x
Yamilette

Yamilette González

ImagenReceta
2 Photos
x
Select File


Validate Cancel
2

Fruit Bomb

1 h 30 min
15 min
Easy
84
Favorites
Collections
Glider
Super List
Upload a picture
To print
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.

Ingredients

12 servings
  • 2 eggs for the almond cake
  • 1/2 Cup of sugar for the almond cake
  • 1/4 of Cup of Butter melted, for almond cake
  • 1/2 Cup of almond flour for the almond cake
  • 1/2 Cup of flour for the almond cake
  • 1/2 teaspoonful of baking powder for the almond cake
  • 1 Orange zest for the almond cake
  • 2 kiwis
  • 1 Cup of Strawberry
  • 2 tangerines
  • 1 Cup of purple grapes
  • 2 cups of cream cheese for the filling
  • 2 cups of Greek yoghurt coconut, for the filling
  • 1 Cup of condensed milk for the filling
  • 2 envelopes of unflavored gelatin hydrated and molten, for filling
  • enough of whipped cream to decorate
  • enough of raspberry to decorate
  • enough of Strawberry to decorate
  • enough of Kiwi to decorate
  • enough of blueberry to decorate
  • enough of mint to decorate

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.

PRESENTATION

On a pastry base, accompanied by a strawberry smoothie.

TIPS

Greek yoghurt gives a more stable consistency to the filling, in addition to giving creaminess.

Did you cook this recipe?

Print recipe for:

Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
Calories
420
kcal
21%
Carbohydrates
32.2
g
11%
Proteins
10.8
g
22%
Lipids
29.4
g
45%
Fiber
3.4
g
6.9%
Sugar
20.6
g
23%
Cholesterol
102
mg
34%
Esha
Rate this tip
Ratings (3)
Ana Laura Cruz
07/11/2019 10:26:03
Se ve deliciosa
María Hernández
23/08/2019 18:27:29
Delicioso
Thelma Garza
23/08/2019 08:31:36
Se ve delicioso y espectacular, gracias x compartir

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

Submit
SUGGESTED RECIPES
ADVERTISING
ADVERTISING
ADVERTISING