Colorful fruit cake with almond cream

For 12 pieces
  • 50 g almond flakes
  • 250 g Butter
  • 3 Eggs (size M)
  • 1 Parcel Vanillin sugar
  • 275 g + 3 tbsp sugar
  • 1 pinch salt
  • 100 g flour
  • 1 TL Baking powder
  • 1 packet pudding powder 'almond flavor'
  • 450 ml Milk
  • 350 g Apricots
  • 75 ml Almond liqueur (e.g. B. Amaretto)
  • 150 g Strawberries
  • 100 g currants
  • 1 packet unsweetened, light cake topping
  • 250 ml white grape juice
  • fat
  • cling film
75 minutes
A fruit base shape (approx. 27 cm Ø) and sprinkle with flaked almonds. Melt 100 g butter, leave to cool. Separate eggs. Beat the egg whites and 2 tablespoons of cold water until stiff. Sprinkle in the vanillin sugar, 75 g sugar and salt. Stir in egg yolks one at a time. Mix the flour and baking powder. Sift into the egg mixture, fold in. Finally fold in the butter carefully. Pour into the mold and smooth out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 20-25 minutes. Mix the pudding powder, 100 g sugar and 100 ml milk until smooth. Boil 350 ml milk, remove from heat. Stir in the mixed pudding powder, simmer for about 1 minute while stirring. Pour into a bowl, cover directly with foil and let cool down. Store 150 g butter at room temperature. Take the cake out of the oven, place on a wire rack and let cool for about 5 minutes. Then fall out of the mold and let cool down. Wash apricots, dip briefly in boiling water, rinse in cold water and peel off the skin. Halve the apricots, remove the stones. Cut the fruit into wedges. Put 100 g sugar and 150 ml water in a saucepan, bring to the boil. Let simmer for 5 minutes. Add the liqueur and apricots, cover and let steep for 4-5 minutes. Drain and let cool. Wash, clean and halve the strawberries. Wash the currants, let them drain and, except for one panicle, strip them off the panicles. Room temperature butter with the whisk of the hand mixer approx. 10Whip until white and creamy for minutes. Beat room-warm pudding until smooth and gradually stir in spoonfuls. Put the cream on the bottom and spread it on. Spread the fruit on top. Chill the cake for about 2 hours. Mix the casting powder with 3 tablespoons of sugar in a small saucepan. Gradually stir in juice until smooth. Heat while stirring and bring to the boil again briefly. Spread over the fruit from the middle with a spoon. Chill for 1 hour. Serve decorated with the panicle set aside
4 hours waiting time
1 piece approx.:
  • 430 kcal
  • 1800 kJ
  • 6 g protein
  • 23 g fat
  • 47 g carbohydrates


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