Traditional recipes

Fruit cake

Fruit cake

Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt.

Mix the yolks with the sugar and baking powder until they double in volume. Add 3 tablespoons apricot jam, turmeric powder and juice of 1/2 lemon.

We add one by one a spoonful of mineral water, mixing continuously at low speed of the mixer.

We give up the mixer, we take a wooden spoon and we incorporate in the obtained mixture the beaten egg whites and the flour until we incorporate all the quantities.

Grease a pan with oil, line it with flour and pour the mixture obtained in the pan.

Sprinkle the semolina on the whole surface, then let the blueberries fall over the semolina and bake the tray in the preheated oven for about 35-40 minutes at a moderate temperature (170 degrees).

We clean the fruits, we cut them into small cubes.

Pour half the amount of liquid cream into a saucepan. Break the chocolate pieces (both white and milk chocolate), put it over the whipped cream in the pan, put it on low heat and stir until the chocolate melts (we must be careful that the liquid does not reach the boiling point, eventually pull the pan off fire and stir until the chocolate melts). Let it cool, then cool the cream obtained, otherwise it does not thicken when you mix it.

Hydrate gelatin in 50 ml of cold water. We then put it on the steam bath until it becomes liquid.

After the cream has cooled, mix it at high speed of the mixer, add the liquefied gelatin and the rest of the whipped cream, continue mixing until you get the desired consistency.

We set aside 6 tablespoons of cream to add red dye and use it to decorate cookies.

Add the fruit in the remaining cream and place it over the countertop left to cool in the tray. Level the cream on the whole surface and let the tray cool for 1 hour, at least.

After the cake has cooled, take it out of the fridge, cut its edges, portion it according to your preference and place the pieces on cake paper.

Add red dye in the cream set aside, decorate the cookies with this cream after inspiration, then sprinkle white and pink hearts.

Good appetite!




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