Colourful summer fruit cake

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
3 4
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 24
  • 100 g Coconut flake
  • 500 g Flour
  • 1/2 TEASPOON Baking Powder
  • 1 package Vanillin sugar
  • 50 g + 2 tablespoons sugar
  • 7-10 Tbsp Salt
  • 300 g clotted cream
  • 300 g soft butter
  • 3 Prunes
  • 4 Apricots
  • 100 g Raspberries
  • 150 g Blackberries
  • 150 g Strawberries
  • 1 package glaze
  • 250 ml apple juice
  • 1 TABLESPOON Sugar crystals
  • baking paper

Directions

  1. 1

    Lightly roast the grated coconut in a pan without fat. Mix 500 g flour, grated coconut and baking powder. Add vanillin sugar, 50 g sugar, 1 pinch of salt, sour cream and butter. First knead with the dough hooks of the hand mixer, then quickly work into a smooth dough with your hands. Cover the dough and chill for about 1 hour. Roll out 2/3 of the dough into a rectangle (30 x 40 cm) on a floured work surface.

  2. 2

    Place on a baking tray lined with baking paper. Prick the base several times with a fork. Roll out remaining dough into a rectangle (approx. 40 x 15 cm) 2-3 mm thin. Cut the rectangle lengthwise into 2 cm wide strips. Place the strips on the cake in a grid pattern. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 25-35 minutes until golden brown. Remove the cake from the oven and let it cool down. In the meantime, wash or sort out fruit, pat dry, clean and chop if necessary. Cover the space between the dough strips with fruit. Mix the cake glaze, 2 tablespoons of sugar and apple juice in a small pot. While stirring (with a wooden or plastic spoon) bring to the boil briefly and spread over the fruit, leaving about 1 tablespoon remaining.

  3. 3

    Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 25-35 minutes until golden brown. Remove the cake from the oven and let it cool down. In the meantime, wash or sort out fruit, pat dry, clean and chop if necessary. Cover the space between the dough strips with fruit. Mix the cake glaze, 2 tablespoons of sugar and apple juice in a small pot. While stirring (with a wooden or plastic spoon) bring to the boil briefly and spread over the fruit, leaving about 1 tablespoon remaining. Brush the dough strips with some cake glaze and sprinkle with sugar crystals. Let the glaze set for about 30 minutes, then serve.

  4. 4

    2 hours waiting time

Nutrition Facts

KCAL
240 kcal
CARBS
23 g
FATS
15 g
PROTEINS
3 g

Categories & Tags

Cakes & PastriesCakeCake

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