Go Back

Creamy and Spongy Fruit Cake: A Slice of Joy!

If you’re looking for a dessert that captures the essence of celebration, look no further than the Creamy and Spongy Fruit Cake!
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 5 eggs
  • 125 g of sugar
  • 125 g of integral flour
  • 1 tablespoon of vanilla essence
  • 300 g of cream mounted with sugar
  • 100 g of strawberries
  • 2 kiwis
  • 2 pineapple slices in syrup
  • 50 g of red grapes
  • 50 g of chopped nuts

Method
 

  1. Prepare the mold: Grease your cake mold and place baking paper at the base. Grease again with melted butter for easy removal!
  2. Make the batter: In a large bowl, beat the eggs and sugar together until the mixture doubles in volume and becomes light and fluffy.
  3. Add the flour: Gently fold in the integral flour and vanilla extract, being careful not to deflate the mixture.
  4. Bake it: Preheat your oven to 180 °C (350 °F), pour the batter into the prepared mold, and bake for about 25 minutes. Once baked, let it cool before unmolding.
  5. Layer it: Using a serrated knife, carefully slice the cake into three even layers.
  6. Fill and decorate: Add a generous layer of mounted cream and an assortment of fresh fruits between each layer. Then, generously cover the entire cake with whipped cream and adorn it with more fruit and chopped nuts.