The fruit cake was born out of the need to prepare a dessert for a Sunday when I had nothing else to offer, so I made a small sponge cake, prepared the cream, hollowed out the sponge cake, soaked it, added the cream, sliced kiwi, and voilà the dessert was ready.
Really a simple dessert to make and with rather short preparation times…you just need to prepare the sponge cake, and while it bakes, you’ll prepare the cream, and the assembly is really quick.
I assure you everyone will enjoy it, and if there’s any left, you can store it for a couple of days in the refrigerator.
So, what do you say, shall we make it together?
Approximately 413 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 5 people
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Summer, Fall
Ingredients for the Sponge Cake for the Quick Fruit Cake
- 4 Medium Eggs
- 135 Sugar
- 1.7 cups All-purpose Flour
- 1 packet Vanilla
- 1 tsp Baking Powder
- 2 Egg Yolks
- 0.85 cup Whole Milk
- 1 tbsp 1/2 of Sugar
- 1 tbsp 1/2 of Corn Starch
- 1 packet Vanillin
- 1 oz Rum
- 0.68 oz Water
- 1 Large Kiwi
- 1 tsp Sugar
- 1 Splash of Lemon
Preparation of the Quick Fruit Cake
Preparation of the Sponge Cake
Whisk the egg whites until stiff and set them aside, then in another bowl whisk the yolks with the sugar, add the whisked yolks, vanilla, flour, and sifted baking powder.
Fold in the egg whites carefully so as not to deflate the batter.
Take a cake pan about 9 inches in diameter, butter it, flour it, and pour in the batter.
Bake at 356°F for about 40 minutes, but check for doneness.
Preparation of the Custard
Take a saucepan and put the eggs, sugar, vanilla, and a little milk.
Place the saucepan on the stove over low heat and mix everything with a hand mixer to avoid lumps, otherwise mix well; gradually add more milk until it’s all incorporated, add starch or flour and blend again.
Continue cooking, stirring with a wooden spoon, always in a clockwise direction.
The cream is ready when bubbles are visible and stirring detaches the cream from the pot.
It should not be too liquid.
Final Preparation
Prepare the sponge cake, bake it, and while it bakes, prepare the custard.
Once both are cooked, let them cool for at least half an hour.
Once the sponge cake is at least warm, cut off the top and scrape the inside with a fork, leaving about a 1-inch border.
Collect the crumbs and set them aside; if desired, you can make truffles with them, nothing goes to waste!
At this point, take the rum and dilute it with about 0.68 oz of water and soak the sponge cake.
Peel a kiwi and slice it, place it in a bowl and mix it with the sugar and a splash of lemon.
Fill the sponge cake with the cream, position the kiwi slices, and refrigerate our cake for at least an hour before serving.
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