Colorful fruit slices

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the sponge base, mix 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 pull-out baking tray (33x29 cm) and smooth it down.

2. 2

   Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 20 minutes. Let cool on a cake rack. In the meantime, soak gelatine in cold water. Wash lemon, dab dry and grate peel.

3. 3

   Squeeze the lemon afterwards. Whip the cream until stiff. Mix quark, 125 g sugar, vanillin sugar, lemon juice and zest. Squeeze the gelatine and dissolve at low heat. Add to the quark mixture and mix well.

4. 4

   Fold in the cream. Spread it on the cake base and let it rise a little. Drain the peaches (collecting the juice) and cut into slices. Clean the strawberries, rinse with cold water and cut in half. Peel and slice bananas and kiwis.

5. 5

   Mix cake glaze powder and remaining sugar in a pot. Fill up the peach juice to 1/2 litre with water, if necessary, and mix it with the mixed glaze until smooth. Bring to the boil while stirring.

6. 6

   Let it cool down for about 1 minute. Spread a little bit on the quark mixture, spread the fruits on top and pour the rest of the icing on top. Let the cake set in the fridge for about 2 hours. Cut into 12 slices.

7. 7

   Decorate as desired with cream tuffs, roasted almond flakes and chocolate decorations.

Nutrition Facts

KCAL
510 kcal

CARBS
58 g

FATS
22 g

PROTEINS
18 g