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Winter Fruits Cake

Winter Fruits Cake


Cooking Time

Preparation Time : 40

Cook Time : 40

Total Time : 80


Serves 14

  • White Cake Layers : 2 1/3 cups (290g) cake flour

  • 3 tsp (12g) baking powder

  • 3/4 tsp (3g) salt

  • 1 1/2 tsp (7g) almond extract

  • 1 1/4 cup (250g) sugar, divided

  • 3/4 cup (170g) unsalted butter, at room temperature

  • 1 cup (240ml) whole milk

  • 5 large eggs whites (150g)

  • For Red cherry filling : 200g : Fresh/frozen pitted cherries

  • 1/4 cup (50g) sugar

  • 1 tbsp (15ml) lemon juice

  • For Buttercream : 1 1/3 cup (300g) unsalted butter, at room temperature

  • 1 can (14 oz-397g) sweetened condensed milk

  • 1 tsp (5g) vanilla extract

  • For decoration : 10 fresh raspberries

  • 10 fresh cherries

  • 1/2 cup Pomegranate seeds

  • 2 pomegranate quarters

  • 1/2 cup Red grapes

  • 10 to 12 Blue berries

  • 4 Berry flowers

  • 4 sprigs Rosemary


  • 01

    Prepare white cake layers : Grease and line with parchment paper two 8 inch (20cm) pans.

  • 02

    In a medium bowl, combine flour, baking powder, and salt, and stir to combine.

  • 03

    In a large bowl mix butter with ¾ cup (150g) sugar until smooth. Add almond extract and mix to combine. With the mixer on low, alternate adding gradually milk and flour mixture until all is well incorporated.

  • 04

    In a separate bowl whip egg whites until foamy. Gradually add ½ cup (100g) sugar and continue whipping until stiff peaks form.

  • 05

    Gently incorporate whipped whites into the butter mixture. Divide batter evenly into the prepared pans.

  • 06

    Bake at 350F (180C) for 20-25 minutes until a toothpick inserted into the center of the cake comes with few moist crumbs attached. Make sure you don’t overbake. Cool completely.

  • 07

    Meanwhile prepare the Cherry filling : Place red pitted cherries , sugar and lemon juice into a saucepan and bring to a boil while stirring constantly. Simmer for about 10 minutes or until thickens. Remove from heat and set aside to cool until ready to use.

  • 08

    Prepare Buttercream frosting : Both butter and sweetened condensed milk need to be at room temperature before preparing the frosting.

  • 09

    In a large bowl mix butter until light and fluffy, for about 5-7 minutes

  • 10

    Incorporate vanilla extract. Gradually add sweetened condensed milk in thirds, mixing after each addition. Once incorporated the buttercream is ready to use.

  • 11

    Assemble the cake : Place one white cake layer over a cake board. Add Cherry filling into the middle.

  • 12

    Pipe a border of buttercream on sides and spread the cherry filling inside.

  • 13

    Top with the second white cake layer.

  • 14

    Spread a thin layer of buttercream on top and sides. Refrigerate for 30 minutes. Cover with buttercream to create smooth and even edges.Refrigerate for at least 1 hour to set.

  • 15

    Decorate the cake : Place a bit of red gel food coloring into a small recipient. Use a brush to paint the bottom side of the cake.

  • 16

    Use a small plain tip to pipe some remaining frosting around the bottom of the cake.

  • 17

    Decorate the top with fresh blue berries,red cherries,red grapes,raspberries, pomegranate seeds, pomegranate quarters ,berry flowers and fresh rosemary.

  • 18

    Enjoy !



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