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Thursday, April 10, 2008

Fresh Fruit Cake

Preparation Time: 20mins Serves: 12-14

Double Cream (2packs)
Sponge Cake (8inches Round)
Sugar Syrup (1cup)
Sugar (5tbsp).
Fresh Fruits: Mango (1no.), Kiwi (1no.), Apple (1no.), Grapes (A Small Bunch).

Whip double cream with sugar using an electric beater until soft but firm peaks form.
Slice the sponge cake into 3 horizontal layers.
Chop half of the fruits for filling and retain the other half for garnishing.
Sprinkle the sugar syrup on the bottom layer of cake .spread double cream and add half of the chopped fruit over the cake.
Repeat the same with the other layer .cover the cake with double cream
Use the remaining double cream and the fresh fruits to decorate the cake.

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