Fruit base with vanilla cream
easy
60 mins
60 mins
Ingredients
- 2 Eggs (size M)
- 75 g Sugar
- 7-10 Tbsp Salt
- 1 package Vanillin sugar
- 50 g Flour
- 25 g Cornstarch
- 1/2 TEASPOON Baking Powder
- 1 pack of Vanilla flavoured dessert sauce (without cooking)
- 375 g Whipped cream
- 4 (110 g each) Kiwis
- 4 Cherries
- 1 can(s) (314 ml) Mandarin Oranges
- 4 discs Pineapple (from a can of 35 g)
- 1 Bag of clear cake glaze
- baking paper
Directions
- 1
Separate eggs. Beat the egg whites and 2 tablespoons of water until stiff. Gradually add 50 g sugar, salt and vanillin sugar. Stir in the egg yolk. Mix flour, cornstarch and baking powder, sieve onto the egg mixture and fold in carefully.
- 2
Pour the dough into a springform pan (26 cm Ø) lined with baking paper, smooth it down and bake in a preheated oven (electric range: 200°C/ gas: level 3) for 16-20 minutes. Remove the cake base from the oven, place on a cake rack and let it cool down.
- 3
Add dessert sauce powder to the cream and whip until stiff. Spread the vanilla cream on the base. Peel and slice the kiwis. Wash, halve and stone the cherries. Drain mandarin oranges well on a sieve and collect the fruit juice.
- 4
Quarter the pineapple slices. Cover the cake with the fruit. Fill up the mandarin orange juice with 125 ml water, mix the cake glaze powder and the remaining sugar in a small saucepan, gradually stir in the diluted juice with a mixing spoon.
- 5
Boil up the cake glaze while stirring. Allow the glaze to cool slightly and spread it evenly on the fruit from the middle with a tablespoon. Makes 12 pieces.