Colorful fruit cake

  • 50 g Butter or margarine
  • 100 g Sugar
  • 1 Egg (Size M)
  • 4 EL Milk
  • 125 g flour
  • 1 TL Baking powder
  • 5 EL Vanilla liqueur
  • 2 Apricots
  • 1 Kiwi
  • 100 g Cherries
  • 100 g raspberries
  • 100 g red currants
  • 3 EL almond flakes
  • 2 (à 200 g) Cup of whipped cream
  • pulp of 2 vanilla pods
  • Fat
  • Mint
60 minutes
1 .
Beat the fat and 75 g sugar with the whisk of the hand mixer until creamy. Mix in egg and milk. Mix the flour and baking powder and stir in. Spread the dough in a greased springform pan (22 cm Ø) and bake in the preheated oven (electric stove: 175 ° C / gas: level 2) for about 25 minutes.
Overturn on a wire rack, let cool and drizzle with 2 tablespoons of liqueur. Meanwhile, scald the apricots with hot water and peel off the skin. Halve and stone the fruit. Peel the kiwi and cut into slices.
Clean, wash and drain the remaining fruits. Stone the cherries. Drizzle the berries and cherries with the rest of the liqueur and let it steep. Roast the almonds until golden brown. Whip the cream until stiff, add the vanilla pulp and pour in the remaining sugar.
Spread the vanilla cream on the base and spread the fruit on top. Sprinkle with flaked almonds and decorate with mint. Serve immediately. Makes about 8 pieces.
1 portion approx:
  • 390 kcal
  • 1630 kJ


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