Santa Cream Cake
A whimsical layered cream cake decorated to resemble a charming Santa face. Soft sponge cake layers are stacked with fluffy whipped cream and bright kiwi slices, creating a festive naked cake style dessert perfect for Christmas celebrations.
Ingredients
sponge cake layers
2 rounds, about 8 inches each, sliced horizontally into 2 layers each
heavy whipping cream
2 cups, well chilled
kiwi fruit
2-3, thinly sliced
powdered sugar
3 tablespoons, for sweetening cream
vanilla extract
1 teaspoon
fresh strawberries
a handful, for Santa's nose decoration
Instructions
1
Prepare the cake layers
Slice each sponge cake round horizontally into two even layers. You should have four thin layers total. Place one layer on your serving plate or cake stand.
2
Build the first cream layer
Whip the heavy cream with powdered sugar and vanilla until soft peaks form. Spread a generous layer of whipped cream over the first cake layer. Arrange kiwi slices in a single layer on top of the cream, then add another cake layer. Repeat this process until all cake layers are stacked, finishing with a cake layer on top.
3
Create Santa's face
Cover the top and sides of the cake with remaining whipped cream, but leave it somewhat rustic and exposed like a naked cake. Use a whole strawberry positioned in the center upper area for Santa's nose. Add two small dollops of cream above for eyes, or use chocolate chips.
4
Chill and serve
Refrigerate the cake for at least 30 minutes to let the layers set and flavors meld. The cake can sit at room temperature for about 30 minutes before serving. Slice carefully to reveal the beautiful cream and kiwi layers inside.
