Fruit Basket Cake

Votes: 1

Time: 3 hours 10 minutes
Complexity: average
Servings: 12 - 14

Every guest will definitely want to try this fruit salad. Of course! After all, it's served in a cake bowl. This striking, vibrant watermelon fruit basket cake will be the perfect addition to any summer event. It looks incredibly natural and is much easier to make than you might imagine. The watermelon base is baked using ready-made sponge mix, tinted red, in a round metal bowl. Chocolate chips added to the batter will become the watermelon seeds, and yellow-green icing will cover the "watermelon" like a real rind. Fill the basket cake with all the fruits and berries you can find and bring it out to impress your guests.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 packages of 450-500 g dry mix for white sponge cake (+ necessary additional ingredients)
Red, yellow and green food coloring
1/4 cup chocolate chips
2 packages of vanilla glaze (450 g each)
Juice of 1 lemon
Fresh fruit to fill the basket

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cake mix, chocolate chips (granules)

Cooking the dish according to the recipe:

Preheat oven to 350°F (150°C). Spray a 4-quart ovenproof bowl with cooking spray.

Mix the sponge cake batter according to package directions; stir in 2 teaspoons red food coloring and chocolate chips.

Transfer the batter to the prepared bowl; bake until a wooden skewer inserted into the center comes out clean, about 1 hour and 30 minutes. Let cool slightly, then flip and place on a wire rack to cool completely.

Place the cake flat side down on a small cardboard circle. Trim the two opposite sides with a serrated knife to create an oval shape.

Cover the sponge cake with vanilla glaze

Cover the sides of the cake with a thick layer of frosting; cover the top with a thinner layer (this will be the bottom of the cake). Set aside about 0.5 cups of frosting for the inside of the cake. Freeze the cake until the frosting sets, at least 20 minutes.

Recipe Vanilla glaze

Gently pat the sides of the cake with a smooth paper towel to even out the frosting.

In a small bowl, combine 0.5 teaspoon of yellow food coloring with a drop of green food coloring and a small amount of lemon juice. Using a pastry brush, paint the sides of the cake yellow-green.

In another bowl, mix 0.5 teaspoon of green food coloring with a small amount of lemon juice. Paint green stripes on the cake, then use the tip of a pastry brush to blend the edges of the stripes to resemble a watermelon rind pattern.

Place another small cardboard circle on the cake and invert it. Cut out about 2.5 cm of the center of the cake, leaving a 2.5 cm thick "crust." Frost the center, leaving the watermelon rind unglazed. Freeze the cake for 20 minutes.

Using a small knife, make zig-zag cuts around the edge of the cake. Place the fruit in the center of the cake, making sure it completely covers the icing.