Today is my little brother’s Birthday.... well, don’t get carried away by the word ‘little’....he’s not all that little right now... :) he’s 25 + year old man but will always remain my baby brother for ever!!
This cake that I have made today is to mark that celebration but unfortunately he is not near me to take a bite of it :(
Actually we live poles apart, he is in Canada and me here in the middle east. Nevertheless, I decided to go ahead and celebrate his birthday for him.
Now this cake holds a lot of fond childhood memories for my bro and me. We first tasted this beautiful cake when we were in Abu Dhabi,UAE. Here, in the middle east, there is this very popular bakery chain called ‘Caesars’, if I am right, they were the only bakery that made this type of cake then and they made it wonderfully moist and smooth and tasty that it almost melted in your mouth.
We became huge fans of this cake that we almost stopped buying anymore chocolate or even black forest cakes. In Fact, none of our birthdays passed without blowing a candle off this fresh fruit cake. I remember my bro used to gobble up nearly half the cake in a sitting ;)
So obviously, there was no confusion in deciding his birthday cake!!
My cake here is just a shadow of its original version but was a hit with my daughter, hubby and friends, wish the birthday boy could also take a dig at it.
Before moving on to the recipe, I did like to confess that I am not really good with cake decorations and apologize for the lousy look :).... but I had to just post it for my bro..... this one is for you dear.
VANILLA CAKE WITH WHIPPED CREAM AND FRESH FRUIT FROSTING
The preparation for this cake takes place in 4 steps: cake, whipped cream,fresh fruits and apricot glaze. So here goes.
Flour - 1 ½ cups
Baking powder - ½ tbsp
Salt - ¼ tsp
Sugar - 1 ¼ cup
Vegetable Oil - ½ cup
Vanilla - 2 tsp
Eggs - 2 large
Milk - ½ cup at room temp
Preheat oven to 180 degree C and prepare a 9 inch x 2 inch pan with parchment paper. Remember to grease the sides of pan as well.
Sieve and mix together flour, salt and baking powder.
Mix together the wet ingredients , i.e, oil, sugar, vanilla and eggs using a hand or stand mixer.
Now add the flour and milk in 3 additions starting and ending with the flour. Fold this in using a spatula.
Pour into the prepared pan and bake for 25-30 min or until a toothpick inserted in the centre of cake comes out clean.
Cool the cake completely before frosting.
Whipped Cream Frosting
Heavy whipping cream - 2 ½ cups (it should be really cold)
Vanilla extract - 1 tsp
Sugar - 3 tbsp
First place your whipping bowl and blades in freezer for around 15 mins.
Place whipping cream, sugar and vanilla extract in the bowl and whip till you get stiff peaks.
If you would like your cream to be more stabilized it would be a good idea to add gelatine to your cream while whipping. For this mix 2 tsps of gelatin in 2 tablespoon of hot water and mix until dissolved.
Pour this into your cream once soft peaks have formed and then whip on till you get stiff peaks.
Fruits for Filling and Garnish
I used 6 Strawberries, 1 Mango and 2 kiwis for this. It would be great to use canned pineapples and peaches as well.
For the filling use ½ cup of assorted chopped fruits.
For the garnish use sliced fruits pieces as shown in the picture or as per your imagination :).
Apricot jam or preserve - ½ cup
Water - 1 tbsp
Place apricot jam and water in a saucepan and heat till it liquefies.Remove from flame.
Strain this to remove any lumps.
Cool the mixture till its just slightly warm. Do not let this cool completely as the mixture would solidify
Place the down side of the cake up so that we can get a smooth flat surface to work on.
Cut the cake into half horizontally.
On the lower half of the cake place ½ cup whipped cream and spread out. Now top it with the chopped fruits. Spread out as evenly as possible.
Place the second layer of cake on this. Now spread the remaining cream on the top and sides of the cake.
Now garnish with the sliced fruits as desired.
Finally brush the fruits with the apricot glaze using a pastry brush. This allows the fruits to remain fresh and glossy even after refrigeration.
Refrigerate the cake for several hours or even overnight so that its sets well.
Serve straight from the fridge.