Fruit Bomb

Name: Fruit Bomb
Prep time: 105 min
Cook time: 15 min
Yield: 12
Cuisine: Internacional
Ingredients: 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

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

Published: 31-07-2019

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.