John Myers
Contents
show
Colorful Fruits from Tray
The perfect colorful fruits from tray recipe with a picture and simple step-by-step instructions.
Biscuit Dough:
- 50 g Melted butter
- 6 Eggs
- 130 g Cane sugar
- 1 packet Bourbon vanilla sugar
- 3 tbsp Lemon juice
- 125 g Spelled flour
- 75 g Food starch
- 1 tsp Baking powder
Covering:
- 750 ml Milk
- 2 packet Custard powder
- 4 tbsp Cane sugar
- Fruit
- 500 ml Water or diluted fruit juice
- 3 packet Icing powder
Preparation:
- Line a baking sheet with parchment paper and preheat the oven to 175 C. Melt the butter and let it cool down a bit.
Fruit:
- You can vary depending on the season and taste. I have fresh strawberries (which unfortunately don’t taste really good yet) – clean and wash, tangerines – drain well (catch the juice), frozen raspberries (fresh ones can of course also be used), fresh pineapples (in pieces), frozen blueberries (Here you can also use fresh ones), 1 banana – sliced, fresh halved grapes.
Dough preparation:
- The eggs are separated. Beat the egg white with 2 tablespoons of sugar until stiff.
- Beat the egg yolks with the remaining sugar, vanilla sugar and lemon juice until frothy. Mix in the butter.
- Mix the flour, cornstarch and baking powder and fold in loosely.
- Carefully fold in the egg whites and place the dough on the baking sheet lined with baking paper – spread, smooth out and bake at 175 C for about 20 minutes.
Covering:
- Now cook a pudding from milk, sugar and vanilla pudding powder and spread it on the cooled base.
- Place the prepared fruits on top of the pudding.
- Fill up the collected juice of the mandarins to 500 ml with water and thicken with the icing powder and distribute immediately on the fruit.
Facebook Comments