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Fresh fruit and pastry cream birthday cake recipe

Fresh fruit and pastry cream birthday cake recipe

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  • Recipes
  • Dish type
  • Cake
  • Sponge cake
  • Vanilla cake

Homemade birthday cakes are the best! I prepared this one for my husband's 40th and it was so delicious that I decided to share the recipe! The cake is an Italian sponge cake or 'pan di Spagna'. It's made without any raising agents or butter making it lovely and light. Instead of sweet frosting or icing, I covered the cake with crème pâtissière and fresh fruit.

Washington, United States

2 people made this

IngredientsMakes: 1 sponge cake

  • For the sponge cake
  • 6 eggs, room temperature
  • 1 pinch salt
  • 2 teaspoons vanilla extract
  • 180g granulated sugar
  • 180g plain flour
  • For the crème pâtissière
  • 600ml milk, divided
  • 4 egg yolks
  • 80g caster sugar
  • 2 teaspoons vanilla extract
  • 60g flour
  • To decorate
  • 100ml orange juice
  • 300g strawberries, sliced or other fresh fruit

MethodPrep:1hr ›Cook:45min ›Extra time:2hr chilling › Ready in:3hr45min

    For the sponge cake:

  1. Preheat oven to 160 C / Gas 2. Lightly grease and flour a 25cm cake tin.
  2. Place the eggs in a large bowl; add salt and vanilla extract. Beat with an electric mixer for 10 to 15 minutes, gradually adding the sugar as you beat, about one spoonful at the time. After 10 minutes they will look whipped enough but if you keep beating, you will notice they will whip up even more and become really fluffy.
  3. Fold in the flour, a bit at the time, using a plastic spatula or wooden spoon. Pour the cake mixture into the prepared tin.
  4. Bake in preheated oven for 25 to 30 minutes. After 25 minutes, check if a skewer inserted into the cake comes out clean. Otherwise cook for a further five minutes. Turn off the oven; leave the cake inside with the door ajar for 10 minutes. Remove from oven and allow to completely cool before filling or decorating.
  5. For the pastry cream:

  6. Heat 300ml of milk over low heat until lukewarm.
  7. Beat the egg yolks, sugar and vanilla extract together in a large bowl. Whisk in warm milk gradually. Whisk in flour and remaining 300ml milk. Pour into a pot and cook over low heat for a few minutes, whisking continuously until the sauce has thickened.
  8. Remove from heat and transfer into a bowl. Cover with cling film to prevent a skin from forming and leave to cool. Transfer to the fridge to chill.
  9. To decorate:

  10. Use a long bread knife to slice the cake horizontally. Spoon orange juice evenly over the cut side of each sponge. Cover one half with some of the pastry cream and fresh strawberries, set the other half on top and cover with top and sides of the cake with remaining pastry cream.
  11. Decorate the top with fresh fruit, shaping them into a number or name.
  12. Chill in the fridge for at least 2 hours before serving.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

by rajivkumardelhi2

Superb!!! cake , i love this recipe and thanks to you for giving this super recipe. I will try this recipe recently. Thanks!!!Other site from which we make such wonderful cakes at various occasion is : Sep 2017(Review from this site AU | NZ)

How To Make Fresh Fruits Cream Cake | Chinese Birthday Cake | Sponge Cake Recipe | 芒果雜果忌廉蛋糕

Wow, A mixed fruit cream cake, nearly as impressive as a baked one. Place the fresh mangos onto one cake and top with heavy cream. We love soft and fluffy cake and topping with all the fresh fruits. I just made these and want to surprises and celebration memorable for my husband. Just give him a big surprise and happy birthday!


Egg yolks:
• 3 egg yolks
• 2 tbsp sugar
• 4 tbsp corn oil
• 1 tsp vanilla extract
• 4 tbsp milk
• 1 tbsp milk powder
• 6 tbsp cake flour

Egg whites:
• 3 egg whites
• 1/4 tsp cream of tartar
• 4 tbsp sugar

For the cream:
• 568ml double cream
• 1 tsp vanilla extract

• mango Chunks
• raspberries
• strawberries
• blueberries
• A few mint leaves
(choose your favourite fresh fruits, or top with whipped cream and mango slices as you desired).

