Servings: 8 people
Calories: 230kcal
Cost: $15
Equipment
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Cake pan
- Serrated knife
Ingredients
- 5 units eggs
- 125 g sugar
- 125 g whole wheat flour
- 1 tsp vanilla essence
- 300 g sweetened whipped cream
- 100 g strawberries
- 2 units kiwis
- 2 slices pineapple (in syrup)
- 50 g red grapes
- 50 g chopped nuts
Instructions
- Start by greasing your cake pan generously with melted butter and line the bottom with parchment paper.
- In a large mixing bowl, beat the eggs and sugar until the mixture doubles in volume and turns pale yellow.
- Gently fold in the flour and vanilla using a spatula.
- Pour the batter into the prepared pan and bake at 180°C (350°F) for about 25 minutes; let it cool completely afterward.
- Using a serrated knife, carefully cut the cooled cake into three even layers.
- Spread a generous layer of whipped cream and arrange fresh fruits between each layer.
- Cover the entire cake with more whipped cream and decorate with colorful fruits and chopped nuts.
Notes
Feel free to substitute whole wheat flour with all-purpose flour if needed. You can also swap fruits based on availability or season, such as using blueberries or mangoes.
For a dairy-free version, replace whipped cream with coconut cream.
Assemble the cake a day in advance and refrigerate; simply add nuts and honey before serving. Always bring to room temperature before serving for the best texture. Store leftovers tightly wrapped in the fridge for up to two days.
Nutrition
Calories: 230kcal | Carbohydrates: 30g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 120mg | Sodium: 50mg | Potassium: 150mg | Fiber: 1g | Sugar: 15g | Vitamin A: 100IU | Vitamin C: 20mg | Calcium: 40mg | Iron: 0.5mg
Tried this recipe?Let us know how it was!