Description
A delicious, fluffy peruvian cake white with strawberries and mango topped with the perfect combination of strawberries and mango – a tropical dream come true! 🍰🍓🥭
Ingredients
Ingredients for Peruvian cake white with strawberries and mango
To create this delightful cake, you’ll need the following ingredients:
For the Cake:
- 2 cups of all-purpose flour
- 1 ½ teaspoons of baking powder
- 1 pinch of salt
- 1 cup of unsalted butter, softened
- 1 ¼ cups of sugar
- 4 large eggs
- 1 teaspoon of vanilla extract
- 1 cup of whole milk (or any milk alternative)
- 1 tablespoon of lemon zest (optional, for added freshness)
For the Fruit Topping:
- 1 cup of fresh strawberries, sliced
- 1 ripe mango, peeled and cubed
- 2 tablespoons of honey or sugar (optional, depending on the sweetness of the fruit)
For the Whipped Cream:
- 1 cup of heavy cream (or coconut cream for a dairy-free version)
- 3 tablespoons of powdered sugar
- 1 teaspoon of vanilla extract
Instructions
How to Make Peruvian cake white with strawberries and mango
Step 1: Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal after baking.
Step 2: Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, cream the softened butter and sugar together until the mixture is light and fluffy. This step is crucial for creating a light, airy texture in the cake.
Step 4: Add the Eggs and Vanilla
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest (if using), ensuring the mixture is fully combined.
Step 5: Alternate Adding the Dry Ingredients and Milk
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients, mixing gently after each addition until the batter is smooth and well combined.
Step 6: Bake the Cake
Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 7: Prepare the Whipped Cream
While the cakes are cooling, make the whipped cream by beating the heavy cream with powdered sugar and vanilla extract in a chilled bowl until stiff peaks form. If you prefer a dairy-free version, you can substitute with coconut cream for a tropical twist.
Step 8: Assemble the Cake
Once the cakes have cooled completely, place one cake layer on a serving platter. Spread a generous amount of whipped cream over the top, followed by the sliced strawberries and cubed mango. Top with the second layer of cake and cover with more whipped cream. Garnish with additional strawberries and mango for a beautiful, vibrant presentation.
Step 9: Serve and Enjoy
Slice and serve your Peruvian white cake with strawberries and mango, enjoying the tropical flavors and light texture of this stunning dessert.
Notes
Additional Tips for Perfecting the Cake
- Sweetness Adjustment: Depending on the ripeness of your fruit, you may want to add a touch of honey or sugar to the mango and strawberries before topping the cake. This step helps bring out the natural sweetness of the fruit.
- Chill the Cake: If you have time, let the cake chill in the refrigerator for an hour or two before serving. This allows the flavors to meld together and makes slicing easier.
- Make it a Layer Cake: For a more elaborate presentation, you can bake the cake in three layers instead of two. Simply divide the batter into three pans and layer the fruit and whipped cream between each layer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: No bake
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 270 kcal
Keywords: peruvian cake white with strawberries and mango