Colourful fruit cake with almond cream

Ingredients

Directions

1. 1

   Grease a fruit base mould (approx. 27 cm Ø) and sprinkle with almond flakes. Melt 100 g butter and let it cool down. Separate the eggs. Beat egg whites and 2 tablespoons of cold water until stiff. Add vanillin sugar, 75 g sugar and salt. Stir in egg yolks one after the other. Mix flour and baking powder. Sieve onto the egg mixture and fold in. Finally, carefully fold in the butter. Pour into the mould and smooth it down.

2. 2

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Mix the pudding powder, 100 g sugar and 100 ml milk until smooth. Bring 350 ml milk to the boil, remove from the heat. Stir in the pudding powder and let it simmer for about 1 minute while stirring. Pour into a bowl, cover directly with foil and let cool off. Store 150 g butter at room temperature. Remove the cake from the oven, place on a grid and let it cool down for about 5 minutes. Then turn out of the mould and let it cool down. Wash the apricots, dip them briefly in boiling water, rinse with cold water and peel the skin. Halve the apricots, remove stones. Cut the fruit into slices. Put 100 g sugar and 150 ml water in a pot, bring to the boil. Simmer for 5 minutes. Add liqueur and apricots, cover and let simmer for 4-5 minutes. Drain and let cool down. Wash, clean and halve the strawberries. Wash and drain the currants and, except for a panicle for decoration, strip them from the panicles. Whisk the butter at room temperature with the whisk of the hand mixer for approx. 10 minutes until white-creamy. Stir the warm pudding until smooth and gradually stir in by the spoonful.

3. 3

   Halve the apricots, remove stones. Cut the fruit into slices. Put 100 g sugar and 150 ml water in a pot, bring to the boil. Simmer for 5 minutes. Add liqueur and apricots, cover and let simmer for 4-5 minutes. Drain and let cool down. Wash, clean and halve the strawberries. Wash and drain the currants and, except for a panicle for decoration, strip them from the panicles. Whisk the butter at room temperature with the whisk of the hand mixer for approx. 10 minutes until white-creamy. Stir the warm pudding until smooth and gradually stir in by the spoonful. Spread the cream on the base and spread. Spread the fruit on top. Chill the cake for about 2 hours. Mix casting powder with 3 tablespoons of sugar in a small pot. Gradually stir in the juice until smooth. Heat while stirring and bring to the boil again briefly. Spoon from the middle over the fruit. Chill for 1 hour. Serve decorated with set aside panicle

4. 4

   Spread the cream on the base and spread. Spread the fruit on top. Chill the cake for about 2 hours. Mix casting powder with 3 tablespoons of sugar in a small pot. Gradually stir in the juice until smooth. Heat while stirring and bring to the boil again briefly. Spoon from the middle over the fruit. Chill for 1 hour. Serve decorated with set aside panicle

5. 5

   4 hours waiting time