Fruit Cake

Mix the egg yolks with oil and sugar until well blended.

Sift in the flour and mix until smooth with no lumps.

Place the egg whites in a clean, dry, and oil-free container, add sugar and vinegar, and beat to stiff peaks.

Add 1/3 of the meringue to the egg yolk mixture and mix well.

Then pour the mixture back into the remaining 2/3 of the meringue.

Fold gently until well combined.

Pour the batter into the mold, smooth the surface, and gently tap to release air bubbles.

Bake in a preheated oven at 320°F/160°C for 55 minutes, then invert onto a wire rack to cool.

Use a bread knife to slice the cake into 2 layers.

Place one cake layer on a cake board.

Whip the cream with sugar until stiff peaks form.

Spread a thin layer of cream on the cake and sprinkle diced strawberries and peaches.

Place the second cake layer on top and spread the remaining cream evenly.

Mix one drop of purple food coloring into the remaining cream and transfer to a piping bag.

Pipe a decorative border on the cake and arrange fruits on top for decoration.

Brush the fruits with transparent glaze for added shine.