Tropical Fruit Cake

Ingredients

• 150 g yogurt butter
• 125 g cane sugar
• a pinch of salt
• 3 eggs
• 200 g Flour
• 1.5 tsp Baking Powder
• 100 ml milk (1.5% fat)
• 3 kiwis
• 250 g papaya (0.5 papayas)
• 300 g small mango (1 small mango)
• 24 physalis
• 150 g coconut yogurt
• 125 g quince jam

Instructions

1. 1.

   Beat butter, sugar and a pinch of salt with the beaters of a hand mixer for 8 minutes until creamy.

2. 2.

   Whisk in each egg one at a time. Mix flour and baking powder together and alternately fold into the batter with the milk.

3. 3.

   Transfer the dough to a greased tart pan (26 cm diameter) if needed, smoothing the surface. Bake in a preheated oven at 180 °C (160 °C fan, gas: level 2–3) on the lowest rack for 20–25 minutes until light brown.

4. 4.

   Let the base cool briefly, then remove it from the pan and set it on a wire rack to cool completely.

5. 5.

   Peel the kiwis and slice them. Peel, deseed and cut the papaya into wedges.

6. 6.

   Peel the mango, cut it into two thick slices away from the stone, and cut the flesh into wedges. Separate the physalis from their parchment skins, rinse and pat dry.

7. 7.

   Spread coconut yogurt over the base.

8. 8.

   Arrange the fruits decoratively on top of the fruit base.

9. 9.

   Warm the quince jam with 3 tbsp water in a small pot while stirring, then brush the fruit with it. Let cool briefly and serve the tropical fruit cake immediately.