Slice of cake, anyone?
This fruit cocktail confetti cake, courtesy of Del Monte, is a showstopper of a cake, deserving to be centre stage at a celebration.
A light sponge with Italian meringue buttercream topped with a refreshing fruit cocktail, you’ll be unable to resist going back for seconds, thirds, maybe even a fourth slice…
Fruit cocktail confetti cake
Equipment
- 2x20cm square cake tins
- Thermometer
Ingredients
For the cake
- 500 g soft butter
- 500 g caster sugar
- 1 tbsp vanilla extract
- 300 g plain flour
- 200 g ground almonds
- ½ tsp salt
- 4 tsp baking powder
- 8 medium eggs
For the decoration
- 3 large egg whites
- 200 g caster sugar
- 75 ml water
- 300 g soft butter diced
- 415 g (2 cans) Del Monte® Fruit Cocktail in Juice drained
- Silver lustre spray optional
Method
- Preheat the oven to 180°C/gas 4. Line two (or just one if you are making half the recipe) 20cm deep square cake tins with baking parchment.
- In a large mixing bowl or a stand mixer, add the butter, sugar and vanilla. Beat until light and fluffy.
- In a separate bowl, combine the flour, almonds, salt and baking powder.
- Add one egg to the butter mix along with a spoonful of the flour mix and beat in. Repeat with the remaining eggs and at the end fold in the remaining flour.
- Tip into the prepared tins and spread out. Bake for about 45 minutes, until risen and firm and a skewer pushed into the centre comes out clean. Leave to cool completely in the tin before removing.
- To make the meringue buttercream, put the egg whites into a stand mixer and whip until they hold firm peaks. At the same time, dissolve the sugar in the water in a small pan and bring up to the boil. Boil until it reaches 121°C. Pour the hot syrup into the mixer in a thin, steady stream, with the whisk still going so it gets beaten into the egg white. Keep beating until the outside of the bowl has cooled to room temperature – up to 10 minutes. Now beat in the soft, diced butter, one chunk at a time, until you have a smooth, creamy mix.
- Transfer one cake to a board and top with a third of the Italian meringue buttercream. Sandwich the second cake on top. Now use the remaining buttercream to ice the sides of the cake.
- To finish the cake, spread the drained Del Monte® Fruit Cocktail over the top of the cake. You can embellish with silver lustre spray if you like.
Notes
Nutrition
Recipe courtesy of Del Monte.
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