Exotic cake – goodbye to summer

Now is autumn… Such is the way of things, that something ends, and something begins. I do not like autumn. Because the days are short, the sun low and energy to work for less is with me. But to assume that somehow softer, that summer is gone for quite a few months, I prepared for you a beautifully colored cake. Cake, which puts in a good mood from the very look at them:) Plain sponge on plain, pastry base apricot marmalade and greased all the vanilla pudding and a whole lot of delicious fruit. It tastes great, despite my fears, or that it is too dry, he is nothing but sponge soaked. But the custard and fruit all together is perfectly moist and so refreshing, that if I eat another piece, I have the impression, that the summer is a little stopped:). Stop for a second home summer:) I recommend a very!

The recipe comes from the book "Baking cakes', modified by me.

Ingredients for the shortcrust pastry:

• 125g flour
• 60g cold butter
• 50g of icing sugar
• teaspoon of sugar with real vanilla
• pinch of salt
• 1 yolk

Knead the flour with butter, sugars, salt and yolk. Shape into a ball, wrap in foil and cool by 1 hour. The bottom of the springform pan with a diameter 24 cm parchment paper for baking. Remove the dough from the refrigerator, Roll out and line the bottom of the springform pan.

Bake at 200 ° C for about 15 – 20 minutes (to a nice golden brown cakes). Remove and cool.

Ingredients for the sponge:

• 3 eggs
• half a cup of caster sugar
• half a cup of plain flour
• 2 heaped tablespoons of potato flour

Whip egg whites to a stiff mass, at the end of churning add the sugar, add one egg whisking all the time. Finally, pour the sifted flour and gently stir in egg (I did it at low speed mixer). The bottom of the springform pan with a diameter 24 cm parchment paper for baking, prepared to translate her weight.

Bake at 170 ° C for about 30 minutes or until dry stick. Cool 15 minutes, then gently remove the springform pan and put on rack to cool completely.

Cream:

• 1 vanilla pudding
• 400ml of milk
• 2 tablespoons of sugar

Discard half cup of milk and spread on the pudding. The rest of the boil with sugar. Pour the boiling milk pudding distributed and boil, stirring constantly. Cook for 2 -3 minutes, set aside to cool.

Also:

• 2 kiwi fruit
• 1 mango
• 5 pineapple slices
• some cherries from alcohol (I did not have, I gave candied)
• 50g almond flakes podprażonych
• 3 tablespoons apricot jam

Kiwi Slice, pineapple and mango into strips or cubes. Heat the marmalade.

Folding the dough:

Baked crispy coat the bottom of the hot apricot jam and cover the bottom of the biscuit. The top and sides of the sponge cake spread with custard. Arrange on top of sliced ​​fruit. The sides of the cake sprinkle with toasted almond flakes.

Enjoy!

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