I had been planning to make this cake for over two months now, Fruit Basket cake is my absolute favorite! I couldn't think of a better way to celebrate my return to this blog than by making this delicious cake. Fruit Basket cake is basically exactly what it sounds like, a cake filled with lots of fruit. Typically bananas, kiwi and strawberry. I made this one with kiwi, strawberries and mandarin oranges, so yummy! The cake part can vary, it can be a classic white cake, your favorite yellow cake recipe, or in my case, my buttermilk cake recipe. So for our purposes here, I omitted the cake recipe itself, if you really feel you can't live without it, don't worry I'm sure it will find itself here one day. Enjoy!
To start, you need to evenly split your cake batter into three 9 inch rounds. As you can see I only had two, so I had to wait until they were done, cool them, clean, and then bake a whole other cake. Bake all three cakes and cool them completely.
While your cakes are baking you will need to make a custard filling. Each layer of this cake is filled with custard then, topped with fruit. Why re-invent something that someone else has perfected? I turned to Julia for a fabulously authentic French custard recipe.
First, bring two cups of milk to a boil in a saucepan, then in a bowl, add five large egg yolks.
Add in 1 cup of sugar and cream until the mixture is pale yellow.Then beat in 1/2 a cup of flour.
Slowly drizzle in the boiled milk, when the mixture is well combined, return it to the saucepan and bring to a boil, while whisking the mixture the entire time.
A lumpy mixture will form and then smooth out as you whisk, this is your custard. Remove from heat and whisk in one tablespoon of butter and vanilla extract. Set aside.
Next prep your fruit. Thinly slice 3 large kiwis, 6 giant strawberries and drain 1 cup of mandarin orange slices in light syrup.
Heat a 1/2 cup of water in the microwave for thirty seconds and stir in one tablespoon of sugar until dissolved, creating simple syrup.
Place a completely cooled cake in the center of your cake tray. Tuck in pieces of parchment paper under the cake to keep your serving tray clean. You can remove the parchment paper easily when you are done assembling and decorating your cake.
Using a brush, spread simple syrup on the surface of your cake. This will help keep your cake moist.
Add two heaping tablespoons of custard to the center of your cake and using the back of the spoon spread the custard evenly on the cake. Reserve 1/2 an inch of space from the edge, due to the weight of the cake (when stacked) the filling will spread out to the edge.
Add more custard as needed, your cake should look something like this.
Arrange the strawberry and kiwi on the cake in alternating layers.
Add on the mandarin oranges.
Carefully place the second layer of cake on top of the fruit.
Repeat the process, simple syrup then custard. You will have custard left over, you can refrigerate the custard for at least one week.
Arrange the fruit.
And very carefully, add on your third cake.
Look at the beautiful layers!
Frost your cake with a quick and easy whipped cream. Combine 2 cups of heavy cream, 2 tablespoons of sugar, 1 teaspoon of vanilla and beat on high until stiff peaks are formed.
Spread the cream on your cake and cover completely using an offset spatula.
Once the cake is completely covered place it in the refrigerator for fifteen minutes to cool and set before further decorating.
Decorate as desired and serve! Refrigerate leftovers, and enjoy!