Fruit Dome Cake
Layers of sponge cake, whipped cream, and fruit make up this light and tasty Fruit Dome Cake.
The Igloo You Eat
Have you ever pinned something to a board on Pinterest and forgotten about it? That’s what happened with this cake. I pinned it because it looks so cool, kind of like a fruity igloo.
Then I forgot about it.
But! A friend went to Alaska to view the northern lights and stayed in a glass-domed igloo at a base camp outside Fairbanks. The northern lights, sometimes called aurora borealis, are an atmospheric display of colorful dramatic light waves seen in the night sky.
Seeing the Northern Lights
How does this atmospheric phenomenon occur? Grade school explanation: solar wind particles + earth’s upper atmosphere = aurora borealis. The lights are best seen in winter and usually within a 1,500-mile radius around the North Pole.
Is this on your Pinterest bucket list board? Finland’s Kakslauttanen Arctic Resort is where you can lodge in a glass igloo and watch the northern lights while lying in bed. I certainly have it on mine.
Somehow, my friend’s northern lights trip made me remember the fruit-filled dome cake I had pinned.
Fruit Dome Cake is an OCD Riff on Trifle
Trifle is a layered dessert that usually includes cake pieces, custard, jam, fruit, and whipped cream. The fruit dome cake is really a pared-down version of a trifle with artfully arranged fruit. It is built upside down in a glass bowl that will eventually be flipped after being assembled.
The cake’s pretty pattern of fruit and the snowy white of the whipped cream will almost make you forget about wanting to stay at Kakslauttanen Arctic Resort. Almost.
Lessons Learned
- Beat the genoise sponge batter long enough for it to nearly triple in volume. The prolonged beating incorporates air into the batter and allows the cake to rise properly. Otherwise, you will have a sad, slunky mess of a cake once it is baked.
- The baked sponge cake has been described as hygroscopic. I didn’t make up this word. It means that this cake will absorb moisture from the air or anywhere else it can get it. Make that moisture flavorful, meaning booze. I chose triple sec.
- You can use any kind of fruit. But not bananas. They will turn brown, even if you toss them in lemon juice, and make your finished creation slightly unlovely. But you’re an adult, so do what you want.
Hat Tips
Many thanks go to Tastemade for their beautiful fruit dome cake idea and Natasha’s Kitchen for the no-fail sponge cake recipe (which I have made many, many times!). Northern lights photo credit goes to Johny Goerend on Unsplash.
Fruit Dome Cake
- Prep Time: 35 minutes
- Chill Time: At least 1 hour
- Cook Time: 25 minutes
- Total Time: 2 hours
- Yield: 12 servings 1x
- Category: Sweets
Ingredients
Genoise sponge:
6 eggs, room temperature
1 cup granulated sugar
1 cup all-purpose flour
½ tsp. baking powder
Garnishes:
1 cup heavy whipping cream
½ cup plain Greek yogurt
1 Tbsp. granulated sugar
1 kiwi, peeled and sliced
2 cups sliced strawberries
1 cup blueberries
2 Tbsps. triple sec or Cointreau
Instructions
Make the genoise sponge:
- Preheat the oven to 350˚F/176 C. Line two 9-inch cake pans with parchment paper. Be sure you do not use any grease on the bottom or sides. This cake needs an ungreased surface to properly rise.
- Beat 6 eggs in a stand mixer with the whisk attachment on high speed for one minute (or with a hand mixer for 2 to 4 minutes). Slowly add sugar while the mixer is still running. Beat for another 8 to 10 minutes until thick, fluffy, and nearly triple in volume. Important note: The batter should be thick enough to stream off the whisk in ribbons that hold their shape on the surface of the batter for 5 or more seconds.
- Sift the flour and baking powder together and add to the batter in thirds. Using a spatula, fold in the flour after each addition. Be sure you haven’t missed any pockets of dry flour. Don’t overmix the batter, however, or it will deflate.
- Pour the batter into the prepared pans, dividing evenly. Bake at 350F/176C for 25 minutes or until golden brown. Remove from the oven and run a knife around the edges to loosen the sides. Turn the cakes out onto wire racks to cool. Carefully peel off the parchment paper and allow it to cool completely.
Assemble the dome cake:
- Beat the cream, yogurt, and sugar together until light and fluffy, about 5 minutes. Set aside.
- Line the inside of a bowl (8 or 9-inches across and about 4 inches deep) with plastic wrap, allowing for a 2-inch overhang. You will need two or three sheets of plastic wrap. Decoratively (or randomly) place the fruit in a single layer, starting at the bottom and working your way up nearly to the top edge.
- Divide the whipped cream mixture into thirds. Place one-third of the whipped cream mixture on top of the fruit and gently spread it until it covers the fruit.
- Cut one sponge cake into six or eight pie-shaped pieces. Leave the other cake whole. Place as many cut pieces as will fit in a single layer on top of the cream. Using a pastry brush, sweep the cake pieces with some triple sec until the cake is just moist. Top with one-third of whipped cream and spread it to the edges.
- Arrange any remaining fruit on top of the whipped cream. Add the last third of the whipped cream and spread it on top of the fruit. Finally, place the second uncut cake layer on top of the cream and gently press it down to fit. You may need to trim the edges, depending on the size of your bowl. Cover with plastic wrap and refrigerate for at least 1 hour to set.
- To serve, remove the cover and place a plate or serving platter on top of the bowl. Holding the plate and bowl together, flip the whole thing upside down so that the cake is now right side up on the plate. Remove the bowl and carefully peel back the plastic wrap layer to reveal your beautiful cake! Slice with a serrated knife and serve.
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