Fruitcake

Name: Fruitcake
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 package Cream powder "apricot-passion fruit flavour" (for 200 ml water); 150 g Whole milk yoghurt; 125 g Whipped cream; 1 (250 g) ready sponge cake base for fruit cake; 500 g Strawberries; 3 Kiwis; 6 ripe apricots; 1 package glaze; 25 g Sugar

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 package Cream powder "apricot-passion fruit flavour" (for 200 ml water)
150 g Whole milk yoghurt
125 g Whipped cream
1 (250 g) ready sponge cake base for fruit cake
500 g Strawberries
3 Kiwis
6 ripe apricots
1 package glaze
25 g Sugar

Directions

1
Beat the dessert powder and 175 millilitres of water for three minutes until frothy. Add aroma from enclosed capsule. Stir in yoghurt. Whip cream until stiff and fold in. Spread the cream on the sponge base and smooth it down.
2
Refrigerate for two hours. Wash and clean the strawberries and cut them in half or quarters. Peel kiwis and cut into slices. Scald the apricots hot and peel the skin. Halve and stone the apricots.
3
Spread fruit on the cream. Bring the icing powder, remaining sugar and 1/4 litre of water to the boil while stirring. Spread the icing evenly over the fruit from the middle of the cake and allow to set.
4
Makes 12 pieces.