Fall Fruit Decorated Cake

• 65 grams Cake flour
• 25 grams Corn starch
• 70 grams Sugar
• 3 large Eggs
• 1 Persimmon (cut into chunks)
• 1 Sweet scarlet grapes
• 1 Kiwi (cut into 1/4 slices)
• 1 Pineapple (cut into chunks)
• 1 can Canned peaches
• 400 ml Heavy cream
• 40 grams Sugar

1. Place the eggs and sugar into a bowl and whip in a hot water bath.
2. Remove from the hot water bath once the sugar has dissolved, and whip with a hand mixer for about 15 minutes until it resembles whipped cream.
3. Combine the cake flour and corn starch, place into a sifter and add to Step 1.
4. Lightly mix together throughout.
5. Pour Step 2 into a pan lined with parchment paper, remove the air bubbles, and bake in an oven preheated to 170C for about 35-40 minutes.
6. After baking and cooling, evenly cut off the baked portion on top, and slice the sponge cake in two.
7. Add the heavy cream and sugar to a bowl, and whip with a hand mixer.
8. Coat the sponge cake from Step 4 with the frosting from Step 5 using a palette knife, place the cut peaches on top, and cover everything with Step 5.
9. Decorate the edges of Step 6 with heavy cream, top with your favorite fruits, and it is done.
10. This is my summer fruit decorated cake..

flour, starch, sugar, eggs, sweet scarlet grapes, pineapple, peaches, sugar

Taken from cookpad.com/us/recipes/150842-fall-fruit-decorated-cake (may not work)