4 fruit cakes too amazing not to try them!
published on 2 December, 2019 at 19:20
1) Pour the batter in the orange peel: a delicious and unique recipe
A cake prepared directly in orange peels, a creative idea and with a unique taste, the orange peel will add a fantastic touch of flavor to your cake!
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2) Pear cake
Pour the batter in with the pears, a unique recipe ready in 30 minutes! A light and creative dessert, here's how to make it!
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3) Fruit crate cake
INGREDIENTS
shortcrust pastry
ladyfingers
fruit
mint leaves
mascarpone cheese
METHOD
1. Roll out the shortcrust and divide it into 4 rectangles. These will be used to make the crate part of the cake. Bake them for 10 minutes at 180°C and let them cool.
2. Combine water and cocoa powder and use the mixture to ‘paint’ the shortcrust.
3. Dip the ladyfingers in milk or coffee and lay them on a tray (or any serving dish you prefer). Cover them with a layer of cream (any flavor you like) repeat until you have three layers.
4. Place the shortcrust around the tiramisù. Use some of the leftover cream to glue the shortcrust to the tiramisù.
5. Garnish with strawberries and mint leaves.
shortcrust pastry
ladyfingers
fruit
mint leaves
mascarpone cheese
METHOD
1. Roll out the shortcrust and divide it into 4 rectangles. These will be used to make the crate part of the cake. Bake them for 10 minutes at 180°C and let them cool.
2. Combine water and cocoa powder and use the mixture to ‘paint’ the shortcrust.
3. Dip the ladyfingers in milk or coffee and lay them on a tray (or any serving dish you prefer). Cover them with a layer of cream (any flavor you like) repeat until you have three layers.
4. Place the shortcrust around the tiramisù. Use some of the leftover cream to glue the shortcrust to the tiramisù.
5. Garnish with strawberries and mint leaves.
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4) Pineapple and cherries upside down cake
INGREDIENTS
3 eggs
300g flour
250g sugar
1 packet of baking powder
100ml pineapple juice
100ml milk
3 eggs
300g flour
250g sugar
1 packet of baking powder
100ml pineapple juice
100ml milk
METHOD
- Beat the eggs with a pinch of salt and the sugar, add the milk, pineapple juice and sifted flour.
- Mix the ingredients well and add the baking powder. In the meantime, butter a bundt cake pan, pour in the brown sugar and add the slices of pineapple alternating with the cherries in syrup.
- Pour the mixture over the fruit, bake at 180°C for 40 minutes. Flip the cake over once it has cooled down and your awesome upside down bundt cake is ready.
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