Colorful fruit cake with pineapple, kiwi and clementines on coconut cream

For 12 pieces
  • 150 g flour
  • 100 g Butter or margarine
  • 40 g Sugar
  • 100 g desiccated coconut
  • grated peel of 1/2 untreated orange
  • 1 egg yolk (size M)
  • 1/2 (approx. 500 g) medium-sized pineapple
  • 3 medium-sized Clementines (approx. 75 g each)
  • 2 medium-sized kiwi fruit (approx. 50 g each)
  • 250 g Quark (20% fat in dry matter)
  • 50 g Icing sugar
  • 100 g Apricot jam
  • Fat and flour
75 minutes
Flour, fat, sugar, 40 g desiccated coconut, orange peel and egg yolk for a smooth Knead the dough. Cover and chill for about 30 minutes. Roll out around 3 mm thick on a floured work surface. Put in a greased and flour-dusted tart pan (26 cm Ø) andremove the excess dough with a serrated pastry wheel. Bake in the preheated oven (electric stove: 200 ° C / gas: level 3) on the lower rack for 15-20 minutes. Remove, let cool for approx. 1 hour and remove from the mold. Roast the remaining coconut flakes in a pan without fat until golden. Remove and set aside. Cut off pineapple stalk and greens. Quarter and peel the pineapple and cut out the woody center. Cut the pineapple quarters into approx. 5 mm thick slices. Peel the clementines so that the white skin is completely removed. Cut the pulp into approx. 5 mm thick slices. Peel the kiwi fruit and cut into slices approx. 5 mm thick. Mix the quark, powdered sugar and 45 g desiccated coconut until smooth. Brush the tart base with coconut cream. Spread the pineapple and clementines on the cream as desired. Spread the kiwis on the fruits. Heat the jam in a saucepan and stir until smooth, if necessary strain through a sieve. Spread the fruit cake with the jam and sprinkle the edge with the remaining desiccated coconut. Makes approx. 12 pieces
Waiting time approx. 1 1/2 hours
1 piece approx.:
  • 260 kcal
  • 1090 kJ
  • 5 g protein
  • 14 g fat
  • 7 g carbohydrates


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