Nowadays, you can find ripe berries all year round. There was a time when beautiful cakes like this were only possible in summer! Well, not anymore!
To make this cake, you need to make a thin crust with flour, butter, an egg and a splash of milk. The fruitcake layers are a bit more complicated, but you get a moist, sweet cake to make you roll your eyes back in satisfaction! Finally, there’s the frosting, made with cream cheese, heavy cream and sugar. Here’s the recipe.
For the tart crust:
For the fruit cake:
For the frosting:
Butter 2 8-inch round cake pans and set aside.
To make the tart crust, combine the sugar, salt and flour in a bowl. Cut the butter into small pieces and combine. Add the egg yolk and one of two tablespoons of milk to keep the batter hydrated.
Shape the crust by pressing the mixture into one buttered 8-inch round cake pan with your thumbs. Refrigerate until ready to use.
Preheat the oven to 350° F.
To make the fruit cake, add the butter, brown sugar, honey, sherry, cocoa powder and brown spices into a saucepan and heat over a low flame until fragrant. Remove from heat and set aside until it reaches room temperature.
Incorporate the eggs, flour, baking soda and baking powder into the honey-butter mixture.
Pour half the batter into the cake pan with the tart crust and the rest into the second cake pan.
Bake for 25-30 minutes or until cooked through.
For the frosting, combine the cream cheese, sugar, vanilla and coffee. Whisk with a hand mixer until frothy.
Pour the heavy cream while whisking until stiff peaks form.
To assemble the cake, unmold the cakes. Top the cake with the tart crust with a thick layer of frosting, a second layer of cake, and a thin layer of frosting.
Garnish with fresh berries and serve.