Fruit cake with lemon cream

Name: Fruit cake with lemon cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 7-10 Tbsp Fat and breadcrumbs; 250 g soft butter/margarine; 250 g Sugar; 1 package Vanillin sugar; 6 eggs , 300 g flour (Gr. M); 1 package Baking Powder; 100 ml Milk; 1 kg mixed berries (e.g. red currants,; 7-10 Tbsp blackberries and raspberries); 1 can(s) (425 ml) Apricots; 750 g Whipped cream; 1 pack of Cake cream powder "Lemon cream

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

7-10 Tbsp Fat and breadcrumbs
250 g soft butter/margarine
250 g Sugar
1 package Vanillin sugar
6 eggs , 300 g flour (Gr. M)
1 package Baking Powder
100 ml Milk
1 kg mixed berries (e.g. red currants,
7-10 Tbsp blackberries and raspberries)
1 can(s) (425 ml) Apricots
750 g Whipped cream
1 pack of Cake cream powder "Lemon cream

Directions

1
Grease a baking tray (approx. 35 x 40 cm) and sprinkle with breadcrumbs. Mix fat, sugar and vanilla sugar until creamy. Stir in the eggs one by one. Mix flour and baking powder. Alternately stir in the milk. Spread on the baking tray. Bake in a hot oven (electric cooker: 200 °C/ convection oven: 175 °C / gas: level 3) for approx. 20 minutes. Cooling down
2
Sort the berries, wash if necessary and dab dry. Strip the currants from the stems with a fork. Drain the apricots and collect the juice. Apricots
3
Fill up apricot juice to 200 ml with water if necessary. Whip the cream until stiff. Put cream powder in a mixing bowl. Add juice and mix with a whisk for about 1/2 minute. First stir in 4 tablespoons of cream, then fold in the remaining cream. Spread on the cake
4
Spread the fruit on the lemon cream. Put the fruit cake in a cool place for about 3 hours