Category: Asian

No Bake Mango Cheesecake

Easy No Bake Mango Cheesecake is beautifully simple to make and is full of fresh flavors everyone will love. A slice of this smooth dessert is sweet with comforting creamy textures making this beginner friendly recipe a must try. Serve as a dessert and enjoy the atmosphere created by this sweet and decadent dessert treat. This dish keeps well when refrigerated and keeps the table looking fancy with an elegant visual appeal. Everyone’s will drool anticipation as this dish makes it way to the center of the table. 

Watch the video and follow the easy instructions below to add this decadent mango infused dessert to your home menu selections. Like and share this video if you have a cheesecake lover that is looking for a sweet and easy to make treat. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Try this recipe for a creamy sweet rich elegant cheesecake that is perfectly topped with fresh mangoes that makes this recipe look nice and fancy. Thanks for stopping by and see you again real soon!

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Remove 3 mangoes flesh and cut/dice.

Place the mangos in a blender or food processor and puree until smooth.

In a bowl: add graham crackers and melted butter. Mix everything together until the crumbs are moist.

Place the crumbs mixture in the 7″ pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create a level layer). Place the springform pan in the freezer for at least 30 minutes. 

Cheesecake

In a small bowl: combine cold water, gelatin and mix until well combined. Microwave the gelatin in 45-60 seconds or until it becomes liquid forms & set aside. In bowl: beat/mix cream cheese and sugar until smooth.

Add mango puree, lemon juice, heavy whipping cream and mix until smooth. Tip: microwave the cream cheese for 30 seconds. Gently fold them together with a spatula and mix until well combined. Add gelatin mixture and mix well.

Remove the crust from the refrigerator. Transfer the mango cheesecake filling to the pan. Gently spread the filling to form an even layer. 

Mango Jelly

In a small bowl: combine cold water, gelatin and mix until well combined. Microwave the gelatin in 45-60 seconds or until it becomes liquid forms & let cool. In a bowl: add mango puree and gelatin mixture. Mix everything together. Gently spread the mango jelly on top of the cheesecake. Use a spatula or bench scraper to form a even layer. Refrigerate uncovered for at least 6 hours but preferably 8 hours.

Garnish with sliced mangoes.

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No Bake Mango Cheesecake

No Bake Mango Cheesecake is elegantly delicious with creamy fruity flavors that is so easy to prepare anyone can make it and everyone will enjoy it.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Dessert
Cuisine American, Asian
Servings 6
Calories

Equipment

Ingredients
  

Crust

  • 1 cup crushed graham crackers about 8 full sheets
  • 3 tbsp unsalted butter melted

Mango Cheesecake

  • 12 oz cream cheese softened
  • ¾ cup mango puree
  • ¾ cup heavy whipping cream
  • ¼ cup granulated sugar
  • 2 tbsp lemon juice
  • 3 tbsp cold water
  • 2 ¼ tsp unflavored gelatin powder 1 package

Mango Jello

  • ¾ cup mango puree
  • ¼ cup cold water
  • 2 ¼ tsp unflavored gelatin powder 1 package

Instructions
 

  • Remove 3 mangoes flesh and cut/dice. Place the mangos in a blender or food processor and puree until smooth.

Crust

  • Optional: place a clear acetate cake collar band or parchment paper around the 7" springform pan.
  • In a bowl: add graham crackers and melted butter. Mix everything together until the crumbs are moist. Place the crumbs mixture in the 7" pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create a level layer). Place the springform pan in the freezer for at least 30 minutes. 
    1 cup crushed graham crackers, 3 tbsp unsalted butter

Cheesecake

  • In a small bowl: combine cold water, gelatin and mix until well combined. Microwave the gelatin in 45-60 seconds or until it becomes liquid forms & set aside.
    3 tbsp cold water, 2 ¼ tsp unflavored gelatin powder
  • In bowl: beat/mix cream cheese and sugar until smooth. Add mango puree, lemon juice, heavy whipping cream and mix until smooth. Tip: microwave the cream cheese for 30 seconds. Gently fold them together with a spatula and mix until well combined. Add gelatin mixture and mix well.
    12 oz cream cheese, ¾ cup mango puree, ¾ cup heavy whipping cream, ¼ cup granulated sugar, 2 tbsp lemon juice
  • Remove the crust from the refrigerator. Transfer the mango cheesecake filling to the pan. Gently spread the filling to form an even layer.

