- 500 gmsEggless Sponge
- 100 gmsSugar Syrup
- 250 gmsDlecta Dairy whipping cream
- 25 gmsIcing sugar (optional)
- 50 gmsFruit crush (layering)
- 100 gmsFresh fruits finely chopped
- 150 gmsAssorted seasonal fruits
- 100 gmsChocolate (garnishing)
Beat the dairy whip cream with icing sugar(optional) until stiff peaks are formed.
Slice the sponge into 3 parts to form equal layers.
For assembling: put 1 sponge slice on a cake board.
Sprinkle some sugar syrup on top of the sponge.
Take 100g dairy whipping cream and mix it with 50g fruit crush.
Put half of fruit crush cream mixture on top of the 1st layer.
Repeat this process for the other 2 sponge.
Spread the dairy whipping cream evenly on the top layer of the cake.
For Garnishing :Melt the chocolate over a double boiler.
Cut a strip of butter paper of 6 cm by 25cm and thinly spread the chocolate on the butter paper and let it set slightly.
Stick the set chocolate over the sides of the cream cake carefully.Remove butter paper.
For topping :Cut the fresh fruits and decorate on top of the cake.Chill for atleast 3 hours until set.