Colorful fruit floor

For 12 pieces
  • 3 eggs (size M)
  • 1 packet Vanillin sugar
  • Salt
  • 75 g + 2 tbsp sugar
  • 100 g flour
  • 1 TL Baking powder
  • 300 g strawberries
  • 250 g Apricots
  • 1 packet Cake topping
  • Fat and breadcrumbs
60 minutes
Separate eggs for the fruit base. Beat egg white and 2 tablespoons of cold water until stiff, pour in vanilla sugar, salt and 75 g sugar. Stir in egg yolks one at a time. Mix the flour and baking powder, sieve in portions onto the egg mixture and fold in. Grease a fruit base form (approx. 27 cm Ø) and sprinkle with breadcrumbs. Pour in the dough, smooth out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 20 minutes. 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. Let cool down. In the meantime, wash and clean the strawberries and, depending on the size, cut them in half or leave them whole. Wash and quarter the apricots and remove stones. Spread the fruit on the ground. For the icing, mix the powder and 2 tablespoons of sugar and gradually add 250 ml of cold water and stir until smooth with a mixing spoon. Bring the liquid to the boil while stirring and bring to the boil briefly, stirring constantly. Immediately distribute the pouring over the fruit with a spoon from the middle. Arrange the cake on a plate. Whipped cream tastes good with it
15 minutes waiting time
1 piece approx:
  • 110 kcal
  • 460 kJ
  • 3 g protein
  • 2 g fat
  • 19 g carbohydrates


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