Tapioca fruit cake

Ingredients for 1 servings:

• 200 g speculatius or other biscuits
• 100 g butter or margarine
• 1 tsp baking powder
• 1 tsp vanilla sugar
• 2 cans of fruit (berries) or 500 g fresh fruit of your choice, diced
• 500 ml fruit juice
• 500 ml milk or soy milk
• 250 g sago (tapioca, pearl sago)
• e.g. honey or sugar or vanilla sugar

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 35 minutes

with speculatius base

Grind the speculatius biscuits into fine crumbs. Mix with the baking powder and vanilla sugar, then knead with the butter to form a dough. Chill for about 30 minutes. Tip: If the dough doesn’t reach the desired consistency, you can add about 50g of flour and thicken with milk. Roll out the dough in a springform pan (depending on the desired thickness, you can use a 20cm or 26cm springform pan) and bake in a preheated oven at 200°C for about 20 minutes until golden brown. Drain the canned fruit and reserve the juice, or wash and chop the fresh fruit. Mix the fruit juice with milk to make 1 liter. Bring to a boil with the tapioca/pearl sago and simmer, stirring constantly, until the pearls become clear and the mixture takes on a pudding-like consistency. This can take up to 2 hours. Finally, fold in the fruit and sweeten to taste with honey and/or sugar or vanilla sugar. Pour the tapioca pudding mixture onto the base (using a cake ring) and let it cool in the refrigerator. Cooking will cause the tapioca to take on a pudding-like consistency and firm up upon cooling. This makes preparation easier and eliminates the need for gelatin. You can vary the fruit as desired, and flavored milk, such as vanilla, can also be used.