Contemporary, straightforward to make and really scrumptious.
Substances
A do-it-yourself or bought sponge cake
Milk cream, 400g
Sugar, 6 tablespoons
Vanilla essence, two teaspoons
Bakery meringues, 250 g
Strawberries, ½ okay
Kiwis, 4
Peaches in syrup, 4 halves
Preparation
– Beat the heavy cream with the sugar and vanilla essence till it reaches consistency (chantilly cream).
– Wash the strawberries, take away the stems and lower them in half or into quarters, relying on the dimensions, reserve about 10 complete strawberries to embellish.
– Peel and lower the kiwis into cubes.
– Minimize the peaches into cubes.
– Minimize the cake in half, unfold half of the cream.
– Add the lower fruit and half of the meringues which have been damaged by hand.
– Put the 2 halves of the cake collectively and press.
– Unfold the fruit cake with the remainder of the cream, enhance with the remaining meringues and strawberries.
– Place within the fridge for no less than 4 hours earlier than serving.
