Fruitcake

Ingredients

Directions

1. 1

   For the shortcrust pastry, put flour, 100 g sugar, salt, 1 packet of vanillin sugar, baking powder, egg and fat in flakes in a mixing bowl and knead into a smooth dough with the dough hooks of the hand mixer.

2. 2

   Knead again with your hands, cover and refrigerate for about 30 minutes. Roll out the dough on a piece of baking paper to a rectangle (35 cm x 28 cm). Place in an ovenproof rectangular form (29 cm long, 22 cm wide, 4fcm deep).

3. 3

   Press the dough carefully to the edge, prick several times with a fork and line with baking paper. Pour in enough peas to fill the tin to the edge of the dough. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) on the lowest rack for 20-25 minutes.

4. 4

   Take out of the oven, remove peas and baking paper from the tin so that the dough remains in the tin. Bake for another 8-10 minutes on the bottom shelf. Remove from the oven and leave to cool on a rack.

5. 5

   In the meantime wash, clean and halve the strawberries and drain them well. Sort the blueberries, wash them and let them drain on a sieve. Wash the grapes, pluck them from the stems and cut them in half.

6. 6

   Cut the apricots into slices. Place the quark, remaining sugar, remaining vanillin sugar, sour cream, cream and sauce powder in a mixing bowl and whisk at top speed for 1-2 minutes.

7. 7

   Lift the base out of the mould and spread the cream on top. Place the fruits on the cream and refrigerate the cake for about 30 minutes. Dust with icing sugar and serve decorated with mint as desired. Makes about 12 pieces.