Colourful fruitcake from the tray

Name: Colourful fruitcake from the tray
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 22
Ingredients: 4 Eggs (size M); 200 g sugar + 4 tablespoons + some sugar toppling; 1 pinch Salt; 75 g Flour; 50 g Cornstarch; 1 TEASPOON Baking Powder; 10 sheets Gelatine; 1 kg low-fat yoghurt; 7-10 Tbsp pulp from 2 vanilla beans; 5 TABLESPOONS Lemon juice; 500 g Whipped cream; 2 packages Vanillin sugar; 500 g Cherries; 1 (approx. 1 kg) small galia melon; 250 g Apricots; 2 Bananas (approx. 200 g each); 7-10 Tbsp Lemon juice; 3 Kiwis; 2 packages glaze; 3 TABLESPOONS crushed hazelnuts; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 22

4 Eggs (size M)
200 g sugar + 4 tablespoons + some sugar toppling
1 pinch Salt
75 g Flour
50 g Cornstarch
1 TEASPOON Baking Powder
10 sheets Gelatine
1 kg low-fat yoghurt
7-10 Tbsp pulp from 2 vanilla beans
5 TABLESPOONS Lemon juice
500 g Whipped cream
2 packages Vanillin sugar
500 g Cherries
1 (approx. 1 kg) small galia melon
250 g Apricots
2 Bananas (approx. 200 g each)
7-10 Tbsp Lemon juice
3 Kiwis
2 packages glaze
3 TABLESPOONS crushed hazelnuts
baking paper

Directions

1
Separate eggs. Beat the egg whites and 4 tablespoons of water until stiff. Add 100 g sugar and salt. Stir in egg yolk. Mix flour, starch and baking powder, sift over the mixture in portions and fold in. Spread on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for approx. 14 minutes, then turn out onto a lightly sugared tea towel and remove the baking paper immediately. Cut the dough sheet in half crosswise and place each sheet on a suitable board.
2
Use aluminium foil to place rails approx. 5 cm high as a rim on the sponge cake bases. Soak the gelatine in cold water. Mix yoghurt, 100 g sugar, vanilla pulp and lemon juice with the whisk of the hand mixer. Squeeze the gelatine, dissolve lukewarm and mix with 4 tablespoons of yoghurt cream. Then stir into the remaining yoghurt cream. Whip cream and vanilla sugar until stiff. When the cream starts to get firm, fold in the cream. Spread evenly on the sponge cake bases and chill. Clean, wash and stone the cherries. Quarter melon, remove seeds and peel. Cut the flesh into small pieces. Wash, halve and stone the apricots. Cut the flesh into slices. Peel and slice bananas and sprinkle with some lemon juice. Peel kiwis, cut into small pieces. Spread melons, apricots, bananas and cherries on the cream.
3
Clean, wash and stone the cherries. Quarter melon, remove seeds and peel. Cut the flesh into small pieces. Wash, halve and stone the apricots. Cut the flesh into slices. Peel and slice bananas and sprinkle with some lemon juice. Peel kiwis, cut into small pieces. Spread melons, apricots, bananas and cherries on the cream. Spread the kiwis so that they do not touch the cream. Mix the cake glaze powder and 4 level tablespoons of sugar in a small saucepan. Gradually stir in 500 ml of water with a mixing spoon. Bring to the boil while stirring. Spread the glaze evenly on both cake plates. Chill for about 30 minutes. Roast the hazelnuts in a pan without fat until golden brown, take them out and let them cool down. Before serving, cut the cake into pieces and serve sprinkled with hazelnuts
4
Spread the kiwis so that they do not touch the cream. Mix the cake glaze powder and 4 level tablespoons of sugar in a small saucepan. Gradually stir in 500 ml of water with a mixing spoon. Bring to the boil while stirring. Spread the glaze evenly on both cake plates. Chill for about 30 minutes. Roast the hazelnuts in a pan without fat until golden brown, take them out and let them cool down. Before serving, cut the cake into pieces and serve sprinkled with hazelnuts
5
Waiting time approx. 1 hour