Fruit salad cake
| Recipe By: | Maranda Engelbrecht |
| Serves: | 10 |
| Cooking Time: | 2 hours |
| Cook's Tips: | Please do not expect to cut perfect slices, as there is nothing to keep the fruit together. It will break easily; using a spoon is the best way to serve this dessert. |
| Prep Time: | 10 minutes |
Ingredients
- 4 2 free-range egg whites
- 220 g castor sugar, plus extra for dipping the pastry shapes
- A pinch cream of tartar
- icing sugar, for dusting
- 2 tsp corn flour
- melons
- pear, thinly sliced and cut into matchsticks
- 2 oranges, peeled and segmented
- strawberries, washed, hulled and sliced
- 350 g cocoa powder, for dusting
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
1. To make the meringues, preheat oven to 100°C.
2. With an electric beater, beat the egg whites until fluffy.
Slowly add castor sugar and cream of
tartar and beat until thick and glossy.
3.
Sift icing sugar and corn flour together.
Using a spatula, fold icing sugar and corn flour into the meringue mixture, a little at a time.
4. Carefully fold the berries through without breaking them.
5. Spoon the meringue mixture onto lightly greased baking paper that’s cut to the size of a 20 cm springform cake pan.
6. Bake for 2 hours.
7. To make the cake, peel and thinly slice fruit such as melons, pears, oranges, strawberries and raspberries.
8. Pack a 20 cm springform cake pan tightly with fruit, by layering a single layer of each fruit until the desired thickness. Cover with plastic wrap and a plate.
9. Top with a heavy weight such as a brick,
to gently press fruit together. Rest in refrigerator for 2 hours.
10. Once meringue has cooled down, remove from pan and carefully slide the fruit cake onto serving platter.
11. Top with meringue and serve immediately.