To prepare a delicious fruit cake base, we start by carefully separating the egg whites from the yolks. It is essential to ensure that no traces of yolk remain in the egg whites, as this would prevent achieving a firm foam. Once we have obtained the two components, we take a pitcher and prepare to mix the yolks with the sugar. It is important to mix them well until the mixture becomes a fine and homogeneous cream, with a lighter shade.
Then, we gradually add the five tablespoons of boiling water, mixing vigorously after each tablespoon to ensure that everything combines perfectly. At this point, we also add the vanilla sugar, which will add a pleasant and subtle aroma. If you want a fluffier and airier base, an essential step is to sift the flour twice before adding it to the yolk mixture. This way, the air will be better incorporated into the dough.
After sifting the flour, we add it all at once, mixing with a wooden spoon, but we do not overdo it with the mixing. It is important to maintain the aeration of the dough. Next, we add the beaten egg whites with the two tablespoons of powdered sugar. At this point, we must be very careful to mix from the bottom up, so as not to deflate the foam.
The resulting dough is poured into a greased and lined baking tray, ideally a baking pan. On top, we carefully arrange the whole pitted cherries, and if we use strawberries or apricots, we cut them in halves or slices, depending on their size, to ensure they bake evenly.
With the tray prepared, we place it in the preheated oven at 180 degrees Celsius. It is crucial not to open the oven door in the first 15 minutes, to allow the dough to rise properly. After 30 minutes, we check the state of the base with a toothpick, in the place where there are no fruits, to ensure that it is baked. I recommend not exceeding 35 minutes of baking, as the base may become burnt on the bottom.
Once the base is baked, we let it cool slightly before removing it from the tray. Finally, we carefully dust with powdered sugar for an attractive appearance and then cut it into slices, ready to serve. This dessert is perfect for any occasion, bringing a touch of sweetness and freshness to your table.
Then, we gradually add the five tablespoons of boiling water, mixing vigorously after each tablespoon to ensure that everything combines perfectly. At this point, we also add the vanilla sugar, which will add a pleasant and subtle aroma. If you want a fluffier and airier base, an essential step is to sift the flour twice before adding it to the yolk mixture. This way, the air will be better incorporated into the dough.
After sifting the flour, we add it all at once, mixing with a wooden spoon, but we do not overdo it with the mixing. It is important to maintain the aeration of the dough. Next, we add the beaten egg whites with the two tablespoons of powdered sugar. At this point, we must be very careful to mix from the bottom up, so as not to deflate the foam.
The resulting dough is poured into a greased and lined baking tray, ideally a baking pan. On top, we carefully arrange the whole pitted cherries, and if we use strawberries or apricots, we cut them in halves or slices, depending on their size, to ensure they bake evenly.
With the tray prepared, we place it in the preheated oven at 180 degrees Celsius. It is crucial not to open the oven door in the first 15 minutes, to allow the dough to rise properly. After 30 minutes, we check the state of the base with a toothpick, in the place where there are no fruits, to ensure that it is baked. I recommend not exceeding 35 minutes of baking, as the base may become burnt on the bottom.
Once the base is baked, we let it cool slightly before removing it from the tray. Finally, we carefully dust with powdered sugar for an attractive appearance and then cut it into slices, ready to serve. This dessert is perfect for any occasion, bringing a touch of sweetness and freshness to your table.
Ingredients
For 10 people: 6 eggs, 275 g flour, 275 g sugar, 2 tablespoons vanilla sugar, 5 tablespoons boiling water, 2 tablespoons coconut liqueur, 2 tablespoons powdered sugar, 300 g cherries, strawberries, or apricots.