Mixed Fruit Cake

Assorted fruit cake - An Unforgettable Delicacy

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 70 minutes
Number of servings: 12

Discover a delicious assorted fruit cake recipe that will quickly become your favorite! This cake is not just a dessert, but an explosion of flavors and colors, perfect for any occasion. Learn how to make it step by step and enjoy a sweet treat you will love.

Ingredients needed:

For the crust:
- 6 large fresh eggs
- 1 cup (200 g) sugar
- 100 ml oil (preferably sunflower oil)
- 1 sachet baking powder (10 g)
- 2 tablespoons boiling water
- 200 g flour
- Grated zest of 1 lemon
- a pinch of salt

For the cream
- 4 egg yolks
- 500 ml milk (you can use whole milk for a richer cream)
- 2 tablespoons food starch
- 200 g sugar
- 1 packet (200 g) butter at room temperature
- Juice from 1 lemon

For garnish:
- Various fruits (strawberries, kiwi, blueberries, peaches - your choice, but make sure they are fresh)
- Whipped cream (for extra creaminess)

Preparing the pastry:

1. Prepare the ingredients: Start by gathering all the necessary ingredients. Make sure the eggs are at room temperature to beat better. Preheat the oven to 180°C (350°F) and grease a baking tray with a little oil or butter and sprinkle with flour.

2. Beat the eggs: In a large bowl, beat the whole eggs with the sugar until light and fluffy. This step is essential for a fluffy batter.

3. Add boiling water: Incorporate the two tablespoons of boiling water into the egg mixture and mix well. This technique will help activate the dry ingredients.

4. Incorporate the dry ingredients: Sift the flour together with the baking powder and gradually add them to the egg mixture. Stir gently with a spatula so as not to lose any air.

5. Stir in the oil and lemon zest: Stir in the oil and grated lemon zest, mixing gently until smooth. The lemon zest will add a lovely fragrance.

6. Bake the cake: Pour the mixture into the prepared pan and level evenly. Bake in the oven for about 35-40 minutes, or until the cake is golden brown and passes the toothpick test. Let cool in the pan for 10 minutes, then turn out onto a wire rack.

Making the custard:

1. Mix the yolks: In a medium bowl, whisk the egg yolks and sugar until creamy.

2. Stir in the starch: Add the starch and mix well to avoid clumps.

3. Add the milk: Gradually pour in the milk, stirring continuously to obtain a smooth mixture.

4. Boil the cream: Put the mixture over medium heat, stirring constantly until the cream begins to boil and thickens. This step takes about 10 minutes.

5. Cool the cream: Once thickened, take the cream off the heat and let it cool, stirring occasionally to avoid forming a crust.

6. Add the butter and lemon zest: When the cream is cool, add the diced butter and lemon zest, stirring well until it becomes smooth and airy.

Assemble the cake:

1. Prepare the top: Once the top has cooled completely, place on a large platter.

2. Add the cream: Pour the custard evenly over the top of the top, making sure it's evenly distributed all over the top.

3. Decorate with whipped cream: Whip the whipped cream and use it to decorate the cake. You can use a pos pos for an elegant look.

4. Add the fruit: Place the fresh fruit on top of the cream, arranging them nicely. Make sure the fruit is well washed and, if you prefer, you can sprinkle with a little lemon juice for a more intense flavor.

To serve:

Assorted fruit cake is best served cold, cut into squares or triangles. It's a perfect dessert for a party, a festive meal or simply to indulge on an ordinary day. It can be enjoyed with flavored tea or coffee, and for a touch of indulgence, a sweet white wine would be perfect.

Useful tips:

- For a more moist batter: You can add a tablespoon of milk to the batter.
- Fruit variations: Don't limit yourself to the fruits listed. You can use any seasonal fruits you have on hand. And if you want an exotic combination, try mango or pineapple.
- Cream: If you want a lighter custard, you can substitute sour cream for whipped cream, making for a more airy texture.
- Personal Disclosure: This recipe reminds me of summers spent in my grandmother's garden, where fresh fruit was full of sunshine and flavor. Every bite of this cookie reminds me of those happy times.

Calories and nutritional benefits:

One serving of assorted fruit cake contains about 250 calories. It provides a combination of carbohydrates from sugar and flour, protein from eggs and healthy fats from butter. Fruit is rich in vitamins, minerals and antioxidants, contributing to a balanced diet.

Frequently asked questions:

1. Can I use frozen fruit? Yes, but make sure you thaw and drain them well of water before using.
2. How can I make the cake less sweet? You can reduce the amount of sugar in the frosting and cream. Also, choose less sweet fruit.
3. What can I do with the leftover top? The leftover batter can be used to make a delicious trifle, alternating layers of batter, cream and fruit.

Enjoy this quick and easy assorted fruit trifle recipe and let your imagination run wild with delicious variations and combinations!

 Ingredients: For the dough: 6 eggs, 1 cup of sugar, 100 ml of oil, 1 packet of baking powder, 2 tablespoons of boiled water, 200 g of flour, zest of 1 lemon, a pinch of salt. For the cream: 4 egg yolks, 500 ml of milk, 2 tablespoons of cornstarch, 200 g of sugar, 1 package of butter, juice of 1 lemon. Decoration: assorted fruits squeezed for juice, whipped cream.