Colourful fruit soil

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate the eggs for the fruit base. Beat the egg whites and 2 tablespoons of cold water until stiff, add vanillin sugar, salt and 75 g sugar. Stir in egg yolks one after the other. Mix flour and baking powder, sieve in portions onto the egg mixture and fold in. Grease a fruit base (approx. 27 cm Ø) and sprinkle with breadcrumbs.

2. 2

   Pour in the dough and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes. Take the cake out of the oven, place on a grid and let it cool down for about 5 minutes. Then turn out of the tin. Let them cool down. In the meantime, wash and clean the strawberries and, depending on their size, halve or leave them whole. Wash and quarter the apricots and remove stones. Spread the fruit on the bottom. For the glaze, mix powder and 2 tablespoons of sugar and gradually add 250 ml of cold water and stir until smooth with a stirring spoon. Bring the liquid to a boil while stirring and bring to the boil briefly while stirring continuously.

3. 3

   Wash and quarter the apricots and remove stones. Spread the fruit on the bottom. For the glaze, mix powder and 2 tablespoons of sugar and gradually add 250 ml of cold water and stir until smooth with a stirring spoon. Bring the liquid to a boil while stirring and bring to the boil briefly while stirring continuously. Immediately spread the icing over the fruit from the middle with a spoon. Arrange the cake on a plate. Whipped cream tastes good with it

4. 4

   1

Nutrition Facts

KCAL
110 kcal

CARBS
19 g

FATS
2 g

PROTEINS
3 g