Quick Cooking Recipes / Fruit Cakes

Put the fruit in a bowl and moisten with lemon juice.

• Cut the sponge in half horizontally and remove the 6 discs with a cutting tool or cup.
• Place on a plate and top with half the marmalade.
• In a pan, melt the remaining jam over low heat.
• Put fruit on each cake and coat with liquid jam
• With a pastry syringe or funnel, open the cream roses on the cakes and serve immediately.

Served for 4 - 6 people

Preparation: 10 minutes

Cooking: 5 minutes

Ingredients:

1 ready-made sponge cake

12 raspberries

2 kiwis, peeled and cut into pieces

2 bananas, peeled and cut into slices

Lengu I 1 lemon

100 g of apricot marmalade

Inflated cream for garnish