Autumnal fruit cakes

Ingredients for 8 servings:

• 300 g flour (preferably spelt flour 630)
• 1 packet of baking powder
• 100 g sugar
• 1 pinch of salt
• 1 packet of vanilla sugar
• 150 g quark (cottage cheese)
• 7 tbsp sunflower oil or rapeseed oil
• 7 tbsp milk
• 120 g sour cream
• 2 eggs (size M)
• ½ pack of sauce powder for vanilla sauce for cooking
• 40 g sugar
• some plums, pears or blackberries

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

for plums, pears or blackberries

Mix all the dry dough ingredients. Add the curd cheese, oil, and milk and knead well using the dough hook of the mixer. You may need to knead a little more by hand until the dough is nice and elastic and pliable. Now divide the dough into 8 equal pieces and shape each piece into a ball. Roll each one out to a diameter of about 10 cm. Leave the edges a little thicker or shape them further to create a small bulge all around. This is important, otherwise the glaze will run off! Place each prepared piece of dough on a baking sheet lined with baking paper. Leave plenty of space between them—the coins will expand considerably! That’s why I recommend using two baking sheets. Wash the fruit, remove the cores or stones, halve them, or peel them where necessary. Top each coin with fruit. Tip: I quarter plums and place them slightly upright in the coin! Now mix the glaze ingredients well and spread the glaze over the fruit on each coin. Caution: Not all of the icing will fit. Spread whatever’s left over after the first 10 minutes of baking on the cakes! Now bake the baking tray(s) in the oven at 180°C (preheated) for about 25 minutes. If using two baking trays, we recommend using the fan-assisted oven. Then let them cool completely and enjoy!