Birthday Cake/Triple Layered Chocolate Sponge Cake With Cream Cheese And Fruits

I love to bake elaborate, fancy cakes two or three times a year. It is always made to be given away or shared with colleagues and friends.  This Triple Layered Chocolate Sponge Cake With Cream Cheese And Fruits was planned for months in advance.  I saw something similar on google a while ago and decided I would make it for Nehru’s birthday to take to his office.  I also made a mini cake for us to celebrate at home.  While the ingredients are numerous and the cake looks intimidating, it is not.  Just get your ingredients ready and bake the cake a day ahead.  When you are ready to assemble it, get your ingredients together and follow the steps.  You will be surprised at what you can do when you try. Besides, you can always improvise as you go along.

The Recipe:

For The Cake:

300g unsalted butter, at room temperature

6 tbsp honey

6 large eggs, beaten

360g self-raising flour

The appropriately sized cake board

For The Filling:

500 gms cream cheese at room temperature

¾ cup condensed milk

A selection of fresh and tinned fruits.  I used fresh strawberries and blueberries, tinned peaches and pineapple, some mint leaves

For Topping:

2 tbsp konnyaku jelly powder with 1 tsp sugar and ¾ cup water

To Decorate:

Kit Kat Chocolate Bars. I used 6 large packets with 6 bars each, broken into two.

Preheat oven to Gas Mark 4, 180°C, 350°F. Grease and line 3 x 10-inch/ sponge 20cm cake pan.  Melt the butter and honey in a small pan n low heat. Keep aside till required.  Sieve flour into a large bowl.  Add the butter mixture and mix it together. Add the beaten eggs and mix thoroughly.

Divide the mixture between the 3 tins equally and bake for 20 minutes until risen and a skewer inserted into the centre comes out clean. Allow to cool in pans for 10 minutes and turn out onto a wire rack to cool.

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Make Filling:

Beat the cream cheese and ½ cup condensed milk together. Check the consistency before adding the remaining ¼ cup of condensed milk.  It should be a spreadable consistency like butter icing.

Wash and slice strawberries. Wash and dry blueberries. Drain pineapple and peaches.  Discard liquid.

To Assemble:

Take the cake board and place one of the cakes on it. Spread about 1/3 of the cream cheese mixture onto it evenly. Do not spread too close to the edge. Top with fruits. Place the second cake on top of the first and repeat process. Similarly with the third cake. Arrange some mint leaves amongst the fruits on the third cake.   There should be some cream cheese mixture remaining. Spread some cream cheese on the lower half of each chocolate bar and arrange it around the cake neatly.  This takes some practice, so don’t be in a hurry.  When you finish this, keep the cake in the fridge while you make the topping.

Make The Topping:

Heat 1/2 cup water with the sugar to boiling point.  Remove from heat and whisk in the konnyaku jelly powder.  Return to heat and keep stirring on simmer till mixture is clear and thick. Remove from heat and add the remaining ¼ cup of water. Quickly whisk together and pour over the top of the cake.  It sets in minutes, so do not delay. It gives a nice shine to the cake. Remove any extra pieces that drip down.  Return to fridge and slice before serving.

Nehru’s Colleagues Enjoying The Cake

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Singing Happy Birthday

Cutting The Cake

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