Crunchy Fruit Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g butter or mararine, soft
- 200 g suar
- 200 g flakes (5-rain flakes)
- 200 g hazelnuts, round
- 2 tablespoon baking cocoa, no Nesquick
- 0.5 teaspoon ½ baking powder
- 400 g cream cheese
- 1 cup sour cream
- 160 g powdered suar
- 2 sachets bourbon vanilla sugar
- 30 g instant elatin
- 200 g cream
- 1 sachet cake topping
- Fruit your choice, e.g. pineapple cubes, blueberries, nectarine slices, strawberries, grapes, tangerines, hi
Print Recipe
Pin Recipe Instructions
- Knead the first six ingredients into a dough with your hands. Spread this on a baking sheet lined with baking paper and press until smooth. Bake in a preheated oven at 180 ° C for 15 minutes. Let cool down.
- Mix the cream cheese, sour cream, sugar and gelatine powder and fold in the whipped cream. Spread on the cooled floor. Top with fruit of your choice, e.g. pineapple, blueberries, nectarines, strawberries, grapes, tangerines.
- Prepare the icing according to the instructions on the packet, mix with fruit juice and a little lemon juice if necessary and spread over the fruit.
- Can be prepared very well, because it tastes even better on the second day.
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