Fruit cake

Fruit cake
Quantity Ingredient
40 g Butter
3 Eggs
75 g Sugar
1 packet Vanilla Sugar
80 g Wheat Flour Type 405
300 g Tropical fruit mixture
1 packet Ground gelatine
5 tbsp Cold water
500 g Red fruit jelly
120 g Sour cream

This fruit cake is particularly juicy and fruity. The quantity is enough for approx. 1/2 baking tray. Deep-frozen fruit such as tropical fruit mix should be thawed in good time and drained well. For the sponge cake, melt the butter and let it cool. Cream eggs with sugar and vanilla sugar and stir in flour. Finally stir in the cooled butter briefly. Preheat the oven to 175°. For the fruit cake, place an ungreased baking frame of 20 x 25 cm on a baking tray lined with baking paper. Fill in the dough and bake on the middle shelf for approx. 20 minutes. Drain the fruit. Mix gelatine, ground in a pot with water and leave to swell for approx. 10 minutes. Heat gelatine at the lowest temperature until it dissolves. Add a few spoonfuls of red fruit jelly to the gelatine, stir until smooth and then mix with the remaining red fruit jelly. Put the red fruit jelly in the fridge for about 10 minutes until it starts to thicken. Remove the dough from the oven, remove the baking tray and cut the dough into 6 pieces. Brush the cooled base of the fruit cake with red fruit jelly. Put the fruit cake in the fridge until the red fruit jelly solidifies. Stir the sour cream until smooth, spread the cake on the fruit and cover with the fruit.

Servings: 6, Difficulty: 
Preparation time: 45 minutes, Total duration: 1 hour and 30 minutes

All data per serving:
344 kcal
52 g
8 g
14 g

(C)opyright by Marions Kochbuch