Tuttifrutti cake

Ingredients for 1 servings:

• 90 g butter
• 75 g sugar
• 1 packet of vanilla sugar
• 2 eggs
• 2 tsp baking powder
• 140 g flour
• 1 can apricot(s)
• 300 ml orange juice
• 2 tbsp passion fruit syrup
• 2 packs of cake glaze, clear
• 1 jar cherry(s)
• 1 can pineapple, in rings

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Fruit soil with lots of vitamin C

For the fruit base, mix all ingredients together, pour into a greased fruit base dish, and bake at 190°C (175°C fan-assisted) for 20-25 minutes. Meanwhile (or the next day), prepare the topping: Drain the apricots, slice one half into wedges and set aside, and place the other half in a saucepan. Add the orange juice and syrup to the apricots in the saucepan and heat. Then puree everything with a hand blender and thicken with the cake glaze. Top the fruit base with pineapple rings and cherries, and spread the fruit glaze over the top. The fruit glaze also tastes great on its own, as an exotic jelly.