Colorful fruit base by Sarah

Ingredients for 1 servings:

• 3 eggs
• 1 packet of vanilla sugar
• 1 pinch of salt
• 175 g sugar
• 75 g flour
• 25 g cornstarch
• 1 tsp baking powder
• ¼ pineapple (approx. 150 g)
• 2 kiwi(s) (approx. 80 g each)
• 150 g strawberries
• ½ can apricot(s) , (half of 425 g)
• 1 pack of pudding powder, vanilla flavor (for 500 ml milk, for cooking)
• 350 ml milk
• 1 pack of cake glaze, clear (for 250 ml liquid, for cooking)
• Fat and breadcrumbs for the form

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Separate the eggs. Beat the egg whites and 2 tablespoons of water until stiff. Gradually add the vanilla sugar, salt, and 75g of sugar. Stir in the egg yolks one at a time. Mix the flour, cornstarch, and baking powder, sift them in portions onto the egg mixture, and fold them in. Grease a fruit-base dish (approx. 27cm diameter) and sprinkle with breadcrumbs. Pour the batter into the dish and smooth it down. Bake in a preheated oven (electric oven: 175°C, fan oven: not suitable, gas mark 2) for approx. 20 minutes. Meanwhile, peel the pineapple and kiwi. Remove the pineapple core. Slice the kiwi and cut the pineapple into pieces. Bring 50g of sugar and 100ml of water to a boil. Simmer until the sugar has dissolved. Briefly blanch the kiwi and pineapple in it, remove, drain, and allow to cool. Wash, hull, and quarter the strawberries. Drain the apricots, reserving the juice. Cut the apricots into wedges. Remove cake from the oven and let it cool on a wire rack for about 5 minutes. Then turn out of the tin. Let it cool. Meanwhile, mix the custard powder, 50g sugar and about 6 tablespoons of cold milk until smooth. Bring the remaining milk to the boil and stir in the custard powder. Cook for at least 1 minute while stirring. Let it cool for about 5 minutes and pour it onto the base and smooth it out. Spread the fruit on the cake. Gradually mix the glaze powder with 100ml apricot juice and 150ml water. Bring to the boil while stirring. Using a spoon, spread the hot glaze evenly over the fruit, starting from the center. Chill the fruit cake for about 45 minutes.