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Fruit Bomb

1h 30 mins
15 mins
Low
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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.
Learn more about Brenda Villagomez

Ingredients

12 portions
  • 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

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.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (4)
Alberto Leano
25/05/2020 17:05:21
queda riquisima el sabor y la textura
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

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