Fruit Cream Cake

A classic bakery-style cream cake: milk-soaked sponge layered with pastry cream, whipped cream, strawberries, banana and kiwi. A celebration dessert.

Ingredients

• 250 g egg (5 eggs)
• 290 g sugar
• 200 g white flour
• 8 g (1½ tsp) baking powder
• 650 g whole milk
• 20 g (2 tbsp) cornstarch
• 30 g butter
• 400 g liquid cream (cold)
• 200 g strawberries
• 150 g banana
• 100 g kiwi

Instructions

1. 1

   Sponge: preheat the oven to 170 °C and line the base of a 24 cm tin. Beat the eggs with 180 g of the sugar for 8-10 minutes until pale and tripled in volume.

2. 2

   Sift 170 g of the flour with the baking powder and gently fold it in. Pour into the tin and bake at 170 °C for 30-35 minutes; cool in the tin.

3. 3

   Pastry cream: whisk 450 g of the milk, 80 g of the sugar, the remaining 30 g flour and the cornstarch in a saucepan while cold; cook over medium heat, stirring constantly, for 8-10 minutes until thick. Stir in the butter, cover with cling film and cool.

4. 4

   Prepare the fruit: slice the strawberries and kiwi; slice the banana into rounds while assembling.

5. 5

   Whip the cold cream with the remaining 30 g sugar for 3-4 minutes to stiff peaks.

6. 6

   Split the sponge horizontally into 3 layers. Soak the first with a third of the remaining 200 g milk, spread with half the pastry cream and top with some fruit.

7. 7

   Repeat with the second layer, then add the top layer and soak it with the rest of the milk.

8. 8

   Cover the top and sides with whipped cream and decorate with the remaining fruit.

9. 9

   Chill for at least 3 hours before slicing.

Nutrition

Per serving