Chilled crustless fruit cake

Name: Chilled crustless fruit cake
Ingredients: 500 ml plant-based whipping cream; 2 tablespoons gelatin; 100 ml fruit-compote syrup; 2 eggs; 2 tablespoons sugar; 100 ml milk; 10 g butter; 150 g apricots from compote; 150 g sour cherries from compote; 50 g candied fruit

Dessert - Chilled crustless fruit cake by Lili P. - Recipia

Gelatin bloomed in fruit-compote syrup sets this chilled crustless fruit cake after five hours in the fridge. It has an airy egg and plant-based whipped cream filling, with pieces of apricot and sour cherry tucked into it, plus candied fruit if you like. I slice it cold and thin, just enough to show the fruit. Preparation: 20 minutes. Cooking: 10 minutes. Resting: 5 hours and 50 minutes. Total time: 6 hours and 20 minutes. Servings: 8. Approximately 250 kcal and 6 g protein per serving.

Ingredients

500 ml plant-based whipping cream
2 tablespoons gelatin
100 ml fruit-compote syrup
2 eggs
2 tablespoons sugar
100 ml milk
10 g butter
150 g apricots from compote
150 g sour cherries from compote
50 g candied fruit

Preparation

1. Put 2 tablespoons gelatin to bloom in 100 ml fruit-compote syrup for 10 minutes. 2. Beat 500 ml plant-based whipping cream with a mixer for 3-4 minutes, until it doubles in volume. 3. Beat 2 eggs with 2 tablespoons sugar, add 100 ml milk and cook the mixture over low heat for 7 minutes, stirring constantly, until it thickens like sour cream. Leave the custard to cool for 30 minutes. 4. Melt the bloomed gelatin over a double boiler for 3 minutes, until clear. Stir it into the egg custard, then gradually add the custard to the whipped cream and mix gently. 5. Grease a 22 cm round pan with 10 g butter and pour the mixture into it. Add 150 g apricots and 150 g sour cherries from compote, well drained and cut into pieces, then, if you like, 50 g candied fruit. 6. Cover the pan with plastic wrap and leave it in the fridge for 5 hours, until set. Take it out and leave it at room temperature for 10 minutes, place a platter on top and turn the cake out onto it.

Notes

For a dairy-free version, replace the milk with 100 ml plant-based drink and grease the pan with 10 g margarine; the cake still contains eggs and gelatin. Keep it covered in the fridge and eat it within 3 days. Choose fruit from compote that holds its shape, not very soft fruit. Drain it well before cutting, so it doesn't release juice into the cream. I don't rush cooling the egg custard, because the whipped cream softens if I mix it with custard that's still hot. Sometimes the cake stays soft if the gelatin hasn't melted all the way; stir it until no granules are visible. A 22 cm pan makes a fairly tall cake; in a wider pan it will set and come out shorter. You can serve it plain and cold, with unsweetened tea.