Colorful fruit slices

Name: Colorful fruit slices
Cook time: 1 h
Total time: 1 h
Yield: 20
Ingredients: 250 g Butter or margarine; 175 g Sugar; 4 Eggs (size M); 300 g Flour; 1/2 package Baking Powder; 4-5 Tbsp Milk; 7-10 Tbsp Grease; 8 sheets white gelatine; 1 Lemon; 250 g Whipped cream; 1 kg Low-fat curd; 190 g Sugar; 1 package Vanillin sugar; 2 can(s) (850 ml each; draw-off weight: 550 g) Peaches; 1 glass (370 ml; separation weight: 185 g) Cherries; 5 Kiwis; 2 packages glaze; 7-10 Tbsp Cream, flaked almonds and chocolate flakes

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 20

250 g Butter or margarine
175 g Sugar
4 Eggs (size M)
300 g Flour
1/2 package Baking Powder
4-5 Tbsp Milk
7-10 Tbsp Grease
8 sheets white gelatine
1 Lemon
250 g Whipped cream
1 kg Low-fat curd
190 g Sugar
1 package Vanillin sugar
2 can(s) (850 ml each; draw-off weight: 550 g) Peaches
1 glass (370 ml; separation weight: 185 g) Cherries
5 Kiwis
2 packages glaze
7-10 Tbsp Cream, flaked almonds and chocolate flakes

Directions

1
For the base, stir the fat and sugar until creamy. Stir in eggs bit by bit. Mix flour and baking powder, add to the fat egg mass with the milk and stir in. Put the dough on a greased baking tray (36 by 42 centimetres) and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 20 minutes. Let it cool down. In the meantime, soak gelatine in cold water.
2
Wash lemon, dab dry and grate peel. Squeeze the juice. Whip cream until stiff. Mix quark, 150 grams sugar, vanillin sugar, lemon juice and zest. Squeeze the gelatine and dissolve at low heat. Add to the quark mixture and mix. Fold in cream. Place an extendable rectangular cake border around the base. Spread the quark mixture on the base and leave to set for two hours. Drain the peaches and cherries and collect the peach juice. Peel and slice the kiwis. Spread the peach halves on the quark topping with the convexity upwards, close together. Spread cherries and kiwi slices on top.
3
Place an extendable rectangular cake border around the base. Spread the quark mixture on the base and leave to set for two hours. Drain the peaches and cherries and collect the peach juice. Peel and slice the kiwis. Spread the peach halves on the quark topping with the convexity upwards, close together. Spread cherries and kiwi slices on top. Mix cake glaze powder and remaining sugar in a pot. Fill up peach juice with water to 1/2 litre and stir with the glaze powder until smooth. Bring to the boil while stirring, allow to swell for one minute. Pour evenly over the fruit. Leave to set for about 20 minutes. Cut the cake into 20 pieces. Decorate as you like with cream tuffs, roasted almond flakes and chocolate decorations
4
Mix cake glaze powder and remaining sugar in a pot. Fill up peach juice with water to 1/2 litre and stir with the glaze powder until smooth. Bring to the boil while stirring, allow to swell for one minute. Pour evenly over the fruit. Leave to set for about 20 minutes. Cut the cake into 20 pieces. Decorate as you like with cream tuffs, roasted almond flakes and chocolate decorations