Tropical Fruit Cake with Strawberry Layer

A cake recipe for all foodies:

(*) For a cake of (/) 28 cm.

For the short pastry, quickly knead the ingredients into a dough, wrap in plastic wrap and refrigerate for at least 30 minutes. Roll out the dough thinly and cut out a base of (/) 26 cm. (Leftover dough can easily be frozen). Bake in a 26 cm cake springform pan or ring at 190 °C top and bottom heat for approx. 12 minutes.

For the rice pudding, soften long grain rice with milk and salt and cool.

For the rice pudding base, whisk together the cooked sugar, almond kernels, rice pudding, vanilla sugar, lemon zest, egg yolks and wheat powder until smooth. Whip egg whites with sugar and salt to egg whites and fold into the rice pudding mixture. Finally, gently mix through the melted butter (mottle). Fill this amount into a greased and floured springform pan and bake in a heated oven at top and bottom heat at 200 degrees in about 35 to 45 min.

After baking, cool the cake base briefly, cut it out of the ring, turn it out onto a cake rack and cool.

Grease a springform pan rim of (/) 28 cm and dust with powdered sugar. at the beginning put the shortcrust base, spread with apricot jam and put the rice pudding base on top.

For the fruit cream, whip egg yolks, sugar and tropic fruit juice on a water bath until warm (pull off to rose). The heat should not exceed 85 degrees, otherwise the egg will curdle. Gelatin in cal

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