I wanted to revisit the Japanese Christmas cake (Kurisumasu Keeki), making individual portions with autumn fruits since strawberries are no longer in season in November. The presentation wasn't the most elegant, but they were delicious. I'll try it again as a larger cake, topped with whipped cream frosting. These gluten-free little cakes, baked in a muffin tin, are both fresh and indulgent.
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Place your utensils (whisk and/or mixing bowl) in the freezer 30 minutes before preparing the whipped cream. Prepare the sponge cake batter following the recipe here .
Pour the batter into a silicone muffin pan (about 12 cups) and bake for about 20 minutes, or until a knife inserted into the center comes out clean. Let cool, then unmold the sponge cakes. Slice them in half horizontally
To prepare the whipped cream: Using a mixer or food processor, whip the heavy cream, mascarpone, and sugar until stiff peaks form. Set aside.
Fill the cupcakes with whipped cream and a slice of kiwi, sandwiching the kiwi between the sponge cake layers. Gently press the sponge cake closed. Top with a tablespoon of whipped cream and a slice of persimmon.