Preparation: For a baking form: 1 bag of baking mixture (200g), 2 eggs, 90g soft butter, fruits. For a baking tray: 2 bags of baking mixture (400g), 4 eggs, 175g soft butter, fruits. Mix the baking mixture, eggs and butter in a bowl to a creamy mass. Grease a baking form (Ø 26cm) or a baking tray and distribute the mixture evenly. Cover with fruit (quantity see below). Bake in the preheated oven on medium rail at 175ºC with top and bottom heat for about 25 - 30 minutes. For frozen fruits, extend the baking time by 5 - 10 minutes.

Vegan preparation: For a baking form: 1 bag of baking mixture (200 g), 125 g of apple puree, 75 g of ground nuts (hazelnuts or almonds), 50 ml of neutral oil (sunflower oil), fruits. For a baking tray: 2 bags of baking mixture (400 g) and double the amount of the ingredients. Add the mixture, the apple puree, the nuts and the oil in a bowl and mix to a creamy mass. Grease a baking form (Ø 26 cm) or a baking tray and distribute the mixture evenly. Add fruits (see quantity below). Frozen fruits are not suitable. Bake in the preheated oven on medium rail at 175°C with top and bottom heat for about 45 minutes.

Fruit quantity: Fresh fruit (apples, plums, rhubarb): 1 baking form: approx. 500g, 1 baking tray: approx. 1 kg. Uncooked fruit (cherries, apricots, pineapples, peaches): 1 baking form: 175g - 200g drained weight, 1 baking tray: 350g - 450g drained weight. Frozen fruit (wild berries, bilberries, raspberries, currants): 1 baking form: approx. 200g, 1 baking tray: approx. 400g.

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