Exotic cake with Lengkeng fruits in vanilla cream

Ingredients for 1 servings:

• 2 tbsp margarine for greasing the pan
• 250 g wheat flour type 405
• 1 pinch of salt
• 2 tbsp sugar, fine or powdered sugar
• 125 g margarine
• 1 m.-sized eggs
• 1 tsp vanilla extract
• 1 tsp lemon zest
• 3 tbsp fruit juice (longan juice, lengkeng juice)
• 750 g dried peas for blind baking
• 400 g longan fruits (lengkeng fruits), fresh or from a can (approx. 1 kg fresh produce)
• 1 packet of vanilla pudding powder (for 500 ml)
• 500 g milk
• 1 tbsp honey, dark
• 7 cherries (maraschino cherries)
• 3 kiwis
• n. B. flowers and leaves

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Cooking/baking time approx. 1 hour; Total time approx. 8 hours

Original title: Kue Tar dengan Buah Lengkeng Bangkok dalam Krim Vanila. Recipe from Bali, Indonesia

All ingredients must be at room temperature. Grease a 24cm springform pan with margarine and line with baking paper. Wash the lengkeng fruits, cut off the top, and then use a knife to make a cut around the pit. The hard outer shell can now be easily opened and peeled off. Open up the flesh and remove the pit. Place the flesh in a sieve and collect the juice. Drain canned goods well. Combine all ingredients for the dough in a mixing bowl, adding the margarine in small pieces. Using a dough hook at medium speed, mix the ingredients in less than 2 minutes until you have a crumbly mixture, which doesn’t need to be completely homogenous. Cool your hands thoroughly in cold, running water, dry them, and press the crumbs into a ball of dough. Flatten the ball of dough, place it in a plastic bag, and let it mature in the refrigerator for one hour. Preheat the oven to 200°C (400°F). Flour the ball of dough, roll it out, and place it in the prepared springform pan. Pull the edges up to about 3 cm. To blind bake, place a 24 cm circle of baking paper on the dough and cover the sides with 4 cm wide strips. Fill with dried peas and place in the oven for 20 minutes. When the edges begin to brown, remove from the oven and let cool. Remove the peas and the inner baking paper. If the dough looks quite pale on the inside, which is perfectly normal, return it to the oven and bake at 200 degrees Celsius for a quick, light holiday brown. Fill the cake with the drained lengkeng fruit and distribute evenly. Peel the kiwi fruit and cut it crosswise into 1 cm thick slices. You will need 13 of them. Prepare the vanilla pudding according to the package instructions, stir in the honey, and pour the hot cream over the lengkeng fruit. Place the kiwi slices on the hot pudding (12 around the circumference of the cake, 1 in the center). Place a whole maraschino cherry in the center and half a cherry around the edge of the kiwi slices. Let cool and refrigerate for several hours. To serve, remove the ring and base of the springform pan, transfer the cake to a cake plate, garnish, and serve cold.