Fruit cake
Last Updated on
ingredients
9 pcs egg 12 tbsp fine granulated sugar 12 tbsp semi-coarse flour 3 tbsp water 1 KL baking powder
Filling:
500 ml Whipping cream 33% 250 g Mascarpone 250 g lump-free soft cottage cheese 2 packets cream-fix 1 packet vanilla sugar powdered sugar
Chocolate icing:
100 g cooking chocolate 30 g butter
Other ingredients:
fresh strawberries, kiwi, grapes
progress
Delicious fruit tart with a delicate filling:)) It is suitable for festive occasions or as a Sunday dessert:))
1.
Corpus: prepare 3 corpuses. Divide the ingredients into three parts. In a dry bowl, beat 3 egg whites with a pinch of salt, add 4 tbsp sugar, 3 egg yolks, 1 tbsp water, 4 tbsp semi-coarse flour mixed with 1/3 KL baking powder while beating continuously. Bake in the tin, line the base with baking paper, grease the sides. Mould diameter 24 cm. Temperature 180°C for 15 minutes or as required. Test with a toothpick. The dough should separate from the tin. Remove, turn bottom side up. Let cool.
2.
Prepare two other corpuses in this way. If you want a cocoa casing, add cocoa.
3.
Filling: In a mixing bowl, mix mascarpone, cottage cheese, vanilla sugar and powdered sugar to taste. Whip the whipping cream with the Smeta-fix. Progressively add to the cream cheese mixture and mix thoroughly. Wash strawberries or other fruit to taste and cut into small pieces.
4.
Remove the peel that has formed during baking. Divide the filling into 3 parts. Spread one part over the first shell, place the pieces of fruit, press gently, add the second shell, filling, fruit. Add the last shell and spread the remaining filling around the perimeter of the cake. Cover the surface of the cake with chocolate icing. While the cake is setting, decorate with fruit to taste.
5.
Chocolate icing: melt the broken chocolate and butter in a water bath.
6.
Refrigerate the cake. Enjoy!
