Fruit cake with almond chocolate base

Ingredients for 1 servings:

• 100 g butter, soft
• 100 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 100 g chocolate (milk)
• 3 eggs
• 75 g rusks
• 100 g ground almonds
• 2 tsp baking powder
• 500 g fruit (preserves), drained, e.g. mandarins, cherries, peaches, apricots or pineapple
• 250 ml juice, collected from the fruit
• 1 pack of cake glaze
• 2 cl liqueur, suitable for the fruit
• 4 tbsp apricot jam
• 50 g almonds, chopped, roasted

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

For the dough, beat butter, sugar, vanilla sugar, and salt until light and fluffy. Melt the chocolate in a hot water bath and stir into the butter. Gradually beat in the eggs. Place the rusks in a freezer bag and crumble finely with a rolling pin. Mix the breadcrumbs, ground almonds, and baking powder and stir into the dough. Preheat oven to 175 degrees Celsius. Grease a 24 cm springform pan, pour in the batter, smooth it out, and bake for about 30 minutes. Remove the chocolate base from the pan and let it cool on a wire rack. For the topping, drain the fruit, reserving the juice for the glaze. Place the base in a cake ring and top with the fruit. Prepare the glaze according to the instructions using fruit juice and, if desired, liqueur, and pour it over the fruit. Heat the apricot jam with 3 tablespoons of water, brush the edge of the cake with it, and decorate with chopped almonds.