Fruit cake with whipped cream

Baking the cakes – 1 hour and 15 minutes

preheat the oven to 165 degrees celsius. Grease both cake tins with butter and, to make sure the cakes don't stick, line the bottoms with baking parchment.

beat together 400 grams of sugar, 400 grams of butter and the vanilla extract until smooth. It is best to use an electric mixer for this.

add the eggs, 1 at a time and continue mixing. Then add the flour, little by little, and keep mixing until you have a nice smooth, yellowish cake batter.

divide the cake batter between the 2 cake tins. Bake the cakes in the oven for about an hour. Do not open the oven while they are cooking, otherwise, the cakes will collapse!

after 1 hour, test to check if the cakes are cooked by piercing them with a wooden skewer. If the skewer comes out clean and nothing sticks to it, then the cakes are done. Remove the cakes from the oven and place them on the cooling rack.

Finishing the fruit cake – 30 minutes

whip the cream until stiff peaks form, adding about 3 tablespoons of sugar to taste. Cut the grapes and blueberries in half, and the peaches into thin wedges.

cut the tops off the cakes, if necessary, to straighten them. Place the largest cake on a cake stand; you can prevent it from sliding by “glueing” it in place with a little whipped cream.

mash the raspberries with a fork and spread them over the middle of the larger cake. Make sure that the raspberries only cover the area which will be under the smaller cake. Place the smaller cake on top and spread the whipped cream all over the cakes.

decorate with the sliced fruit, and spoon the contents of the passion fruit on top. Enjoy!