Fruity \"thank you" cake

Name: Fruity \"thank you" cake
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 3 Eggs (size M); 100 g Sugar; 7-10 Tbsp grated rind of 1/2 untreated lemon; 75 g Flour; 50 g Cornstarch; 1 TEASPOON Baking Powder; 1 jar(s) (850 ml; separation weight: 500 g) Pineapple in slices; 1 glass (370 ml; separation weight: 185 g) Sour cherries; 1 Kiwi; 1 1/2 (each 200 g) Cup of whipped cream; 1 package Cream stabiliser; 2 packages Vanillin sugar; 1 package glaze; baking paper

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

3 Eggs (size M)
100 g Sugar
7-10 Tbsp grated rind of 1/2 untreated lemon
75 g Flour
50 g Cornstarch
1 TEASPOON Baking Powder
1 jar(s) (850 ml; separation weight: 500 g) Pineapple in slices
1 glass (370 ml; separation weight: 185 g) Sour cherries
1 Kiwi
1 1/2 (each 200 g) Cup of whipped cream
1 package Cream stabiliser
2 packages Vanillin sugar
1 package glaze
baking paper

Directions

1
Separate eggs. Beat the egg whites and 3 tablespoons of lukewarm water until stiff. Sprinkle sugar, except for one tablespoon. Stir in egg yolks one after the other and add lemon peel. Mix flour, cornstarch and baking powder and sieve onto the egg foam and stir in.
2
Pour the mixture into a springform pan (26 cm Ø) lined with baking paper only at the bottom and smooth it down. Bake in a preheated oven (electric: 175°C / gas: level 2) for approx. 25 minutes and let cool off.
3
Drain the cherries and pineapple separately and collect the pineapple juice. Cut 4 pineapple rings in half. Cut the rest of the pineapple into pieces. Peel kiwi and cut into thick slices. Cut slices into triangles.
4
Whip the cream until stiff, adding cream firming agent and vanillin sugar. Put 3 tablespoons of cream in a piping bag with a small star-shaped spout and put it in a cool place. Cut the sponge cake horizontally once and spread the lower base with the remaining cream.
5
Pineapple pieces and cherries, except for 8 pieces to decorate, sprinkle on top and cover with the second base. Decorate with pineapple halves, remaining cherries and kiwi flower. Put the cake glaze and remaining sugar in a pot.
6
Gradually mix 1/4 litre of pineapple juice with the cake glaze. Bring to the boil while stirring. Let the glaze cool down for about 3 minutes and spread it over the fruit on the cake. Put in a cool place for about 1 hour. Write ÇMuch thanksÈ on the cake with the remaining cream.
7
Results in about 16 pieces.