This Dry Fruit Shortcrust Pastry Cake is one of my favorites. Easy to make and very yummy. It belongs to the wholefoods category as you only use wholefood products here.
Dry Fruit Shortcrust Pastry Cake
- 400g Wholemeal Flour
- 250g butter
- 2ts backing powder
- 100g raw caster sugar
- 5 egg yolks
- grated lemon peel
- 2tbs of cacao
- 5 Egg whites
- 150g raw sugar
- Vanilla sugar
- German Vanilla Pudding powder or one large spoon of potato or corn starch
- Dry Fruits like peaches, pears, raisins or whatever you like.
- Some jam or cherries from glass.
Mix together: wholemeal flour, baking powder, sugar, egg yolks, butter and the grated lemon peel.
Divide the mixed pastry into three even parts. Add cacao into one part to get one dark pastry dough.
Wrap all tree parts into a cling wrap and put into a freezer for one hour.
Take one of the light parts out of the freezer and grate it into baking tray. Don’t forget the baking paper underneath!
Lay the dry fruits on the grated pastry. Sprinkle with some jam.
Now grade the dark pastry on top of the fruits.
Mix the egg whites, add sugar, vanilla sugar and the pudding powder or starch and spread on top of the dark pastry
Grade the last light pastry on top, put into the hot oven and bake for about 55 minutes at 170 degrees Celsius.
Put some pure icing sugar on top after the cake is cold.