๐๐ฟ๐๐ถ๐๐ ๐๐ฟ๐ฒ๐๐ต ๐๐ฟ๐ฒ๐ฎ๐บ ๐๐ฎ๐ธ๐ฒ
A light, fruity delight perfect for any occasion!
๐๐ป๐ด๐ฟ๐ฒ๐ฑ๐ถ๐ฒ๐ป๐๐
๐๐ผ๐ฟ ๐๐ต๐ฒ ๐๐ฎ๐ธ๐ฒ:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs ๐ฅ
1 cup milk ๐ฅ
2 teaspoons baking powder
1/2 teaspoon vanilla extract ๐ผ
1/4 teaspoon salt
๐๐ผ๐ฟ ๐๐ต๐ฒ ๐๐ฟ๐ฒ๐๐ต ๐๐ฟ๐ฒ๐ฎ๐บ:
2 cups heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
๐๐ผ๐ฟ ๐๐ต๐ฒ ๐๐ฟ๐๐ถ๐ ๐ง๐ผ๐ฝ๐ฝ๐ถ๐ป๐ด:
1 cup strawberries, hulled and sliced ๐
1 cup blueberries ๐ซ
1 cup kiwi, peeled and sliced ๐ฅ
1/2 cup raspberries
๐๐ถ๐ฟ๐ฒ๐ฐ๐๐ถ๐ผ๐ป๐
1. Prepare the Cake:
Preheat oven to 350ยฐF (175ยฐC). Grease and flour an 8-inch round cake pan. In a medium bowl, whisk together flour, baking powder, and salt.
Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla extract. Gradually alternate adding the dry ingredients and milk to the butter mixture. Mix until just combined.
Pour batter into the prepared pan, smooth the top, and bake for 25โ30 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
2. Prepare the Fresh Cream:
Whip heavy cream in a large bowl until it begins to thicken. Add powdered sugar and vanilla extract, then continue whipping until soft peaks form.
3. Assemble the Cake:
Spread a layer of fresh cream over the cooled cake’s top and sides. Arrange the fruitโstrawberries, blueberries, kiwi, and raspberriesโon the cake in a beautiful pattern.
๐ฃ๐ฟ๐ฒ๐ฝ ๐ง๐ถ๐บ๐ฒ: 20 minutes | ๐๐ผ๐ผ๐ธ ๐ง๐ถ๐บ๐ฒ: 30 minutes | ๐ง๐ผ๐๐ฎ๐น ๐ง๐ถ๐บ๐ฒ: 1 hour 50 minutes
๐๐ฐ๐ฎ๐น: 280 per slice | ๐ฆ๐ฒ๐ฟ๐๐ถ๐ป๐ด๐: 8
A stunning centerpiece and a delightful burst of fruity flavors in every bite! ๐