Brenda Villagomez

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Brenda Villagomez

Fruit Bomb

Name: Fruit Bomb
Prep time: 105 min
Cook time: 105 min
Yield: 12
Cuisine: Mexicana
Ingredients: 2 eggs, for the almond cake; 1/2 cups sugar, for the almond cake; 1/4 cups butter, melted, for almond cake; 1/2 cups almond flour, for the almond cake; 1/2 cups flour, for the almond cake; 1/2 teaspoons baking soda, for the almond cake; 1 Orange zest, for the almond cake; 2 kiwis; 1 cup strawberry; 2 tangerines; 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 gelatin, hydrated and molten, for filling; enough whipped cream, to decorate; enough raspberry, to decorate; enough strawberry, to decorate; enough Kiwi, to decorate; enough blueberry, to decorate; enough peppermint, to decorate

1h 30 mins

15 mins

Low

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Brenda Villagomez

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This fruit pump is a recipe to prepare an almond sponge cake with creamy coconut flavor filling. Its combination of tropical flavors make it the perfect dessert for a celebration, in addition to being ideal for summer for its freshness. We recommend you follow this step by step to create a dessert full of color and flavor, and we recommend using Greek yoghurt for a more stable consistency.

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Ingredients

12 portions

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Preparation

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 it has a smooth and homogeneous consistency.

Pour the mixture into a previously floured and greased mold of 20 cm in diameter. Bake for 15 minutes, unmold and let cool, reserve.

On a board, peel the kiwi, cut into slices. With the help of a knife, remove the skin of the tangerines and cut into slices just like strawberries and grapes. Reservation.

For the filling: beat the cream cheese, the Greek yoghurt, the condensed milk, and pour the grenetina in the form of a thread. Reservation.

In a 20 cm diameter bowl with non-stick plastic, place the fruit by inserting each of the slices, then pour 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.