Lemon fruit cake from the tray (with baking mix)
easy
45 mins
45 mins
Ingredients
- 1 (420 g) Baking mix "5-grain lemon cake"
- 100 g Butter or margarine
- 3 Eggs (size M)
- 50 ml Milk
- 3 sheets white gelatine
- 500 g Whipped cream
- 2 TABLESPOONS Sugar
- 1 package Vanillin sugar
- 1 jar(s) (236 ml; separation weight: 140 g) Pineapple Rings
- 1 jar(s) (425 ml; separation weight: 250 g) Apricots
- 500 g Strawberries
- 3 Kiwis
- 1 1/2 packs sugared cake glaze, clear
- baking paper
- 7-10 Tbsp extra strong aluminium foil
Directions
- 1
Mix the baking mix, fat, eggs and milk with the whisk of the hand mixer for 4 minutes to a creamy dough. Line 1/2 baking tray with baking paper and spread the dough on top. Sprinkle pumpkin seeds (included in the package) over it. Finish the edge of the dough with a folded aluminium strip. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 20 minutes. Remove the cake and let it cool down.
- 2
Soak the gelatine. Place a high edge of folded aluminium foil around the cake. Whip the cream until stiff, lemon glaze (included in the package). Squeeze the gelatine, dissolve and slowly stir into the whipped cream. Spread the cream on the cooled down cake, refrigerate. Drain the pineapple and apricots. Collect the juice. Wash the strawberries, dab dry, clean and quarter them. Peel and slice the kiwis. Quarter pineapple slices, halve apricot halves. Cover the cake with the fruit in a fan shape.
- 3
Drain the pineapple and apricots. Collect the juice. Wash the strawberries, dab dry, clean and quarter them. Peel and slice the kiwis. Quarter pineapple slices, halve apricot halves. Cover the cake 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. Spread evenly over the fruit. Chill for about 30 minutes. Results in about 12 pieces
- 4
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. Spread evenly over the fruit. Chill for about 30 minutes. Results in about 12 pieces
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