Chocolate biscuit with cream and fruit – doesn’t this sound like the perfect cake?
The thing I like most about this cake is that one can use different fruit and therefore one can always have a different cake. Another idea is to make “quattro stagioni” fruit, so everyone will be happy.
Not only that this cake is light and delicious, it is also super easy to make, plus with just a few subs you can have it as gluten-free or dairy free.
It is also possible to make more layers or different sizes of the cake – see instructions at the end.
I am going to make it as a two layer cake and bake it in a spring form of 18 cm/7 in. This size is perfect for 8 nice cake slices.
Before we start preparing the cake, turn on the oven on to 180 °C/350 °F.
For the batter we need: 2 eggs, 50 g coconut blossom sugar and one pack of vanilla sugar (~10 g). Mix the ingredients very nicely – I usually mix about 1′ per egg.
Now let’s add the flour mixture. I used buckwheat flour. Buckwheat is gluten-free, but the flour is a little bit crunchy, so if this is something you don’t like, you can use flour of your choice.
Mix 45 g flour with 1/2 tsp gluten-free baking powder and a pinch of salt. Sift the flour mixture into the bowl and add 1 tbsp (15 g) of dark cocoa powder. Mix everything lightly. If you mix too hard, the biscuit will become elastic like rubber.
It is time to bake the cake. Line the bottom of the spring form with paper and grease the sides of the ring with a little bit of coconut oil. Pour the batter in the form and place it in the lower part of the oven. Bake for about 25′.
Let the cake cool for 30′ then cut it in the middle (use a bread knife – it works the best for this!)
Now let’s fill the cake with cream and top it with fruits. We need 250 ml/8.5 oz heavy cream. The cream needs to be cold (at least a few hours in the fridge). Whip the cream firm. You can also add 1 tsp of coconut blossom syrup into the cream for extra sweetness.
Spread half of the whipped cream on the lower layer of the cake and arrange the fruits on top. Put the other biscuit layer on top and do the same thing.
And we are done. It’s time for cake and coffee!
For 2 biscuit layers, size 18 cm – 8 slices of cake.
For the batter:
- 2 medium eggs
- 50 coconut blossom sugar
- 1 pack (~10 g) vanilla sugar
- 45 g buckwheat flour
- 1 tbsp (15 g) dark cocoa powder
- 1/2 tsp baking power (gluten-free)
- pinch of salt
- coconut oil (for greasing)
For the filling:
- 250 ml/8.5 oz heavy cream (or sub with coconut cream for dairy-free)
- 1 tsp of coconut blossom syrup (optional)
- 2 cups of fruit (I used green grape halves)
Bake in the lower half of the oven on 180 °C/350 °F for about 25′.
Base recipe for biscuit cake:
For 2 layers, spring form of 15 cm/6 in: 1 egg, 30 g sugar, 30 g flour, 1/4 tsp baking powder. Baking time 20′.
For chocolate biscuit: Replace 1/4 of the flour with dark cocoa powder.
Baking a different cake size:
For each 3 cm/~1 in add extra the ingredients from the base recipe and bake 5′ longer.
For example for spring form of 24 cm/9.5 in use: 4 eggs, 120 g sugar, 120 g flour and bake for 35′. For chocolate biscuit use: 90 g flour with 30 g dark cocoa powder.
Baking more layers:
Double the ingredients needed for 2 layers and bake for 10′ longer.
For example for baking 4 layers in a spring form of 18 cm/7 in use: 4 eggs, 120 g sugar, 120 g flour and bake for 35′. For chocolate biscuit use: 90 g flour with 30 g dark cocoa powder.