Fruity party cakes

Name: Fruity party cakes
Cook time: 40 min
Total time: 40 min
Yield: 33
Ingredients: 1 glass (720 ml) Cherries; 2 can(s) (425 ml each) Apricots; 1 glass (720 ml) Gooseberries; 7-10 Tbsp e; 7-10 Tbsp some + 500 g flour; 250 g Sugar; 7-10 Tbsp Salt; 7-10 Tbsp grated peel and juice of 1 organic lemon; 6 Eggs (Gr. M); 250 g Schmand; 1 package Baking Powder; 4 TABLESPOONS Apricot Jam; 2 TABLESPOONS cherry jam; 200 g Whipped cream; 1 package Vanillin sugar

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 33

1 glass (720 ml) Cherries
2 can(s) (425 ml each) Apricots
1 glass (720 ml) Gooseberries
7-10 Tbsp e
7-10 Tbsp some + 500 g flour
250 g Sugar
7-10 Tbsp Salt
7-10 Tbsp grated peel and juice of 1 organic lemon
6 Eggs (Gr. M)
250 g Schmand
1 package Baking Powder
4 TABLESPOONS Apricot Jam
2 TABLESPOONS cherry jam
200 g Whipped cream
1 package Vanillin sugar

Directions

1
Drain fruits separately. Grease a fat pan (approx. 32 x 39 cm), dust with flour
2
Cream 300 g butter, sugar, 1 pinch of salt and lemon zest. Stir in eggs, sour cream and lemon juice one after the other. Mix 500 g flour and baking powder, stir in briefly. Spread the dough on the fat pan. Spread the fruits as vertical stripes on top. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 30 minutes
3
Warm the jams separately. Spread gooseberries and apricots with yellow and cherries with red jam. Let cool off
4
Cut each fruit strip into 10-12 cake pieces. Whip cream and vanilla sugar until stiff. Decorate the tartlets