Wholefood Fruit Cake

Try this delicious cake recipe:

Sponge cake: whisk eggs, egg yolks and honey until warm and cooled (i.e., heat ingredients in a baking bowl on a water bath to about 38 degrees and stir very well, then finish whisking until cooled). While cold beating, whip until a very light fluffy mixture is formed. Heat butter slightly and let it melt, sift whole wheat flour and baking powder and mix well. Gently fold butter and flour into cooled beaten egg mixture. Grease and flour the cake tin and pour in the batter. Bake at 180 degrees top and bottom heat for about 20 minutes. After baking, turn out of the pan while still lukewarm.

Top: Spread the cooled base evenly with the apricot jam and then decorate imaginatively with fruit.

Keep 12 pieces of fruit or fruit back. Mix the cooled agar agar with the apple juice and bring to the boil while stirring continuously. Spread the still hot glaze evenly over the fruit and cool.

Finally, whip the cream, place in a piping bag fitted with a 10 star nozzle and pipe 12 dots of cream. Place a fruit or a piece of fruit on each dab.

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