Aranca sparkling wine cake with fruit

Name: Aranca sparkling wine cake with fruit
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 125 g soft butter/margarine; 100 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp salt, 2 eggs (Gr. M); 125 g Flour; 1 heaped Tsp baking powder; 2 TABLESPOONS milk, possibly 400 ml sparkling wine; 2 Pckg. Cream Powder Lemon; 750 g Whipped cream; 3 packages Cream stabiliser; 1 can(s) (425 ml) Peaches; 1 can(s) (236 ml) Pineapple in slices; 1-2 Strawberries and 2 kiwis; 1 package glaze; 5 tablespoons (50 g) flaked almonds; 2 1/2 TABLESPOONS Apricot Jam

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

125 g soft butter/margarine
100 g Sugar
1 package Vanillin sugar
7-10 Tbsp salt, 2 eggs (Gr. M)
125 g Flour
1 heaped Tsp baking powder
2 TABLESPOONS milk, possibly 400 ml sparkling wine
2 Pckg. Cream Powder Lemon
750 g Whipped cream
3 packages Cream stabiliser
1 can(s) (425 ml) Peaches
1 can(s) (236 ml) Pineapple in slices
1-2 Strawberries and 2 kiwis
1 package glaze
5 tablespoons (50 g) flaked almonds
2 1/2 TABLESPOONS Apricot Jam

Directions

1
Grease a springform pan (26 cm Ø). Cream fat, sugar, vanilla sugar and 1 pinch of salt. Stir in the eggs one by one. Mix flour and baking powder and stir in alternately with the milk
2
Paint into the mould. Bake in the preheated oven (electric cooker: 175 °C / convection oven: 150 °C / gas: level 2) for about 20 minutes. Let them cool down
3
Close the edge of the mould around the cake base. Whip the champagne (or the same amount of water) and cream powder at the highest setting for approx. 3 minutes until frothy. Stir in flavours (capsules are enclosed with the packs). Whip the cream until stiff, allowing the cream firmer to trickle in. Fold into the cream. Spread on the cake base. Chill for approx. 3 hours
4
Drain the canned fruit and collect the juice. Wash, clean and slice the strawberries. Peel kiwis, cut into slices. Cut pineapple slices in half. Cut 3-4 peach halves into slices (use the rest for other purposes)
5
Fill up fruit juice to 1/4 l with water if necessary. Mix with 3 tablespoons of water and casting powder. Boil up while stirring. Spread 2/3 of the icing on the champagne cream. Immediately place fruit on top, spread the rest of the glaze on top. Chill the cake for about 1 hour.
6
Roast the flaked almonds without fat. Warm the jam and pass through a sieve. Spread the cake edge with jam and decorate with almonds