1) In a bowl, mix (A) egg yolks, sugar, corn oil, vanilla extract, milk and milk powder. Sift in the cake flour and whisk until smooth.

2) In a separate bowl, whisk (B) egg whites until foamy then add cream of tartar and sugar a little bit at a time until to a thick and stiff peak stage, about 3 minutes.

3) Folding cake batter into a whites, and mix until incorporated.

4) Pour the mixture into the 32cm x 27cm prepared tin with baking parchment and use a spatula to smooth it evenly into the corners.

5) Use a large baking pan for a hot water bath and Preheat the oven to 160°C and Bake for 35 minutes.

6) Once cooked, leave to cool at least 15 minutes, and remove from the oven.

7) In the meantime, whip the (C) double cream until it is just thick enough to hold its shape and add vanilla extract for a little extra flavor. Refrigerate it, before using if needed.

8) Once the cake is cool, remove the lining. Cut the cake in half.

9) Use a sharp knife to peel the mango and slice. Arrange mango slices in a single layer over cream and place second cake layer. Refrigerate until ready to use.

10) Take the cake out from the refrigerator and cut side down, pressing gently to secure it. Spread with a palette Knife over the sides of the cake, and around the top of the cake. Refrigerate the cake, as well as the cream until firm, at least 10 minutes. Spread remaining whipped cream on cake top and decorate with fresh fruits. Return cake to the refrigerator until cream on cake is set, about 15 minutes.

11) Transfer the cake to a plate for serving. Any leftover cake can be covered and kept in the fridge for 2 days.

Helpful Tips:
1) It's fine to use cold eggs for baking, or you still can use room temperature eggs. The temperature of eggs will affects the baking time, and cold eggs will take longer to bake.
2) Chill the bowl and whisk in the freezer before whisk the egg whites and making whipped cream.
3) Do not over or under-beat the egg whites.
4) Whipping cream doesn’t whip up as thickly as double cream.
5) Cutting off the crusty edge from the sides.
6) Do not bake the cake quickly at a high temperature and don't remove hot cake out of a baking pan. otherwise the cake could crack on top.
7) Fold the batter into a egg whites. Cut the egg whites into the mixture. Don't stir and never use an electric mixer for this.
8) Beating egg whites is a very important process, It will help your cakes rise with perfectly.
9) Cover with foil after a few minutes if the cake of top starts to get brown and continue rising nicely with a golden top.
10) Please understand that everyone's oven work differently.
You should also check the temperature of your oven. if not, your cake won't rise well.
11) You must refrigerate a cream cake while you spreads a layer of cream, and it doesn't melt or weep as quickly.

How do you make a Boston Cream Pie?

To get started with this cake, you’ll want to make the pastry cream. It’s a combination of egg yolks, sugar and milk that are thickened with cornstarch and cooked over the stove. At the end, you add a bit of butter and vanilla extract for flavor. It’s really not hard to make, but you do want to be sure it’s nice and thick.

Fun fact – the first time I ever made pastry cream was years ago (back before I started the blog) when a friend requested a Boston Cream Pie and I decided to attempt it. Let’s just say there was more filling that ended up on the cake plate than between the cake layers – ha! I still don’t really know what I did wrong, but you’d think I left out the cornstarch completely since it was so thin. I was afraid to make it again at the time, but now I’m a huge fan and love the stuff! So if you find it scary at first, just know you can totally master it!

Once the pastry cream is made, refrigerate it until cooled and thick. It can be made a couple days ahead, if needed.

Up next are the cake layers. Traditionally a sponge cake is used, but I opted for a more classic butter-based vanilla cake. It’s wonderfully moist and goes great with the pastry cream. And, of course I used my favorite Challenge Butter. Their butter is made the old-fashioned way, from fresh milk and cream at family-owned dairies. It goes from farm to fridge in just two days and contains no added hormones, artificial flavors or fillers – which I love! It’s such a creamy butter with great flavor that goes perfectly in this cake.

