Summer Fruit Decorated Cake Recipe

Name: Summer 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 Cornstarch; 70 grams Sugar; 3 large Eggs; 1 packages Cut melon dark fruit (sliced); 1 packages Cut watermelon (cut into chunks); 1 whole Kiwi (slices cut into fourths); 1 Delaware grapes or blueberries; 400 ml Heavy cream; 40 grams Sugar

Servings: persons

1
Place the eggs and sugar into a bowl and whip while warming in a hot water bath, remove it once the sugar has dissolved, and whip with a hand mixer for 15 minutes until it forms peaks.
2
Combine the cake flour and cornstarch and sift them together.
3
Add into Step 1 and gently mix everything together with a rubber spatula.
4
Pour Step 2 into a mold lined with a baking sheet, remove the air bubbles, and bake in an oven preheated to 170C for 35-40 minutes.
5
After baking, let the cakes cool, the slice into 2 layers.
6
Add in the heavy cream and sugar to a bowl and whip with a hand mixer.
7
Spread step 5 onto the sponge cake from step 4 with a palette knife, place the melon pieces on the cream, cover them with more cream, and stack the sponge cake and sandwich it together.
8
Shape it by coating it all over with Step 5.
9
Put the heavy cream into a pastry bag and use it to decorate the Step 6 cake.
10
Scatter the fruits on top and it's done.
11
An autumn fruit decorated cake..
12
Fruit Decorated Cake.

656

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 10 ingredients. The key ingredients include: 65 grams Cake flour, 25 grams Cornstarch, 70 grams Sugar, 3 large Eggs, and more.

Yes, Summer 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!

Summer Fruit Decorated Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions