friend Yishyene gave me the perfect excuse to experiment as she celebrated her birthday and happened to LOVE fruit, LOVE cream and HATE chocolate.

The result: almost a success! Although everyone else seemed very impressed by it I personally found it lacked sweetness and depth of flavour, so the recipe below includes what I think are suitable modifications which I haven't retested but should work. When I get round to making it again I'll come back and let you know :)

Feel free to use your favourite varieties of fruit for the topping- I chose strawberries, canned peaches, green grapes and canned pears simply because they were red, orange, green and... erm, translucent respectively.

Fresh Fruit Cream Cake

Makes one 8" gateau

Beat together until thick and pale:
4 egg yolks
½ cup sugar

1 tsp vanilla extract
1 tbsp oil

Sift and fold in:
½ cup flour1 tbsp cornstarch

A pinch of salt

Beat until a stiff glossy meringue and fold in:
4 egg whites
¼ cup sugar
Few drops lemon juice

Pour into 2 lined 8” sandwich tins and bake 160 C fan-assisted (180 without) for 25-30 mins until skewer inserted comes out clean. Let cool completely and remove from pan.

Filling/Topping:

Using cold equipment and ingredients, whip 2 cups (500ml) double cream with ¼ cup icing sugar until floppy. Set aside half for frosting.

Thoroughly drain 1 tin fruit cocktail (or chopped up strawberries, mango, whatever fruit you want etc). Pat dry further with kitchen towels.

Stir the chopped fruit into the other half of cream and spread over one layer of sponge.

Top with other layer, then coat top and sides with rest of cream. (Tip: spread a very thin layer first all over the cake as a crumb catcher, to make frosting smoother and easier)

If using canned fruit like I did, drain thoroughly using a sieve.

Decorate the top with fruit as desired and the sides with chopped almonds. Dust with icing sugar. Chill for at least a few hours before serving.