Fruit Cake Fresh Fruit In The Shape Of A Cake Recipes
FRESH FRUIT CAKE
This is a very moist cake, great for summer entertaining!
Provided by Vanias
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch round cake pan.
- Combine the egg whites and water in a large glass or metal bowl. Whip the egg whites to soft peaks in a large bowl. Continue to whip, while gradually adding sugar until egg whites can stand in stiff peaks. Continue to whip on medium speed while adding one egg yolk at a time. Combine the flour and baking powder; fold gently into the batter. Pour the batter into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool the cake in the pan for 10 minutes before turning out onto a wire rack to cool completely.
- Stir the cornstarch with the water in a small bowl to dissolve and set aside. In a medium saucepan, beat together the sweetened condensed milk and the egg yolks. Bring the mixture to a boil over medium-high heat, stirring constantly. Stir in the cornstarch mixture. When the filling thickens, remove from heat and set aside to cool.
- Mix together the strawberries, peaches, and blueberries in a medium bowl. Using a thread or a bread knife, slice the cooled cake in half horizontally. Spread the mixed fruit across the bottom half of the cake, pour any fruit juice over the berries to moisten the cake. Spread the cream filling over the top of the fruit. Top with the other half of the cake. Frost the cake with whipped cream or your favorite white frosting.
Nutrition Facts : Calories 500 calories, Carbohydrate 73 g, Cholesterol 184.9 mg, Fat 20.3 g, Fiber 1.1 g, Protein 8.5 g, SaturatedFat 11.9 g, Sodium 122.1 mg, Sugar 54 g
100% FRUIT "CAKE"
This cake was a hit with the children and parents at our two-year-old's birthday party. It is perfect for raw, vegan, gluten/wheat-free, refined sugar-free diets (and children who don't need sugar!). This cake was inspired by a 100% watermelon cake we had the year before.
Provided by InTheKitchen
Categories Salad Fruit Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 4
Steps:
- To create the base tier of the cake, cut 3 slices of watermelon, 1 to 2 inches thick, crossways through the center of the melon. Trim the rind from the watermelon slices, and place the largest slice onto a cake plate. Alternate layering sliced strawberries, slices of cantaloupe, and slices of fresh pineapple; follow with the second-largest watermelon slice. Repeat once more to make a layered fruit stack that looks like a cake.
- Thinly slice a few pieces of remaining melon and pineapple. With cookie cutters or a sharp knife, cut remaining fruit slices into decorative shapes. Decorate the cake tiers with the cut fruit shapes and remaining berries.
- Refrigerate until serving time. To serve, slice the cake with a sharp knife, one wedge at a time, and set the wedge onto a plate.
Nutrition Facts : Calories 233.2 calories, Carbohydrate 58.6 g, Fat 1.2 g, Fiber 4.4 g, Protein 4.6 g, SaturatedFat 0.1 g, Sodium 17.6 mg, Sugar 47.5 g
FRUIT CAKE (FRESH FRUIT IN THE SHAPE OF A CAKE)
I made this "fruit cake" for my husband's birthday dinner, as he is not fond of cake. This "cake" is made entirely of fresh fruit, which is cleverly arranged in the shape of a cake (basically a carefully arranged fruit salad). It was a big hit with my hubby and the rest of our family, especially the kids. It's healthy, people can pluck off whatever fruit they desire and cut whatever size slice of watermelon they like, and the types of fruit used are interchangeable. Creative substitutions are welcomed! Enjoy!
Provided by MarthaStewartWanabe
Categories Low Protein
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Lay watermelon on its side. With a large, non-serrated, sharp butcher knife, cut both ends off to form straight edges. Turn watermelon so that it is sitting flat-sides up and down. Carefully trim the rhind off, so it resembles the smooth, straight curve of a round cake.
- Arrange pineapple, strawberries and kiwi however you wish atop the cake and around the bottom. If it is being prepared ahead of time, leave the tops on the strawberries to preserve their freshness.
- Cover and refrigerate until ready to serve.
- The best way I found to serve it was for our guests to pluck their fruit of choice off the "cake" while I sliced chunks of watermelon as requested.
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- Preheat the oven to 350°. Lightly spray a 9-by-2-inch round cake pan with cooking spray. Line the bottom with parchment or wax paper. Lightly spray the paper with cooking spray and sprinkle the sides of the pan with sugar.
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