Layered Sponge Cake with Fruits
Sponge cake with layers of cream, topped with fruits and coconut!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 10 servings
- 1/2 stick unsalted butter, room temp
- 4 oz cream cheese, room temp
- 1/2 cup condensed milk
- 1/3 cup sour cream
- 1/3 cup powdered sugar
- 8 oz cool whip, thawed
- 3/4 cup sweetened coconut
- 2 kiwis
- 3 strawberries
- 1/2 cup raspberries
- 1/3 cup blackberries
Prepare 2 (10”) spring form pans. Cover bottom of pans with parchment paper. Dust gently with flour. Set aside.
Preheat oven to 365˚F
In a bowl combine eggs and sugar and beat on high speed for about 20-25 minutes or until the mixture triples in size.
When eggs/have tripled, turn off the mixer and with a wooden spoon or spatula GENTLY add the flour working from the bottom up to make sure all the ingredients are incorporated.
Divide mixture between two pans. Bake 20-25 minutes or until golden in color. Run a knife along edges of cake to loosen cake, remove sides. Cool cakes completely and cut in half.
While the layers are baking, prepare the cream.
Combine the butter, cream cheese, sour cream, condensed milk and powdered sugar in a bowl. On medium speed beat for 1 to 2 minutes. Turn off mixer and fold in the cool whip with a spatula.
Take your first layer and cover it with cream. Do the same with the rest of the layers then cover the sides and top of the cake with the remaining cream.
Take the coconut and gently press to the side of the cake.
Peel the kiwi and slice into thin slices. Cut of green top of strawberries and slice.
Take the kiwi and go around overlapping each other. Place strawberries over the kiwis.
Cut the blackberries in half and arrange them atop the strawberries.
Finally, the raspberries in the center.
Calories: 406kcal | Carbohydrates: 65g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 139mg | Sodium: 141mg | Potassium: 270mg | Fiber: 2g | Sugar: 47g | Vitamin A: 475IU | Vitamin C: 21.9mg | Calcium: 116mg | Iron: 1.6mg