Tutti-Frutti Cake

Ingredients

Directions

1. 1

   Cream fat, sugar and vanillin sugar. Add eggs and milk one after the other and stir until creamy. Mix flour and baking powder and stir in briefly. Put the dough into a greased springform pan and smooth it down. Bake in the preheated oven (electric: 200°C/ gas: level 3) for 15-20 minutes. Let it cool down on a cake rack and remove from the tin.

2. 2

   Whip cream until stiff. Stir curd, sauce powder and sugar, up to 2 tablespoons, with the whisk of the hand mixer for 1-2 minutes. Fold in cream. Place the base on a cake plate. Place a springform pan rim or cake ring around the base and spread with quark mixture. Refrigerate for about 2 hours. In the meantime, drain the pineapples and peaches in a sieve, collecting the juice. Cut the peaches into slices. Wash, clean and halve the strawberries. Peel kiwis and banana and cut into slices. Sprinkle banana with lemon juice. Wash the carambola, dab dry and also cut into slices.

3. 3

   In the meantime, drain the pineapples and peaches in a sieve, collecting the juice. Cut the peaches into slices. Wash, clean and halve the strawberries. Peel kiwis and banana and cut into slices. Sprinkle banana with lemon juice. Wash the carambola, dab dry and also cut into slices. Fill up juice with water to 1/4 litre and mix with cake glaze powder and remaining sugar in a pot. Bring to the boil briefly while stirring. Put a thin layer of icing on the quark mixture and cover with the fruit. Spread the rest of the icing over the fruits and chill the cake for about 30 minutes. Carefully loosen the cake ring with a knife. Results in approx. 12 pieces

4. 4

   Fill up juice with water to 1/4 litre and mix with cake glaze powder and remaining sugar in a pot. Bring to the boil briefly while stirring. Put a thin layer of icing on the quark mixture and cover with the fruit. Spread the rest of the icing over the fruits and chill the cake for about 30 minutes. Carefully loosen the cake ring with a knife. Results in approx. 12 pieces