Fruit Cake? The Fruit Cake Recipe and...
Ingredients
- 4 eggs (medium)
- 130 g sugar (2/3 cup sugar)
- 1 packet vanilla
- 170 g flour (1 cup + 3.5 tablespoons)
- 1 packet baking powder
- 500 ml milk
- 40 g butter
- 4 egg yolks (medium)
- 30 g cornstarch (1/4 cup)
- Strawberries
- Rolled wafer cookies
- Grey pearl cake decorations
Preparation
- First, let’s make the sponge cake.
- Beat the eggs and sugar until they’re light and fluffy.
- Then mix in the other ingredients.
- Stir slowly in one direction.
- Next, add the milk and vanilla to a saucepan to make the pastry cream.
- Meanwhile, beat the eggs and sugar until light and fluffy.
- Then, add the flour and cornstarch.
- Once the milk comes to a boil, remove it from the heat.
- Pour a ladleful of the milk into the flour mixture, stirring to temper it.
- Next, pour this mixture into the saucepan with the milk and cook until it reaches a custard-like consistency.
- As soon as you remove it from the heat, add the butter and stir quickly. (This will give your cream a glossy appearance.) Let it cool.
- Stirring occasionally will result in a smooth cream.
- Next, split the sponge cake into two layers and moisten each with 1–2 tablespoons of milk.
- Spread the cream between the layers before they dry out, and sprinkle with banana slices and chocolate chips.
- Place the second layer on top and moisten the top with another 1–2 tablespoons of milk.
- Next, pour the remaining cream on top and smooth it out with a spatula.
- Then, arrange the rolls around the edges, press them gently into place, and tie them with a ribbon.
- I sprinkled gray pearls in the center and decorated the edges with strawberries.
- I cut the strawberries into a fan shape. To keep the strawberries from looking dull, use strawberry jelly—or if you don’t have any, make a syrup with 1 glass of sugar and 1 glass of water, dip the strawberries in it, and arrange them.:)
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