Mango Jelly

  • In a small bowl: combine cold water, gelatin and mix until well combined. Microwave the gelatin in 45-60 seconds or until it becomes liquid forms & let cool.
    ¼ cup cold water, 2 ¼ tsp unflavored gelatin powder
  • In a bowl: add mango puree and gelatin mixture. Mix everything together. Gently spread the mango jelly on top of the cheesecake. Use a spatula or bench scraper to form a even layer.
    ¾ cup mango puree
  • Refrigerate uncovered for at least 6 hours but preferably 8 hours.

Garnish with sliced mangoes. Slice and enjoy!

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    Homemade Mango Ice Cream

    Homemade Mango Ice Cream is a treat that is rich, delicious & full of fresh mangoes making this recipe a timeless classic. My daughter giggles every time she grabs a cone full of this sweet treat. This is an elegant homemade ice cream that has the textures of a fancy style of ice cream that normally costs more than what I am willing to pay for such a treat. Being able to make something so fine at home creates excitement and anticipation for what is one of life’s simple yet important delights.  Don’t forget to try out my homemade waffle cones with the ice cream. You won’t regret it.

    Watch the video and follow the instructions below and turn those seasonal cherries into a nice reward that can be enjoyed anytime. Many of use have used hand cranks or those old electric machines that required time outside, ice and rock salt. These modern machines are so simple and easy to clean that making homemade ice cream has never been any easier than it is today. Recipes like this one require some planning but it is well worth it. Share this or any of the recipes you find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications.

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    Remove the mango flesh and cut/dice.

    Place the mangos in a blender or food processor and puree until smooth. Get 2 cups of mango puree and set aside.

    Ice Cream Base

    In a pan/pot: add sugar, whole milk, heavy whipping cream, vanilla extract, salt and whisk. Cook on low-medium for 5 minutes or until sugar is dissolved. Stir frequently as it may burn or scorch. Turn off the heat source. In a small bowl: whisk the egg yolks.

    Add 2 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times.

    Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Turn on the heat source and cook on low for 8 minutes (stir frequently). 

    Place a mesh/strainer on top of a bowl. Pour the mixture through the strainer.

    Add mango puree to the bowl and mix well.

    Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.

    Churn

    Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl

    Churn for 40- 60 min. 

    Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to form the proper ice cream texture.

    Serve with a  waffle cone 

    Serve in a cup.

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    Homemade Mango Ice Cream

    Homemade Mango Ice Cream is an elegant treat that is rich, delicious, and full of naturally authentic flavors making this recipe a classic.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 13 minutes
    Churn 40 minutes
    Total Time 1 hour 3 minutes
    Course Dessert
    Cuisine American, Asian
    Servings 2 Quarts
    Calories

    Equipment

    Ingredients
      

    • 3 large mangoes 2 cups of puree
    • 2 cups heavy whipping cream
    • 1 ½ cups whole milk
    • ¾ cups sugar
    • 1 tbsp lemon juice
    • 5 large egg yolks

    Instructions
     

    • Follow your ice cream machine manufacture's instructions for best results (normally in the user manual also likely available online). Use the Built-in Compressor feature to make ice cream immediately or place the ice cream bowl in the freezer for at least 24 hours prior to use.
    • Remove the mango flesh and cut/dice. Place the mangos in a blender or food processor and puree until smooth. Get 2 cups of mango puree and set aside.

    Ice Cream Base

    • In a pan/pot: add sugar, whole milk, heavy whipping cream, lemon juice and whisk. Cook on low-medium for 5 minutes or until sugar is dissolved. Stir frequently as it may burn or scorch. Turn off the heat source.
    • In a small bowl: whisk the egg yolks. Add 2 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Turn on the heat source and cook on low for 8 minutes (stir frequently).
    • Place a mesh/strainer on top of a bowl. Pour the mixture through the strainer. Add mango puree to the bowl and mix well.
    • Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.

    Churn

    • Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 40- 60 min.
    • Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to form the proper ice cream texture.

    Serve with a waffle cone or in a cup.

