Pink Dragon Fruit Layer Cake 

Pink Dragon Fruit Layer Cake

Transport yourself to a tropical paradise with this visually stunning and delicious Pink Dragon Fruit Layer Cake!

With vibrant pink layers and a light, fruity flavor, this cake is a guaranteed showstopper for any celebration.
 Ingredients:
• 2 ½ cups all-purpose flour
• 1 ¾ cups granulated sugar
• 1 cup unsalted butter, softened
• 1 ½ cups buttermilk
• 4 large eggs
• 2 tsp vanilla extract
• 1 tbsp baking powder
• Pinch of salt
• 1 cup pink dragon fruit puree
• Pink gel food coloring (optional for more vibrant color)
• 3 cups cream cheese frosting
• Sliced dragon fruit and edible flowers for decoration

 Directions:
1. Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
2. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3. In a separate bowl, sift together flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, until the batter is smooth.

5. Stir in the pink dragon fruit puree until fully combined. If desired, add a few drops of pink gel food coloring to intensify the color.
6. Divide the batter evenly among the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

7. Let the cakes cool completely before assembling.
8. Spread a layer of cream cheese frosting between each cake layer, then frost the top and sides of the cake with the remaining frosting.

9. Decorate with sliced dragon fruit and edible flowers for a beautiful finishing touch. Slice and enjoy this tropical treat!
Prep time: 30 mins | Cook time: 30 mins | Total time: 1 hr 30 mins | Servings: 12 | Calories: 460 kcal

Pink Dragon Fruit Layer Cake 2

Ingredients

Dragon fruit layer cake

• Butter to grease
• 9 eggs
• 300 g fine caster sugar
• 2 tbsp vanilla extract
• 300 g flour
• pink food colouring
• salt

Filling and decoration

• 500ml whipping cream
• 1 lime
• 500 g MonChou cream cheese
• 200 g icing sugar
• pink food colouring
• 2 red dragon fruits
• 1 white dragon fruit
• 1 sprig of rosemary
• approx. 8 pink mini meringues

Kitchen tools

• 3 x 18 cm springform ø
• Baking paper
• Mixer
• Hand blender
• Piping bag
• Small cutters
• Melon baller

Preparation method

1. Preheat the oven to 160 °C. Line the base of each spring form with baking paper and grease the edges.
2. To make the batter, place the eggs, caster sugar and the vanilla extract in an oven-proof bowl. Place the bowl over a pan with a layer of boiling water (au bain-marie). Do not let the bowl touch the water! Beat the batter with the mixer in approx. 5 mins. until pale yellow and airy. Continue to beat the eggs until the sugar crystals have completely dissolved.
3. Remove the bowl from the heat and beat for another few minutes. Sieve the flour with a pinch of salt above the batter. Fold through as lightly as possible. Add a drop of food colouring to create an attractive pink batter. Divide the batter evenly over the three springforms (use a scale if you want three precisely equal quantities). Bake the cakes in the middle of the oven for about 20 minutes until golden brown and cooked. The cakes are ready when you gently press the top and it springs back. Leave the cakes on a wire rack for 1 hour to cool.
4. Whip the cream with the mixer until stiff. Squeeze the lime. Beat the MonChou with the icing sugar, lime juice and a few drops of pink food colouring to create a smooth cream. Fold the whipped cream through this mixture as lightly as possible.
5. Slice the dragon fruit in half lengthwise. Scoop the flesh out of the skin with a spoon. Purée half of the flesh with the hand blender until smooth. Add the dragon fruit purée to the cream mixture. Transfer the cream into the piping bag.
6. Place one cake layer on a plate. Cover with a layer of dragon fruit cream. Place a second cake on top and cover with another layer of cream. Top with the third cake. Pipe nice rosettes of cream onto the top of the cake.
7. Cut the rest of the dragon fruit into slices of approx. 8 mm. Use the cutter to create different shapes from the flesh. Or halve the dragon fruit lengthwise and use the melon baller to scoop out little balls. Or do both. Decorate the cake with the balls, shapes, the rosemary and the meringues.

Tip: This is also a perfect Valentine’s cake. Make heart shapes from the dragon fruit and leave out the rosemary. Instead decorate with little sugar hearts!