Sponge cake with strawberries and kiwi inspired by Fraisier cake. Lush hot milk sponge cake, white chocolate cream and juicy berries make this strawberry cake unique. The cake biscuit is very light and low calorie – only 150 g of sugar. We used no gelatin, sugar free cream with white chocolate and cream cheese to create a contrast with strawberries and kiwi. Want some simple fresh strawberry cake? Try No Bake Strawberry Tiramisu Cake.
Sponge cake with strawberries and kiwi inspired by Fraisier cake. Lush hot milk sponge cake, white chocolate cream and juicy berries make this strawberry cake unique.
Strawberry Kiwi Cake
Category: Cakes & Desserts
FOR SPONGE CAKE
- 3 Eggs
- 150 g of Sugar
- 60 g of Butter
- 120 ml of Milk
- 165 g of plain Flour
- 1 bag of Baking Powder *(see the notes below)
- 1 bag of Vanilla Sugar
- a pinch of SaltCREAM AND FILLING
- ~ 500 g Strawberries
- 4-5 Kiwi
- 200 g of White Chocolate
- 70 g of Butter
- 250 ml of Whipping Cream
- 300 g Cream Cheese (like Philadelphia)
- 1 tsp of Vanilla Extract
COOKING THE SPONGE CAKE
- Heat the oven to 165 C.
- Put the eggs (use room temperature eggs) in a bowl, add sugar, a pinch of salt and vanilla sugar. Beat with a mixer for 10 minutes at high speed until the mass turns white and increases in volume.
- Heat butter and milk in a small saucepan, bring to a boil.
- Sift the flour, then sift it again with a baking powder. Add flour into the egg mixture in 2-3 doses, stirring from bottom to top. Add hot oil with milk in 3 doses into the dough, stirring from the bottom to top with a spatula.
- Put a baking mould without a bottom and with a diameter of 20 cm on top of a baking sheet paper on a baking pan (if you bake in a detachable mould, put a sheet of baking paper to the bottom). Pour the dough into the form, flatten with a spatula. Bake for 35 minutes at 165C.
- Check the readiness with a toothpick. Turn off the oven. Leave the sponge cake in the oven ajar for 10-15 minutes, then remove from the mould and leave to cool on a wire rack at room temperature. Cover the cake with a towel and leave for 8-10 hours in the room, then it will be less crumbly.
- Cut the finished sponge cake with a pastry knife or thread. To cut with a thread make a shallow incision at the desired height around the entire circumference of the sponge cake. Insert a sewing thread into the notch, cross the ends of the thread and pull them together.MAKING THE CREAM
- Melt the chocolate in a water bath or in a microwave (500 W, 200 g of chocolate = 2 minutes).
- Beat the cold whipping cream with a mixer.
- Grind the butter with a spatula. Add the cream cheese to the butter, mix. Then add warm chocolate, mix.
- Add whipped cream and vanilla extract, stir until homogeneous.
- Keep apart 4-5 tablespoons of cream for decoration.MAKING SYRUP AND FILLING
- Squeeze the juice from half a lemon.
- Put 4 tbsp of sugar and 6 tbsp of water into a small saucepan, bring to boil, allow to cool and pour in the lemon juice.
- Choose strawberries of the same height, cut the strawberries in half. Grease strawberry cut side with syrup.
- Peel kiwi, cut into slices.
- Put a detachable mold without a bottom to a serving plate. Put the acetate cake collar into the form. Lay a layer of sponge cake on the bottom of the form. Soak the sponge cake with syrup.
- Put a thin layer of cream. Put the strawberries turned with a cut side to the acetate cake collar around the entire circumference of the mold.
- Add some cream. Put the slices of kiwi and strawberries in random order on the cream. Gently pour cream. The cream should completely cover the berries (more berries you use, the less cream you will need).
- Put the second layer of sponge cake on the cream. Soak with syrup. Cover the top layer of cake with a thin layer of cream.
- Put in refrigerator for 6-8 hours.
- Remove the mould, carefully remove the acetate collar. Sprinkle the top of the cake with grated black chocolate and garnish with fruits.Author:
* A bag of baking powder means that you must see the instruction on the pack. In my country we have 2 types of baking powder: 1 bag for 500 g of flour (11g of powder in the bag), and 1 bag for 200 g of flour (11 g of powder in the bag), In this recipe we use 165 g of flour, so we need about 1/4 of the bag of first type (500/3=166 g of flour) ~ 4 g of baking powder. And we need about 3/4 for the second type of baking powder (200/4=50*3=150 g of flour) in will be about ~7 g of baking powder.