Layered Fruit Flower Cake
A beautiful layered cake with moist sponge cake layers, rich white chocolate cream, and refreshing kiwi, strawberry, and orange slices.
Equipment
- Hand mixer
- Sheet cake pan
- Parchment paper
Ingredients
- 2 eggs, separated
- 1/2 cup sugar
- 1 cup flour
- 1 tsp baking powder
- 1/4 cup milk
- 1 cup white chocolate chips
- 3 cups heavy cream, divided
- 1/4 cup sugar
- 1 tbsp sweetened condensed milk
- 1/3 cup cream cheese
- 10 strawberries, sliced
- 2 oranges, sliced
- 3 kiwis, sliced
- mint leaves
- chopped nuts
Instructions
- Beat the egg whites and sugar with a hand mixer until frothy and gradually mix in the egg yolks. Combine the flour and baking powder and sift the dry ingredients into the egg mixture. Pour in the milk and mix until smooth. Line an 18 x 12-inch sheet cake pan with parchment paper. Pour the cake batter into the pan and cook in a preheated oven at 350°F for 12 minutes. Once the cake has cooled, cut it into 6 even squares.
- Heat 1/2 cup of heavy cream and pour it over the white chocolate chips in a large bowl. Stir until the chocolate has melted and then let the mixture cool a bit. Add the sugar and sweetened condensed milk and mix well. Add the cream cheese and the remaining 2 1/2 cups of heavy cream and beat with a hand mixer until fluffy. Refrigerate for 30 minutes.
- Cut out 2 strips of parchment paper that are approximately 20 x 6 inches and place them crosswise on your work surface. Place 1 cake square in the center where the 2 pieces of parchment paper intersect, spread some white chocolate cream over the cake square, and top with kiwi slices. Place another cake square on top, spread some white chocolate cream over it, and top with strawberry slices. Continue layering in this order: cake, cream, orange slices, cake, cream, strawberry slices, cake, cream, kiwi slices, cake.
- Coat the entire cake with white chocolate cream and pipe the remaining white chocolate cream on top of the cake in a grid pattern. Arrange the remaining fruit pieces on the 4 outer parchment paper squares so that they look like flowers. Carefully lift up each parchment paper square and press the fruit pieces into the white chocolate cream on the sides of the cake. Sprinkle chopped nuts around the bottom of the cake and decorate the top of the cake with fresh mint leaves and more fruit.