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      Pandan Coconut Milk Rolls

      These pandan coconut milk rolls are soft, pillowy, and infused with the sweet, grassy aroma pandan is known for — the kind of bakery treat that usually means a special trip to your local Asian bakery. This homemade version comes together with a simple tangzhong method for extra-fluffy texture, and it’s not too sweet, so it works just as well alongside a savory breakfast as it does with your afternoon coffee. Once you’ve made a batch, you’ll wonder why you ever bought them

      My family loves it when I bake this kind of, not too sweet, pastry at home. They think it is made to order and call for these all the time. We usually don’t have any leftovers but if we do, they disappear with morning coffee or as a grab breakfast treat. Since then this has grown into a family favorite. Watch the video and follow the instructions below to have this dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

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      Tangzhong– in a saucepan: add flour, water, milk and mix everything together. Turn the heat to low-medium. Use a spatula or whisk and stir frequently to prevent burning. Cook for 3-5 minutes or until the mixture thickens (reaches to 150°F). Set aside until ready to use.

      In a bowl: mix the yeast and coconut cream (warm 110°) Let sit for 10 minutes. Stand Mixer: add the rest of the ingredients.

      Knead on low (speed 1) for 1-2 minutes, then gradually increase the speed 2 for 8 minutes. Shape the dough into a ball. Grease your hands with oil because the dough is going to be a little sticky.Knead by hand for 10-14 minutes until smooth. Shape the dough into a ball. 

      Transfer the dough to a lightly grease bowl. 

      First Dough Rise: Cover with a clean towel or saran wrap for the first 1 hour or until it doubles in size. Optional: place in the cold oven with the light on.

      Coat the 9″x13″ pan with coconut oil or cooking spray. Make sure to grease your hands before touching the dough. Gently punching down the dough. Fold the edges towards the center. Transfer the dough to a working surface. Then, divide the dough into 12 pieces (70g-73g each). Highly recommend using a food scale for your dough. 

      Flatten and fold the edges together then seal them to form the roll. Gently shape each piece into a smooth ball (Watch the video for reference). Transfer the rolls to the greased pan. 

      Second Dough Rise: cover and let rise for 2 hour or until it doubles in size. Optional: place in cold oven with the light on. Remove pan when ready o bake.

      Preheat the oven to 320°. Sprinkle or sift cornstarch on top of the rolls (this will prevent it turning too brown). 

      Bake for 20-22 minutes or until lightly golden on top. It took me 22 minutes.

      Serve

      Enjoy!

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      Pandan Coconut Milk Rolls

      Pandan Coconut Milk Rolls feature a beautiful green breading that harmonizes to form a soft, moist and exquisitely smooth memorable treat.
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 25 minutes
      Cook Time 22 minutes
      Total Time 47 minutes
      Course Baked Goods, Breakfast
      Cuisine Asian
      Servings 12
      Calories

      Equipment

      Ingredients
        

      Tangzhong

      • 2 tbsp (18g) flour
      • 3 tbsp (44mL) whole milk
      • 3 tbsp (44mL) water

      Rolls

      • ¾ cup coconut cream (warm ~ 110°F) not coconut milk
      • 2 tsp instant yeast
      • 3 cups (440g) bread flour weigh the flour
      • ½ cup (116g) superfine sugar
      • 2 tbsp unsalted butter melted
      • 1 tbsp homemade pandan extract
      • 1 tsp baking powder
      • ½ tsp salt
      • 1 large egg room temperature
      • 4-7 drops green food color

      Other

      • 1-2 tbsp cornstarch

      Instructions
       

      • Tangzhong: Combine flour, water, and milk in a saucepan. Heat on low-medium, stirring frequently, 3–5 minutes until thickened (150°F). Cool before using.
      • Mix yeast with warm coconut cream; let sit 10 minutes.
      • Add remaining ingredients to a stand mixer. Knead on speed 1 for 8-12 minutes until smooth. Shape into a ball. Hand-knead the dough 10–14 minutes until smooth.
      • Transfer to a greased bowl; cover. First rise: 1 hour, until doubled.
      • Divide into 12 pieces (70–73g each). Shape each into a smooth ball; place in a greased 9"x13" pan.
      • Second rise: Cover 2 hours, until doubled.
      • Preheat oven to 320°F. Dust rolls with cornstarch. Bake 20–22 minutes until lightly golden.