Once the cakes and pastry cream are made, they are layered together and covered with a simple chocolate ganache. Just a combination of semi-sweet chocolate, cream and a little corn syrup. The corn syrup could potentially be left out or replaced with honey, but I do like to use it. It helps give the ganache a nice shine and give this cake it’s snazzy look.

The final cake is a delightful combination of moist cake, smooth pastry cream and dreamy chocolate! Such a classic cake that you’ll come back to over and over!

Recipe Summary

  • 2 cups milk
  • ¼ cup white sugar
  • 2 egg yolks
  • 1 egg
  • ¼ cup cornstarch
  • ⅓ cup white sugar
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract

In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.

In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.

When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

Fruit Tart with Fresh Berries

It’s strawberry season in California! Actually, I think it might be strawberry season in California 365 days/ year, but it seems like in the spring the berries are always more plentiful, extremely cheap, and gorgeous. I was at the supermarket the other day trying to decide what to purchase and I saw some amazing strawberries and decided that I needed to continue on my dessert-making spree.

Additionally, it’s Dave’s birthday on Monday! It’s always tricky trying to bake for him because he doesn’t like birthday cake therefore I wanted to test a recipe for him that he might actually enjoy- dessert with fresh fruit. I won’t pretend to understand the lack of appreciation of “normal” birthday desserts. It’s somewhat upsetting, but his lack of interest does keep me from regularly binging on cookies and cakes.

This recipe took a little bit of testing for me. Due to my general baking incompetence, also known as a very poor ability to follow written instructions, my initial pastry was completely burned and inedible. It ended up in the garbage and I became irritable and whined loudly to Dave about my misfortunes for the next 30 minutes. I jumped back on the horse, however, and my second pastry crust turned out very well, if I do say so myself! Having never attempted a tart shell before, I was extremely concerned about the possibility of crust shrinkage due to various horror stories I had read on the internet while searching “how to bake tart shells” recipes. From my research, this can be remedied by freezing the shell and/or baking it with pie weights. Not having pie weights I attempted the freezer method only, and was pleased with the results. I got a small amount of shrinkage, but nothing that dramatically affected the final product.

This is the dough for the tart shell. It’s a lot like the consistency of dough for sugar cookies. The fancy name for this type of pastry is pate sucree.

In my opinion, rolling pastry dough is an advanced technique. I have never been able to do it competently without significant ripping and shredding of the dough. I found that putting the dought in the fridge as well as putting it between 2 pieces of parchment paper significant improved my results.
Here you can see the amount of shrinkage I got with my tart shell. This was after freezing it for about 1 hour, and then putting it inthe oven at 375, covered with foil, for about 15-2o minutes.

You don’t want to prepare the tart until right before you serve it. You can make all the ingredients ahead of time, but once the pastry cream is put on top of the shell, you are starting the timer for mushy dough-cream. Additionally, the berries will do a lot better if you keep the separate and don’t put them on the tart until the last minute to preserve freshness.
A lot of people decorate their tarts with an OCD level of precision I am unable to muster. My method- I put the strawberries around the edges because they were the biggest fruit and then just started piling the other fruit on top. The results are semi-haphazard which I think looks appealing, but feel free to experiment and do whatever works for you! Also- you can substitute different types of fruit. I’m sure stone fruit, like peaches or nectarines would be great. Also cherries would be tasty or perhaps kiwi for added color.

Fresh Fruit Cream Cake Recipe

Huge fan of Fresh fruits . So here it is , done with so much tension , must admit . Mess on the sides and uneven top can be covered with chocolate pieces / layers of fruits or watever you desire .

  • birthday
  • cake
  • fresh
  • fruits
  • cream
  • fruity
  • bake
  • birthday
  • cake
  • fresh
  • fruits
  • cream
  • fruity
  • bake

Schedule your weekly meals and get auto-generated shopping lists.

