Enjoy the vibrant, refreshing flavors of summer with this Fresh Fruit Sheet Cake. This dessert features a soft, light biscuit base, a rich whipped cream layer, and is generously topped with an array of colorful, juicy fruits. Perfect for any occasion, from family gatherings to garden parties, this cake combines the simple pleasures of sweet berries, tangy pineapple, and lush grapes, all resting on a fluffy, moist foundation.
Why You'll Love This
This cake is a delightful showcase of fresh seasonal fruits, making it not only delicious but also visually stunning. The biscuit base is perfectly light and airy, providing a subtle sweetness that complements the rich, velvety whipped cream and the fresh tanginess of the fruit. It's an ideal choice for those who appreciate a dessert that's not overly sweet but full of natural, fruity flavors. Easy to make and even easier to enjoy, this cake is sure to be a hit at any summer event.
Perfect Occasion
This Fresh Fruit Sheet Cake is perfect for summer picnics, outdoor brunches, or any festive occasion. It's a great way to use up a bountiful harvest of berries and fruits and can easily be adapted to include whatever fruits are in season. Serve it at a barbecue, as a refreshing end to a family dinner, or bring it along to a potluck to impress your friends and colleagues.
Decoration Tips
- Arrange the Fruits Creatively: Lay the fruits in rows or in a decorative pattern atop the whipped cream for a show-stopping look.
- Mint Leaves for Garnish: Add fresh mint leaves among the fruits for a pop of green color and a refreshing aroma.
- Dust with Powdered Sugar: Just before serving, lightly dust the fruits with powdered sugar for a sweet, frosted appearance.
- Drizzle with Honey or Chocolate: For a bit of extra sweetness, drizzle lightly with honey or melted chocolate.
- Edible Flowers: Scatter edible flowers like violets or marigolds for a festive and colorful presentation.
Ingredients
- For the Biscuit Base:
- 4 eggs
- 80g sugar
- A pinch of salt
- 40ml sunflower oil
- 50ml milk
- 140g flour
- 1 packet of baking powder
- For the Whipped Cream:
- 450ml whipped cream
- 2 packets of cream stiffener
- 1 packet of vanilla sugar
- 30g sugar
- For the Topping:
- 1 bowl of blackberries
- 1/2 cup blueberries
- 8 strawberries
- 3 slices of pineapple
- 1 1/2 cups raspberries
- Some grapes
- Prepare the Biscuit Base:
- Preheat your oven to 160°C (320°F) with the fan on. Line a 25x30 cm baking form with parchment paper.
- In a mixing bowl, whisk together the eggs, sugar, and a pinch of salt until light and fluffy.
- Gradually mix in the sunflower oil and milk.
- Sift the flour with baking powder and fold into the egg mixture until just combined.
- Pour the batter into the prepared form and smooth the top. Bake for about 20 minutes. Avoid opening the oven during baking to prevent the cake from collapsing.
- Prepare the Whipped Cream:
- In a large bowl, combine the whipped cream, cream stiffener, vanilla sugar, and sugar.
- Beat until the cream is stiff and holds peaks.
- Assemble the Cake:
- Once the biscuit base has completely cooled, evenly spread the whipped cream over it.
- Arrange the blackberries, blueberries, strawberries, pineapple slices, raspberries, and grapes in a decorative pattern on top of the cream.
- Chill and Serve:
- Refrigerate the cake until it's time to serve to allow the flavors to meld and the cream to set.
- Garnish with mint leaves or a dusting of powdered sugar before serving for an extra touch of elegance.
Enjoy this fresh and fruity sheet cake, a perfect combination of fluffy cake, creamy topping, and delicious seasonal fruits!