Fine fruit ring cake

To prepare:

200 g Caribic Royal Nibbler

For the all-in-one batter:

450 g wheat flour

4 teaspoons baking powder

180 g sugar

1 pck. vanillin sugar

1 pck. grated lemon peel

1 pinch of salt

4 eggs

180 g soft butter or margarine

300 ml passion fruit mango nectar

For the casting:

100 g icing sugar

1-2 tablespoons passion fruit mango nectar

1. Separate nut, almond and coconut pieces from the fruit pieces as desired for preparation Finely chop the nut kernels and roast them in a pan without fat while stirring until golden brown, take them out and let them cool down on a plate. Finely chop the rest of the nibbling mixture (fruit).
2. Preheat the oven. Top/bottom heat: about 180° C; hot air: about 160° C.
3. For the dough, mix flour with baking powder and place in a mixing bowl. Add sugar, vanilla sugar, lemon zest, salt, eggs, butter or margarine and nectar. Mix the ingredients with a mixer (stirrers) for about 2 minutes at lowest and then at highest setting to a smooth dough. Stir in the fruit pieces and the roasted nut pieces briefly.
4. Put the dough into a ring cake tin (ø 22 cm, greased, floured) and smooth it down Slide the mould on the rack into the preheated oven (lower third). Bake the ring cake for about 55 minutes.
5. Place the baking tin on a cake rack. Let the cake mix stand in the tin for about 10 minutes, then remove from the tin and turn onto a cake rack covered with baking paper. Let the ring cake cool down.
6. For the icing, mix the icing sugar with nectar to a thick mass. Spread or sprinkle the cake mixture over the cake. Let the icing dry.