Punch cake with rum-fruits

AUTHOR
Avis Adkins
DIFFICULTY
easy
RATING
4 5
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 16
  • 3 eggs (Gr. M), 1 pinch of salt
  • 100 g sugar, 50 g flour
  • 25 g (45 g) + 3 geh. Tbsp
  • 7-10 Tbsp Cornstarch
  • 1 easy go. Tsp baking powder
  • 1 glass (720 ml) Plums
  • 1 can(s) (850 ml) Apricots
  • 8-10 Tbsp Rum, 250 ml mulled wine
  • 800 g Whipped cream
  • 4 packages Cream stabiliser
  • 3 packages Vanillin sugar
  • 75 g flaked almonds
  • 2 TABLESPOONS red jelly, possibly 1 teaspoon
  • 7-10 Tbsp gem. pistachios and gold pearls
  • to decorate, baking paper

Directions

  1. 1

    Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat the egg white and salt until stiff, adding sugar. Beat in the egg yolks one by one. Sift flour, 25 g starch and baking powder into it and fold in. Brush into the mould. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 25 minutes. Let them cool down

  2. 2

    Drain the fruit and dice it, except for 3 plum and apricot halves each for decoration. Rum and 3 go. Mix tbsp. starch. Simmer mulled wine and fruit for about 3 minutes. Stir in starch and simmer for about 1 minute while stirring. Cool down

  3. 3

    Cut the cake base 2x horizontally. Whip the cream until stiff, sprinkle in cream firming agent and vanilla sugar. Close the edge of the mould around the bottom cake base. Half fruits

  4. 4

    and spread 1/4 cream on top. 2. place the base on top, spread the rest of the fruit and 1/4 of the cream on top. 3. lay the base on top. Chill for about 1 hour.

  5. 5

    Roast the almonds, let them cool down. Put 1/3 of the remaining cream in a piping bag with a perforated spout. Spread the rest of the cream on the cake, press the almonds to the edge. Warm up the jelly. Cut the rest of the fruit into slices and toss in. Spray the rest of the cream onto the cake as small tuffs and high tuffs as fir trees. Decorate the cake with fruit, pistachios and pearls

Nutrition Facts

KCAL
330 kcal
CARBS
29 g
FATS
19 g
PROTEINS
4 g