      Serve Warm & enjoy!

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        Keyword asian bakery pandan coconut milk rolls, asian bakery pandan rolls, asian bakery rolls, best pandan coconut milk rolls, easy pandan coconut milk rolls, pandan coconut milk rolls
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        Storage & Reheating

        Room temperature: Store in an airtight container for up to 2 days. Freezer: Freeze baked, cooled rolls in a freezer-safe bag for up to 1 month. Reheating: Microwave a roll for 15–20 seconds, or wrap in foil and warm in a 300°F oven for about 5 minutes to bring back that fresh-baked softness.

        Recipe FAQs

        Can I use coconut milk instead of coconut cream? Coconut cream is thicker and richer, which gives these rolls their soft, tender crumb. Coconut milk is thinner and will make the dough wetter — if it’s all you have, reduce the water in the tangzhong slightly or add an extra tablespoon or two of flour.

        Where can I find pandan extract? Bottled pandan extract is available at most Asian grocery stores or online. You can also make your own by blending fresh or frozen pandan leaves with a little water and straining out the liquid.

        Can I make the dough ahead of time? Yes — after the first rise, you can refrigerate the dough overnight, then let it come to room temperature before shaping. Alternatively, shape the rolls, cover tightly, and refrigerate overnight for the second rise; let them sit at room temperature for 30–45 minutes before baking.

        Do I have to use food coloring? No — it’s purely cosmetic. Pandan extract adds flavor and a very faint natural tint on its own; the food coloring just makes the green more vibrant.

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        Teriyaki Chicken Udon Noodles

        Teriyaki Chicken Udon Noodles are sweet ,deliciously tasty, and good to the last bite. Chicken & udon noodles are a simple and easy to make selection that is perfect on any occasion. Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is. You can replace any protein of your liking to this dish.

        It’s one of my personal favorite things to make for a quick and easy meal is this Udon Noodles recipe. I have eaten these noodles like these for most of my life; being brought up in a home where noodles and rice are a main staple for the table. If you look in my cabinets you will find a box of these noodles from the local grocery. The chew of a udon noodles is an elegant experience that heightens the sophistication of a simple work with what you got meal. I generally have the majority of these ingredients on hand or only need to grab one or two things at the store to complete the meal. This is also simple to warm up later and keeps great under refrigeration. A couple of microwaveable dishes in the fridge for a pop and go reheat meal at home or in the office.

        These noodles sit easy on the stomach but are filling at the same time. Thick delicious sauce coated noodles that burst with smooth natural flavors and are as versatile as your preferences on any given day. They basically will go well with any kinda of vegetable you got in the house.

        Watch the video and follow the instructions below to have tender and juicy Teriyaki Udon Chicken Noodles today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Succulent and savory teriyaki chicken is perfect when served on a warm bed of Jasmine rice. Thanks for visiting and see you again soon.

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        In a pot, boil some water. Cook the noodles until they loosen. Drain and set aside.

        Cut the chicken into cubes. Heat the wok/skillet to medium-high. Add oil and wait for 30 seconds. Add chicken.

        Add 6 tbsp teriyaki sauce, diced garlic, grated ginger and mix everything together.

        Cook for 6-8 minutes.

        Once, the glaze has nearly evaporated, add sliced onions and cook for another 2-3 minutes. 

        Add noodles and 2 tbsp teriyaki sauce. Mix the sauce with the noodles. Turn up the heat to high.

        Add carrots and mix everything together. Cook for 1-2 minutes or until the carrots is slightly welted.

        Remove the wok/skillet let for the heat source.

        Enjoy!

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        Teriyaki Chicken Udon Noodles

        Quick and easy Teriyaki Chicken Udon Noodles with a ready made sauce that tastes delicious and is very filling.
        No ratings yet
        Print Recipe Pin Recipe
        Prep Time 5 minutes
        Cook Time 15 minutes
        Total Time 20 minutes
        Course Main Course
        Cuisine Asian, Japanese
        Servings 3
        Calories

        Ingredients
          

        • 2 pack pre-cooked udon noodles about 7 oz each
        • 12 oz boneless skinless chicken thighs cut into cubes
        • 4 tbsp teriyaki sauce
        • 2 tbsp vegetable or canola oil 
        • 3 garlic cloves minced
        • 1 carrot julienne
        • ½ onion sliced

        Instructions
         

        Noodles

        • In a pot, boil some water. Cook the noodles until they loosen. Drain and set aside.

