Curd Cake with Fruits

For the curd cake with fruit, preheat the oven at 180 degrees convection. Grease the baking dish with butter.

Cut cherries and apricots in half, remove seeds, cut apricots into small pieces, cut large raspberries in half (leave smaller ones whole).

Separate eggs and beat egg whites to stiff peaks. Beat yolks and butter until fluffy, add curd and continue to beat, stir in sweetener and cinnamon, alternately mix in baking powder and pudding powder.

Fold the beaten egg whites into the mixture. Pour half of the mixture into the baking dish, cover with half of the fruit, spread second half of the mixture over the fruit and cover with second half of the fruit.

Press fruit with spoon a little bit into the dough. Bake in preheated oven for about 35 minutes. (Serve the cake warm or cold.

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