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Sheet cake with exotic fruits

Sheet cake with exotic fruits

From: Zenker


Ingredients for the shortbread crust:
350 g flour
1 level tsp baking powder
180 g butter
80 g sugar
1 egg
A pinch of salt
Butter for the baking tin

2 tbsps apricot preserve
250 g raw marzipan paste
3 cl orange liqueur
4 tbsps sour cream
1 papaya
3 kiwis
1 mango
1 banana
Juice of ½ lemon
2 packets of clear cake glaze
½ l apple juice
3 tbsps sugar


For the dough, make a shortbread dough out of the listed ingredients, shape it into a ball, wrap it in cling film and cool it for approx. 30 minutes. Then roll out the dough between two layers of cling film to the size of the baking tin. Place the dough into the greased sheet cake spring form, making a high rim. Prick the base several times with a fork and bake for approx. 25 minutes in a preheated oven, middle shelf, at 200 °C top and bottom heat (or 180 °C circulating heat), 25 minutes blind baking*).

For the topping, spread apricot preserve over the cooled cake base. Knead the raw marzipan with the liqueur and roll it thinly between two layers of cling film to the size of the sheet cake base. Place it on the base and press it down. Spread sour cream over the marzipan layer.
Peel the papaya, cut it lengthwise, remove the seeds and cut the pulp into slices. Peel the kiwis, mango and banana and cut them into slices. Sprinkle the banana slices with lemon juice. Top the cake base decoratively with the fruits. Prepare the cake glaze with the apple juice and sugar. Cool it slightly and pour it over the fruit.

You can also top the cake with other fruits or use canned fruit.


*) Blind baking: Cover the shortbread dough base to above the rim with baking paper and cover it with dried peas or beans. As soon as the dough is firm enough after half of the baking time, remove the baking paper and the beans and peas and let the base become nicely brown. The dried beans or peas can be stored in a jar and reused.