Tutti-Frutti Cake Recipe
Create a decadent apricot and blackberry tart with a frothy egg and fruit puree filling, perfect for dessert or sharing.
Ingredients
- 400 g Blackberries
- 1 can(s) (850 ml) Apricots
- 400 g Cornmeal
- 1 package Baking Powder
- 1 Organic Lemon
- 6 Eggs (size M)
- 1 package Vanillin sugar
- 300 g Sugar
- 100 ml Sunflower oil
- 7-10 Tbsp Icing sugar
- 7-10 Tbsp Grease
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