        Stir- Fry

        • Cut the chicken into cubes.
        • Heat the wok/skillet to medium-high. Add oil and wait for 30 seconds. Add chicken, 6 tbsp teriyaki sauce, diced garlic, grated ginger and mix everything together. Cook for 6-8 minutes. Once, the glaze has nearly evaporated, add sliced onions and cook for another 2-3 minutes.
        • Add noodles and 1-2 tbsp teriyaki sauce (optional). Mix the sauce with the noodles. Turn up the heat to high. Add carrots and mix everything together. Cook for 1-2 minutes or until the carrots is slightly welted. Remove the wok/skillet let for the heat source.

        Serve & Enjoy!

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          Hoisin Chicken Udon Noodles

          Hoisin coated thick and chewy udon noodles served with delicious tender and flavorful chicken is a very simple and quick meal that is ready in less than 20 minutes.

          Stir Fry Hoisin Chicken Udon Noodles is a savory and delicious dish that is a great option for a quality meal on a budget. Udon noodles are normally produced with a more delicate wheat than Italian pasta, which creates a bit softer texture. They can be found at Japanese (Asian) markets and in many grocery stores or supermarkets. Similar to Chinese style noodles these are great in a stir fry. Also feel free to substitute the meat with pork, shrimp (your choice of protein), or almost any vegetable you may like. My family loves this recipe and I am sure yours will too.

          Watch the video and follow the instructions below to have this Japanese staple as your next hot meal. Like and share this or any of the recipes you find interesting form my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting my site and leave a comment for any recommendations you would like to see me try. See you again soon!

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          In bowl, combine all the ingredients together and mix. 

          In a pot, boil some water. Cook the noodles until they loosen. Drain and set aside. Cut the chicken into cubes. Heat the wok/skillet to medium-high. Add oil and wait for 30 seconds.

          Add chicken and half of the sauce. Cook for 8-10 minutes or until the sauce nearly reduced in half.

          Add minced garlic, grated ginger, sliced onions and cook for 1 minute. Add sliced mushrooms and mix everything together.

          Add softened noodles with the rest of the sauce and mix everything together.

          Add carrots, sliced green onions and mix. Cook for another 1-2 minutes or carrots are slightly welted.

          Remove the wok/skillet let for the heat source.

          Serve

          Optional: serve with fried egg(s).

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          Hoisin Chicken Udon Noodles

          Hoisin coated thick and chewy Udon noodles served with delicious tender and flavorful chicken is a very simple and quick meal that is ready in less than 20 minutes.
          5 from 1 vote
          Print Recipe Pin Recipe
          Prep Time 5 minutes
          Cook Time 15 minutes
          Total Time 20 minutes
          Course Main Course
          Cuisine Asian, Japanese
          Servings 3
          Calories

          Ingredients
            

          • 2 pack pre-cooked udon noodles about 7 oz each
          • 12 oz boneless skinless chicken thighs cut into cubes
          • 4 oz mushrooms sliced
          • ½ tbsp grated ginger
          • 3 green onions sliced
          • 3 garlic cloves minced
          • 1 carrots julienne
          • ½ onion sliced

          Sauce

          • ¼ cup hoisin sauce
          • 2 tbsp soy sauce
          • 2 tbsp water
          • 1 tbsp sriracha sauce
          • 1 tbsp rice vinegar
          • 1 tbsp sesame oil
          • 1 tbsp dark soy sauce

          Instructions
           

          Sauce

          • In bowl, combine all the ingredients together and mix.

          Noodles

          • In a pot, boil some water. Cook the noodles until they loosen. Drain and set aside.

          Stir-Fry

          • Cut the chicken into cubes.
          • Heat the wok/skillet to medium-high. Add oil and wait for 30 seconds. Add chicken and half of the sauce. Cook for 8-10 minutes or until the sauce nearly reduced in half. Add minced garlic, grated ginger, sliced onions and cook for 1 minute. Add sliced mushrooms and mix everything together. Add softened noodles with the rest of the sauce and mix everything together. Add carrots, sliced green onions and mix. Cook for another 1-2 minutes or carrots are slightly welted. Remove the wok/skillet let for the heat source.

