Layered fruit salad

Name: Layered fruit salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Baby pineapple (alternatively 1 can 446 ml); 2 (approx. 200 g) Kiwis; 250 g Strawberries; 2 TABLESPOONS Lemon juice; 4 TABLESPOONS liquid honey; 1 (400 g = 3 shelves) Vienna Ground; 8 TABLESPOONS Orange liqueur; 100 g Whipped cream; 1 package Vanillin sugar

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Baby pineapple (alternatively 1 can 446 ml)
2 (approx. 200 g) Kiwis
250 g Strawberries
2 TABLESPOONS Lemon juice
4 TABLESPOONS liquid honey
1 (400 g = 3 shelves) Vienna Ground
8 TABLESPOONS Orange liqueur
100 g Whipped cream
1 package Vanillin sugar

Directions

1
Peel and quarter the pineapple and cut out the stalk. Cut the pineapple into pieces. Peel kiwis and cut into pieces. Wash the strawberries, drain well and clean. Halve or slice the strawberries according to size. Mix lemon juice and honey with the fruits and let it soak for 20-30 minutes. In the meantime take a Viennese cake base (approx. 130 g) out of the package (use the remaining cake bases elsewhere) and cut out 8 circles (approx. 6 cm Ø) with a round cookie cutter or glass.
2
Put the biscuits on a plate and sprinkle with orange liqueur. Whip the cream and vanilla sugar with the whisk of the hand mixer until stiff and place in a piping bag with a large star-shaped spout. Put the sponge cake and fruit salad, except for some strawberries for decoration, into 4 glasses. Spray a cream tuff on each fruit salad and decorate with a piece of strawberry. Pour some marinade over it. Keep cool until serving
3
20 minutes waiting time