Crispy cherry cake with kiwi

Name: Crispy cherry cake with kiwi
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 200 g Butter; 300 g Flour; 130 g Sugar; 1 egg (size M); 7-10 Tbsp grated rind of 1/2 untreated lemon; 1 pinch Salt; 750 g Sweet cherries; 2 small kiwis; 1 package glaze; 200 g Whipped cream; 1 package Vanillin sugar

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

200 g Butter
300 g Flour
130 g Sugar
1 egg (size M)
7-10 Tbsp grated rind of 1/2 untreated lemon
1 pinch Salt
750 g Sweet cherries
2 small kiwis
1 package glaze
200 g Whipped cream
1 package Vanillin sugar

Directions

1
Cut butter into cubes and knead with flour, 100 g sugar, egg, lemon peel and salt to a smooth short pastry. Cover and put in a cool place for about 30 minutes. Roll out the short pastry on a lightly floured work surface to a circle (approx. 32 cm Ø).
2
Line a greased fruitcake mould with the dough, press it into the mould and cut off any excess dough. Prick the base of the dough several times with a fork. Bake in the preheated oven (electric: 200 °C / gas: level 3) for 25-30 minutes.
3
Drop onto a cake rack and let it cool down. Wash the cherries, drain well, clean and stone them. Peel kiwis, cut them in half lengthwise and slice them. Cover cake base with cherries and kiwi.
4
For the icing, mix the remaining sugar and icing powder in a pot. Add 1/4 litre of cold water and mix. Bring to the boil while stirring. Spread the icing evenly over the fruit. Let it cool down and set.
5
Whip cream and vanilla sugar until stiff. Place in a piping bag with star-shaped spout and decorate the cake with 12 cream tuffs. Makes about 12 pieces.