Mixed fruit cake

Name: Mixed fruit cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 33
Ingredients: 1 1/2 Glasses (à 720 ml/ 370 g) Morello cherries; 2 can(s) (each 425 ml/ 250 g cut-off) Apricots; 1 1/2 (720 ml each/ 360 ml cut-off) Glasses of gooseberries; 1 u; 300 g soft butter or margarine; 250 g Sugar; 1 pinch Salt; 6 Eggs (size M); 500 g Flour; 1 package Baking Powder; 250 g Schmand; 4 TABLESPOONS Apricot Jam; 2 TABLESPOONS Sour cherry jam; 250 g Whipped cream; 1 package Vanillin sugar; 7-10 Tbsp Fat and flour

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 33

1 1/2 Glasses (à 720 ml/ 370 g) Morello cherries
2 can(s) (each 425 ml/ 250 g cut-off) Apricots
1 1/2 (720 ml each/ 360 ml cut-off) Glasses of gooseberries
1 u
300 g soft butter or margarine
250 g Sugar
1 pinch Salt
6 Eggs (size M)
500 g Flour
1 package Baking Powder
250 g Schmand
4 TABLESPOONS Apricot Jam
2 TABLESPOONS Sour cherry jam
250 g Whipped cream
1 package Vanillin sugar
7-10 Tbsp Fat and flour

Directions

1
Place the cherries, apricots and gooseberries one after the other on a sieve and drain well. (Use juice for other purposes.) Wash the lemon and grate it dry. Finely grate the peel, squeeze out the juice. Cream fat, sugar, salt and lemon peel (large mixing bowl). Stir in eggs one by one, alternating with 4-5 tablespoons of flour. Mix the remaining flour and baking powder and add to the egg mixture together with lemon juice and sour cream.
2
Stir everything briefly to a smooth dough. Pour the dough into a greased, flour-dusted grease pan of the oven (approx. 39 x 32 cm) and smooth it down. Place fruit lengthwise, separated by variety, as strips of approx. 10 cm on the dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Heat apricot and cherry jam separately in a small pot. Remove the finished cake from the oven. Spread gooseberries and apricots with apricot jam, cherries with cherry jam. Let the cake cool down in the fat pan. Cut the cake lengthwise into the individual fruit strips and the strips into 10-12 cake pieces each.
3
Remove the finished cake from the oven. Spread gooseberries and apricots with apricot jam, cherries with cherry jam. Let the cake cool down in the fat pan. Cut the cake lengthwise into the individual fruit strips and the strips into 10-12 cake pieces each. Whip the cream and vanilla sugar until stiff and place in a piping bag with star-shaped spout. Arrange the cake pieces on a large plate and squirt a small cream tuff on each cake piece
4
At 36 pieces: