Fruit cake

Name: Fruit cake - Anca D.
Ingredients: Base: 7 eggs; 7 tablespoons sugar; 3 tablespoons boiled water; orange essence; grated orange peel; 3 tablespoons oil; 5 tablespoons crushed walnuts; 5 tablespoons flour; 1 packet baking powder. Chocolate cream: 300 g dark chocolate; 500 ml liquid cream; cherries from compote. White cream: 250 g mascarpone; 250 ml liquid cream; 3 packets vanilla sugar; grated lemon peel; lemon essence; plain ladyfingers; cocoa ladyfingers; peach compote.

Dessert - Fruit cake by Anca D. - Recipia

Fruit Cake – An Unforgettable Delight This fruit cake, full of flavors and textures, is perfect for any occasion, especially when you want to impress your loved ones. I prepared it for Adi's birthday, and my colleagues enjoyed every piece. Although I initially thought of turning it into a cake, I realized that the dessert would be much easier to serve and enjoy in generous portions. Here’s how you can prepare it step by step! Preparation time: 30 minutes Baking time: 40 minutes Total time: 1 hour and 10 minutes Number of servings: 12-16 servings Ingredients For the base: - 7 eggs - 7 tablespoons of sugar - 3 tablespoons of boiled water - Orange essence (optional) - Zest of one orange - 3 tablespoons of oil - 5 tablespoons of crushed walnuts - 5 tablespoons of flour - 1 packet of baking powder For the chocolate cream: - 300 g dark chocolate - 500 ml liquid cream - Sour cherries from a compote (or fresh, if available) For the white cream: - 250 g mascarpone - 250 ml liquid cream - 3 packets of vanilla sugar - Zest of one lemon - Lemon essence (optional) For assembly: - Plain ladyfingers - Cocoa ladyfingers - Peach compote (or peach syrup) Nutritional Information This cake is a more elevated option, with a medium calorie content, given the use of chocolate and cream. A serving can contain approximately 350-400 calories, but it also brings nutritional benefits from the fruits and proteins in the eggs and mascarpone. Step by Step 1. Preparing the base: - Preheat the oven to 180 degrees Celsius. Prepare a tray (30x40 cm) by lining it with baking paper. - Start by beating the egg whites with a pinch of salt until frothy. Gradually add the sugar, continuing to mix until you achieve a firm meringue. - Add the boiled water and mix at low speed until well combined. - Incorporate the egg yolks one by one, the oil, orange essence, and orange zest. Gently mix. - Add the crushed walnuts and flour mixed with baking powder, folding gently with a spatula from bottom to top to avoid losing air in the mixture. - Pour the mixture into the tray and level the surface. Bake for 40 minutes or until a toothpick inserted in the center comes out clean. - After baking, let the base cool completely in the tray. 2. Chocolate cream: - Break the chocolate into small pieces and place it in a pot over low heat, adding the liquid cream. Stir constantly until the chocolate is completely melted. - Once melted, let the cream cool slightly, then mix until creamy. - Fold in the drained sour cherries, mixing gently to distribute evenly. 3. White cream: - Whip the liquid cream with the vanilla sugar until firm. - Add the mascarpone and mix slowly, then fold in the lemon zest and lemon essence. - Chill the cream to firm it up a bit. 4. Assembling the cake: - Once the base has cooled, soak it with the juice from the sour cherry compote. For a more intense flavor, you can prepare a syrup from water, sugar, and essences. - Spread an even layer of chocolate cream over the base, followed by a layer of plain ladyfingers and then a layer of cocoa ladyfingers. - Add the white cream on top and level it well. Decorating with slices of peaches from the compote will add an attractive look and a touch of freshness. - Place the cake in the fridge for a few hours or overnight to allow the flavors to blend perfectly. Frequently Asked Questions 1. Can I use other fruits? Of course! This cake is versatile, and you can use any fruits you prefer, from strawberries to raspberries or peaches. 2. How can I make the cake less sweet? If you prefer a cake with less sugar, you can reduce the amount of sugar in the base and creams, or you can use chocolate with a higher cocoa content, which is less sweet. 3. What drinks go well with this cake? The fruit cake pairs wonderfully with a sweet wine or a cold fruit tea. For a non-alcoholic option, freshly squeezed orange juice would be perfect! Suggestions for Variation For an extra touch of originality, you can add a few drops of rum or brandy to the chocolate cream, which will enhance the flavor and bring a note of sophistication. You can also replace the ladyfingers with a base of crushed cookies mixed with melted butter for a crunchy taste. Final Notes The fruit cake is not just a dessert, but a true culinary experience. The sweet and sour taste of the sour cherry compote combined with the slightly bitter chocolate cream and the fragrant white cream creates a perfect balance of flavors. Don’t forget to share this recipe with friends and family, as every meal deserves a festive touch! Enjoy!

Fruit cake

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