Fall Fruit Decorated Cake Recipe

Name: Fall Fruit Decorated Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 65 grams Cake flour; 25 grams Corn starch; 70 grams Sugar; 3 large Eggs; 1 Persimmon (cut into chunks); 1 Sweet scarlet grapes; 1 Kiwi (cut into 1/4 slices); 1 Pineapple (cut into chunks); 1 can Canned peaches; 400 ml Heavy cream; 40 grams Sugar

Servings: persons

1
Place the eggs and sugar into a bowl and whip in a hot water bath.
2
Remove from the hot water bath once the sugar has dissolved, and whip with a hand mixer for about 15 minutes until it resembles whipped cream.
3
Combine the cake flour and corn starch, place into a sifter and add to Step 1.
4
Lightly mix together throughout.
5
Pour Step 2 into a pan lined with parchment paper, remove the air bubbles, and bake in an oven preheated to 170C for about 35-40 minutes.
6
After baking and cooling, evenly cut off the baked portion on top, and slice the sponge cake in two.
7
Add the heavy cream and sugar to a bowl, and whip with a hand mixer.
8
Coat the sponge cake from Step 4 with the frosting from Step 5 using a palette knife, place the cut peaches on top, and cover everything with Step 5.
9
Decorate the edges of Step 6 with heavy cream, top with your favorite fruits, and it is done.
10
This is my summer fruit decorated cake..

670

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 65 grams Cake flour, 25 grams Corn starch, 70 grams Sugar, 3 large Eggs, and more.

Yes, Fall Fruit Decorated Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fall Fruit Decorated Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions