Delightful Summer Punch Cake Recipe

To start, combine milk and butter in a saucepan and heat until the butter melts. Then set it aside.

In a large mixing bowl, combine eggs and sugar. Whip them on high speed with a mixer until the mixture increases in volume by threefold.

Next, add the lime juice and zest to the egg mixture. Carefully sift the flour and a pinch of baking powder into the mixture and fold gently using a spatula.

Bring the milk to a boil and then gradually mix it into the batter, ensuring it’s well combined. Pour the batter into a prepared cake pan and place it in a preheated oven at 180°C (350°F) for about 25-30 minutes. Once baked, allow the biscuit to cool completely before cutting it into cubes.

In a saucepan, combine all the syrup ingredients: sugar, water, and lemon juice. Heat the mixture until it comes to a boil.

Once boiling, remove from heat and let the syrup cool completely.

In a large bowl, combine sour cream and powdered sugar. Whip the mixture until it reaches stiff peaks.

If desired, you can add a stabilizer to the sour cream, which is readily available in stores. For best results, you may choose to let the sour cream sit in the fridge overnight to thicken further.

Line a deep bowl with plastic wrap. Arrange your chosen berries and fruits on the bottom and sides of the bowl.

Spread a layer of cream over the fruits, then dip the biscuit cubes into the cooled syrup, ensuring they are well soaked, and layer them on top of the cream.

Repeat these layers until all ingredients are used, finishing with a layer of cream. Cover with plastic wrap and refrigerate the assembled cake for 2-3 hours before serving.