Vanilla pudding and candied fruit cake

Name: Vanilla pudding and candied fruit cake
Ingredients: 5 eggs; 1/8 teaspoon salt; 5 tablespoons sugar; 2 tablespoons oil; 2 tablespoons cocoa powder; 3 tablespoons flour; 1 packet (10 g) Dr. Oetker baking powder with saffron; 400 ml milk; 4 tablespoons sugar; 4 tablespoons Dr. Oetker Gustin starch; 1 teaspoon Dr. Oetker vanilla extract; 125 g candied fruit (dates apricots and cranberries); 200 ml berry juice; 2 tablespoons sugar; 1 tablespoon Dr. Oetker Gustin starch; 30 g white chocolate

Dessert - Vanilla pudding and candied fruit cake by Alis D. - Recipia

This vanilla pudding and candied fruit cake has four layers of cocoa sponge, and the filling needs to be cold before assembly. The berry juice glaze sets over the chilled cake, leaving a glossy surface with white chocolate on top. I cut the candied fruit into small pieces so it doesn’t overwhelm a single slice. Preparation: 30 minutes. Cooking: 51 minutes. Resting: 310 minutes. Total time: 391 minutes. Servings: 10. Approximately 255 kcal and 6 g protein per serving.

Ingredients

For the sponge

5 eggs
1/8 teaspoon salt
5 tablespoons sugar
2 tablespoons oil
2 tablespoons cocoa powder
3 tablespoons flour
1 packet (10 g) Dr. Oetker baking powder with saffron

For the filling

400 ml milk
4 tablespoons sugar
4 tablespoons Dr. Oetker Gustin starch
1 teaspoon Dr. Oetker vanilla extract
125 g candied fruit (dates apricots and cranberries)

For the glaze

200 ml berry juice
2 tablespoons sugar
1 tablespoon Dr. Oetker Gustin starch

To decorate

30 g white chocolate

Preparation

1. Preheat the oven to 180°C. Grease a 16 cm round pan with 1 teaspoon of the oil. Separate the eggs. 2. Beat the egg whites with the salt until stiff peaks form. Add the sugar and beat until the mixture is glossy. 3. Beat the egg yolks with the remaining 5 teaspoons of oil and fold them into the egg whites. Mix the flour with the cocoa powder and baking powder, then fold them in with a spatula, using broad strokes from the bottom up. 4. Pour the mixture into the pan and bake the sponge for 40 minutes, until risen and firm to the touch. Leave it to cool for 60 minutes. 5. Cut the candied fruit into small pieces. Bring 300 ml of milk to a boil with the sugar, fruit and vanilla extract. Dissolve the starch in the remaining 100 ml of milk. When the milk boils, pour in the starch mixture in a thin stream, stirring constantly; cook the filling for another 2 minutes, until thickened. 6. To make the glaze, bring 150 ml of juice to a boil with the sugar. Dissolve the starch in the remaining 50 ml of juice. When the juice boils, pour in the starch mixture, stir and cook for 3 minutes. Leave the glaze to cool for 10 minutes. 7. Cut the cooled sponge into four layers. Place the first layer in the pan you baked it in, spread over a third of the filling, then continue with the remaining layers and filling, finishing with a sponge layer. Refrigerate the cake for 4 hours. 8. Remove the cake from the pan, pour the glaze over the top and grate the white chocolate over it.

Notes

You can replace the candied fruit with 125 g of fresh, firm fruit cut into small cubes; if you’ve washed it, pat it thoroughly dry, as very juicy fruit can thin the filling. The sponge contains eggs and gluten, and the pudding contains milk. The slices go well with plain black tea. I make it the evening before serving so the layers have time to set in the fridge. Keep it covered in the refrigerator for up to 3 days. Choose soft, rather than hard and dry, pieces of candied fruit, especially if you’re using cranberries. The 16 cm pan keeps the sponge tall; in a wider pan, the layers will be thinner. A serrated knife cuts the sponge into layers more cleanly than a smooth-bladed one. The pudding can stay soft if it isn’t brought back to a boil after you add the starch.