John Myers
Quick Fruit Cake from Tray
The perfect quick fruit cake from tray recipe with a picture and simple step-by-step instructions.
- 250 g Lowfat quark
- 100 ml Sunflower oil
- 100 ml Milk
- 100 g Sugar
- 400 g Wheat flour
- 1 packet Baking powder
- 1 Knife point Salt
- 1 Can Peaches
- 1 glass Sour cherries
- 50 g Dark chocolate couverture
- 50 g Chopped almonds
- 50 g Butter / oil for greasing the baking sheet
- For the quark-oil dough, first drain the low-fat quark and then mix it with the oil, milk, sugar and salt to a creamy mass.
- Mix the flour with the baking powder and then stir in and knead until a smooth dough is formed. Let it rest for 10-15 minutes in foil (or in a freezer bag) in the refrigerator.
- Drain the fruit well and cut the peaches into wedges. TIP: Instead of pickled fruit, the cake can of course also be prepared very well with fresh seasonal fruit, e.g. plums, apples or pears.
- Grease a baking sheet and roll out the dough from the refrigerator evenly on it, then top with the peach wedges and the cherries.
- Depending on your taste, sprinkle with chopped almonds and bake in the oven at 170 degrees (convection) for about 30 minutes.
- Take the cake out of the oven after the baking time and let it cool down a little. Meanwhile, melt the couverture and decorate the cake as you wish.
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