Sponge Fruit Cake

Ingredients

• 5 eggs
• 150 g coconut palm sugar
• 100 g spelt whole‑grain flour
• 60 g spelt flour (Type 630)
• 800 ml milk (3.5% fat)
• 180 g cornstarch
• 200 ml whipping cream
• 1 Vanilla bean
• 5 tbsp Honey
• 2 egg yolks
• 3 kiwis
• 2 peaches
• 400 g Strawberries
• 400 g seedless grapes
• 6 sheets gelatin

Instructions

1. 1.

   Separate the 5 eggs and beat the yolks with coconut palm sugar until fluffy. Whisk the whites into stiff peaks and fold them into the yolk mixture. Fold in the flour.

2. 2.

   Transfer the batter to a greased baking pan, smooth the surface, and bake in a preheated oven at 180 °C (160 °C fan) for 10–15 minutes. Remove the finished base from the oven and let it cool.

3. 3.

   Meanwhile split the vanilla bean lengthwise and scrape out the seeds. Mix a little milk with the cornstarch, then combine the remaining milk, cream, vanilla seeds, and the whole bean in a pot and bring to a boil. Whisk 2 yolks with honey until creamy. Add the milk‑cornstarch mixture to the hot milk‑cream blend, briefly reheat, let cool slightly, then stir in the yolk mixture and combine well.

4. 4.

   Spread the cream over the cooled base and allow it to set.

5. 5.

   Wash strawberries, remove stems and quarter them; halve seedless grapes; peel, quarter, and slice kiwis. Wash peaches, pit them, and dice. Soak gelatin, warm peach juice, and dissolve gelatin in it. Quickly mix the gelatin solution with 450 ml lukewarm water, let it set, then pour over the fruit. Chill for 1–2 hours until firm, cut into slices, and serve.