Fruit Cake Royale

Another baking project that I have done for my sister's past birthday!

P.S I absolutely love cooking book/ recipe book/ baking book.... I collect them whenever I could since there are just too many...@.@...

The cake today is adapted from "Bisous A Toi" with my own twist and change and decoration, and I hope you all will enjoy!! It is absoutely delicious...=D... My mouth has to stop talking since I'm actually eating at the same time too (the leftover of course)...>.<...

*Introduce a nice Chinese song to everyone who might want to give this song a try...

听见下雨的声音 by  魏如昀

"listen to the sound of the rain"

Fruit Cake Royale

cake:

6 egg yolks

50g caster sugar

150g vegetable oil

70g fresh milk

170g cake flour

6 egg whites

100g caster sugar

1tsp cream of tartar

1. Preheat oven to 350F. Line parchment paper to the bottom of pan. I'm using a 9 inch square pan.

2. Beat egg yolks with sugar. then add oil. Beat till combine.

3. Alternately add milk and cake flour. Mix till combine.

4. In another bowl, beat egg white till foamy. then, add sugar and cream of tartar. Use hand mixer to beat tilll frothy and light. (Turn the misture uoside down, and it will not fall out. This means the mixture is stiff enough, and perfect)

5. Mix 1/3 of egg white mixture into egg yolk mixture.

6. Then, pour egg yolk mixture into ehh white mixture and carefully fold it. Do not beat at this time to maintain the air bubbles in the egg white mixture. Do not overfold to avoid the escape of air bubbles. (Air bubbles make the cake light and soft.)

7. Bake for 45-50 minutes or until the surface became "springy" when touched (it bounce back).

8. Cool in pan on wire rack till cooled. If the cake sink a little, it's okay, the texture and taste still remains the same.

Whipped cream filling:

2 cups whipping cream

150g powdered sugar

2 tsp vanilla extract

12g gelatin powder

1. Prepare a bowl with ice. Place another bowl on top of the bowl with ice with cream inside. 

2. Beat the cream on low for 2 minute, then add the powdered sugar and vanilla extract into the cream.

3. Continue to beat the cream till it forms a ribbon stage.

4. Add gelatin into the mixture and immediately beat the cream at the same time while adding to avoid the gelatin form lumps. Beat till form stiff peaks.

Assemble the cake:

1. Cut the cooled cake into half. Put a thin layer of cream on top of the bottom cake layer. Then add fruits of your choice onto the surface. (I use strawberries, kiwis, and blueberries.)

2. Apply another layer of cream on top of the fruits till covered. 

3. Put another layer of cake on top. Apply a thin layer of cream on top of the cake and also apply on the sides of cake. Put it back to the fridge to allow cream to set a little.

4. At the same time, pipe a piping bag with the remaining cream mixture. I use a big round tip to pipe strips of cream diagonally on top of the cake. (This is optional, you can decorate the cake anyway you want it, to make it even more creative, it tastes still the same, DELICIOUS!!)

5. I decorate mine with blueberries, strawberries and chopped pistachios for some crunchy texture. Chill in fridge till ready to serve.

P.S This cake is absolutely delicious! There is nothing left after I have served it for my sister's birthday!The cake is very moist, light and fresh! My boyfriend who does not crave for fruits, love it very much!

I hope you enjoy this recipe!=D