For the fruit cake, beat eggs, sugar and water until foamy. Mix flour with baking powder and strain, then stir into the egg/sugar mixture.
Pour into a greased and floured baking dish, top with fruit of choice and place in preheated oven. I baked my cake at about 160 degrees hot air for about 30 minutes.
After baking, dust with powdered sugar as desired and spread a thin layer of apricot jam on the still hot cake.
Preparation Tip:
Who needs more fruit cake: Take 40 g sugar/flour and 1 tablespoon water per egg. Vanilla sugar and baking powder to taste. This cake is a very quickly made, fluffy cake. Bon appetite!
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