Fruit Bomb
Brenda Villagomez
This fruit bomb is a recipe to prepare an almond cake with creamy coconut filling. Its combination of tropical flavors makes it the perfect dessert for a celebration, and it is ideal for summer due to its freshness. We recommend following this step-by-step guide to create a dessert full of color and flavor, and we suggest using Greek yogurt for a more stable consistency.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 2 eggs, for the almond cake
  • 1/2 cups sugar, for the almond cake
  • 1/4 cups butter, melted, for the almond cake
  • 1/2 cups almond flour, for the almond cake
  • 1/2 cups flour, for the almond cake
  • 1/2 teaspoons baking powder, for the almond cake
  • 1 orange zest, for the almond cake
  • 2 kiwis
  • 1 cup strawberries
  • 2 mandarin oranges
  • 1 cup purple grapes
  • 2 cups cream cheese, for the filling
  • 2 cups Greek yogurt, coconut, for the filling
  • 1 cup condensed milk, for the filling
  • 2 envelopes unflavored gelatin powder, hydrated and melted, for the filling
  • whipped cream, for decorating
  • raspberries, for decorating
  • strawberries, for decorating
  • kiwi, for decorating
  • blueberries, for decorating
  • peppermint, for decorating
Preparation
1h 30 mins
15 mins
Low
  • Preheat the oven to 170 °C.
  • In a bowl, mix the eggs and sugar, butter, baking powder, almond flour, flour, baking powder, and orange zest; beat until smooth and homogeneous.
  • Pour the mixture into a previously floured and greased 20 cm diameter mold. Bake for 15 minutes, unmold and let cool, set aside.
  • On a cutting board, peel the kiwi, and slice it. Using a knife, remove the skin from the mandarins and cut into slices just like the strawberries and grapes. Set aside.
  • For the filling: beat the cream cheese, Greek yogurt, condensed milk, and pour in the gelatin in a thin stream. Set aside.
  • In a 20 cm diameter bowl lined with non-stick plastic, arrange the fruit interleaving each of the slices, then pour in the filling and place the almond cake on top. Refrigerate until set.
  • Unmold with the help of non-stick plastic, decorate with whipped cream, fruit, and mint, cut a slice and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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