FrUITE CAKE - FRESH CHERRY CAKE

The most refreshing desserts are made with the juicy, sweet summer fruits at their height.

This season's bounty of produce, which includes melons and peaches, is appearing everywhere and inspiring culinary creations and novel taste combinations.

Cherry juiciness and tartness have always been my favourites, and I look forward to seeing them every summer.

golden gooseberries paired with cherries.

Gooseberries are tart and sweet, and look especially bright and lively when paired with bright red cherries.

The colours are so gorgeous and enticing that you won't even want to cover them up with frosting!

This fresh fruit cake is as carefree as the long summer nights we all yearn for, and it goes wonderfully with a simple almond cream.

FRUIT CAKE WITH GOOSEBERRY AND FRESH CHERRY

(makes three X 8 rounds, four X 6 rounds, or one half sheet cake)

Vanilla-flavoured butter cake

One cup of unsalted, softened butter

Two cups of sugar powder

Six egg yolks

Two teaspoons of pure vanilla bean paste or essence

Cake flour in three cups

1/2 teaspoon plus 1 tablespoon of baking powder

three-quarters teaspoon of salt

half a cup of milk



Preheat the oven to 350 degrees.

Grease baking pans and set them aside.

Set aside the dry ingredients that have been sifted.

Beat butter in the bowl of an electric mixer fitted with the paddle attachment until it softens.

Beat the butter until it gets light and fluffy after adding the sugar.

Turn the mixer down to medium and add the eggs and vanilla one at a time, very slowly.

Once combined, stop the mixer and scrape down the bottom of the bowl.

Start and stop using the medium-low mixer as you alternate between the dry ingredients and the liquid.

Be careful not to overmix, and scrape down the bowl as you add.

Pour batter into pans and bake until done.

Baking will be impacted by the size of the pans used.

Almond Cream Whipping

Two cups of thick cream for whipping

One tsp almond extract

one-third teaspoon of real vanilla extract

Three tablespoons of powdered sugar

Put the cream into the electric mixer's bowl.

Beat the cream at medium-high speed with the whisk attachment until soft peaks form.

After adding the other ingredients, mix on high until medium-stiff peaks form.

Take caution not to blend too much.

Putting together

Remove the pits and stalks from your favourite cherries, then slice them in half.

Save a couple of handfuls of whole berries to garnish the top of the Fruit cake.

Halve the gooseberries.

Place the whipping cream into a piping bag fitted with a star tip.

A spherical Fruit cake with a filling in the core is surrounded by pipe swirls.

Add a layer of chopped berries on top of the piped cream.

Top with another round of cake and repeat.

Top the last layer with a mound of entire berries.

Enjoy fruit cake.

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