Fruitcake from the tray
easy
90 mins
90 mins
Ingredients
- 5 Eggs (size M)
- 300 g Sugar
- 1 package Vanillin sugar
- 7-10 Tbsp Salt
- 350 g Flour
- 1 package Baking Powder
- 1/8 l Oil
- 175 ml Lemonade
- 1 can(s) (425 ml; 250 g drained weight) Apricots
- 1 can(s) (314 ml; 175 g drained weight) Mandarin Oranges
- 125 g Raspberries
- 200 g Sweet cherries
- 500 g Strawberries
- 1 glass (225 g) Raspberry Jelly
- 100 g Whipped cream
- 125 g Fresh cream
- 7-10 Tbsp Grease
Directions
- 1
For the dough, beat the eggs, sugar, vanillin sugar and 1 pinch of salt until foamy. Mix flour and baking powder. Stir in with the oil and lemonade. Spread the dough on a greased baking tray (39 x 35 cm) until smooth. Bake in the preheated oven (electric cooker: 175 ° C / gas: level 2) for about 25 minutes. Let it cool down on a cake rack.
- 2
Drain the apricots and mandarins. Cut the apricots into slices. Select the raspberries, wash if necessary and drain. Wash and stone the cherries. Wash, clean and possibly halve the strawberries. Melt raspberry jelly. Spread half on the cake. Spread the fruits, except some for decoration, on top. Spread the rest of the jelly on the fruits with a brush. Chill the cake for about 1 hour. Whip cream and crème fraiche until stiff.
- 3
Melt raspberry jelly. Spread half on the cake. Spread the fruits, except some for decoration, on top. Spread the rest of the jelly on the fruits with a brush. Chill the cake for about 1 hour. Whip cream and crème fraiche until stiff. Decorate cake with cream and remaining fruits. Results in about 20 pieces
Nutrition Facts
300 kcal
43 g
12 g
5 g
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