Fruit cake

Ingredients for 1 servings:

• 3 eggs, separated
• 200 g flour (should be the same weight as the three eggs)
• 200 g powdered sugar (should be equal to the weight of the three eggs)
• 200 g butter (should be equal to the weight of the three eggs)
• 1 packet of vanilla sugar
• 3 pinches of baking powder
• some milk or mineral water
• 300 g cherries or apricots, plums etc., prepared
• 1 pinch of salt
• some sugar for sprinkling
• Fat for the mold

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

light egg-based dough

First, weigh the eggs – this will determine the amount of flour, butter, and sugar! This way, you can increase or decrease the batter as needed. Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. Beat the egg yolks with butter and powdered sugar until fluffy, then stir in the vanilla sugar. Sift the flour with the baking powder. Gradually stir the flour mixture into the egg yolk mixture, adding a little milk or mineral water as you go. Then fold in the beaten egg whites. Pour the batter into a greased dish (I use a small roasting pan measuring approximately 25 x 35 cm). Now top the batter with the prepared fruit (I halve the apricots or plums and place them cut-side up on the batter). I also sprinkle the apricots and plums with granulated sugar and, if desired, a little cinnamon. Bake in a preheated oven at 160°C – 180°C (top/bottom heat) for approximately 40 minutes.