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Preparation:
1. Preheat the oven to 350oF (175oC). Grease and flour three 9-inch round cake moulds.
2. In a medium bowl, swhip the flour, chemical yeast and salt together.
3. 3. In a large bowl, beat the butter and the crystallised sugar together to the slight and frothy consistency.
4. Add the eggs one to one by beating well after each addition. Incorporate the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, starting and ending with the flour mixture. Stir until the ingredients are combined.
6. Spread the dough evenly between the three prepared cake moulds.
7. Cook in the oven for 25 to 30 minutes, or until a toothpick inserted in the centre comes out clean.
8. Allow the cakes to cool in the moulds for 10 minutes, then transfer them to a grid to cool completely.
9. In a large bowl, whip the whipped cream, the icing sugar and the vanilla extract together until they are firm.
10. Place a layer of cake on a serving plate. Spread a layer of cream icing on top.
11. Overlay sliced strawberries, bilberries, raspberries, kiwifruit and pineapples on the icing.
12. Place the second layer of cake on top and repeat the process with the icing and fruit.
13. Place the third layer of cake on top and brush the top and sides of the entire cake with the remaining icing.
14. Place extra fresh fruit on the cake and fill with fresh mint leaves, if you wish.
15. Refrigerate the cake in the refrigerator for at least 1 hour before serving to allow the flavors to blend.
Your loved ones are going to love this beautiful cake. Enjoy the vibrant flavors of fresh fruit and share your experiences. - -
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