Fruit cake with chocolate cream is a delicious homemade dessert that you cannot buy in any pastry shop. You do not need much time to bake this simple cake, and the products for it need the most banal, of those that are always among the supplies. Sprigs of rosemary are used only for decoration. In combination with cranberries, they give the cake a festive look.
We prepare chocolate cream in a water bath, for it we take a slab of milk or dark chocolate without additives.
- Cooking time: 2 hours
- Servings: 6
Ingredients for fruit cake with chocolate cream
For sponge cake with filling:
- 300 g of sour-sweet apples;
- 10 g dried apricots;
- 150 g wheat flour;
- 5 g baking powder;
- 200 g of granulated sugar;
- 6 chicken eggs;
- butter and flour to lubricate the form.
For chocolate cream:
- 100 g of milk chocolate;
- 80 g butter;
- 100 g brown sugar;
- 150 g fat sour cream.
For impregnation and decoration:
- 150 g of mandarins;
- 50 grams of granulated sugar;
- 70 g of nuts;
- a few sprigs of rosemary and fresh cranberries.
Method of making fruit cake with chocolate cream
First, prepare a light biscuit dough. We break into the bowl of a blender chicken eggs at room temperature, add sugar. Beat 3 minutes at low speed and 3 minutes at high speed. It is necessary that the mass increased by 3 times.
Sift wheat flour, mix with baking powder.
Using a spatula, very carefully, so as not to damage the air bubbles formed during the beating of the eggs, mix the egg-sugar mass with flour.
We grease the sides and bottom of the split mold with butter, sprinkle with flour. Apples cut into small cubes, mix with chopped dried apricots, put on the bottom.
Spread dough on fruit, distribute evenly.
The oven is preheated to 170 degrees Celsius in advance. We put the form in a preheated oven, bake for 35-40 minutes.
With a wooden stick we check the readiness of the dough - it should not be glued to the wood. Remove the ring, cool the cake on the grid.
Purified tangerines disassembled into slices. In a small saucepan with a thick bottom, heat the sugar and water, put tangerines, cook for 3-4 minutes after boiling, cool. We drop the cooled slices on a sieve, soak the cake in syrup. Slices leave to decorate the cake.
Pour brown sugar into a bowl, add butter and milk chocolate. You can take in equal proportions of white and brown sugar, or do one white, but reed gives the cream a light caramel flavor.
Put the bowl in the water bath, gradually heat up, add fresh fat sour cream. When the brown sugar grains completely dissolve, remove the bowl from the water bath and remove to a cool place.
With the cooled chocolate cream we soak the completely cooled cake. The cream mass is very thick, you can make a thick layer. We remove the cake for a few hours at the refrigerator so that the cream froze.
Finely chop or chop peeled nuts in a mortar. We decorate the top with candied tangerines, decorate with sprigs of rosemary and cranberries, sprinkle with nuts. Rosemary is used only for decoration!
Fruit cake with chocolate cream is ready. Enjoy your meal!