Colorful fruit cake

Ingredients for 1 servings:

• 250 g flour (wheat flour)
• 25 g cornstarch
• 3 tsp, leveled baking powder
• 165 g sugar
• 2 packets of vanilla sugar
• 3 eggs
• 225 g margarine
• 1 kg mixed fruit (kiwi, star fruit, strawberries, melon balls, banana)
• 2 Pkt. Cake glaze, clear
• 50 g sugar
• ½ liter white wine
• 2 tbsp apricot jam
• 1 point cream stiffener
• 30 g almond(s), sliced

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Kneaded dough: Make a dough from 150g flour, 40g sugar, 1 sachet of vanilla sugar, and 100g margarine. Chill briefly if necessary. Then roll out the dough onto a 28cm springform pan. Prick several times with a fork and bake with the springform pan rim (200°C) for approx. 15 minutes. Sponge cake: Sift 100g wheat flour, 25g cornstarch, and 3 level teaspoons of baking powder into a mixing bowl. Add 125g sugar, 1 sachet of vanilla sugar, 3 eggs, and 125g margarine. Mix everything into a smooth dough. Pour into a greased 28cm springform pan lined with baking paper and bake for approx. 30 minutes at 175°C. Spread the kneaded dough with 2 tbsp of apricot jam, place the sponge cake base on top, sprinkle with 1 sachet of whipped cream stabilizer, and place the springform pan rim, lined with baking paper, around the bases. Spread 1 kg of mixed fruit (kiwi, star fruit, strawberries, melon balls, banana) in a mountainous layer on the batter base. Prepare a glaze from 2 pkt. clear cake glaze, 50 g sugar, and 500 ml white wine. Pour over the fruit and let it set. Loosen the springform pan and sprinkle the cake edge with 30 g almonds.