John Myers
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Fruit Bomb Cake
The perfect fruit bomb cake à la biggi recipe with a picture and simple step-by-step instructions.
biscuit base
- In my KB
Canned fruits
- Peaches
- Pears
- Amarenakirchen
light butter cream (in my KB)
- Vanilla buttercream
- Fresh mint
- Chocolate buttercream
Crisp insert
- Smakes
Deco swab
- Coffee extract
biscuit base
- You start by baking the sponge cake first. The link to the recipe: Sponge cake base “basic recipe” (baked in a kettle)
butter cream
- Next, prepare the buttercreams. The link to the recipe: Buttercream “Basic recipe” for cakes à la Biggi >> Add 150 grams of chocolate pellets to half of a serving of the vanilla buttercream = chocolate buttercream. The other half is used for the lid and the decorative dots. The coffee extract is added to the part of the buttercream for the decorative dots.
fruit
- Now the fruits are placed in a sieve to allow the brew to drain off. Put them in a bowl until you are ready to use them.
TIP
- The fruit liquids can also be used very well as a liquid ingredient for fruit creams. So don’t throw away – but collect in glasses and store in a cool place.
- Now you start to make the cake. I have stored this in pictures as step-by-step instructions in the recipe and think that it does not have to be put into words again.
- When the cake is ready, put it in the refrigerator for at least 6 hours. Have fun baking now!
- I almost forgot to take a picture of my cake cut – but I took a picture yesterday.
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