Juicy fruitcake from the tray
easy
45 mins
45 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
- 1 can(s) (850 ml) Apricots
- 1 can(s) (850 ml) Pineapple in
- 7-10 Tbsp Pieces
- 400 g green and blue
- 7-10 Tbsp Grapes
- 3 sheets white gelatine
- 3 (à 200 g) Mugs
- 7-10 Tbsp Whipped cream
- 3 TABLESPOONS Sugar
- 1 package Vanillin sugar
- 1 TEASPOON grated fresher
- 7-10 Tbsp Ginger
- 375 g Apricot Jam
Directions
- 1
Melt the fat and let it cool down a little. Separate eggs. Whisk the egg yolks, sugar, vanillin sugar and lemon zest in a hot water bath to a thick, creamy, light-coloured mixture.
- 2
Remove from the water bath and sieve the flour on top. Add lukewarm fat while stirring. Beat the egg white until stiff. Stir 1/3 of the egg whites carefully into the egg cream. Fold in the rest loosely with a whisk.
- 3
Put the sponge mixture on a greased baking tray (35x40 cm) and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 20 minutes. Let it cool down on the baking tray.
- 4
Drain the apricots and pineapple. Wash the grapes, dab dry and pluck from the stalks. Halve the grapes, remove seeds if necessary. Soak gelatine in cold water. Whip cream in 3 portions until stiff.
- 5
At the same time allow 1 tablespoon of sugar and some vanillin sugar to trickle in. Finally stir in some ginger. Dissolve the gelatine and fold into the ginger cream. Spread the cream loosely on the sponge cake.
- 6
Warm apricot jam while stirring and pass through a sieve. Mix the fruit, spread on the cream and spread with jam. Chill the cake for about 1 hour. Makes about 20 pieces.
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