Drain cherries, gooseberries and apricots. Peel, quarter and core apples. Cut apple quarters into thin slices. Drizzle apples with lemon juice. For the sponge mixture, beat the fat, sugar and salt with the whisk of the hand mixer until creamy.
Add eggs bit by bit and stir in. Mix flour and baking powder, add with milk to the fat egg mass and stir in. Fill the dough into a greased springform pan (28 cm Ø) sprinkled with breadcrumbs and smooth it down. Cover one quarter each with cherries, gooseberries, apricots and apple slices. Additionally sprinkle apple quarters with raisins and almond slivers. Add butter as flakes. Sprinkle with sugar. Bake the cake in the preheated oven (electric: 200 °C/ gas: level 3) for 45-55 minutes. Let it cool down a little, remove from the springform pan and let it cool down on a cake rack. Sprinkle gooseberries with sugar crystals, apricots with pistachios.
Sprinkle with sugar. Bake the cake in the preheated oven (electric: 200 °C/ gas: level 3) for 45-55 minutes. Let it cool down a little, remove from the springform pan and let it cool down on a cake rack. Sprinkle gooseberries with sugar crystals, apricots with pistachios. Peel off the chocolate with a peeler. Dust the cherries with icing sugar and sprinkle the chocolate rolls over them. Makes about 12 pieces