Name: Fruit Encapsulated Cake
Prep time: 85 min
Cook time: 25 min
Yield: 10
Cuisine: Internacional
Ingredients: 2 envelopes D'Gari® crystal-clear pineapple-flavored gelatin, 120 g; 12 egg whites, for the puree; 1/2 cups sugar, for the puree, 100 g; 12 egg yolks, for the puree; 1/2 cups sugar, for the puree, 100 g; 1 tablespoon orange zest, for the puree, 15 g; 2 cups flour, for the puree, 400 g; 3 cups whipping cream, hot, for the topping, 750 ml; 3 1/2 cups white chocolate, finely chopped, for the topping, 700 g; 3 tablespoons butter, melted, for the topping, 45 g; 1 cup strawberries, in slices, for the inside, 200 g; 1 cup peach, in slices, for the inside, 200 g; 1 cup kiwi, in slices, for the inside, 200 g; strawberries, whole; kiwi, in slices; grapes, in halves; raspberries, whole and halved; orange, in supremes; blueberries, whole; 5 cups water, hot, for the gelatin, 1.250 liters; comestible flowers, for decoration

Preparation

25 mins

Low

Preheat the oven to 180 °C. For the sponge cake: beat the egg whites with the sugar to a turrón point. On the other hand, beat the yolks with the sugar until their volume doubles.