Colorful fruit slices

For 20 pieces
  • 250 g butter or margarine
  • 175 g Sugar
  • 4 eggs (size M)
  • 300 g flour
  • 1 / 2 packet baking powder
  • 4-5 EL Milk
  • fat
  • 8 sheet white gelatine
  • 1 lemon
  • 250 g whipped cream
  • 1 kg Lean quark
  • 190 g Sugar
  • 1 packet Vanillin sugar
  • 2 Can (s) (850 ml each; Abtr. Weight: 550 g) Peaches
  • 1 Glass (370 ml; div. weight: 185 g) Cherries
  • 5 Kiwis
  • 2 packet clear cake topping
  • whipped cream, almond flakes and chocolate decorative flakes
60 minutes
For the base, stir together the fat and sugar until creamy. Gradually stir in the eggs. Mix the flour and baking powder, add to the fat egg mixture with the milk and stir in. Place the dough on a greased baking sheet (36 by 42 centimeters) and smooth it out. Bake in a preheated oven (electric stove: 200 ° C / gas: level 3) for 20 minutes. Let cool down. In the meantime, soak the gelatine in cold water. Wash the lemon, pat dry and rub off the peel. Squeeze out the juice. Whip the cream. Mix the quark, 150 grams of sugar, vanilla sugar, lemon juice and zest. Squeeze out the gelatine and dissolve over low heat. Add to the quark mixture and stir. Fold in the cream. Place a pull-out rectangular cake border around the base. Spread the quark mass on the floor and let it set for two hours. Drain the peaches and cherries while collecting the peach juice. Peel and slice the kiwi fruit. Spread the peach halves with the curvature facing up close together on the quark topping. Spread the cherries and kiwi slices on top. Mix the icing powder and the remaining sugar in a saucepan. Fill up the peach juice with water to 1/2 liter and stir with the icing powder until smooth. Bring to the boil while stirring, leave to swell for a minute. Pour evenly over the fruit. Let it set for about 20 minutes. Cut the cake into 20 pieces. If you like, with cream tuffs, toasted almond flakes and chocolate decorative leavesdecorate
1 piece approx:
  • 380 kcal
  • 1590 kJ
  • 11 g protein
  • 16 g fat
  • 45 g carbohydrates


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