Fruit cake - general principles and methods of preparation
Fruit cake is a real creamy-glaze miracle, decorated with familiar and exotic fruits and filled with fruit jelly. An ideal cake should be just like this: with a base of the most delicate sponge cake soaked with sweet rum, a layer of fruit and jam. A light cream melting in the mouth with fruit fillings, jewelry made from fancy flowers and figurines made of fruits are a real work of art, as well as a means to express your imagination and realize the most daring ideas in design.
Fruit cake is just a variation of a biscuit or sand base and various types of cream. To cook a delicious and not too fat cake at home, it is enough to invent a recipe with a lot of variations and follow your own instructions.
Fruit cakes are different - each mistress certainly has at least a dozen options in her culinary repertoire. The whole interest consists in coming up with something original, something that has not yet happened, to surprise and amaze with unusual taste and appearance. And let this matter be quite painstaking - at least an hour or two, and even insist on jelly or cream for several hours. The result speaks for itself, because a fruit cake is almost impossible to spoil.
Fruit Cake - Product Preparation
Homemade home-made cake will undoubtedly be much tastier than the store cake. At home, it’s easier to pick up fresh, quality products. First of all, these are eggs. Beating whites and yolks separately is best in ceramic dishes. For the preparation of jelly gelatin or agar-agar is used. Sour cream, milk, cream - of course, it is better to take home-made fresh products. And of course, fruit. If you use canned stewed fruit, let the liquid drain well with a strainer or colander. When whipping the cream, it is still better to take fine sugar, rather than powdered sugar.
Fruit Cake - The Best Recipes
Recipe 1: Fruit Rainbow Sponge Cake
The basis of this cake is sponge cake. Our task is to achieve softness and fluffiness, so we add starch to the dough, which makes the pores more even. Filling with sour cream and fruit is what makes our cake light and airy and, no doubt, extremely tasty.
Ingredients: eggs (7 pcs), fine sugar (150-200 g), a pinch of vanillin, potato starch (1 tbsp. Spoon), flour (200 g, 5 full tablespoons can be measured out).
Stuffing and cream: orange (1 pc), canned cherries (2 cups, remove seeds), sour cream (2 cups), walnuts (lightly fry, 30-40 grams), kiwi (1-2 pcs), fine sugar (150 grams).
Cooking method
First, prepare the base - sponge cake. Separate the yolks from the proteins, rub the sugar with the yolks until completely dissolved, the mass should increase by about two to three times. Beat the whites in a strong foam, gradually adding a spoonful of sugar, the proteins from this will become stronger.
Biscuit
The crushed yolks are mixed with 3/4 of the whipped proteins, we pour the sifted flour, starch and vanillin. Mix the mass carefully, from top to bottom. Add the remaining proteins and mix again. Lubricate the form with fat, spread ¾ of the dough, followed by slices of orange, cover with the remaining dough. Bake at 180 ° C for about an hour or a little less. We check the readiness with a hole, but you can open the oven only at the end of baking so that the biscuit does not donkey. Cool, remove from the mold on a wooden and fabric "breathing" surface. We cut along the circumference of 1 cm, we get two uneven cakes. This can be done using a thread embedded in the incision.
Fruit decoration
On a thicker cake, spread the cherries and cover them with sour cream (beat sour cream with sugar). Cover with a second cake. Coat the top and sides with sour cream and decorate with cherries and kiwi slices, sprinkle with nuts and put in the refrigerator for impregnation (at least 6 hours). This original fruit miracle will be a worthy end to the holiday.
Recipe 2: Yogurt Fruit Cake
Ingredients: eggs (8 pcs), sugar (250 grams), flour (100 grams), flour (1 tablespoon), milk (2, 5 cups), starch (1 tablespoon), chicory instant strawberry cream , yogurt (200 gr.), butter (150 grams), vanillin, cognac (30 ml), fresh or canned fruits.
1 cup jelly.
Cooking method
Dough. Beat 6 eggs, 100 grams of sugar, 2 protein. Add a little milk (a quarter cup), flour, mix and divide into three parts. Quickly bake 3 round cakes.
Impregnation: boil water with sugar, cool and add a little cognac.
Cream.
