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So this is a cake that flaunts off its namesake without reservation, undeniably Asian with its ingredients, and unmistakably a fruit cake in both look and flavour. It is an Asian fruit cake, proudly paradoxical in its existence.
Slice each cake into two using a broad serrated knife. Mix the chopped fruit into some of the whipped cream (reserve the rest plain for the topping on sides and top of the cake) . Divide the fruit and cream filling into 3 portions. Spread a thin layer of this fuit cream topping on three slices of cake.
Directions. Mix together the strawberries, peaches, and blueberries in a medium bowl. Using a thread or a bread knife, slice the cooled cake in half horizontally. Spread the mixed fruit across the bottom half of the cake, pour any fruit juice over the berries to moisten the cake. Spread the cream filling over the top of the fruit.
Asian sponge cakes are usually frosted with fresh whipped cream instead of buttercream. The texture of this fresh strawberry sponge cake is pillowy soft from the cake flour, and extremely fluffy from the beaten egg whites and egg yolks. It’s layered with fresh slices of strawberries and soft whipped cream.
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