Fruit cake according to my recipe – delicious, maybe a little unusual. Once I make a combination that I like, I don't change it. I always make in the same or similar way. The fruit cake you see is just one of them.
It was made for a single mom. The daughters wanted to make her happy for her birthday. What do you think, was mom happy?!
Fruit cake - introduction
I've already written about how I make cake recipes (in this case, it's a fruit cake). When someone asks for a "special" cake and expresses a wish with what the cake should be, I think a little and put together a recipe. Usually the recipes have something to do with the people I'm making them for - depending on how I perceive a certain person, that's the kind of cake I make. Yes, there is also the fact that nothing is out of my hands.
In my opinion, it is an energy fit. Surely you were once in a situation where you could not come to an agreement with someone, that you could not achieve good communication - you say one thing, and the person you are communicating with understands something completely different?!
Such situations are inevitable in life. Not everything can be ideal.
This is how the energy is transferred to the cakes. When I start making a cake for someone, I usually know what kind of person it is. Well, some people look at beans, some at cards, some at horoscopes, and I at cakes.
Fruit cake, notes:
- If you measure the ground nuts with spoons, you should know that one spoon holds approx. 10 g of ground nuts.
- You can use the pudding of your choice instead of the fillings and vice versa.
- Instead of butter, margarine.
- Add the sweet cream gradually to the fillings, you don't have to use the entire specified amount if you need firmer fillings.
- Bake the crusts as you are used to - at the temperature at which you usually bake.
- I avoid putting fresh fruit in cakes because it is very sensitive.
- That's why I usually make this fruit cream.
- This fruit cake is made with cherries, raspberries and strawberries.
- I don't even use fresh fruit (cherries) for Moscow cake.
Fruit cake, ingredients
Ingredients for cocoa biscuit:
- 6 eggs
- 6 spoon of sugar
- 6 tablespoons of oil
- 1 bag of vanilla sugar
- 3 tablespoons flour
- 3 spoons of cocoa
Ingredients for the walnut crust:
- 8 egg whites
- 8 spoon of sugar
- 180 g of walnuts
- 1 tablespoon flour
Ingredients for fruit filling:
- 700 g of red fruit of your choice
- 200 g of sugar
- 2 dl of water
- 80 g density
- 50 g butter
- 1 dl sweet sour cream
Ingredients for yellow cream:
- 8 egg yolks
- 200 g of sugar
- 1 bag of vanilla sugar
- 120 g vanilla pudding or thick
- 7,5 dl of milk
- 200 g butter
- 2 dl sweet sour cream
Fruit cake, preparation:
First, most often, I prepare the fillings.
Fruit filling:
- Dissolve the mixture in a little water.
- Combine the other ingredients except the cream and butter and boil.
- When it boils, cook the consistency/pudding.
- Cook for a few minutes.
- Add butter to the hot filling and stir until it melts.
- When the filling has cooled, put it in the refrigerator and cool it well, then stir in the whipped cream.
Yellow cream:
- Beat egg yolks, sugar, pudding and a little milk.
- Boil the rest of the milk.
- Pour the hot milk into the yolk mixture, mix, return to the pot and cook the filling at a lower temperature. Mix the butter that you whipped with 1 tablespoon of powdered sugar into the cooled filling.
- At the end, add the whipped sweet cream and combine by mixing.
- (Adjust the amount of sweet cream to your needs, less for a firmer filling and vice versa.)
Cocoa Biscuits:
- The ingredients are for 3 crusts with frame dimensions of 20*30 cm.
- Beat the egg whites, then add the sugar and beat until it dissolves.
- Combine egg yolks, flour, cocoa and oil separately.
- Gradually add the egg white to the egg yolk mixture.
- (First beat with a mixer, and when the mixture becomes soft enough, mix in the rest of the egg whites.)
Bake the crusts in a tray lined with baking paper, in an oven heated to 180-200 degrees for about 6 minutes.
Walnut bark:
- The ingredients are for two crusts with frame dimensions of 20*30 cm.
- Beat the egg whites until foamy, add sugar and beat until you get a smooth and shiny mixture.
- Mix in the nuts that you combined with the flour.
- Bake the crusts in a baking tray lined with baking paper in an oven heated to 180 degrees for about 10 minutes.
You can sprinkle the cocoa pods with fruit juice.
Filling:
Cocoa bark, fruit filling, walnut bark, yellow cream, cocoa bark, yellow filling, walnut bark, fruit filling, cocoa bark.
Decoration as desired.
- I always put the first peel together with the paper, I turn the next peel upside down to make it easier to remove the paper.
Every next one, too. - I remove the paper from the first crust when I turn the cake over.
- In this way, you can easily remove the peels from the baking paper without fear of the peels breaking.
Adjust the cake to your taste and habits - more crust, less filling or vice versa.
Fruit cake, cross section
When I make cakes for others, I usually make a larger cake to cut off the ends.
And why am I cutting the ends?
I cut them so I can see what the cake I make looks like the first time, and how it tastes on the first, second and third day.
When I make round cakes, I bake the crust in a pan for "home use" and "steal" the filling. Nothing without tasting. If I didn't do the above, I wouldn't know if something should be changed in the cakes.
Fruit cake, conclusion
I would like to mention that a freshly made fruit cake does not taste the same as when it has been left for at least a day. A completely fresh fruit cake has no real taste.
A fruit cake prepared with fresh fruit cannot be kept for a long time (about 2 days).
That's how I do it, and how you're used to it.
Christina Gaspar
Kristina Gašpar, blog Domačica za vas >>>
Read the interview with Kristina Gašpar, here >>>
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