Fruity and creamy Valentine's cake

Hello dear Hive Friends, I wish everyone a happy Valentine's Day😍

This time I've created a particularly delicious berry cake, using fruits from my garden that I harvested last year and frozen, so I always have access to delicious berries when I need them. For this wonderfully creamy and fruity cake I used raspberries, blackberries (I had a lot of them last year) and rock pears.

For this recipe you need the following ingredients

I am using 6-inch pan

Ingredients biscuit

• 205 g soy milk
• 1 tbsp white vinegar
• 215 g cake flour
• 1½ tsp baking powder
• ½ tsp baking soda
• 130 g fine granulated sugar
• 96 g butter flavored vegetable oil
• ¼ tsp salt
• 1 tsp vanilla extract

Whipped cream filling

• 400 ml vegan whipped cream
• 250g sour cream vegan
• 40 g very fine powdered sugar
• 30 g maple syrup

fruit filling

• 400 g fruit of your choice, frozen or fresh (I had raspberries, blackberries and rock pears)
• 60 g sugar (more or less to taste)
• juice of half a lemon
• 60 ml of water
• 30 grams of wheat starch

Preparation of biscuit

Preheat the oven to 180°C.

1. Combine milk and vinegar in a glass and set aside
2. Sift all dry ingredients and set aside

1. In a large bowl, whisk together the sugar, oil, salt, and vanilla extract until combined
2. Add the milk mixture alternately with the dry ingredients in 3 portions and mix until well combined, don't stir for too long

1. Grease the cake tin and line with parchment paper. Pour in the batter and smooth out
2. Bake in a preheated oven at 180°C for 30-35 minutes (test with a stick)
3. As soon as the cake comes out of the oven, remove it immediately from the pan and let it cool completely before slicing
4. Cut the cake into 3 sheets, each sheet 1.5 cm thick

Preparation of fruit filling

1. Place the berry mixture in a saucepan and bring to a boil over medium-high heat
2. Add sugar and cook for another 3 minutes
3. Add lemon juice to it
4. Mix wheat starch with water until there are no lumps and stir into the boiling berry mixture and cook for another minute
5. Empty the berry mixture into a bowl, cover with cling film and allow to cool completely

Preparation cream

1. Place the whipped cream in a mixing bowl and beat until stiff
2. In another bowl, mix the mascarpone, powdered sugar and maple syrup until creamy
3. The mascarpone mixture into the whipped cream. Chill the cream for 1 hour

Completion

1. Place a cake sheet on a cake plate
2. Put the cream in a piping bag and pipe a layer of cream on the outer edge
3. Spread 2-3 tablespoons of berry mixture in the middle, place the 2nd cake sheet on top and press down lightly
4. Repeat previous steps again
5. Spread cream all over the cake and refrigerate for at least 2 hour
6. Decorate the cake as you like, there are no limits to your imagination

I wish you a lot of fun baking and have a wonderful day!