Cakes and fruits are very popular foods for many people, so these two sweets taste even better together. Because the fruit is rich in vitamins and trace elements, and the cake is creamy and mellow, they are a perfect match.

But some fruits on top of fruit cakes are not fresh, they are canned fruits, so we can try to make delicious fruit cakes by ourselves, so that we can use fresh and delicious fruits for decoration. Here are a few ways to do it.

1. Cherry fruit cake

Material:

100g cream

120g caster sugar

2g of salt

120g egg

150g low-gluten flour

2g baking powder

40g milk

60g walnuts

60gfruit of Honey

60g raisins

appropriate amount of red cherries

appropriate amount of green cherries

· Drain the raisins in water, and roast the walnuts for later use.

· Add sugar and salt to cream and beat together with a whisk.

· After the eggs are broken up into egg liquid, add in step 2 and mix well.

· Add the sifted low-gluten flour and baking powder to step 3 and mix well.

· Slowly add milk and mix well, then add the raisins and walnuts, honey fruit from step 1 and mix well, it is a batter.

· Pour the batter into a hollow round baking tin that has been greased and sprinkled with flour. Put it into the lower oven at 180°C and bake for about 40 minutes, then take it out and let it cool down.

· Place red cherries and green cherries in the hollow of the cake body, and then use a ribbon to wrap around the outer circumference of the cake body as a decoration.

2. Fruit layer cake

Material:

120g low-gluten flour

52g caster sugar

3 eggs

120g milk

350g butter

38g vanilla extract

Excipients:

600g whipped cream

60g caster sugar

250g strawberries

250g mango

250g kiwi

· Lightly mix low flour and sugar, beat in eggs, add 1/3 of the milk, and mix with a manual cake mixer to form a thick batter without particles.

· Add melted butter and mix well.

· Add a few drops of vanilla extract and mix well. Gradually add the remaining two-thirds of the milk, stirring as you pour. Refrigerate the mixed crepe batter for an hour.

· Heat a pan over medium-low heat. Pour in a spoonful of crepe batter and shake to form a thin layer on the bottom of the pan. Fry until the dough is bubbly.

· Flip the crepe with a spatula and fry for about 30 seconds.

· The baked cakes are stacked one by one. After cooling, place the bottom of the 8-inch live-bottom mold on the cake, and use a knife to cut the crust into a circle the same size as the 8-inch mold.

· Add sugar to whipped cream and beat to a harder state. Place a pie crust on the cake tray and spread a thin layer of buttercream on the pie crust. Put another slice and spread a thin layer of cream on the crust. Put a total of 3.

· Put a layer of cream on the 4th cake and place the sliced ​​mango pieces.

· Then fill the gaps between the mangoes with cream and smooth with a spatula.

· Cover a pie crust and spread the cream. After three sheets, cover with sliced ​​strawberries.

· Fill the gaps between the mangoes with cream and smooth them with a spatula.

· Repeat the above steps to spread the kiwi fruit and smooth the surface with the cream.

· Get ​​another cake, a layer of thin cream, spread the last three cakes, and the layer cake is ready. If no decoration is needed, refrigerate for an hour and enjoy.

· Spread cream on top of a layer cake, squeeze flowers, decorate with fruit, surround the sides with mousse and tie with ribbons. The decorated layer cake is absolutely beautiful and stunning.

Layers of crepes are stacked with fresh fruit and cream, with almost no complicated skills, but the finished product is unexpectedly beautiful. Choose the fruit as you like, and the possibilities of the layer cake are endless.