Fruity cake dome

AUTHOR
Bo Carpenter
DIFFICULTY
easy
RATING
4 4
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 1
  • 4 Eggs (size M)
  • 200 g Icing sugar
  • 200 ml Oil
  • 200 ml Egg liqueur
  • 100 g Flour
  • 100 g Cornstarch
  • 1/2 package Baking Powder
  • 1 can(s) (850 ml, drained weight 500 ml) Fruit Cocktail
  • 3 (200 ml each) Cup of whipped cream
  • 2 packages Cream stabiliser
  • 2 packages Vanillin sugar
  • 2 TABLESPOONS crushed pistachio kernels
  • 7-10 Tbsp Fat and breadcrumbs
  • 7-10 Tbsp Form

Directions

  1. 1

    Beat the eggs and icing sugar with the whisk of the hand mixer until thick and creamy. Slowly add the oil and egg liqueur and mix together. Mix flour, starch and baking powder, sieve over it and mix in until a smooth dough is formed.

  2. 2

    Grease a springform pan (24 cm Ø), sprinkle with breadcrumbs and fill in the dough, smooth it down. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for approx. 1 1/2 hours.

  3. 3

    Remove from the mould and allow to cool well. Drain the fruit in a sieve. Whip 500 g cream with cream firmer and vanilla sugar until very stiff. Hollow out half of the cake base with a pointed knife, leaving a rim of about 1 cm wide.

  4. 4

    Crumble the dough finely and fold it into the cream with the fruit (some are kept for decoration). Pour the mixture into the hollowed-out base, forming a dome, smooth it down.

  5. 5

    Whip the rest of the cream until stiff and fill into a piping bag with star-shaped spout. Spray spirally around the edge of the dome. Decorate the cake with the remaining fruit and chopped pistachios. Makes 12 pieces.

Nutrition Facts

KCAL
570 kcal
CARBS
47 g
FATS
36 g
PROTEINS
6 g