Fruit slices from sheet metal

Name: Fruit slices from sheet metal
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 5 Eggs (Gr. M); 300 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 350 g Flour; 1 package Baking Powder; 12 TABLESPOONS Oil; 175 ml Lemonade; 7-10 Tbsp Grease; 1 can(s) (425 ml) Apricots; 1 can(s) (314 ml) Tangerines; 250 g Raspberries; 250 g Sweet cherries; 500 g Strawberries; 300 g Currant Jelly; 100 g Whipped cream; 125 g Fresh cream

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

5 Eggs (Gr. M)
300 g Sugar
1 package Vanillin sugar
1 pinch Salt
350 g Flour
1 package Baking Powder
12 TABLESPOONS Oil
175 ml Lemonade
7-10 Tbsp Grease
1 can(s) (425 ml) Apricots
1 can(s) (314 ml) Tangerines
250 g Raspberries
250 g Sweet cherries
500 g Strawberries
300 g Currant Jelly
100 g Whipped cream
125 g Fresh cream

Directions

1
Beat the eggs, sugar, vanillin sugar and salt until very frothy. Mix flour and baking powder. Stir in with oil and lemonade
2
Spread the dough on a greased baking tray (approx. 35 x 40 cm). Bake in the preheated oven (electric cooker: 175 °C / convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Let them cool down
3
Drain the apricots and mandarins. Cut the apricots into slices. Sort the raspberries. Wash and stone the cherries. Wash, clean and halve the strawberries
4
Heat the jelly, spread a thin layer of about a third of it on the base. Cover with the fruits, except for a few for decoration. Drizzle the rest of the jelly over it. Put the cake in a cool place for about 1 hour
5
Whip the cream and crème fraîche in a mixing bowl until stiff. Cut the cake into pieces. Decorate with cream and the remaining fruit