Juicy fruit cake from the tray
easy
60 mins
60 mins
Ingredients
- 7-10 Tbsp For the sponge cake
- 7-10 Tbsp :
- 90 g Butter or margarine
- 6 Eggs (size M)
- 175 g Sugar
- 1 package Vanillin sugar
- 7-10 Tbsp grated rind of 1 untreated lemon
- 150 g Flour
- 7-10 Tbsp Grease
- 600 g Apricots
- 1 can(s) (850 ml) Pineapple in pieces
- 400 g green grapes
- 400 g blue grapes
- 4 sheets white gelatine
- 4 (200 g each) Cup of whipped cream
- 3 TABLESPOONS Sugar
- 1 package Vanillin sugar
- 1 TEASPOON grated fresh ginger
- 375 g Apricot Jam
Directions
- 1
Melt the fat and let it cool down again a little. Separate eggs. Whisk the egg yolks, sugar, vanillin sugar and lemon zest in a hot water bath to a thick white cream. Remove from the water bath and sieve the flour onto the egg mixture.
- 2
Add lukewarm fat slowly and mix everything carefully. Beat the egg white until stiff. Stir 1/3 carefully into the egg cream. Then fold in the rest loosely. Put the sponge mixture on a greased baking tray (35x40 cm) and smooth it down.
- 3
Bake in the preheated oven (electric: 175°/ gas: level 2) for about 20 minutes. Leave to cool on the tray. Place apricots in portions briefly in boiling water, rinse with cold water and remove the skin with a knife.
- 4
Halve the apricots and remove the stone. Drain the pineapple well on a sieve. Wash the grapes thoroughly and dab dry. Pluck the berries from the stalks and cut them in half once (remove seeds as desired).
- 5
Soak gelatine in cold water. Whip the cream until stiff (tip: best not to whip everything at once, but in 2-3 portions). Add sugar and vanillin sugar. Stir in ginger at the end.
- 6
Dissolve the gelatine and add to the ginger cream while stirring. Spread the cream loosely on the sponge cake. Heat apricot jam while stirring and pass through a sieve. Mix the fruit and spread on the cream.
- 7
Spread the lukewarm jam over it with a spoon or brush. Chill the cake for about 1 hour. Makes about 20 pieces.
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