This summer fruit cake works with any combination of fruits.
I like the look of three or more contrasting colors. I usually only offer this item when the fruit is freshly picked and in season. To make it during the out-of-season months, I recommend using frozen fruit instead.
Summer Fruit is Option #3 in the
Streamlined Layer Cake Filling Menu
Streamlined Cake Filling Method
This recipe is one of 11 cake filling flavors in a streamlined cake menu. All the variations are based on these two simple buttercream recipes that work beautifully both as fillings and frosting. A streamlined menu minimizes the amount of work required to make each cake, which is a terrific time-saver in the kitchen, especially for those who run a bakery business.
Base Recipe
Vanilla Buttercream Cake Frosting & Filling
Components Needed
– Your choice of yellow cake, white cake or pound cake layers
– Stable cream cheese filling
– Fresh whole blueberries, raspberries, and apricots
Note that my layer cake filling method involves freezing the cake, which slightly effects the texture of the fruit. Some of the cell walls inside fruit burst from the freeze/thaw expansion and contraction of liquid, which makes the fruit naturally go soft and juicy. When it comes to cake fillings, as long as the fruit is neighbored by a layer of cake sponge, the juices that are released from the fruit during the freeze-thaw will have somewhere to go. The sponge will gladly soak up the moisture and flavor. I often make and freeze cakes with fresh fruit inside, including the one in the above photo.
Step-by-Step Instructions
1. Wash and prepare the fruits by slicing and dicing the apricots.
2. Fill the cake layers with stable cream cheese filling using this layer cake filling method.
3. Lay the fruit on top of each filling layer, avoiding the edges of the pan. Cover with another cake layer and repeat as needed.
4. Wrap the filled cake within its pan entirely in plastic wrap.
5. Freeze or chill the cakes until cold. Follow this link to read more about my cake freezing method.
Other Fruits That Man Be Used
– Plums
– Peaches
– Kiwi
– Raspberries
– Blackberries
Suggested Cake Filling Method
My preferred method for assembling layer cakes is to build them inside the baking pan. I recommend watching the videos and reading this entire tutorial on how to fill cakes in the pan.
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Will the frozen fruits spoil the cream filling when thawed, ie cause a lot of moisture or create a lot of marbling throughout the cream filling with the thawing moisture from the fruits skin or flesh colour? For example strawberries turning the filling a pink colour and blueberries turning the filling a purple colour. Should we make sure if chopping fruits, that they should be dabbed with a paper towel to remove as much moisture as possible before freezing?
The berries will color anything they touch as this is the nature of berries. In my opinion, a little berry juice does not spoil a product. On the contrary, it enhances the appearance. I can assure you that the average person does not concern themselves with whether or not a cake filling looks canvas-white or not. The average person is more attracted to a berry flavor – and will also believe it tastes better – when the color is rich.
However if you seek to avoid any bleeding or marbling of color, then I suggest layering your fresh berries in between two slices of cake (add your filling to a different layer) or at least arrange your berries next to one slice of cake. The cake will soak the juices up more readily than the filling will.
Hey thanks for getting back to me and providing me with your professional opinion to my question. Perhaps encasing the fruit within the cream filling would prevent much fruit leakage or would this thin the cream filling? Or would it be best to just leave the fruit exposed to the next layer of cake in order to soak up any access liquid the fruit will produce once thawed? Many Thanks in advance.
It’s better to use the cake, which is absorbent. Any filling containing fat or butter won’t absorb moisture. It will repel it. So if the only component touching the fruit is the filling, the moisture will have nowhere to go. That’s when you run into problems with fruit juices leaking or layers slipping apart. Don’t do it.
Hi.for how long the cake with this fruit filling can be krpt outside (from fondant covering to cake cutting)?thanks un advance
Up to 4 hours, depending on the weather.