Birthday Cake with Cream and Fresh Fruit
- 20 minutes
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Prep time ![]()
Ready in- 12
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Servings - Medium
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Difficulty
Ingredients
Cake ingredients
- 225 g Stork
- 200 g light brown sugar
- 4 medium eggs
- 225 g self-raising flour
- 2 tsp baking powder
Filling and topping ingredients
- 85 g flaked almonds
- 400 ml Elmlea double cream light
- 250 g seasonal fruit
- sweets and candles to decorate
Baking tin and equipment
- 2 round 22cm cake tins (greased and floured and base lined with baking paper); piping bag with star nozzle
Instructions
- Preheat the oven 180°C, 160°C fan oven, Gas mark 4.
- Place cake ingredients in a mixing bowl and beat together until smooth.
- Spoon the batter into the prepared cake tins and bake the cakes in the preheated oven for 35-45 minutes until cooked and golden brown. Leave the baked cakes in the tins for 5 minutes before tipping them out on a wire rack. Allow to cool.
- Toast the almonds in a dry frying pan over medium heat, stirring well until golden brown. Cool on a plate. Whip the cream with the sugar until stiff. Clean the fruit and chop or slice, if necessary.
- Cover a cake with 1/3 of the cream and half of the fruit.
- Place the other cake on top and press down a little.
- Brush the sides of the cake with a thin layer of whipped cream.
- Take the cake between two hands and roll in the toasted almonds.
- Spread the top of the cake with a thin layer of whipped cream. Spoon the rest of the whipped cream into the piping bag and pipe swirls of whipped cream along the edge of the cake.
- Decorate with the rest of the fruit and sweets and don't forget the candles!
