Fruit Punch Slices

Heat red wine or juice, infuse mulled wine spice in it for about 10 minutes. Chop figs and apricots. Soak all but 4 tablespoons of fruit in red wine, preferably overnight.

Dice plums. Grate chocolate. Cream fat, sugar and spices, fold in eggs. Mix nuts and almond kernels, except for 4 tbsp each for decorating, flour and baking powder. Stir into egg mixture with grated chocolate. Fold in soaked fruit.

Line the grease pan of the oven with parchment paper. Using an aluminum strip folded several times, delineate a work surface about 30 cm x 30 cm. Pour in the dough and smooth it down. Bake for about 30 to 40 minutes. Heat the jelly and jam. Fold in remaining fruit, walnuts and almond kernels. Spread evenly on the cake, perhaps sprinkle with hail sugar and cool.

E-kitchen stove: degree: 180

Gas stove: degree: 160

convection oven: degree: 2

Tip: Stock up on high-quality spices – it pays off!

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