A cake recipe for all foodies:
(*) For a cake pan of 26 cm ø.
For the shortcrust pastry, quickly prepare the ingredients into a dough, wrap in cling film and rest in the refrigerator for 120 minutes. Roll out the dough thinly, (leftover dough can easily be frozen) and spread a greased, floured cake tin of O 26 cm with the dough and sprinkle the sponge crumbs thinly on the bottom. Top thinly with the peach slices.
For the yogurt coconut glaze, toast the coconut in the oven at 200 degrees until lightly browned, cool. Scrape out the vanilla bean. Mix coconut, yogurt, eggs, lemon zest, salt and the pulp of the scraped vanilla pod. Combine sugar and pudding powder, mix into the mixture and pour into the prepared cake pan. Bake in the heated oven at top and bottom heat at 190 degrees for about
Cool the cake well and remove from the mold.
For the fruit dream, cut the apple and honeydew melon into fine slices, maybe halve the grapes, pluck the red and black currants. Use the fruits to make a nice pattern on the cake base.
For the cake glaze, boil water and apple juice. Combine sugar and cake glaze powder and stir in, boil one more time and spread evenly, but not too thickly, over the fruit. Cool.