Fruit delight

Ingredients for 1 servings:

• 5 eggs
• 5 tbsp sugar
• 5 tbsp flour
• ½ tsp, leveled baking powder
• 1 packet of vanilla sugar
• 1 small can of mandarin orange(s), drained
• some orange juice
• 1 packet of pudding powder (vanilla flavor)
• 2 tbsp sugar
• 100 ml water, cold
• 1 cup of cream
• 1 pack of cream stiffener
• ½ cup sour cream
• 2 tbsp sugar
• some strawberries
• some blueberries
• possibly gelatin

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 13 hours 50 minutes

Wonderfully fresh fruit cake, perfect for summer, with delicate cream, fruity topping and fluffy sponge cake base

Preheat the oven to 175°C (top/bottom heat). Separate the eggs and beat the egg whites in a large bowl until stiff peaks form. Then add 3 tablespoons of sugar and continue beating for a moment. Add the remaining 2 tablespoons of sugar to the egg yolks and whisk briefly, then stir in the vanilla sugar. Then add everything to the egg whites and mix. Mix the flour with the baking powder and sift it into the egg mixture. Mix briefly with a mixer until the batter is nice and smooth and fluffy. Pour the batter into a 26cm round baking dish lined with baking paper. Bake in the preheated oven for approx. 20 minutes. Meanwhile, drain the mandarins and reserve the juice. Depending on the size of the can, top up the juice with orange juice to 300ml. Bring the juice to a boil, and in the meantime, mix the vanilla pudding powder with 2 tablespoons of sugar and stir in 100ml of cold water. When the mandarin orange juice is simmering, remove from the heat, wait a moment, and then stir in the dissolved pudding. Return to the heat, simmer briefly, and stir constantly until a light cream forms. Then remove from the heat. The pudding shouldn’t cool too much so that it can still be easily spread on the cake base. Test the sponge with a toothpick to see if it’s ready. For me, it always takes about 22 minutes, depending on the oven, so just check. When the base has cooled slightly, remove it from the tin and top it with the drained mandarins. Then place a cake ring around the sponge and pour the still-warm fruit pudding over it. Then wait until everything has cooled, about 2-3 hours or overnight. Whip 1 cup of cream until stiff peaks form, add the cream stabilizer. Stir in 1/2 cup sour cream and sugar. Then spread the cream on the cooled pudding. I like to let the entire cake sit overnight; it tastes even better. But it’s not necessary. Just before serving, scatter strawberries and blueberries on top of the cream, if desired. You can, of course, make the cream with yogurt instead of cream to make it lower in fat, but you’ll need to add gelatin. Cream isn’t very stable. While it won’t run, it will stay creamy when refrigerated. However, if you want to be extra safe, simply add a little gelling agent.