Seasonal Fruit Cake with Cream

Name: Seasonal Fruit Cake with Cream - Voichita B.
Ingredients: FLOUR:; 350 g flour; 150 g butter (margarine); 50 g sugar; 100 ml milk; 1 egg; 20 g yeast; salt; grated lemon peel CREAM CREAM WITH CREAM:; 5 large egg yolks; 200 ml sour cream; 250 g sugar; 50 g flour; 1; 2 sachets vanilla sugar; 15 ml rum (or lemon juice) FRUIT:; 1 kg cherries (sour cherries; apricots; peaches; plums or apples); 50 g of gray (depending on how juicy the fruit is; increase the amount of gray); 1/2 teaspoon cinnamon powder (or 1; 2 sachets vanilla sugar); For garnish vanilla sugar (or vanilla powdered sugar).

Desert - Seasonal Fruit Cake with Cream by Voichita B. - Recipia

The yeast is rubbed with sugar until it becomes a liquefied paste, uniting the flavors and textures. Once we achieve this consistency, we add the soft fat, which must be at room temperature, the whole egg, lukewarm milk, salt, grated lemon zest, and last but not least, the sifted flour. It is essential to sift the flour to aerate the dough and give it a finer texture. We initially mix the ingredients with a spoon, ensuring everything combines evenly. After a few minutes, we move on to kneading by hand, an activity that not only develops the gluten but also gives us a direct connection to the dough. We knead for 5-6 minutes until the dough becomes elastic and smooth. Once we finish kneading, the dough is placed in a container, covered with a clean towel or plastic wrap, and left to rise in a warm place, away from cold drafts. This process is crucial, as the yeast will work to double the volume of the dough. When the dough has doubled in volume, we roll it out into an even sheet, which we place in a large baking tray previously lined with parchment paper. A generous amount of semolina is sprinkled over the dough sheet, which will help absorb the fruit juices and give a unique taste and texture. The fruits, carefully prepared, must be washed, pitted, and the large ones diced. It is important that the fruits are well drained and mixed with semolina or breadcrumbs to prevent excessive moisture in the end. They are evenly placed over the layer of semolina, creating a flavorful and delicious base. The sour cream is prepared as follows: the egg yolks are whipped with sugar and vanilla sugar until creamy and change color. The sour cream, rum, or lemon juice is added, providing an extra flavor, and the flour is incorporated. This mixture will have a consistency similar to that of a softer sponge cake, perfect for enveloping the fruits. After preparing the cream, it is poured evenly over the fruits and dough. The tray is placed in the preheated oven, where it will bake for 30-40 minutes at moderate heat. It is crucial not to open the oven door in the first 20 minutes to ensure even baking. After this period, we can reduce the heat intensity to avoid excessive browning of the cream. Once the cake is ready, it is removed from the oven and left to cool in the tray. Finally, it is dusted with vanilla sugar and cut into portions, each piece offering an explosion of flavors and textures that will delight any taster. This recipe is not just a simple dessert, but a true culinary experience, full of flavor and joy.