Kiekeberg: Colourful fruit soil

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   For the short pastry, mix flour and baking powder. Knead 100 g sugar, butter, vanilla sugar, egg yolk, 2 tbsp water and flour mixture first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Pour the dough into a greased fruit cake tin (top 24/bottom 27 cm Ø) and press down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes. Wash, clean and stone the cherries. Wash and clean the gooseberries.

2. 2

   Bring 440 ml milk to the boil. Stir pudding powder, 3 tbsp sugar and 6 tbsp milk until smooth. Stir into the boiling milk, bring to the boil and simmer for 1 minute. Remove from the stove. Remove the cake from the oven, let it rest in the mould for a short time and turn it over on a cake rack. Spread the pudding on the base. Peel and slice the bananas. Spread the prepared fruit on the pudding. Mix the cake glaze powder and 2 tbsp. sugar. Mix 250 ml water and icing powder and bring to the boil while stirring with a wooden spoon. Spread the icing immediately over the fruits from the inside out while still hot.

3. 3

   Spread the prepared fruit on the pudding. Mix the cake glaze powder and 2 tbsp. sugar. Mix 250 ml water and icing powder and bring to the boil while stirring with a wooden spoon. Spread the icing immediately over the fruits from the inside out while still hot. Chill the cake for about 1 hour until the icing is firm. Cut the cake into pieces. Whipped cream tastes good with it

4. 4

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
280 kcal

CARBS
45 g

FATS
9 g

PROTEINS
4 g