Delicious Mango and Strawberry Cake with Kiwi and Rosemary Flavor:

Indulge in the delightful flavors of a Mango and Strawberry Cake infused with kiwi and rosemary. This vibrant and delicious cake features a buttery base, a refreshing kiwi rosemary syrup, and a creamy mango frosting. Perfect for any special occasion, this fruit-infused cake is sure to impress with its unique combination of tropical flavors and fresh fruit decorations.

Mango and Strawberry Cake with Kiwi and Rosemary Flavor

Ingredients:

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1/2 cup fresh mango puree
• 1/2 cup diced fresh strawberries

For the Kiwi Rosemary Syrup:

• 1/2 cup sugar
• 1/2 cup water
• 2 kiwis, peeled and sliced
• 2 sprigs fresh rosemary

For the Frosting:

• 1 cup unsalted butter, room temperature
• 3-4 cups powdered sugar
• 1/4 cup fresh mango puree
• 1 tsp vanilla extract
• 1 tbsp finely chopped fresh rosemary

For Decoration:

• Fresh mango slices
• Fresh strawberries, halved
• Kiwi slices
• Fresh rosemary sprigs

Instructions:

For the Cake:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
5. Combine Wet and Dry Ingredients: Add the dry ingredients to the butter mixture alternately with the buttermilk and mango puree, beginning and ending with the dry ingredients. Mix until just combined.
6. Fold in Strawberries: Gently fold in the diced strawberries.
7. Bake: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

For the Kiwi Rosemary Syrup:

1. Make Syrup: In a small saucepan, combine the sugar, water, kiwi slices, and rosemary sprigs. Bring to a boil over medium heat, stirring until the sugar is dissolved.
2. Simmer and Cool: Reduce the heat and let the mixture simmer for 5 minutes. Remove from heat and let it cool completely. Strain the syrup to remove the kiwi slices and rosemary.

For the Frosting:

1. Beat Butter: In a large bowl, beat the butter until creamy.
2. Add Mango Puree: Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the mango puree, vanilla extract, and chopped rosemary. Beat until the frosting is light and fluffy.

Assembly:

1. Prepare Cakes: Once the cakes are completely cool, use a pastry brush to lightly brush the kiwi rosemary syrup over the tops of both cakes.
2. Frost the Cake: Place one cake layer on a serving plate. Spread a layer of frosting over the top. Place the second cake layer on top and frost the top and sides of the cake.
3. Decorate: Decorate the cake with fresh mango slices, halved strawberries, kiwi slices, and sprigs of fresh rosemary.

Serving Suggestion:

Serve the Mango and Strawberry Cake with Kiwi and Rosemary Flavor chilled or at room temperature. Pair it with a refreshing drink such as sparkling water infused with fresh fruit and a sprig of rosemary for a delightful and vibrant dessert experience.