Summary

Ingredients

For the dough:

• 115 g spelled flour
• 75 g cane suar
• 125 g water
• 50 g rapeseed oil
• 10 g tartar bakin powder
• 1 pinch (s) vanilla pulp
• 1 pinch (s) salt

For the cream:

• 1 can coconut milk
• 1 ½ pack vanilla pudding powder
• 100 g mararine
• 2 tablespoon sugar
• Fruit your choice (e.g. pineapple, blueberries, bananas, tangerines, strawberries, etc.)

For the jelly:

• 500 ml apple juice
• 1 teaspoon agar agar

Print Recipe Pin Recipe

Instructions

1. Combine the ingredients for the dough and stir until foamy. Then fill a 28-cake tin and bake in a preheated oven at 180 ° C for 15 minutes. Then place the dough on a wire rack to cool.
2. The cream can be prepared while it is cooling down. To do this, heat 3/4 of the coconut milk with the sugar in a saucepan and stir the rest of the coconut milk with the pudding powder without lumps. When the coconut milk is boiling in the pot, mix in the pudding mixture and cook for another minute. Then the margarine is to be beaten. The finished cream is poured onto the sponge cake while it is still warm.
3. The cream should also be cooled down briefly, while the fruit can be cut into small pieces and distributed in a circle on the cream.
4. For the jelly layer, stir 500 ml of apple juice with the slightly heaped teaspoon of agar agar while still cold. In doing so, all lumps should dissolve. Then boil the liquid in a saucepan for 5 minutes and then pour it over the fruit layer. Attention, the jelly does not solidify until it cools down.