  • 5 Large eggs
  • 3/4 C sugar
  • 1 tbsp Vanilla
  • 3/4 c flour
  • 1/3 C cornstarch
  • Pinch of salt
  • Filling
  • Mangoes , Diced
  • 2 Cups whip cream
  • Icing sugar
  • Fresh fruits glazed in sugar syrup :
  • Kiwis
  • Apricots
  • Strawberries
  • Orange with skin
  • Berries


  • 5 Large eggsshopping list
  • 3/4 C sugarshopping list
  • 1 tbsp vanillashopping list
  • 3/4 c flourshopping list
  • 1/3 C cornstarchshopping list
  • Pinch of saltshopping list
  • Filling shopping list , Diced shopping list
  • 2 Cups whip creamshopping list
  • Icing sugarshopping listglazed in sugar syrup : shopping listshopping listshopping listshopping list with skin shopping listshopping list

How to make it

  • Pre heat the oven to 175 degrees
  • Grease a 9 inch pan
  • Beat the Eggs until fluffy and double the volume .
  • Add sugar and Vanilla . Beat .
  • Sift the flour and salt
  • Fold into eggs .
  • Mix gently in round movements , right until it is mixed .
  • Pour into cake pan and bake 30 to 45 mins .
  • Cool completely .
  • Halve the cake .
  • Keep one half on the cake board .
  • Whip the cream and the icing sugar . Spread 3 tbsp on the cake and spread the mangoes ( and/ or ur fave fruits ) .
  • Keep the other half cake on top .
  • Spread the cream evenly on top ( and on sides ) .
  • Arrange the Fresh Fruits on top .
  • Dust some Icing Sugar on top .

Step 1 &ndash Puff Pastry Sheets: Prepare 3 ready to use puff pastry sheets. Pick each sheet all over with a fork to make small wholes in the dough and let it &ldquobreath&rdquo while in the oven. Bake each sheet of puff pasty on a baking sheet lined with a parchment paper at 390-400 F for 15 minutes or until light golden brown.

If the puff pastry you bought requires rolling, roll it into 3 pieces of equal size and approx ¼ inch thick.

Step 2 &ndash Vanilla Cream

Step 2a: Beat egg yolks with sugar.

Add corn starch, vanilla and ½ cup milk.

Whisk everything well until a smooth and even texture without any lumps.

Step 2b: Heat 1 ½ cup of milk on a stove-top without boiling it. (Yes, you still have some milk left which we&rsquoll use in a few moments).

Turn the heat on low and slowly start adding egg yolks, corn starch and milk mixture to the heated milk. Whisk continuously to prevent formation of lumps and sticking to the bottom of the bowl.

Continue whisking until until the cream starts to become pretty thick and turns into custard.

But be careful not to overcook the cream otherwise you&rsquoll get a sweet omelet. And that&rsquos not exactly what we want 🙂

Once you see consistency of the cream is thick enough transfer it into a large bowl.

Step 2c: To stop cooking process, pour the remaining milk slowly until you reach the desired thickness. Stir well until your cream becomes nice, even and velvety.

NOTE: As an alternative, to stop further cooking of the cream once it&rsquos removed from the heat place a bowl with a cream into a large bowl filled with ice. In this case use don&rsquot need to preserve 2 cup of milk, just heat up 2 ½ cups straight at the beginning of this step.

According to historians, or perhaps culinary experts, the pastry got invented by accident around the mid-1700s. The story starts with an exiled Polish monarch. One day, he made some tasteless gugelhupf [gu-gil-haf], which is a yeasted marble cake that is typically baked in a Bundt mold. He got so annoyed with his failed handiwork that he threw it, plate and all, away.

But instead of smashing on the wall or the floor, it knocked an open bottle of rum instead, soaking the cake with the dark liquor. And the story goes that the Polish king liked anything and everything with rum and so he got curious of the pastry that got soaked in it, tasted it, and found that he loved it! He loved the rum-soaked pastry so much he named it after the hero of his favorite story, Ali Baba from Ali Baba and the Forty Thieves. And thus, the Baba Italian rum cake was born.

