Colourful fruitcake with pineapple, kiwi and clementines on coconut cream

Name: Colourful fruitcake with pineapple, kiwi and clementines on coconut cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 150 g Flour; 100 g Butter or margarine; 40 g Sugar; 100 g Coconut flake; 7-10 Tbsp grated peel of 1/2 untreated orange; 1 Egg yolk (size M); 1/2 (approx. 500 g) medium-sized pineapple; 3 medium sized clementines (approx. 75 g each); 2 medium sized kiwis (approx. 50 g each); 250 g Edible quark (20 % fat in dry matter); 50 g Icing sugar; 100 g Apricot Jam; 7-10 Tbsp Fat and flour

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

150 g Flour
100 g Butter or margarine
40 g Sugar
100 g Coconut flake
7-10 Tbsp grated peel of 1/2 untreated orange
1 Egg yolk (size M)
1/2 (approx. 500 g) medium-sized pineapple
3 medium sized clementines (approx. 75 g each)
2 medium sized kiwis (approx. 50 g each)
250 g Edible quark (20 % fat in dry matter)
50 g Icing sugar
100 g Apricot Jam
7-10 Tbsp Fat and flour

Directions

1
Knead flour, fat, sugar, 40 g grated coconut, orange peel and egg yolk into a smooth dough. Cover and put in a cool place for about 30 minutes. Roll out on a floured work surface to a thickness of about 3 mm. Place in a greased and floured tart mould (26 cm Ø) and remove the excess dough with a serrated pastry wheel. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) on the lower rack for 15-20 minutes. Remove from oven, let cool for about 1 hour and take out of the tin.
2
Fry the remaining grated coconut in a pan without fat until golden. Remove and put aside. Cut off the pineapple stalk and green. Quarter the pineapple, peel it and cut out the woody centre. Cut the pineapple quarters into slices about 5 mm thick. Peel clementines so that the white skin is completely removed. Cut the fruit flesh into slices about 5 mm thick. Peel kiwis and cut them into approx. 5 mm thick slices. Stir curd cheese, icing sugar and 45 g grated coconut until smooth. Spread the tart base with coconut cream. Spread pineapple and clementines on the cream as desired. Spread the kiwis on the fruit.
3
Peel kiwis and cut them into approx. 5 mm thick slices. Stir curd cheese, icing sugar and 45 g grated coconut until smooth. Spread the tart base with coconut cream. Spread pineapple and clementines on the cream as desired. Spread the kiwis on the fruit. Heat the jam in a pot and stir until smooth, possibly passing it through a sieve. Spread the fruit cake with the jam and sprinkle the edge with the remaining grated coconut. Results in about 12 pieces
4
waiting time approx. 1 1/2 hours