Leftovers – Fruit Cake

Ingredients for 1 servings:

• 12 sheets of gelatine (7 x 23 cm)
• 500 g apricot(s)
• 600 g banana(s), leopard banana, peeled
• 150 g meringue(s) (3 pieces)
• 500 ml eggnog
• 1 pinch of salt
• 1 pinch(s) of cane sugar

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free, flour-free + dairy-free, no baking / own recipe

Soak the gelatine in cold water for 10 minutes, squeeze out the excess water, dissolve it in a bain-marie. Do not boil it, but it should be clear, then cool. Blanch the apricots, remove the skins, remove the stones and puree. Puree the bananas. Crumble the meringue into bite-sized pieces, not too small, and place it in a 26cm springform pan lined with baking paper. Mix the apricot and banana puree with the egg liqueur, salt and sugar, add to the almost cooled gelatine, mix, and then pour the whole thing onto the meringue. The meringue will rise to the top (on its own). Refrigerate for a few hours to set. P.S. this is gelatine from a 1kg package and these are larger than the ones in the bags, so please bear this in mind and use 6 more sheets if necessary. The cake is a little moist, but it’s not a big deal; if I use more gelatine it becomes too hard. No additional sugar is necessary; the bananas are sweet, the eggnog is no less so, and then there’s the meringue. If you’re so inclined, you can also serve it with whipped cream.