          Optional: serve with fried egg(s).

            Enjoy!

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              Asian Fresh Fruit Cake

              This Asian fresh fruit cake is the light, elegant dessert you’ll find in Asian bakeries — a delicate sponge cake layered with stabilized whipped cream and topped with vibrant fresh fruit. It’s not too sweet, which makes it just as at home with an afternoon cup of tea as it is at a birthday or celebration table. It takes a bit more care than a everyday cake — leveling layers, stabilizing the cream — but the result looks (and tastes) like it came from a bakery case.

              Serving Suggestions

              If you’re building out a dessert table, this cake pairs nicely with other light, not-overly-sweet options like Matcha Tiramisu.

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              Separate the egg whites from the egg yolks.

              In a medium bowl: Combine 4 egg yolks and ¼ cup of sugar. Beat for 3-4 minutes or until smooth and light yellow. Add vanilla extract, canola oil, milk and mix.

              Add flour, baking powder & salt to the bowl. Make sure that you sift the dry ingredients before mixing them into the wet ingredients.

              Mix everything together. 

              In a separate large bowl: add the 4 egg whites and whip for 4-5 minutes until soft peaks begin to form. Continue to whip while adding 2 tbsp sugar to the bowl, then add the other 2 tbsp of sugar while whipping until stiff peaks. Add cream of tartar, vanilla extract and whip until stiff peak forms.

              Use a spatula and fold the ¼ of the egg whites into the egg yolk mixture. Repeat this step 3 more times and fold them together until consistent and smooth. Divide the batter into 2 round pans (8″). Use a toothpick: make zig zag lines to remove air bubbles. Lift and tap the pans a few times to remove extra air bubbles from the batter. 

              Bake for 25 minutes. Remove cake pan from the oven and let sit on a baking rack (1″ above a flat surface) for 15 minutes. Remove cake from the pan and let completely cool on the baking rack. 

              Stabilized Whipped Cream

              Place a metal bowl & whisk attachments in the freezer for 1 hour. Just right before you remove the bowl from the freezer. In a small bowl: combine cold water, gelatin and mix until well combined. Microwave the gelatin in 45-60 seconds or until it becomes liquid forms & set aside. Add cold heavy whipping cream to the bowl and whip for 6-8 minutes until stiff begins to form. Add powdered sugar, vanilla extract and whip until well combined. Slowly add warm gelatin mixture (microwave again if needed) and whip until stiff peaks. Refrigerate until ready to use. 

              Assemble 

              Cake Syrup – In a small bowl: add 2 tbsp sugar and 4 tbsp boiling hot water. Mix until the sugar is fully dissolved. Use a cake leveler- slice the cake into a level layers. Place cake on a clean plate/cake tray. Brush a generous amount of cake syrup on top of the 1st layer cake

              Then add a thick layer of whipped cream on top.

              Add sliced strawberries on the cream. Carefully add the 2nd layer cake on top of the strawberries, then brush with the rest of the syrup.

              Spread whipped cream on top and sides of the cake.

              Use a cake scraper to level and smooth the cream. Place cake back in the refrigerator for 1 hour.

              Fruit Syrup – In a small bowl: add 2 tbsp sugar and 2 tbsp boiling hot water. Mix until the sugar is fully dissolved and set aside. While the cake is in the refrigerator: rinse, clean & pat dry the fresh fruits with a paper towel. Remove the cake from the refrigerator. Decorate the cake with fresh fruits, then brush the syrup on top of the fruits. Place the cake back in the refrigerator for 30 minutes. Just before serving decorate with whipped cream. 

              Slice & Enjoy!

