How To Make Kiwi Berry Cake
Tender and fluffy Russian spongs is the base of this berry cake, which features a delicious berry mix that you can also sub with your fave fruits.
Preheat Oven to 350 degrees F. Line the bottoms of two 9-inch cake pans with parchment paper (don’t butter the walls of the cake pans).
Combine 6 eggs and 1 cup sugar in the bowl of the electric mixer and beat on high speed for 7 minutes or until tripled in volume and fluffy.
In a medium bowl, whisk together 1 cup all-purpose flour and baking powder and sift it into the whipped eggs in thirds, folding with a spatula between each addition just until all of the flour is incorporated. DO NOT OVER-MIX or the cake won’t rise well.
Transfer dough to the buttered and lined cake pans. Set aside.
Bake at 350 degrees F for 22 to 25 minutes or until the top is lightly browned. Let the cakes cool down on wire racks, then remove from the pans.
Beat together 2 packages of cream cheese and ¾ cup sugar until smooth.
Add 1 cup cold heavy whipping cream and beat on high speed until fluffy.
Slice kiwi and strawberries into thin rings/half circles.
Once cakes are fully cooled, carefully cut each layers in half using a sharp serrated knife. Place the bottom layer on a cake stand. Spread a thin layer of frosting over it. Cover with sliced kiwi and strawberries.
Spread a thin layer of frosting on the next cake layer and place the frosted side down over the fruit.
Repeat with the remaining layers and spread frosting over the top and sides. Decorate the top ands sides of the cake with fruit.
- Calories: 419.32kcal
- Fat: 23.07g
- Saturated Fat: 12.67g
- Trans Fat: 0.01g
- Monounsaturated Fat: 6.34g
- Polyunsaturated Fat: 1.50g
- Carbohydrates: 47.87g
- Fiber: 2.52g
- Sugar: 36.08g
- Protein: 7.53g
- Cholesterol: 161.75mg
- Sodium: 197.75mg
- Calcium: 95.12mg
- Potassium: 249.90mg
- Iron: 1.42mg
- Vitamin A: 261.50µg
- Vitamin C: 42.22mg
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