Low sugar cake with Enchanted Cream® and red fruits

Materials:

  • 450 gram FunCakes Mix for Sponge Cake – Low Sugar
  • 200 gram FunCakes Mix for Enchanted Cream® – Low Sugar
  • 360 gram eggs (4 pieces)
  • 175 ml water
  • 140 ml milk
  • Wilton baking pan round 15 and 20 cm
  • Wilton cake leveler
  • Wilton Spatula
  • Dowels
  • FunCakes cake carton round 17 and 22 cm
  • Cake topper of your choice
  • Raspberries
  • Currants
  • Pomegranate
  • Apple blossom

Preparation:
Preheat the oven to 175°C (convection oven 160°C). Ingredients need to be at room temperature. Put 450 g mix for Sponge Cake, 7 eggs and 45 ml water in a bowl. Mix at high speed for 7-8 minutes. Then mix at low speed for another 2-3 minutes. Divide the batter over the buttered baking pans (1/2 to 2/3 full). Place the cake in the oven and bake the 15 cm cake in 25-30 minutes ready and the 20 cm cake in 30-35 minutes ready. Don’t open the door during baking! The cake is ready when it feels springy to the touch. Release the cake immediately after baking and let it cool down on a cake grid.

Mix 200 g Mix for Enchanted Cream®, 140 ml milk and 130 ml water for 3 minutes at high speed.

Place the large cake on the cake carton and cut it twice with the cake leveller. Fill both layers with a layer of Enchanted Cream® and stack them back on each other. Cover the outside of the cake with a thin layer of cream. Repeat this for the small cake. Stack dowels in the large cake and place the small cake on top.

Place the cake topper in the cake and decorate it with raspberries, currants, pomegranate and apple blossom.