Birthday Cake With Cream And Fresh Fruit Recipe

Name: Birthday Cake With Cream And Fresh Fruit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 15/16 ounces Stork Tub; 15/16 cup light brown sugar; 4 eggs medium; 1 3/4 cups self raising flour; 2 teaspoons baking powder; 15/16 cup flaked almonds; 1 11/16 cups double light Elmlea; 1 cup fruit seasonal, e.g. grapes, mandarins, peaches, strawberries and blueberries; sweets and candles to decorate; 3/4 foot cake

Servings: persons

1
Preheat the oven 180u00b0C, 160u00b0C fan oven, Gas mark 4.
2
Place cake ingredients in a mixing bowl and beat together until smooth.
3
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.
4
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.
5
Cover a cake with 1/3 of the cream and half of the fruit.
6
Place the other cake on top and press down a little.
7
Brush the sides of the cake with a thin layer of whipped cream.
8
Take the cake between two hands and roll in the toasted almonds.
9
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.
10
Decorate with the rest of the fruit and sweets and don't forget the candles!

739

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 7 15/16 ounces Stork Tub, 15/16 cup light brown sugar, 4 eggs medium, 1 3/4 cups self raising flour, and more.

Yes, Birthday Cake With Cream And Fresh Fruit falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Birthday Cake With Cream And Fresh Fruit

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions