(Above): Eggless Fresh Mixed Fruit and Whipped Cream Cake. (Janam Gupta/Siliconeer)

This Diwali, prepare this decadent dessert for goddess Lakshmi, and the guests. Your kids will love you for this. Prachi Agrawal shows how to make an eggless, fresh mixed fruit and whipped cream cake.

Ingredients

Cake Sponge

• 1½ cups all-purpose flour (maida)
• ½ cup milk powder (whole or skim)
• 1 tsp. baking powder
• ½ tsp. baking soda
• ¾ cup granulated sugar
• ¼ tsp. fine salt
• ½ cup plain yogurt
• 1/3 cup oil
• ½ cup whole milk
• 1½ tsp. vanilla
• 1 tsp. vinegar

Soaking Syrup
• ½ cup pineapple juice OR
• light sugar syrup (1 tbsp. sugar+½ cup water)

Whipped Cream
• 2 cups cold heavy whipping cream (min. 35% fat), chilled
• ½ cup powdered sugar
• 1 tbsp. corn starch (for stability)
• 1 tsp. pure vanilla extract

Fruit Filling
• 1 cup fresh strawberries
• ¾ cup can or cooked fresh pineapple

Method:

Bake Sponge: Whisk yogurt and sugar until dissolved; emulsify with oil, vanilla, and vinegar. Sift flour, milk powder, baking powder, baking soda, and salt. Fold dry mix into wet alternately with milk until smooth. Pour into greased/lined 7” or 8” tin and bake at 350°F (175°C) for 32–38 minutes.

Chill for Torting: Completely cool on a wire rack. Wrap in plastic wrap and chill in the refrigerator for at least 2 hours (or overnight). Level the dome, then slice horizontally with a serrated knife into 2 or 3 equal layers.

Whipped Cream & Stacking: Dice strawberries, pineapple, into uniform small pieces (~½-inch). Spread them across paper towels and blot firmly. Excessive surface water causes cream to split and layers to slide.

In a chilled metal bowl, whip cold heavy cream, powdered sugar, cornstarch, and vanilla on medium-high speed until firm, spreadable peaks form. Keep half chilled for masking and decorating.

Place the bottom sponge layer onto a cake board. Lightly brush with pineapple juice OR soaking sugar syrup. Fit a piping bag with a round tip and pipe a ½-inch high cream dam around the outer perimeter of the sponge.

Spread a thin layer of cream on the sponge. Scatter half of the mixed strawberries and pineapple evenly. Cover the fruit with a few spoons of cream and gently smooth flat so the fruit is fully embedded and cannot dislodge.

Place the second sponge layer cut-side down. Press gently with a flat hand to level. Brush with syrup, pipe the outer border dam, fill with cream and the remaining fruit, and spread smooth.

Top with the final sponge layer (bottom of cake facing up for a razor-flat top). Lightly syrup. Apply a thin crumb coat of cream around the top and sides to seal loose crumbs. Refrigerate for 30 minutes to firm up the cream dam and structure.

Frost with the remaining whipped cream. Garnish the top with fresh strawberry fans and pineapple chunks right before serving. Chill for at least 2 hours before slicing.

Happy Diwali!