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Fruit and Cream Cake

A light and elegant dessert featuring a blend of whipped cream and fresh fruit, perfect for celebrating summer evenings.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cream base
  • 2 cups heavy whipping cream (cold) Use very cold cream for best results.
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 packets unflavored gelatin (about 14g)
  • ½ cup warm water
For the fruit mix
  • 1 cup mixed fruit (cherries, oranges, pineapple, strawberries) Use ripe, firm fruit for best texture.
  • ½ cup candied fruit (optional)
  • ½ cup crushed biscuits or sponge cake crumbs Pulse briefly for even texture.
  • Maraschino cherries (for garnish, optional)
  • Orange slices (for garnish, optional)
  • Fresh berries (for garnish, optional)

Method
 

Preparation
  1. In a bowl, add gelatin to warm water and stir until fully dissolved. Let it cool slightly (do not let it set).
  2. In a large bowl, beat cold heavy cream until soft peaks form. Add powdered sugar and vanilla; beat again until thick and creamy.
  3. Slowly pour the cooled gelatin into the whipped cream and mix gently until combined.
  4. Add mixed fruit, candied fruit, and biscuit crumbs, and fold carefully to keep the mixture fluffy.
  5. Line a loaf pan or rectangular dish with plastic wrap and pour the mixture into the pan. Smooth the top with a spatula and tap gently to remove air bubbles.
  6. Cover and refrigerate for at least 4 hours until fully set and firm.
Serving
  1. Remove from the pan using plastic wrap, slice with a sharp knife, and garnish with cherries or fruit before serving cold.

Notes

Slice with a long, sharp knife warmed briefly under hot water for clean edges. Serve chilled on cool plates to maintain shape; garnish with extra berries or orange slices for contrast.