For the fruit cocktail slices, first prepare the sponge cake. Beat eggs, powdered sugar until foamy. Then carefully stir in the flour. Spread the dough on a baking tray lined with baking paper (38 x 25 cm) and bake at 180 °C.
For the cream, prepare a vanilla pudding from the 1/4 l fruit cocktail juice (do not add sugar). Add the fruit to the pudding and bring to the boil again briefly. When the mixture has cooled down, stir in the Qimiq. Whip the cream with cream stiffener and fold into the custard.
Frame the sponge cake and drizzle with rum. Spread with cream and sprinkle with coconut. Chill the fruit cocktail slices for a few hours.
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