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Quick Cooking Recipes / Fruit Cakes

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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

 

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