Fruit Bomb

For the fruit bomb, first bake the sponge dough. Separate the eggs and beat the yolks with the sugar, vanilla sugar and lemon zest until foamy. Beat the egg whites with a pinch of salt until stiff and fold in carefully alternating with the flour. Butter a springform pan or cake pan well and pour in the batter. Bake in a preheated oven at 180 °C for 35-45 minutes until golden. Lift out and let cool.

In the meantime, drain the pickled fruit, collecting the juice. Pit and cut fresh fruit. Cut everything into small cubes. Mix with powdered sugar and a dash of Grand Marnier and marinate briefly. Whip the cream with a little powdered sugar until stiff. Flavor the collected compote or fruit juice with a shot of Grand Marnier, etc.

Now cut the cooled sponge cake base once or several times crosswise into finger-thick slabs and these again into pieces. Line the bottom of a suitable bomb mold or bowl with them. Drizzle with juice, spread some whipped cream and sprinkle fruit on top. Cover with sponge cake and continue in this way until everything is used up. At this point, the top layer should be sponge cake with some whipped cream left over for garnish. Cover with plastic wrap and let cool through for a few hours. Remove and spread with the remaining whipped cream. Depending on the fruit used, decorate with fresh berries, almond slivers, pistachios, chocolate or brittle.

Preparation Tip:

When the sponge slices have been placed close enough together and the fruit bomb has cooled well, it can also be turned out. The garnish is then applied after toppling, whereby even small mishaps can be covered up during toppling.

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