Kiwi Berry Cake
User Reviews
5
Kiwi Berry Cake
Description
This cake starts by whipping six large eggs with sugar until tripled in volume and fluffy, which incorporates air for a light sponge. Flour and baking powder are sifted in gently in thirds to maintain the batter's aeration, then baked in lined pans until lightly browned on top and cooked through.
The frosting combines softened cream cheese and sugar whipped smooth, then folded with cold heavy whipping cream beaten until fluffy, resulting in a creamy and lightly sweet topping. This frosting adds richness without overpowering the delicate cake.
To assemble, the cooled cakes are layered with sliced kiwi and strawberries along with blueberries and raspberries. The fresh berries and kiwi add natural sweetness and a variety of textures, balancing the creamy frosting and soft cake. The fruit also creates an attractive, colorful finish that enhances the dessert's appeal.
This Kiwi Berry Cake is ideal for gatherings or celebrations where a light, fruity cake is desired. Its balance of airy sponge, creamy frosting, and fresh fruit makes it refreshing yet satisfying.
Ingredients
Cake Ingredients:
- 6 egg room temp, large
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 tsp baking powder
Frosting Ingredients:
- 1 cup heavy whipping cream
- 16 oz cream cheese softened at room temperature
- 3/4 cup sugar
Toppings/Fillings:
- 3-4 kiwi
- 1 lb strawberries
- 1 to 1 1/2 cup blueberries
- 1 cup raspberry
Instructions
- Preheat Oven to 350˚F. Line the bottoms of two 9" cake pans with parchment paper (don't butter the walls of the cake pans).
- Combine 6 eggs and 1 cup sugar in the bowl of your electric mixer and beat on high speed for 7 minutes or until tripled in volume and fluffy. In a medium bowl, whisk together 1 cup all-purpose flour and 1/2 tsp baking powder and sift it into the whipped eggs in thirds, folding with a spatula between each addition just until all of the flour is incorporated. DO NOT OVER-MIX or your cake won't rise well.
- Transfer your dough to your buttered and lined cake pans. Set aside.
- Bake at 350˚F for 22-25 minutes or until the top is lightly browned. Let the cakes cool down on wire racks, then remove from the pans.
Frosting:
- Beat together 2 packages of cream cheese and 3/4 cup sugar until smooth (1 min).
- Add 1 cup cold heavy whipping cream and beat on high speed until fluffy (3 minutes).
Assembling your Biskvit Cake:
- Slice your kiwi and strawberries into thin rings/half circles.
- Once your cakes are fully cooled, carefully cut each layers in half using a sharp serrated knife. Place the bottom layer on a cake stand. Spread a thin layer of frosting over it. Cover with sliced kiwi and strawberries.
- Spread a thin layer of frosting on the next cake layer and place the frosted side down over your fruit.
- Repeat with the remaining layers and spread frosting over the top and sides. Decorate the top ands sides of the cake with fruit. I placed my larger fruit down first: First Strawberries, then raspberries, followed by blueberries then kiwi. I just placed berries onto the cake until it looked full and pretty. For the bottom border, I cut raspberries in half and alternated the raspberries with blueberries to make a ring around the base of the cake. You can also put kiwi slices around the bottom if you like.
User Reviews
Overall Rating
5
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