– **Dried Fruits:** A variety of dried fruits are used, such as raisins, sultanas, currants, cherries, apricots, and even cranberries. These fruits contribute natural sweetness and moisture to the cake, creating a rich, flavorful base
3. **Baking:** The mixture is poured into a prepared cake pan lined with parchment paper and baked at a low temperature. The low-and-slow baking method is crucial for achieving a perfectly dense texture, with baking times ranging from 1 to 3 hours depending on the cake’s size.
### Variations Around the World
Fruit cakes come in many regional variations, each with its own unique twist:
– **British Christmas Cake:** A rich, dense cake traditionally made with a mix of dried fruits, often covered with marzipan and royal icing. It is a festive centerpiece during the holiday season.
– **Italian Panettone:** A sweet bread loaf filled with candied fruits and raisins, often enjoyed during Christmas. It has a lighter texture compared to traditional fruit cakes and is often served with a glass of sweet wine.
– **German Stollen:** A fruit bread made with a variety of dried fruits and nuts, often filled with marzipan and dusted with powdered sugar. It’s traditionally enjoyed during the Christmas season.
– **Caribbean Black Cake:** A dark, rich cake made with a blend of dried fruits that are soaked in rum for an extended period. This cake is a popular choice for weddings and holidays in Caribbean cultures.
### Conclusion
Fruit cakes are more than just a dessert; they are a symbol of tradition, celebration, and the joy of sharing delicious food with loved ones. Their rich history, diverse ingredients, and endless variations make them a fascinating and beloved treat around the world. Whether enjoyed during the holidays or as a year-round indulgence, fruit cakes continue to bring people together, offering a slice of sweetness and nostalgia with every bite. Each fruit cake tells a story, encapsulating the flavors and traditions of the cultures that create them, making them a timeless favorite for generations to come.
INGREDIENTS
Sponge cake recipe here
1/2 liter of milk
80g sugar
4 egg yolks
50g flour
1 sachet of vanilla sugar
Various fruits of your choice
Flaked almonds
PREPARATION
Prepare your sponge cake
Make the pastry cream: in a container, mix the egg yolks with the sugar, then incorporate the flour.
Boil the milk with the vanilla sugar.
Drizzle the boiling milk over the egg-sugar-flour mixture, whisking constantly. Return to low heat and whisk until thickened. Let the cream cool
Toast the slivered almonds (in a non-stick pan). Once roasted, allow to cool slightly.
Gently cut the sponge cake in 2. Place one half on a serving platter and cover with half of the cream.
Then arrange some sliced fruit over all the cream.
Gently place the 2nd half of the cake, overlapping exactly. Cover the surface and edges of the cake with the rest of the cream.
For a very moist cake, you can soak the discs in syrup, just before filling with cream. Or if you use canned fruit to decorate, use the syrup from these fruits.
Decorate the surface with the chosen fruits and the edges with the toasted slivered almonds, according to your inspiration.
Make a transparent topping (it’s prettier when the fruit “shines”) by bringing a little water and apricot jam to the boil.
Let the cake rest for at least 2 hours in the refrigerator.