Fruit Cake with Snail Base

5 from 9 votes
Course Dinner
Cuisine European
Servings 16 people
Calories 281 kcal


  • 10 Eggs
  • 300 g Flour
  • 300 g Sugar
  • 200 g Jam
  • 100 g Banana
  • 2 Kiwi
  • 2 Peach
  • 150 g Strawberries
  • 2 packet Glaze


  • Mix 5 eggs and 150g sugar for about 10 minutes until you have a very light mixture. Sift 150g flour and fold in. Spread everything on a baking sheet lined with baking paper and bake in the oven at 180 ° C for about 10 minutes. In the meantime, do the same with the remaining 5 eggs, 150g sugar and 150g flour. Brush the dough with half of the jam while it is still warm and roll it up into a roll. The best way to do this is to brush the base, i.e. the baking paper, with cold water before brushing so that the dough dissolves more easily. Do the same with the second sponge cake and allow both to cool. Then cut the two rolls into approx. 2cm wide slices and put them very tightly in a cake tin. Now cut the fruit and cover the bottom of the snail with it. Prepare the icing according to instructions and pour over the fruit and let it set! You can also make a pure strawberry cake or use fruit as you wish.
  • Of course, depending on the size of the cake and the thickness of the snails, it depends on how many sponge rolls you have to make. If you take a normal springform pan and cut the snails 1.5 - 2 cm thick, a sponge roll is enough. But if there is one left over, it tastes great simply filled with jam on the side or you freeze the leftovers or cover them with slices of fruit and spread a little cake icing over them so that you have small fruit tarts!


Serving: 100gCalories: 281kcalCarbohydrates: 65.1gProtein: 3.1gFat: 0.4g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Chicken and Wild Garlic Pan

Raisin Bread