Festive fruit cake with vanilla cream

Ingredients for 1 servings:

• 6 eggs
• 200 g sugar
• 175 g flour
• 25 g cornstarch
• ½ tsp baking powder
• 2 tbsp water, lukewarm
• 300 ml cream
• 200 g sour cream
• 1 packet of vanilla sugar
• 1 pack of cream powder vanilla flavor
• ½ lemon(s), untreated, zest or lemon flavoring or 1 bag of lemon zest
• 800 g of fruit, e.g. strawberries, blueberries, raspberries, bananas, kiwis, cherries, peaches, tangerines, etc.
• 2 packs of cake glaze, clear
• ½ liter fruit juice or water
• 4 tbsp, levelled sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 30 minutes

a number cake for an anniversary or round birthday, approx. 16 pieces

Sponge cake mixture: Separate the eggs. Beat the egg whites and 60g of sugar until stiff peaks form. In a large mixing bowl, whisk the egg yolks and 2 tablespoons of warm water, along with the remaining 140g of sugar and the vanilla sugar, until frothy. Pour the egg whites on top. Sprinkle with the flour, cornstarch, and baking powder, and fold everything in. Spread the mixture onto a baking sheet lined with baking paper. Bake the sponge cake in a preheated oven for 12 to 15 minutes (electric oven: 190°C, gas mark 2-3, fan oven 170°C). After baking, turn the sponge cake out onto a sugar-dusted tea towel and peel off the baking paper. Allow the sponge cake to cool. Cut out a homemade year stencil the size of the baking sheet. Place the stencil on the sponge cake mixture and cut out the motif with a sharp knife, securing the stencil with pins if necessary. (For example, I can recommend Arial Black as a font for the stencil.) Vanilla cream: For the topping, beat the cream with the cream powder, vanilla sugar, and lemon zest for 3 minutes; the mixture will be relatively firm. Then fold in the sour cream. Make a cake ring out of aluminum foil. Spread the cake cream on the cut-out cake base. Topping: Wash and clean or peel fresh fruit and chop it into small pieces, depending on the type. Drain canned fruit well. Arrange the fruit decoratively on top of the anniversary number. Glaze: Prepare the cake glaze with sugar and liquid according to the package instructions and spread it over the fruit. Allow the glaze to set. Chill the cake for at least an hour. To present or give as a gift, you can stick some sparklers inside and light them.