Eggless Fresh Fruit Cake | How to make Eggless Fresh Fruit Cake
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About Eggless Fresh Fruit Cake
This is one cake which I wanted to bake since long time, finally I made it for my Friend. Her family totally loved it. Dish is cool not only in eating while its look awesome in watching due to creamy fruits that will be decorated on the top of the cake."This is a very moist cake, great for summer entertaining!" This eye soothing Cake is perfect dessert for a party or a causal get together. This Summer Fruits cake is one of my favorites from the warmer weather, so I just had to share it!
Eggless Fresh Fruit Cake is a delicious dish which is liked by people of all age groups. Eggless Fresh Fruit Cake by Arpita Patankar has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 5 people. You can find Eggless Fresh Fruit Cake at many restaurants and you can also prepare this at home. This authentic and mouthwatering Eggless Fresh Fruit Cake takes 15 minutes for the preparation and 45 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Eggless Fresh Fruit Cake is a good option for you. The flavour of Eggless Fresh Fruit Cake is tempting and you will enjoy each bite of this. Try this Eggless Fresh Fruit Cake on weekends and impress your family and friends. You can comment and rate the Eggless Fresh Fruit Cake recipe on the page below.
Ingredients to make Eggless Fresh Fruit Cake
- Eggless Vanilla Sponge Cake:
- Plain flour (maida): 2 cups
- Baking Soda: 3/4 tsp
- Baking Powder: 1.5 tsp
- Condensed Milk : 1 tin( 1.25 cup)
- Melted Butter: 1 cup
- Vanilla Essence: 1 tsp
- Milk: as required Plain Flour for dusting Melted Butter for greasing.
- Salt: Pinch
- Whipping Cream : 2 Cup
- Fine Sugar: 1 tbs
- Vanilla essence : 1 tsp
- Mango slices: 1 large mango
- Cherry: 3
- Kiwi Slices: 1 Kiwi
- Pineapple : 1/2 can
- Choco Vanilla Wafer sticks: 1 small pkt
How to make Eggless Fresh Fruit Cake
My Tip:You can also use ready made butter frosting to save time, but believe me whipped cream go very well with fruits. Your cake needs to be completely cooled before you apply any filling or frosting to it. Whipped cream can get soft and runny when exposed to heat/hot climate.If at any time when you are working with frosting you find its becoming runny or liquidy, simply refrigerate the cake & or the filling/frosting for 10-15 mins or till you get a workable consistency.