Rainbow Fruit Cake

Rainbow Fruit Cake requires approximately 2 hours from start to finish. For $2.13 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 946 calories, 17g of protein, and 52g of fat each. It is perfect for Christmas. 80 people found this recipe to be delicious and satisfying. It is brought to you by Moms Dish. Head to the store and pick up flour, kiwi, sugar, and a few other things to make it today. It is a good option if you're following a lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 63%. This score is pretty good. {Skinny} Rainbow Ice Cream Cake with Fresh Fruit, Creamy Cherry Pie Fruit Dip with Rainbow Fruit Kabobs, and Rainbow Fruit Nachos are very similar to this recipe.

Servings: 8

Preparation duration: 40 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Beat eggs (no need to separate them) with sugar until it’s three times in volume. Using a spatula, fold in flour by thirds; be very gentle with dough, so you don't over mix it and lose the fluffiness. Separate dough into five different layers. Into each layer, add a color of your choice, fold in lightly, so you don't loose fluffiness. Bake each layer at 350F in a 9" pan, for 15 minutes and check using a wooden toothpick. If the cake is ready, dough will not stick to the toothpick. Beat cream cheese with condensed milk until you get a smooth texture, then add heavy whipping cream. Beat on high speed, until you get 3 times the volume. Make sure not to over beat, otherwise cream turns out runny.To keep the sides of the plate clean, cover with the plate with foil. Place a layer of cake, cover with cream and layer the fruits. Repeat until you run out of cake layers. Cover the cake with the remaining cream, decorate the cake using fruits. (That really bad quality pic in the end is the only picture we have of the inside but at least it gives you an idea)

 

Step by step:

1. Beat eggs (no need to separate them) with sugar until it’s three times in volume. Using a spatula, fold in flour by thirds; be very gentle with dough, so you don't over mix it and lose the fluffiness. Separate dough into five different layers. Into each layer, add a color of your choice, fold in lightly, so you don't loose fluffiness.

2. Bake each layer at 350F in a 9" pan, for 15 minutes and check using a wooden toothpick. If the cake is ready, dough will not stick to the toothpick. Beat cream cheese with condensed milk until you get a smooth texture, then add heavy whipping cream. Beat on high speed, until you get 3 times the volume. Make sure not to over beat, otherwise cream turns out runny.To keep the sides of the plate clean, cover with the plate with foil.

3. Place a layer of cake, cover with cream and layer the fruits. Repeat until you run out of cake layers. Cover the cake with the remaining cream, decorate the cake using fruits. (That really bad quality pic in the end is the only picture we have of the inside but at least it gives you an idea)

Nutrition Information:

covered percent of daily need