Forest Fruit Cake

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Forest Fruit Cake

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White Sponge Cake:
6 Eggs
1 glass granulated sugar
1 glass Flour
1 cup starch
1 Packet Baking Powder
1 Packet vanilla
1 small cup hot water
Pastry Cream:
1 l Milk
10 spoons Sugar
5 Spoons Flour
3 spoons starch
2 Egg Yolks
1 Packet vanilla
50 gr margarine
Butter Cream:
500 gr Butter
750 gr powdered sugar
Chocolate Glaze:
3 Spoons Cream
Couverture Chocolate
red currants
  • Medium


  • White Sponge Cake:

  • Pastry Cream:

  • Butter Cream:

  • Chocolate Glaze:

  • Fruits:



How to Make the White Sponge Cake:

  1. Separate the egg yolk from the white. Whisk the yolks well with the sugar.
  2. In a separate bowl, mix the flour, starch, baking powder, and vanilla.
  3. Add some flour and hot water to the whipped egg yolk and continue whisking.
  4. In another bowl, whisk the egg whites well, adding a pinch of salt.
  5. Add the egg white to the other ingredients in batches of two or three and mix together in one direction only with a spatula.
  6. Put a mold on a tray and pour the mortar into the mold. Knock the tray on the worktop a few times to knock the air out of it.
  7. Bake in a preheated oven at 180 c for 40 minutes.
  8. Don’t open the open door at all before the 40 minutes, and then check with a knife. If it’s cooked, take it out of the oven and leave to cool.

How to Make the Pastry Cream:

  1. Whisk the flour, starch, sugar, egg yolk, and milk in a pan with a mixer.
  2. Cook on a low heat until it reaches the consistency of a pudding.
  3. Removing from the stove, add the margarine and vanilla and beat for 10 minutes. Let it rest overnight.

 How to Make the Butter Cream:

  1. Put the room-temperature butter in a the mixer bowl and whisk until it becomes creamy.
  2. Sift the powdered sugar and gradually added it to the butter and whip for 7 minutes.

How to Prepare the Fruits:

  1. Take the cake out of the oven and let it sit for 3-4 minutes. Then, run a fine spatula around the edge of the mold and remove the cake. Leave to cool on a wire rack. Then, take off the baking paper and cut the cake across the circumference into three layers.
  2. Wet the layers with milk. Spread them with cream and sprinkle with raspberries and chocolate drops. Lay the three layers one on top of the other.
  3. Cover the top and sides with cream and let it rest for at least 3-4 hours.
  4. Decorate the cake with chocolate and forest fruits.

Forest Fruit Cake

Forest Fruit Cake
Forest Fruit Cake; Photo credit: baharce

Bahar Tanrıverdi

Bahar Tanrıverdi is a passionate chef living in İstanbul, Turkey. She is studying gastronomy and culinary arts and describes gastronomy as an indispensable passion. Follow her on Instagram for some amazing culinary creations.

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