Fruit cocktail cake

Name: Fruit cocktail cake
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 250 g Butter or margarine; 150 g Sugar; 4 Eggs (size M); 325 g Flour; 1 package Baking Powder; 3-4 Tbsp Milk; 7-10 Tbsp Grease; 1 jar(s) (425 ml; 250 g trimmed weight) Fruit cocktail; 8 sheets white gelatine; 200 g Whipped cream; 500 g Whole milk yoghurt; 7-10 Tbsp juice and grated rind of 1/2 untreated lemon; 1 package Vanillin sugar; 1 TABLESPOON Sugar; 2 TABLESPOONS Icing sugar; 25 g crushed pistachios; 7-10 Tbsp Cocktail cherries and lemon balm

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

250 g Butter or margarine
150 g Sugar
4 Eggs (size M)
325 g Flour
1 package Baking Powder
3-4 Tbsp Milk
7-10 Tbsp Grease
1 jar(s) (425 ml; 250 g trimmed weight) Fruit cocktail
8 sheets white gelatine
200 g Whipped cream
500 g Whole milk yoghurt
7-10 Tbsp juice and grated rind of 1/2 untreated lemon
1 package Vanillin sugar
1 TABLESPOON Sugar
2 TABLESPOONS Icing sugar
25 g crushed pistachios
7-10 Tbsp Cocktail cherries and lemon balm

Directions

1
Cream fat and sugar. Stir in eggs bit by bit. Mix flour and baking powder and add to the fat egg mass with the milk and stir. Fill the dough into a greased springform pan (26 cm Ø) and smooth it down.
2
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 25 minutes. Loosen the edges of the springform pan and let the base cool down on a cake rack. Drain the fruit cocktail and collect the juice.
3
Soak gelatine in cold water. Whip the cream until stiff. Mix yoghurt, fruit juice, lemon juice and zest, vanillin sugar and sugar. Squeeze the gelatine and dissolve at low heat. Stir into the yoghurt cream.
4
Fold in the cream and fruit, put in a cool place and let it get a little firm. Cut the dough base horizontally once. Place the edge of the springform pan around the lower half of the dough. Add cream and smooth it down.
5
Cover with the second base and leave to set in the refrigerator for two hours. Loosen the edge of the springform pan. Sprinkle the edge of the cake with pistachios, except for some for decoration. Dust the cake with icing sugar and sprinkle the rest of the pistachios on top.
6
Decorate as you like with cocktail cherries and lemon balm leaves. Makes twelve pieces.