Summary

Ingredients

• 5 egg (s)
• 250 grams sugar
• 1 packet vanilla sugar
• 125 ml water
• 125 ml oil
• 150 grams flour
• 0.5 ½ pack baking powder
• 150 g nuts, round

For the cream:

• 2 cups crème fraîche
• 5 tablespoon preserving sugar
• 2 cups cream

For covering:

• 3 glasses fruit (Fruchtikus - variety to taste)
• 4 sheets gelatin
• 3 tablespoon rum
• Grease for the tin
• Flour for the baking sheet

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Instructions

1. Beat eggs, sugar and vanilla sugar until frothy. Gradually stir in the remaining ingredients. Spread the dough on a greased and floured tray.
2. Bake in a preheated oven at 170 ° C for about 30 minutes.
3. Mix the crème fraiche with the preserving sugar. Whip the cream and fold in. Spread on the cooled cake.
4. Puree the three glasses of Fruchtikus. Dissolve the gelatine in rum and stir into the fruit puree. Spread on the cream. Chill until ready to eat.