When I was little my dad used to get us a giant fresh cream cake, with thin layers of vanilla sponge, that were layered with jam, tinned fruit and more cream.
This cake was epic! and my favourite as a child (“,)
When we were looking for cakes for a party I suggested to my husband the cream cake I used to get as a kid and he agreed knowing the cake would probably be great as I wouldn’t stop going on about it ha ha
I was so excited when we got it and once we cut into it, my face was all up in my husbands face,
“Do you like it?”
“It’s nice init?”
“What do you think?”
My husband swallowed his first bite and agreed with the mmmm…. mmmm…. mmmm…. head dance.
So years later it’s my hubbys birthday and I wana surprise him with a delicious cake. I throw around a few ideas and then come up with….
A cream covered cake,
With thin layers of sponge,
Sweet strawberry jam and
Fresh raspberries and blueberries.
You see where the idea came from ha ha
I chose to use fresh fruit rather than tinned coz they are always better and I we prefer them and I used raspberries for their tanginess to contrast with the sweet jam and blueberries for their sweet fruitiness, but if you make this cake choose the fruit that tickles your fancy (“,)
When you start assembling this cake it’s going to look a little wonky on top because of the different sizes of the raspberries and blueberries in the middle, that’s the downside of using fresh fruit. But don’t worry follow my simple steps and watch my video below and you will see just how easy it is to even out your cake (“,)
The best tip I can give you is to cut your cake slices and leave them to come to room temperature for about 30 minutes so the cake stays nice and fluffy (“,) Don’t leave the whole cake out to come to room temperature, because if you end up putting some back in the fridge and bringing it out again later the changes in temperature may make your fresh cream go off.
Unless you are going to eat all your cake all at once (“,)
Watch the full video here
Kali Orexi (“,)