Colourful fruit cake with coconut cream

Name: Colourful fruit cake with coconut cream
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 250 g Flour; 1 egg (size M); 125 g Butter or Magarine; 125 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 1 jar(s) (446 ml; draw-off weight 260 g) Pineapple; 3 Kiwis; 1-2 Strawberries; 75 g Milk Cocos Cream with fine Cocos rasps; 1-2 TABLESPOONS Mandarin Oranges; 1 package glaze; 1 TABLESPOON Coconut flake; 125 g Whipped cream

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

250 g Flour
1 egg (size M)
125 g Butter or Magarine
125 g Sugar
1 pinch Salt
1 package Vanillin sugar
1 jar(s) (446 ml; draw-off weight 260 g) Pineapple
3 Kiwis
1-2 Strawberries
75 g Milk Cocos Cream with fine Cocos rasps
1-2 TABLESPOONS Mandarin Oranges
1 package glaze
1 TABLESPOON Coconut flake
125 g Whipped cream

Directions

1
Knead the flour, egg, fat, sugar, salt and vanillin sugar into a smooth dough. Chill for 30 minutes. Drain the pineapple and collect the juice. Peel and slice the kiwis.
2
Wash, clean and slice the strawberries. Roll out the dough into a circle (27 centimetres in diameter), place it in a greased fruit base mould (27 centimetres in diameter) and prick several times with a fork.
3
Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for 25 minutes and allow to cool. Cut pineapple rings in half. Spread Cocos cream on the cake base. Cover with pineapple, mandarins, kiwis and strawberries.
4
Mix 150 millilitres, 100 millilitres water and cake glaze and bring to the boil. Spread the glaze over the fruit from the centre. Roast the grated coconut. Whip the cream until stiff and fill into a piping bag with star-shaped spout.
5
Decorate the cake with cream tuffs and coconut flakes.