Eggless Fresh Fruit Cream Cake

Eggless Fresh Fruit and Cream Cake

Being a vegetarian it becomes a little difficult to get eggless cake here in US.

I and my hubby used to crave for the fruit n cream cakes we used to buy in India.

Thats when I decided to satisfy our cravings.

Presenting Eggless Soft and Super yummy Fresh fruit n Cream Cake which I prepared for my hubby's birthday.

Ingrediants:

For the sponge cake:

2 and 1/4 cup All Purpose Flour

1/4 cup Corn Flour

3 tsp Baking powder

1 tsp Baking Soda

3/4 cup Room Temperature Unsalted Butter

1 cup sweetened condensed milk

2 tsp Vinegar 

1 cup room temperature milk

2 tsp Vanilla Essence

4 tbsp Icing Sugar 

1/2 cup tutti fruit or chopped nuts of ur choice.

Some Unsalted butter to grease cake pans.

Mix all the dry ingrediants except sugar and keep aside.

Using a mixer whisk the butter and condensed milk.

Now add Vinegar,milk,sugar,vanilla essence and whisk again to get a lump free mix.

Note: Condensed milk is sweet so you can skip sugar if you want.

Preheat the oven to 350 F.

Now add the dry mix in 3-4 batches and whisk nicely after adding each batch. Do not mix the entire dry mix at once.

Add the tutti fruity.

Grease two 6 inch cake pans with butter and divide the batter in 60-40 ratio.(I do this to make 2 layers inside if u want a single layer divide the batter in 50-50 ratio).

Bake the cake for 30 mins. Check with a toothpick,the cake should come out clear.
Put the cakes on cooling rack.Once cool cut the top of both the cakes to make them flat.
Divide the bigger cake in 2 equal halves horizontally.
Total 3 flat cakes are needed.

For the inner layers and icing:

2 cups Cool Whip
4 tbsp icing sugar
2 tbsp Apricot Jam
1/2 cup Fine shredded almonds
1/4 cup of Small cut cubes of each pineapple,kiwi and mango.
2 tsp Cherry syrup
1/2 cup Canned cherries
( I need the cherry syrup too so I used the canned ones)
If you have fresh cherries you can make your own syrup.

Mix the sugar and Cool whip and keep aside( do not over mix else the cream will be ruined, also cool whip is already sweet so if you wish you can skip sugar).

Bottom Layer:

Take one of the flat cake,Spread Apricot jam and 2 tbsp of cream.
Put the second flat cake on top of it.

To the above two tier cake spread 3 tbsp cream and pineapple cubes.

Put the third flat cake on top.

Now cover the entire cake i.e. top and outer with cream.
You can use a fondant smoother or any other smoother to even out the cake surface.

Decorate the top with kiwi and mango pieces.
Fill a cake decorating bag (with round tip) with cherry syrup and decorate the top as shown in the cake picture.

Sprinkle the shredded almonds round the surface and line up the cherries around the border.

Refrigerate the cake for few hours so that everything is set.

Serve at room temperature for best taste and texture.