Box cake with dried fruit and 2 toppings

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Finely chop dates and apricots. Cream the fat, 1 pinch of salt, 220 g sugar and 1 packet of vanillin sugar with the whisks of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder. First mix crème fraîche, then flour mixture into the fat-sugar mixture. Fold in dates and apricots

2. 2

   Fill the dough into a greased, flour-blasted box form (25 cm long, 1.5 litres capacity) and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 65-70 minutes

3. 3

   For the fruit ragout, press the cardamom capsules with a knife. Slice the vanilla pod lengthwise. Scrape out the pulp with the back of a knife. Drain the peaches in a sieve, collecting the juice. Put 100 g sugar with 3-4 tbsp. water in a pan and caramelise over medium heat until golden brown. Deglaze with peach juice, wine and orange juice. Add cardamom, cinnamon, star anise, vanilla pulp and vanilla pod. Let everything boil down over low heat for 10-15 minutes. Pass through a sieve (you may collect star anise for decoration). Add the peaches to the liquid and leave to stand for about 2 minutes. Remove from the heat and allow to cool

4. 4

   For the caramel sauce, caramelise 125 g sugar in a pot until golden brown. Add cream. Add butter, 1 pinch of salt and 1 packet of vanilla sugar. Simmer the caramel at low temperature while stirring until the sugar is dissolved. Remove from the heat and allow to cool

5. 5

   Take the cake out of the oven, let it cool down for about 15 minutes, carefully turn it out of the mould and let it cool down completely on a cake rack

6. 6

   Dust the cake with icing sugar, cut into slices and arrange on a plate. Add fruit ragout and caramel sauce

7. 7

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
560 kcal

CARBS
70 g

FATS
27 g

PROTEINS
6 g