Layered cakes can be filled with custard, icing or fruit fillings. Placing fresh fruit in between the layers can cause the cake to sit unevenly, but cooking down fresh fruit with sugar and cornstarch creates a smooth substance that can help layers adhere while providing a kick of flavor. Berries are the best fruits for this process, as they cook down easily and retain their flavor. If you want apple flavor, it's better to use an apple jam or butter than to try using the fresh fruit.
Things You'll Need
- 3 cups fresh fruit
- 1/2 cup sugar
- 1 tbsp. cornstarch
- 8-inch round cake, unfrosted
- Sharp kitchen knife
Place 3 cups fresh fruit, 1/2 cup sugar and 1 tbsp. cornstarch in a small saucepan. Bring the mixture to a boil, then immediately reduce to a simmer. Stir constantly until the mixture becomes smooth. Set aside.
Place an 8-inch round cake on a clean work surface. Use a sharp kitchen knife to cut the cake into thirds from the side, creating 3 equal layers. Remove the top 2 layers.
Spoon half of the fruit-filling mixture onto the bottom layer. Spread it out to come within an inch of the sides. Place the second layer on top of the fruit spread, and coat it with the remaining filling. Put the final layer onto the second layer.
Frost the cake, paying special attention to covering the imperfections where the layers come together on the sides.
Tips & Warnings
- Add the fruit filling and frost the cake no more than 2 hours before serving. The longer the fruit sets, the better the chance it will drip out the sides or start to stain the frosting.
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