Summer fruit cake
Pie with a base of butter and oat biscuits, yellow cream, pineapple, strawberries, kiwi, raspberries, blueberries and apricot.
- 125 g unsalted butter or margarine
- 300 g oat cookie oats
- 140 g basis for yellow cream (Heel Holland Bakt)
- 500 ml semi skimmed milk
- 227 g pineapple slices on juice look
- 250 g fresh strawberry
- 1 Kiwi
- 150 g fresh raspberries
- 150 g fresh blueberries
- 4 el fruitspread strawberry
Melt the butter in a saucepan.
Meanwhile, put the cookies in a sturdy plastic bag and roll over with a rolling pin or other heavy object so that they crumble.
Put the crumbs together with the melted butter in a bowl and mix well. Push the cookie crumbs into an even layer in the mold and let stiffen in the refrigerator for 30 minutes.
Meanwhile, make the yellow cream mix with the milk in a bowl and beat with a mixer for 5 minutes. Put in the refrigerator until use.
Remove the cake base from the refrigerator and scoop the yellow cream into it. Spread evenly over the bottom.
Let the pineapple drain. Clean the strawberries, halve them, but leave a whole. Peel the kiwi and cut into slices.
Place a slice of pineapple in the middle of the pie and put the whole strawberry in the round hole.
Place the kiwi, raspberries, blueberries and strawberries around in circles.
Heat the fruit spread in a saucepan so that it becomes more liquid.
Spread a uniform layer of fruit spread over the fruit cake with a brush. Remove the edge of the quiche mold and serve.
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