Fruit Custard Layer Cake

Fruit custard is a very common dessert in India and quiet simple to make. Its like a comfort food with seasonal cut fruits added to a custard base. Its yummy when had it chilled. So here is my take on the fruit custard as a three layer cake.

I am a home baker and I get orders on the "fruit custard cake". Always choose the fruits that are in season as they will be delicious and juicy.

I use a variety of fruits each time I make them - Mango, pineapple, apples, guava, banana. pomegranate, kiwi, grapes, plums and Rambuttan.

Fruits that has a lot of water content like watermelon has to be avoided.

Tools Required:

Beater, Balloon Whisk, Spatula, Measuring Cups, Measuring Spoon, Baking Pan, OTG, Offset Spatula, Scrapper, Bread Knife, Turn Table, Nozzle Bag, Nozzle, Butter paper

Recipe:

Cake:

Egg - 4 nos

Powdered Sugar - 3/4 Cup

Vanilla essence - 1 tsp

Milk - 1/4 Cup

Refined oil - 1/4 Cup

Maida ( All Purpose Flour ) - 1 Cup

Baking powder - 1 tsp

Salt - 1 Pinch

Baking Soda - 1/2 tsp

Vinegar - 1 1/2 tsp

Whipping Cream
Whipping Cream - 1 Cup

Icing Sugar - 2 Tbsp

Vanilla essence - 1 Tsp

Custard:

2 cups milk

2 tablespoons sugar

2 tablespoons custard powder

3 tablespoons milk, warm or at room temperature

Fruits:

I use a variety of fruits each time I make them - Mango, pineapple, apples, guava, banana. pomegranate, kiwi, grapes, plums and Rambuttan.

Mix the custard powder in warm milk and keep it aside.

Lightly heat the 2 cup milk. Keep stirring. Add in sugar and mix well. Add in the custard mixed milk and mix well.

Bring it out of stove once it starts coming together.

Let it cool down.

Prepare your fruit cuts. Mango, banana, green apples, grapes, oranges, guava and much more, Use any fruits available and add it into the custard and refrigerate.

I add pomegranate and kiwi only as a garnish in the end.

Beat the egg till frothy. It should be thick and when you hold the beater it should stay. Add in powdered sugar in parts.

Add in powdered sugar in parts.

Add in vanilla essence and beat again.

Take milk and heat it. It should be hot but not boiling. Turn off the heat

Add in the oil and mix well Add the milk-oil mix to the egg mix slowly and beat again till very fluffy

Sift together the dry ingredients (maida, baking powder, salt).

Add in the dry ingredients in parts and mix in with a whisk lightly such that the fluffiness is not lost.

Add baking soda to the vinegar and add in to the batter softly

Preheat the oven to 180 degree Celsius for 10 minutes

Grease an 8 inch pan and place the butter paper at the bottom and dust the sides of the pan

Bring the batter lightly together with a spatula

Transfer to baking tin. Bake at 180 degree for 20-25 minutes or until skewer inserted comes out cleanly

Place the cake on wire rack and cool it

Take a chilled bowl and chill the beater blade

The whipping cream should be fully thawed by keeping in the fridge from freezer Take the liquid whipping cream Add in icing sugar and vanilla essence Beat at high speed If ever you are stopping in between, when you start next time it should be on high speed Beat till stiff peaks

Cut 3 layers from the cake using serrated knife.

Place the first layer on the cake board fixing it with a dollop of whipping cream. You can also soak he layers with sugar syrup (water +sugar).

Add in fruit custard filling and whipped cream as in pic.

Repeat above two steps for each layers.

After your layers are stacked and looking nice and even, it’s time to give your cake a quick crumb coat. A crumb coat is simply a very thin layer of frosting that you spread over the whole cake.

To crumb coat a cake, just spread a very thin layer of icing over the cake using an offset spatula.

Once it’s finished, give your cake a quick chill in the refrigerator to help this base layer set. After your crumb coat is set, you can start giving your cake the finishing touch.

Start by using an offset spatula to frost the top of the cake.

Cover the sides of the cake with frosting.

Run the scrapper around the cake to get a good smooth finish After smoothing the sides of your cake, use the same technique to smooth the top using the angled spatula

Decorate the cake with any nozzle and also can spread fruit custard on top of the cake.

If storing the cake for a while, make sure you add fruits like pomegranate, kiwi only as a garnish on top as they can turn sour with time.

You can add all the other fruit for the layering.

The cake tastes amazing after you keep it in fridge for at least 2 hours.