Fresh cream cake


20 Nov Fresh cream cake

imageThis fresh cream cake is light, fluffy and of course, very tasty.

I decorated this cake with strawberries, raspberries and blue berries, and I covered  the sides of the cake with crushed hazelnuts and almonds. However it is optional, you can decorate this cake how ever you like.

If you dont like fruit or nuts you can use your favourite chocolates (Ferrero Rocher, Maltesers, chocolate fingers, Oreo cookies etc) the list is endless or you can just keep it simple with just fresh cream .


How to make it:

4 eggs

3/4 cup / 2 dl / 183g sugar

1 teaspoon vanilla extract

1/3 cup and 1 tablespoon / 1 dl / 62g flour / plain flour

1/3 cup and 1 tablespoon / 1 dl / 47g cornflour (cornstarch) / potato flour ( if you don’t have this, just double the flour quantity)

2 teaspoons baking powder



strawberry jam / raspberry jam

600 ml / 6 dl double cream / whipping cream

2 tablespoons icing sugar

1 teaspoon vanilla extract


Preheat the oven to 175 C, fan oven 150 C. Grease two 8 inch or 1 spring form round cake tins and line the base with baking paper.

Sift the flour, cornflour and baking powder into a bowl.

Using electric beaters, beat the eggs and sugar in a large bowl for 5 minutes, or until pale and thick.

Using a large metal spoon or spatul, carefully fold in the sifted flour mixture until just incorporated, take care not to over mix.

Pour the mixture into the spring form pan and bake for 40 minutes . If using two tins divide the mixture evenly between the two tins, then bake for 18-20 minutes. Take the cake out of the oven, and leave the cake in the tin / tins for 5 minutes then turn out onto a wire rack to cool.

If you used a spring form tin; when the cake has completely cooled down, use a sharp, serrated knife to cut the cake in half.

Combine the cream, vanilla and icing sugar in a bowl, then whip until peaks form. Place one sponge cake on a serving plate and spread with jam. Top with a quarter of the cream. Cover with the second sponge cake. Using a metal spatula or a knife, spread the remaining cream all over the cake, until the cake is fully covered.

Decorate the cake how ever you wish using : fruit, nuts, chocolates, sprinkles and cookies.


Naima Arte





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