Aranka sparkling wine cake

Name: Aranka sparkling wine cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 125 g Butter or margarine; 100 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 2 Eggs (size M); 125 g Flour; 1 heaped Tsp baking powder; 2 TABLESPOONS milk or whipped cream; 400 ml dry champagne; 2 packs Lemon Flavoured Cream Powder; 2 (250 g each) Cup of whipped cream; 3 packages Cream stabiliser; 1 can(s) (425 ml) Peaches; 1 can(s) (236 ml) Pineapple in slices; 1-2 Strawberries; 2 Kiwis; 1 package glaze; 50-60 g flaked almonds; 50 g Apricot Jam; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

125 g Butter or margarine
100 g Sugar
1 package Vanillin sugar
1 pinch Salt
2 Eggs (size M)
125 g Flour
1 heaped Tsp baking powder
2 TABLESPOONS milk or whipped cream
400 ml dry champagne
2 packs Lemon Flavoured Cream Powder
2 (250 g each) Cup of whipped cream
3 packages Cream stabiliser
1 can(s) (425 ml) Peaches
1 can(s) (236 ml) Pineapple in slices
1-2 Strawberries
2 Kiwis
1 package glaze
50-60 g flaked almonds
50 g Apricot Jam
7-10 Tbsp Fat and breadcrumbs

Directions

1
Cream fat, sugar, vanillin sugar and salt. Stir in the eggs one by one. Mix flour and baking powder and stir in briefly together with the cream at the end. Put the dough into a greased springform pan (26 cm Ø) sprinkled with breadcrumbs and smooth it down.
2
Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 20 minutes. Remove the base from the pan with a knife and let it cool down. Place a springform pan rim or cake ring around the base.
3
Put the cold sparkling wine and cream powder in a mixing bowl and beat at the highest setting for about 3 minutes until foamy. Stir in the aroma (capsule is included in the package). Cream and cream
4
Fold the cream into the cream, spread on the base and smooth it down. Put the cake in a cool place for about 3 hours. For the topping, drain the peaches and pineapple on a sieve and collect the juice. Wash, drain and clean the strawberries.
5
Peel kiwis. Cut strawberries and kiwis into slices. Halve pineapple rings, cut peaches (except 3 halves) into fine slices. Use remaining peach halves for other purposes. Mix 1/4 liter (is exactly 1/4 liter) of drained fruit juice and 3 tablespoons of water.
6
Put the cake glaze powder into a small pot and mix it with fruit juice bit by bit. Bring to the boil while stirring. Spread about 2/3 of the icing on the cream with a spoon. Place the fruits on the warm icing as quickly as possible.
7
Spread the rest of the icing mainly over the strawberries and peach slices. Refrigerate the cake for another 30 minutes. In the meantime, roast the flaked almonds in a pan without fat and let them cool down.
8
Heat apricot jam and pass through a sieve. Carefully remove the cake from the ring with a knife and spread the edge of the dough with jam. Press the almonds to the cake rim and lift the cake onto a cake plate.
9
Results in about 12 pieces.