Colourful fruit slices

Name: Colourful fruit slices
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 6 Eggs (size M); 200 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 150 g Flour; 3 deleted Tsp Baking Powder; 400 g Marzipan raw mass; 30 g Icing sugar; 1 glass (340 g) Apricot Jam; 1 (approx. 1200 g) Pineapple; 1 (approx. 500 g) Mango; 2 Kiwis (approx. 100 g each); 1 (approx. 450 g) Papaya; 1 K; 1 persimmon or sharon fruit (approx. 250 g; 1 (approx. 200 g) Banana; 1 TABLESPOON Lemon juice; 2 packages clear, unsugared cake glaze; baking paper; 2 large freezer bags

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

6 Eggs (size M)
200 g Sugar
1 package Vanillin sugar
1 pinch Salt
150 g Flour
3 deleted Tsp Baking Powder
400 g Marzipan raw mass
30 g Icing sugar
1 glass (340 g) Apricot Jam
1 (approx. 1200 g) Pineapple
1 (approx. 500 g) Mango
2 Kiwis (approx. 100 g each)
1 (approx. 450 g) Papaya
1 K
1 persimmon or sharon fruit (approx. 250 g
1 (approx. 200 g) Banana
1 TABLESPOON Lemon juice
2 packages clear, unsugared cake glaze
baking paper
2 large freezer bags

Directions

1
Separate eggs. Beat the egg white until stiff, add 150 g sugar, vanillin sugar and salt. Gradually stir in the egg yolks. Mix flour and baking powder. Sieve onto the egg cream and fold in. Pour the mixture onto an oven pan lined with baking paper (approx. 32 x 38 cm) and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 15 minutes. Turn out the sponge cake plate onto a tea towel, remove baking paper.
2
Let it cool down. Knead marzipan with icing sugar. Roll out between two cut open, large freezer bags the size of the sponge cake plate. Turn the sponge cake over to the other side using the tea towel. Stir jam until smooth. Place 2 tablespoons on the sponge cake and spread thinly. Place the marzipan plate on top using the freezer bag and press down slightly. Add the rest of the jam and spread. Peel pineapple, remove woody pieces. Quarter the pineapple and cut out the stalk. Cut pineapple into slices. Peel mango, cut flesh from core and dice. Peel kiwis and cut into slices. Peel papaya, cut in half, scrape out kernels. Cut the flesh into slices.
3
Peel pineapple, remove woody pieces. Quarter the pineapple and cut out the stalk. Cut pineapple into slices. Peel mango, cut flesh from core and dice. Peel kiwis and cut into slices. Peel papaya, cut in half, scrape out kernels. Cut the flesh into slices. Wash the carambola and cut into slices. Peel, halve and clean the kaki and cut into slices. Peel and slice banana, sprinkle with lemon juice. Spread the prepared fruit on the cake. Mix icing powder with 50 g sugar in a small pot. Gradually stir with 500 ml cold water until smooth. Bring to the boil while stirring. Immediately spread the icing on the fruits with a tablespoon, let it set
4
Wash the carambola and cut into slices. Peel, halve and clean the kaki and cut into slices. Peel and slice banana, sprinkle with lemon juice. Spread the prepared fruit on the cake. Mix icing powder with 50 g sugar in a small pot. Gradually stir with 500 ml cold water until smooth. Bring to the boil while stirring. Immediately spread the icing on the fruits with a tablespoon, let it set