Fruit Tart

For the fruit tart, first prepare the cake base. Separate the eggs, beat the snow with a pinch of salt until stiff.

Mix the egg yolks, sugar, vanilla sugar and poppy seed oil until foamy. Stir in the rum, add the spelt flour, pour in a dash of mineral water and mix gently, then fold in the snow.

Pour the dough into a greased and floured cake springform pan and bake at 170 °C for about 25 minutes.

Let cool and spread with jam.

Meanwhile, prepare the cake jelly according to the instructions.

Then decorate the cake. Cut the grapes once and remove the seeds. Cut the nectarine and banana into small pieces. Place the fruit on the cake base smeared with jam and pour the cake jelly over it.

Chill the fruit tart briefly and then serve.

Preparation Tip:

The fruit for the fruit tart can be changed according to preference and season. But banana should not be missing.

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