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              Asian Fresh Fruit Cake

              Light sponge cake layered with stabilized whipped cream and fresh fruit — an elegant, not-too-sweet Asian fresh fruit cake for any celebration.
              5 from 2 votes
              Print Recipe Pin Recipe
              Prep Time 30 minutes
              Cook Time 25 minutes
              Total Time 55 minutes
              Course Baked Goods, Dessert
              Cuisine Asian, Chinese, Japanese, Korean, vietnamese
              Servings 8
              Calories

              Equipment

              Ingredients
                

              Cake

              • 4 large eggs
              • 1 cup cake flour
              • ½ cup (divided) granulated sugar
              • ½ cup whole milk room temp
              • ¼ cup canola oil
              • 1 tsp baking powder
              • 1 tsp vanilla extract
              • ½ tsp salt
              • ½ tsp cream of tartar

              Stabilize Whipped Cream

              • 2 ½ cups cold heavy whipping cream
              • ¼ cup powdered sugar
              • ½ tsp vanilla extract
              • 2 tbsp water
              • 2 tsp gelatin no flavor

              Cake Syrup

              • 4 tbsp hot water
              • 2 tbsp sugar

              Fruit Syrup

              • 2 tbsp hot water
              • 2 tbsp sugar

              Fruits

              • 1 lb fresh strawberries clean & slice
              • Toppings – strawberries, kiwi , blueberries, blackberries, raspberries

              Instructions
               

              Cake Preparation

              • Preheat oven to 325°F. Prepare two 8" round pans with parchment paper and cooking spray. Separate eggs.
              • Combine egg yolks and ¼ cup sugar, beat 3–4 minutes until light yellow. Add vanilla, oil, and milk. Sift and add flour, baking powder, and salt; mix thoroughly.
              • In a separate bowl, whip egg whites 4–5 minutes until soft peaks form. Gradually add remaining sugar (2 tbsp at a time) while whipping. Add cream of tartar and vanilla until stiff peaks form.
              • Fold ¼ of egg whites into yolk mixture; repeat three more times until smooth and consistent.
              • Divide batter between pans. Use a toothpick to create zig-zag lines removing air bubbles. Tap pans to release additional air.
              • Bake 25 minutes. Cool on a rack 15 minutes in the pan, then transfer to a rack to cool completely.

              Stabilized Whipped Cream

              • Chill metal bowl and whisk 1 hour. Combine water and gelatin; microwave 45–60 seconds until liquid.
              • Whip cold cream 6–8 minutes until stiff peaks begin forming. Add powdered sugar and vanilla. Slowly incorporate warm gelatin while whipping until stiff peaks form. Refrigerate until needed.

              Assembly

              • Prepare cake syrup by dissolving 2 tbsp sugar in 4 tbsp boiling water. Level cake layers using a cake leveler.
              • Place first layer on a plate/tray. Brush generously with cake syrup, add a thick whipped cream layer, then sliced strawberries.
              • Top with second cake layer, brush with remaining syrup. Spread whipped cream over top and sides; smooth with a cake scraper. Refrigerate 1 hour.
              • Prepare fruit syrup (2 tbsp sugar + 2 tbsp boiling water). Rinse, dry, and arrange fresh fruit on cake. Brush syrup over fruit. Refrigerate 30 minutes before serving.
              • Add final whipped cream decoration before serving.

              Enjoy!

                Video

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                Storage

                Because of the fresh whipped cream and fruit, keep this cake refrigerated at all times and serve within 2–3 days for best texture and appearance. Cover loosely to protect the fruit topping.

                Recipe FAQs

                Can I make this cake ahead of time? Yes — bake the sponge layers up to a day ahead and store wrapped at room temperature. Assemble with whipped cream and fruit closer to serving time, ideally the same day, since the fruit topping looks and tastes best fresh.

                Can I use a vegetarian substitute for the gelatin? Yes — agar agar can work as a stabilizer, though it behaves differently than gelatin and may need adjusting in quantity. If you’re not concerned with holding structure for multiple days, you can also skip the stabilizer and use a straightforward stiffly whipped cream instead.

                I don’t have cake flour — what can I use? For every 1 cup of cake flour, substitute 1 cup all-purpose flour minus 2 tablespoons, replaced with 2 tablespoons cornstarch, sifted together. It won’t be quite as light as true cake flour, but it’s a close substitute.

                Can I use frozen fruit for the topping? Fresh fruit is strongly recommended for this recipe — frozen fruit releases liquid as it thaws, which will make the topping watery and can cause the whipped cream to slide.

                Baked Goods

                Asian Recipes

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