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1. Preheat the oven to 175°C. Butter the baking pan with the deep insert. Cut a circle out of parchment paper to match the center of the baking tin and place in the baking tin.

2. Mix flour, starch, polenta, baking powder and salt. Using a stand mixer or hand mixer, cream the butter and sugar until fluffy. Beat in eggs one at a time, followed by yogurt or sour cream. Add the flour, starch, polenta and baking powder and mix in briefly.

3. Pour batter into prepared baking pan. Bake for a total of 30 minutes until golden brown. Check the color after 15 minutes and possibly
cover with parchment paper. Remove from the oven and let cool on a wire rack for 10 minutes, then remove from the tin and let cool completely.

4. Prepare the fruit or berries for the cake – wash, pat dry and cut if necessary. In a cold bowl, whip the cream with the powdered sugar. Brush the cake base with apricot jelly. Spread the whipped cream on top and place the fruit on top and enjoy.


Baking mould : fruit cake mold 25cm, 3 parts


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