Mix starch, a spoonful of flour and two yolks. Boil milk and 100 grams of sugar, add starch-flour solution. Stir, in a thickened, slightly chilled cream add butter, vanillin, yogurt. Beat well.
Instant cream. Mix the contents of the package with milk, beat.
The formation of the cake. Soak the cakes with a small amount of syrup. Lubricate with yogurt cream, spread fruit on top of the cream, decorate the sides with strawberry cream. On the surface we make a rim of cream using a pastry syringe.
Soak cakes with syrup, grease with yogurt cream, lay fruit on top of the cream. Pour jelly and put in the refrigerator for impregnation. Gorgeous color cake, a worthy reward for your labors.
Recipe 3: Fruit Cake with Butter Cream and Jelly
In this recipe you can use absolutely any fruit. Fruits from compote or frozen are quite suitable for winter fruit options, in the summer, of course, it will be more convenient to add fresh ones. The originality of the recipe is emphasized by curd cheese, which is included in the cream and gives it an original taste.
Ingredients
dough: butter or margarine (50 grams), eggs (2 pcs). sugar (50 g), baking powder for dough, flour (150-200 grams).
cream:
cream (33-35%, 50 ml), curd cheese (150 grams), sugar (50 g), Jelly for cake (10 g), fruits and berries for decoration.
Recipe
Any store jelly is suitable for making a cake, but you need to take a little less water than normal so that it solidifies well and does not soften.
Dough
Pound the butter with sugar, add the eggs, mix, pour the baking powder and flour and stir well. We cover the form for the dough with paper, lay out the dough and make the sides. Bake at 180 degrees for 20 minutes. Cool.
Cream. Beat cream with sugar, mix with curd cheese. Spread the cream on the cake, leave it for 1 hour in the refrigerator. Decorate with fruits and berries. For example, you can use seedless grapes (cut into 2 parts), strawberries (cut into slices), kiwi (cut into slices and rings), blueberries.
Prepare jelly from the packaging, pour fruit. It is better to start pouring a thin layer, let it harden a little and add the remaining jelly. That's all. It is absolutely not necessary to be an expert in the field of cooking, just follow the instructions, and under your hands real fruit miracles are born.
Recipe 4: Jelly curd - fruit cake without baking
The cake, on the baking of which no effort was made, will be the most delicious. In order for the cake to form and hold, we use agar-agar. Try to use several forms of different sizes and put the ingredients (curd cream and jelly with fruits) at different levels - you get a grand holiday dish.
Ingredients:
The first layer: agar-agar 2 tsp, mango 2 pcs., Raspberries 100g., Mango juice 250ml, cottage cheese 200g
Second layer: sugar (2 tbsp), watermelon, martini (150 ml), cottage cheese (200 g), blueberries (100 g), agar-agar 2 tsp
The third layer and layer: agar-agar (3 tsp), sugar (3-4 tbsp), watermelon, martini (250 ml).
For decor: grapefruit, grapes, mangoes.
1. Fold the ingredients in a blender and beat, add agar-agar, bring to a boil and mix the cooled mass with cottage cheese. Add slices of mango and raspberry. Move the mass into the mold and set to solidify.
2. Using the same principle, beat the peeled watermelon, martini, sugar, add agar-agar, boil, cool, mix with cottage cheese and add blueberries. Pour into a smaller form. Leave to freeze.
3. The mixture for the base and the layer is passed in a blender, add agar-agar, boil for 1 minute.
The cake is formed in the following order: pour the watermelon layer on the mango mass, then a layer of a small form. Garnish with fruit and pour watermelon jelly. The cake should stand for several hours in the refrigerator.
Fruit cake - useful tips from experienced chefs
To decorate cakes, there are hundreds of original additions, for example, lemon slices. Squeeze the juice of 3 lemons. Add to the juice a tablespoon of gelatin, 8 tablespoons of sugar and 100 grams of vodka or cognac. Warm the mixture until sugar and gelatin are completely dissolved. We clean the lemons from the pulp and pour the mixture into the skins of the halves of the lemon. Cool and cut into slices. In the same way, you can prepare different colored slices of kiwi, orange, mandarin, etc. An original addition to adult gatherings.
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