Almond and Coconut Cream Fruit Cake Recipe

To start the cake, whisk the egg yolks and 1 1/2 cups sugar in a bowl until light and creamy. Set this mixture aside for a moment.

In a separate, clean bowl, use an electric mixer to whip the egg whites until they form soft, airy peaks. They should hold their shape but still be pliable.

Stir the 1/2 tablespoon baking powder, 1 teaspoon ground ginger, and 2 tablespoons ground almonds into the egg yolk mixture until just combined. Gently fold in about one-third of the whipped egg whites, then carefully fold in the remaining whites with a few more strokes, being sure not to deflate the batter too much. You want it combined but still light.

Line a baking sheet with parchment paper and spray it with a floured baking spray. Spread the batter evenly across the prepared sheet.

In a separate bowl, use an electric mixer to whip the 2/3 cup heavy cream, 1/2 tablespoon vanilla, and 80 grams powdered sugar until the mixture thickens and holds its shape, but isn't stiff or clumpy. You want it light and airy.

Gently fold the whipped cream into the cream cheese mixture until just combined. Don't overmix. Transfer the filling to the fridge until you're ready to assemble the cake.