Lemon fruit cake from the tray (homemade sponge cake)

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Cream fat and sugar. Stir in eggs bit by bit. Wash the lemon, dab dry and grate the peel. Halve the lemon and squeeze it. Add the lemon zest and 2 tablespoons of lemon juice to the fatty egg mixture.

2. 2

   Mix flour, cornstarch and baking powder and stir into the fat-egg cream. Line a baking tray with baking paper and place an adjustable frame (approx. 26 x 26 cm) made of metal on top or pinch a firm frame made of aluminium foil.

3. 3

   Put the dough into the frame and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes. Loosen frame or firm foil, let cake cool down. Prick the base several times with a wooden skewer and soak with remaining lemon juice.

4. 4

   Lift it onto a square cake plate and put the frame around the base again. Soak the gelatine. Whip cream, sugar and vanilla sugar until stiff. Squeeze the gelatine, dissolve carefully and mix with some cream in the pot and stir into the remaining cream.

5. 5

   Pour onto the sponge cake, smooth it down and put it in a cool place for about 20 minutes. Drain the pineapple and apricots, collecting the juice. Wash the strawberries, dab dry, clean and quarter them. Peel and slice the kiwis.

6. 6

   Quarter the pineapple slices, halve the apricot halves. Cover the cake tightly with the fruit in a fan shape. Fill up fruit juice with water to 3/8 litres. Put the cake glaze in a pot, mix with the liquid and bring to the boil while stirring.

7. 7

   Spread evenly over the fruit. Chill for about 30 minutes. Results in about 12 pieces.