This tasty moist cake
with Pineapple and Mandarin fruit salad can also be served as a
dessert.
Biscuit Sponge Dough
100 g fine
sugar and
3 egg yolks,
whisk until creamy Grated peels of 2 limes,
75 g ground
walnuts and
2 drops
vanilla essence add and blend well
3 egg whites
beat until stiff
75 g sifted
flour and
1/2 teaspoon
baking powder fold into dough, alternately with egg
white.
Spoon the
dough into the baking tin.
Syrup
1/2 glass
Pineapple and Mandarin juice mixed pour over the cake
and let it soak.
Grease
a ring form, measuring about 23 cm in diameter, and dust
with flour. Keep ready. Preheat the oven. Bake on low medium
heat for approx 40-50 minutes. Cool slightly before
carefully removing from the ring form. Return the cake to
the baking dish. Make the following syrup.
Fill
the middle of the ring with Pineapple junks and Mandarin
slices and decorate the top with fruit and cream.
Tip:
Instead of Mandarins, Oranges can be used.
Note:
Grease the ring form generously, so that the cake can easily
be removed.
