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Fruit Platz
Batter
125 mL butter or margerine
125 mL sugar
2 eggs
5 mL vanilla
500 mL flour
10 mL baking powder
180 mL milk
1 L fruit (sour cherries or apricots are recommended)
The batter should be thick but not really pourable.
Topping (Rübel)
250 mL flour
250 mL sugar
125 mL butter or margerine
- Spread the batter on a baking sheet (about 1 cm thick)
- lay the fruit on the batter
- top with the rübel
- bake at 175 C for 30 minutes. You might want to grill
the top a bit (carefully).
- I recommend sour cherries, apricots or plums for the
filling. Apple would also work well. Try any fruit
you like! Apparently the South American Mennonites use
bananas or other tropical fruit.
- Using canned apricots will not give you a good result.
I freeze a bunch in July and ration them all winter.
Home canned, fresh or frozen sour cherries work really
well.
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Raw fruit on the base
Rübel on the fruit
Ready to munch!