Colorful fruit cake from the tray

For 22 pieces
  • 4 eggs (size M)
  • 200 g Sugar + 4 tbsp + some sugar to top
  • 1 Pinch Salt
  • 75 g flour
  • 50 g cornstarch
  • 1 TL Baking powder
  • 10 sheet Gelatine
  • 1 kg low-fat yogurt
  • Pith of 2 vanilla pods
  • 5 EL Lemon juice
  • 500 g whipped cream
  • 2 packet Vanillin sugar
  • 500 g Cherries
  • 1 (approx. 1 kg) small Galia melon
  • 250 g Apricots
  • 2 Bananas (approx. 200 g each)
  • lemon juice
  • 3 Kiwis
  • 2 packet clear cake topping
  • 3 EL chopped hazelnuts
  • baking paper
90 minutes
Separate eggs. Beat the egg whites and 4 tablespoons of water until stiff. Sprinkle in 100 g sugar and salt. Stir in the egg yolks. Mix the flour, starch and baking powder, sieve in portions and fold in. Spread on a baking sheet lined with baking paper. Bake in a preheated oven (electric stove: 200 ° C / convection: not suitable / gas: level 3) for about 14 minutes, then turn down on a lightly sugared tea towel and peel off the baking paper immediately. Halve the sheet of dough crosswise and each on oneplace the appropriate board. Use aluminum foil to place approx. 5 cm high rails as a border on the biscuit bases. Soak the gelatine in cold water. Mix yoghurt, 100 g sugar, vanilla pulp and lemon juice with the whisk of the hand mixer. Squeeze out the gelatine, dissolve it lukewarm and mix with 4 tablespoons of yoghurt cream. Then stir into the rest of the yogurt cream. Whip the cream and vanilla sugar until stiff. When the cream begins to set, fold in the cream. Spread evenly on the sponge cake base and refrigerate. Clean, wash and stone the cherries. Quarter, core and peel the melon. Cut the pulp into small pieces. Wash, halve and stone the apricots. Cut the pulp into wedges. Peel and slice the bananas and drizzle with a little lemon juice. Peel the kiwi fruit, cut into small pieces. Spread the melons, apricots, bananas and cherries on the cream. Distribute the kiwi fruit so that they do not touch the cream. Mix the icing powder and 4 level tablespoons of sugar in a small saucepan. Gradually stir in 500 ml of water with the mixing spoon. Bring to the boil while stirring. Distribute the topping evenly on both cake platters. Approx. Chill for 30 minutes. Roast the hazelnuts in a pan until golden brown, remove and let cool. Before serving, cut the cake into pieces and serve sprinkled with hazelnuts
Waiting time approx. 1 hour
1 piece approx.:
  • 270 kcal
  • 1130 kJ
  • 6 g Protein
  • 12 g fat
  • 35 g carbohydrates


Leave A Comment