Eggless Fresh Cream Fruit Cake

For Cake In a big bowl sieve in flour,baking powder and soda bi carbonate atleast 3-4 times.Cream butter, powdered sugar and condensed milk till properly combined.

Add the flour mixture spoon by spoon in the butter powdered sugar and condense milk mixture and combine till there are no lumps. Add in vanilla essence and milk and again combine well.

Pour this mix in a greased cake tin and bake it in an preheated oven at 180 degrees for 40-45 mins or till its cooked. Check the done-ness by inserting a skewer if it comes clean than let it cool completly over a wire rack.

For frosting:- Since i have used 25% cream what i have done is i kept the cream in fridge over night.

By doing this the whey settles down and the thick cream floats above. Collect this cream in a glass bowl and again place it in the fridge along with the whisk attachment of your hand blender.

After an hour or so start whisking the cream by keeping it above a bowl of ice cubes in low speed first and than gradually increase the speed when it starts to thicken.

When its thick add in powdered sugar and corn flour and whisk till stiff peaks. Keep this in fridge till you are going to use it. If you are using heavy whipping cream there’s no need to add corn flour just add powder sugar.

For the blue bird powdered whipping cream i followed the instructions given in the pack.

Assembling:- Slice the cake with serrated knife into 3 equal parts.Fill each layer with chopped fruits and cream and give it a crumb coat. Let this rest for a while in the fridge.

After 15 mins or so give it a second coat. Decorate it with fruits and pipe the sides of the cake with whipped cream(i used the blue bird whipping cream here). Chill the cake before cutting it and enjoy.