10 Cream Tart “Number Cakes”

Have you seen these trendy desserts floating all over social media? I’m not really sure what to call them exactly. Cream tart cakes? Cookie cakes? Number cakes? Letter cakes? I’ve seen them called everything and honestly I don’t know if ANY of these names truly capture how incredible they are. I’m thinking ‘amazing layered fruit cookie tart’ comes close? Layers of pâte sablée, a French pastry dough that is crisp and cookie-like (aka tart crust) are filled with dollops of cream and topped with a medley of fresh fruit, macarons, flowers, meringue kisses, candy and more. It’s definitely the latest dessert trend and it’s easy to see why. I first spotted these thanks to baker Adi Klinghofer on Instagram, but you’ll find them all over YouTube and Facebook as well. Just search #numbercake on Instagram and you’ll see countless creations to love, including many from Adi and others whom she has inspired.

What I love most about this trend, besides its gorgeous presentation, is its flexibility. There are endless variations that can be made following this general concept. For starters, it doesn’t have to be a number shape — letters, hearts, initials, even short words work. The base layers can be the original tart crust or a traditional sugar cookie, cake layers, puff pastry — you name it. For the filling, pipe dollops of pastry cream, stabilized whipped cream or buttercream using a large open piping tip. A little smear of jam wouldn’t hurt either. Then top with your choice of beautiful, tasty toppings, stand back and enjoy! To get you started, let’s take a look at these 10 Cream Tart “Number Cakes”!

1. Let’s start with this gorgeous pink one by the talented Adi Klinghofer. It’s topped with strawberries, pink macarons, meringue kisses, purple mums and a few multicolored sprinkles. See more HERE.

2. This chocolate raspberry version by Shani’s Sweet Art has a chocolate tart base topped with chocolate diplomat cream, strawberries, raspberries, chocolate candies, macarons and flowers. See more HERE. (includes recipe and tutorial)

3. Bright tropical fruits top this vibrant twist by Yuvallaharon which includes kiwi, pitaya (aka dragon fruit), purple pitaya, mango, papaya and delicate chocolate curls. See more HERE.

4. This heart shaped version by sv_ls is sweet and simple with pink roses and heart cookies paired with pink and white meringue kisses. See more HERE.

5. A cake version of this trend by Baking With Blondie includes red velvet cake, almond cream cheese frosting with macarons, raspberries, sprinkles, and heart chocolates. See more HERE.

6. This decadent chocolate version by Adi Klinghofer not only includes a chocolate cream filling but squares of brownies mixed with raspberries and pink wrapped Hershey Kisses. See more HERE.

7. Why stop with one number or letter when you can go for initials or a short name, like Adi Klinghofer did with this one. MOM would be nice for Mother’s Day, don’t you think? See more HERE.

8. An all cake, all buttercream version of this trend by Wilton is perfect for die hard cake lovers. See more HERE. (includes tutorial)

9. This heart shaped version by Yuliya Shidlovskaya includes soft pink roses, white meringue kisses and heart cookies lightly dusted with powered sugar. See more HERE.

10. Rainbow colored fruit gives this one by Sally’s Blog a playful spin that all kids, big and little, will love. See more HERE. (includes tutorial, in German)

If you love this trend, check out our new tutorial for this Cream Tart Tree Cake.
A festive spin on this cake that’s perfect for the holidays!

How To Make Jam And Cream Matchstick Recipe

Preheat oven to 170C (340F).

Line a baking tray with baking paper.

Cut Pastry Sheet in half, then cut each half into 4 equal rectangles.

Place on a baking tray and bake until pastry is puffed and golden.

Remove from oven and allow to cool.

Spread 4 rectangles with Raspberry Jam

Top with Cream and press 3-4 fresh Raspberries on top

Add a top layer of pastry and dust well with icing sugar.

Gail is mum to three grown children and Nana to six grandchildren. She runs her cooking blog on Facebook from her home in Australia.

She is widely followed and shares recipes for dinners, desserts, and everything in-between. We are thrilled to have her as a WHOot Contributor. Be sure to join her on Facebook here.

Watch the video: Όλοι θα σας ζητάνε συνταγή! Τούρτα με Αφράτο Παντεσπάνι και Κρέμα Βανίλιας - Vanilla Chocolate Cake (July 2022).


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