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Fruit Cake
Baked goods

Fruit Cake

300 min4 serv.21 февр. 2026 г.

Description

Perfect for serving with tea and coffee. In this recipe, serve cooled or slightly warm.

Instructions

  1. 1

    Step 1

    Step 1

    1. Pour a glass of water into a heavy-bottomed pot, add salt, and turn on the heat. Add the butter to the warm water and stir until melted.

  2. 2

    Step 2

    Step 2

    2. Add the flour to the melted butter in parts, stirring constantly until it is cooked through. Reduce the heat to the lowest setting.

  3. 3

    Step 3

    Step 3

    3. While the dough is still hot, add 6 eggs one at a time and mix quickly to prevent the egg whites from cooking. You'll get a creamy mixture.

  4. 4

    Step 4

    Step 4

    4. On a sheet of parchment, draw perpendicular lines to create 3x3 cm squares, and on the second sheet, draw lines to form diamonds. Transfer the dough into a piping bag and pipe it along the lines. Bake in a preheated oven at 190°C for 15 minutes.

  5. 5

    Step 5

    Step 5

    5. To prepare the cream, mix 3 eggs with sugar and place over medium heat. Add a pinch of vanilla.

  6. 6

    Step 6

    Step 6

    6. Then add the flour and mix with a spatula. After a couple of minutes, add the starch and whisk all the ingredients together, not leaving the cream unattended. Gradually add the milk in portions, bringing the mixture to a smooth consistency. Cook over low heat until the cream thickens.

  7. 7

    Step 7

    Step 7

    7. When the custard has finished cooking, after 10 minutes place the pot with it into cold water to cool.

  8. 8

    Step 8

    Step 8

    8. Beat the butter with a mixer until fluffy. Then gradually add several spoonfuls of cream to the butter and beat with a mixer.

  9. 9

    Step 9

    Step 9

    9. Add the cognac concentrate or 1 tablespoon of cognac to the cream.

  10. 10

    Step 10

    Step 10

    10. Slice the fruits to the same thickness and start assembling the cake. Spread cream on a cake layer and place fruits and berries on top. Alternate layers with squares and diamonds to help the cream hold. Do not spread cream on the top layer.

  11. 11

    Step 11

    Step 11

    11. Beat 3 egg whites into a foam. Gradually add 9 dessert spoons of sugar, one spoon at a time, beating until you get a thick, fluffy mass. Transfer the cream into a pastry bag and decorate the top and sides of the cake.

  12. 12

    Step 12

    Step 12

    12. Place fruits and berries on top of the cream. Refrigerate for 3-4 hours, then serve!