Fruit Cake
easy
60 mins
60 mins
Ingredients
- 1 package (250 g) Fruitcake dough
- 150 g Butter or margarine
- 2 Eggs (size M)
- 4 TABLESPOONS Milk
- 7-10 Tbsp Fat and breadcrumbs
- 1 Egg
- 1 package Cream powder (raspberry-cranberry flavour)
- 3 Peach halves (canned)
- 100 g Raspberries
- 250 g red currants
- 1 package Cake glaze (clear)
- 2 TABLESPOONS Sugar
- 1/4 l red currant juice © no longer on sale
- 7-10 Tbsp !!©
- 7-10 Tbsp Mint
Directions
- 1
For the base, place the baking mix, soft fat, eggs and milk in a bowl. Work into a smooth dough with the whisk of the hand mixer. Spread into a greased fruit cake tin sprinkled with breadcrumbs.
- 2
Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for approx. 25 minutes. Then turn out and let cool down. Separate the eggs for the cream. Beat 150 ml cold water and egg white with a hand mixer for 1 minute until frothy.
- 3
Add cream food powder. Beat for about 2 minutes. Stir in the aroma and egg yolk enclosed in the package evenly. Pour the cream onto the cake base. Chill for about 30 minutes. In the meantime, drain the peaches for the topping and cut into slices.
- 4
Raspberries selected. Wash the currants and dab dry. Set aside a panicle for decoration. Pluck the remaining berries from the stalks. Spread the prepared fruit over the dish. Mix cake glaze powder and sugar in a small pot.
- 5
Stir with currant juice until smooth and bring to the boil while stirring. Pour the icing evenly over the cake with a tablespoon. Let it set. Garnish with sugar-coated redcurrant panicle and mint.
- 6
Results in about 12 pieces.
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