Sponge cake with biscuit base for fruit cake, baked quickly, eaten quickly!

4. Next, fill the sponge cake dough into the springform pan with the pre-baked shortcrust pastry base, then smooth it out, this is best done with a cake scoop, and bake again for about 13 – 15 minutes.

5. When the base has cooled, you can add the desired fruits to the springform pan and then add cake icing.

Finally, when the icing has cooled and solidified, the cake is removed from the mold and then the edge can be decorated with cream and possibly nuts if desired.