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🍰 Tropical Fruit Cake

281 kcal · 30 min · 4 servings

Ingredients

• 150 g yogurt butter
• 125 g cane sugar
• 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 jelly

Instructions

1. 1. Beat butter, sugar, and a pinch of salt with a hand mixer for 8 minutes until creamy.
2. 2. Stir the eggs in one by one thoroughly into the mixture.
3. 3. Mix flour and baking powder.
4. 4. Fold in the flour mixture and the milk alternately into the batter.
5. 5. Pour the batter into a 26 cm diameter springform pan, greased if necessary.
6. 6. Smooth the surface.
7. 7. Bake the cake in a preheated oven at 180 °C conventional heat (160 °C fan, gas mark 2–3) on the lowest rack for 20–25 minutes until light brown.
8. 8. Let the cake base cool down briefly.
9. 9. Turn the cake out of the pan.
10. 10. Let the cake cool completely on a wire rack.
11. 11. Peel the kiwis and slice them.
12. 12. Peel the papaya and remove the core.
13. 13. Cut the papaya into wedges.
14. 14. Peel the mango and cut two thick slices from the stone.
15. 15. Cut the mango flesh into wedges.
16. 16. Remove the physalis from their papery husks.
17. 17. Wash the physalis and pat them dry.
18. 18. Spread coconut yogurt over the cake base.
19. 19. Decoratively arrange the fruits on the cake.
20. 20. Warm the quince jelly with 3 tablespoons of water in a small saucepan while stirring.
21. 21. Brush the fruit with the warmed jelly.
22. 22. Let the cake cool briefly.
23. 23. Serve the tropical fruit cake immediately.

Nutrition per serving

• kcal: 281
• Protein: 4 g · Fett/Fat: 11 g · Carbs: 38 g