Well, children, get your aprons and oven mitts ready. Help you Mother celebrate Mother’s Day by making her this fresh fruit cake mixed with sweet whipped cream. In an odd twist of fate, I made it today for this blog, and my kids loved it, eating two pieces each. Perhaps they’ll repay the favor and make it for me on Mother’s Day!
Ingredients for the cake batter
- 6 large eggs, egg yolks and egg whites separated
- 1 cup of sugar divided into two ½ cups
- 1 teaspoon of vanilla extract
- ¾ cup of all-purpose flour
- 1 teaspoon of baking powder
Ingredients for the whipped cream filling
- 2 cups of heavy whipping cream
- ¼ cup of sugar
- 1 teaspoon of vanilla
To assemble the cake, you’ll also need 6 cups of assorted berries.
Preheat oven to 375 degrees F.
Cut three pieces of parchment paper to fit the bottom of the cake pans.
Apply butter to the sides and bottoms of 3 standard-sized cake pans, and then put one of the pre-cut parchment pieces into the bottom of each cake pan. Apply butter to the parchment paper. Set prepared pans aside.
In a medium-sized mixing bowl, whisk together the flour and baking powder. Set this mixture aside.
In a stand mixer fitted with a whisk, beat egg yolks with ½ cup of sugar on medium-high speed. Beat egg yolks until sugar is dissolved, and mixture is pale yellow in color, about 5 minutes. Add vanilla extract, and mix to combine. Set aside.
Next, in a separate bowl, whisk egg whites on medium-high speed for about 1 minute, add ½ cup of sugar and continue beating for another 4 minutes until stiff peaks are formed.
Gently fold egg whites into egg yolks. Gradually add the flour and baking powder mixture. Divide the cake batter into prepared pans (about 2 ½ cups of batter per cake pan).
Bake cakes on 375 degrees F. for 20 minutes. Remove cakes from the oven and let them cool completely on wire racks. Discard the parchment paper.
When you are ready to assemble the cake, using a stand mixer attached to a whisk, beat 2 cups of heavy whipping cream on medium speed for about a minute. Add ¼ cup of sugar and vanilla and continue beating on medium-high until thick and creamy.
To assemble the cake, spread 1/3 of the cream on the top of the cake, sprinkle with 1 ½ cups of assorted berries, then cover with the second cake and repeat the process, spreading a 1/3 portion of the whipped cream and topping with 1 ½ cups of the berries. Place the third cake on the top, spread the rest of the whipping cream and place the remainder of the berries on the top of the cake.
Prep time: 35 minutes
Cooking time: 20 minutes (40 minutes if you are not able to bake three cakes at once)
Cooling time: 60 minutes
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