Tropical Fruit Cake

Ingredients for 1 servings:

• 150 g butter
• 1 pinch of salt
• 250 g flour
• 4 kiwis, ripe
• 1 mango(s), ripe
• 1 can pineapple, in pieces
• 4 egg yolks
• 50 g sugar
• Juice from the pineapple can
• 50 g flour
• Meringue(s):
• 4 egg whites
• 50 g sugar
• Salt

Instructions

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

…..a slightly different fruit cake….

Prepare the shortcrust pastry and place it in a greased springform pan, creating a raised edge of about 3 cm. Chill. Peel the kiwis and mango and cut into cubes of about 1 cm. Drain the pineapple pieces, reserving the juice. Preheat the oven to 180°C (top/bottom heat). For the cream, beat the egg yolks in a double boiler and gradually add the sugar. When the mixture is thick and foamy, slowly add the juice and briefly fold in the flour. Remove from the water bath. Layer the fruit on the shortcrust pastry base and pour the cream over it. Place in the oven for 30 minutes. Meanwhile, beat the egg whites with a little salt until stiff peaks form and gradually add the sugar. Continue beating until a firm meringue forms. Chill until ready to use. After 30 minutes of baking, spread the meringue over the cake and return to the oven until golden brown. If you like it sweeter, you can of course add sugar to the batter and also use more sugar for the cream and meringue!