Colorful fruit slices

For 24 pieces
  • 6 eggs (size M)
  • 200 g Sugar
  • 1 packet vanillin sugar
  • 1 pinch salt
  • 150 g flour
  • 3 level teaspoons Baking powder
  • 400 g Raw marzipan paste
  • 30 g Icing sugar
  • 1 glass ( 340 g) Apricot jam
  • 1 (approx. 1200 g) pineapple
  • 1 (approx. 500 g) Mango
  • 2 Kiwis (approx. 100 g)
  • 1 (approx. 450 g) Papaya
  • 1 carambola (star fruit; approx. 175 g)
  • 1 Persimmon or Sharon fruit (approx. 250 g
  • 1 (approx. 200 g) Banana
  • 1 EL lemon juice
  • 2 packet clear, unsweetened cake topping
  • baking paper
  • 2 large freezer bags
75 minutes
Separate eggs. Beat the egg white until stiff, pour in 150 g sugar, vanilla sugar and salt. Gradually stir in the egg yolks. Mix the flour and baking powder. Sift on the custard and fold in. Place the mixture on a baking pan lined with baking paper (approx. 32 x 38 cm) and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 15 minutes. Turn the sponge cake out onto a tea towel, peel off the baking paper. Let cool down. Knead the marzipan with the powdered sugar. Roll out between two large, cut freezer bags the size of the sponge cake. Use the tea towel to turn the biscuit over to the other side. Beat the jam until smooth. 2Put a tablespoon on the sponge cake and spread thinly. Place the marzipan plate on top using the freezer bag and press down a little. Put the rest of the jam on top and spread it on. Peel the pineapple, remove the woody pieces. Quarter the pineapple, cut out the stalk. Cut the pineapple into slices. Peel the mango, cut the flesh from the core and dice. Peel and slice the kiwi fruit. Peel and halve the papaya, scrape out the seeds. Cut the pulp into slices. Wash the carambola, cut into slices. Peel persimmon, cut in half, clean and cut into wedges. Peel and slice the banana, drizzle with lemon juice. Spread the prepared fruits on the cake. Mix the casting powder with 50 g sugar in a small saucepan. Gradually stir with 500 ml of cold water until smooth. Bring to the boil briefly while stirring. Immediately distribute the glaze over the fruit with a tablespoon, allow to set
Wait approx. 1 hour. Photo: Först,
1 piece approx:
  • 240 kcal
  • 1000 kJ
  • 5 g protein
  • 7 g fat
  • 39 g carbohydrates


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