in Dessert Recipes

Organic fruit cream sponge cake dessert à la Didi

updated

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Ingredients for 5 servings:

  • 1 mango(s), ripe, leftovers
  • 2 pears Williams-Christ, ripe, leftovers
  • 2 kiwi(s), green, leftovers
  • 1 Viennese base, leftovers from cutting out
  • 250 ml milk
  • 1 pack of cake cream (vanilla)
  • 125 g butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 18 minutes

from leftovers from my cake making “Organic Fruit Cream Valentine’s Heart Cake”

Cut the leftover fruit into small cubes and mix together. Melt the butter and let it cool. Whisk the milk with the cake cream. Add the butter and whisk for another minute. Mix the cream into the fruit. Roughly crumble the leftover Viennese cake base. Briefly toast the crumbs in a pan and add them to the fruit cream just before serving. Spoon the fruit cream into dessert bowls, decorate, and serve.

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Written by John Myers

Professional Chef with 29 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.

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