Fruit Salad Cake
recipe

A delicious and refreshing dessert perfect for celebrations. This recipe combines a soft sponge cake with a rich fruit salad and whipped cream.
Preparation Time: 1 hour + cooling time
Serving Size: 12-14 servings

Ingredients:

- For the sponge cake:
- 6 eggs
- 6 dl sugar
- 6 dl all-purpose flour
- For the fruit salad:
- 3 oranges
- 4 bananas
- 2 apples
- 400 g grapes
- 300 g frozen raspberries
- 1 tbsp sugar (optional)
- For the whipped cream:
- 4 dl heavy cream
- ½ dl sugar
- ½ tsp vanilla powder

Instructions:

1. Prepare the sponge cake:
- Preheat the oven to 175°C (350°F).
- Whisk the eggs and sugar together until pale and fluffy.
- Gently fold in the all-purpose flour.
- Pour the batter into a greased 26-28 cm (10-11 inch) cake pan and bake for about 25-30 minutes or until the cake is done.
- Allow the cake to cool completely.
2. Make the fruit salad:
- Peel the oranges and cut the flesh into a bowl, squeezing any juice from the remnants into the bowl as well.
- Slice the bananas and dice the apples into small pieces.
- Halve the grapes and add them to the bowl.
- Stir in the thawed raspberries and mix well.
- Sweeten with sugar if desired and let it sit for a while to blend the flavors.
3. Prepare the whipped cream:
- Whip the heavy cream until soft peaks form, then add sugar and vanilla powder while continuing to whip.
4. Assemble the cake:
- Slice the cooled sponge cake in half horizontally.
- Spread half of the fruit salad on the bottom half, then add a layer of whipped cream.
- Place the top half of the cake over it and add a generous portion of the remaining fruit salad.
- Top with whipped cream and the rest of the fruits.
- Optionally, leave the sides of the cake without cream or cover them with whipped cream.
5. Serving:
- Allow the cake to chill in the refrigerator for a while before serving.
Nutritional Information (per serving):
- Calories: 250 kcal
- Protein: 5 g
- Carbohydrates: 35 g
- Fat: 10 g
- Fiber: 2 g

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