Colourful fruit soil

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 2 tablespoons of cold water until stiff, add vanillin sugar, salt and 75 g sugar. Stir in the egg yolks one after the other. Mix flour, starch and baking powder, sieve portions onto the egg mixture and fold in. Grease a fruit base (approx. 27 cm Ø) and sprinkle with breadcrumbs. Pour in the dough and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for approx. 20 minutes.

2. 2

   In the meantime peel pineapple and kiwi. Remove the hard stalk of the pineapple. Cut kiwis into slices and pineapple into pieces. Boil 50 g sugar and 100 ml water. Let simmer until the sugar is dissolved. Blanch the kiwis and pineapple briefly, remove, drain and allow to cool. Wash, clean and quarter the strawberries. Drain the apricots and collect the juice. Cut the apricots into slices. Take the cake out of the oven, put it on a grid and let it cool down for about 5 minutes. Then turn out of the tin. Let it cool down. In the meantime, stir pudding powder, 50 g sugar and approx. 6 tablespoons of cold milk until smooth. Bring the rest of the milk to the boil, remove the pot from the heat and stir in the pudding powder.

3. 3

   Cut the apricots into slices. Take the cake out of the oven, put it on a grid and let it cool down for about 5 minutes. Then turn out of the tin. Let it cool down. In the meantime, stir pudding powder, 50 g sugar and approx. 6 tablespoons of cold milk until smooth. Bring the rest of the milk to the boil, remove the pot from the heat and stir in the pudding powder. Put back on the stove and let it boil for at least 1 minute while stirring. Let it cool down for about 5 minutes and put it on the bottom, smooth it down. Spread the fruit on the cake. Put the cake glaze powder in a small pot. Gradually mix with 100 ml apricot juice and 150 ml water. Bring to the boil while stirring. Spread the hot icing evenly over the fruit with a spoon from the centre. Put the fruit cake in a cool place for about 45 minutes

4. 4

   Let it cool down for about 5 minutes and put it on the bottom, smooth it down. Spread the fruit on the cake. Put the cake glaze powder in a small pot. Gradually mix with 100 ml apricot juice and 150 ml water. Bring to the boil while stirring. Spread the hot icing evenly over the fruit with a spoon from the centre. Put the fruit cake in a cool place for about 45 minutes

5. 5

   Waiting time approx. 45 minutes

Nutrition Facts

KCAL
170 kcal

CARBS
32 g

FATS
3 g

PROTEINS
4 g