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FRUIT CAKE WITH BERRIES

PREPARATION

LIGHT BISCUITS WITH FRESH FRUITS

  1. Preheat the oven to 180°C. Assemble the baking tin and butter lightly.

  2. Mix flour, sugar, baking powder and salt well. Add soft butter in small pieces. Roughly work in the butter with a food processor or hand mixer.

  3. Add eggs and mix on low speed for 15 to 20 seconds. Spread batter in the baking pan.

  4. Bake for about 20 minutes until the sponge cake is golden. Cover with baking paper after 15 minutes if the cake takes on too much colour.

  5. Let the biscuit cool in the baking pan for 5 minutes. Then turn out onto a wire rack to let the cake cool completely.

  6. Whip the cream, add the icing sugar and continue beating until the cream is stiff.

  7. Spread the cream on the biscuit base, place the fresh fruit decoratively on top.

INFORMATION

For a   fruit cake pan   with a diameter of 25 cm

INGREDIENTS

Biscuit:

  • 170 grams of flour

  • 170 grams of sugar

  • 3 tsp baking powder

  • 1 pinch of salt

  • 170 g butter, soft

  • 3 eggs, lightly beaten

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Filling:

  • 150-200 ml whipped cream, very cold

  • 1-2 tbsp powdered sugar, sifted

  • Fresh seasonal berries & fruits

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