Christmas fruit chocolate cake

Name: Christmas fruit chocolate cake
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 10
Ingredients: 400 g mixed dried fruits (e.g. cranberries, dates, figs and raisins); 350 ml apple juice; 7-10 Tbsp some + 150 g soft butter; 100 g demerara sugar; 3 Eggs (Gr. M); 75 g Dark chocolate; 100 g Flour; 75 g ground almonds (without skin); 1 TEASPOON Baking Powder; 1 TABLESPOON Cocoa; 2 TABLESPOONS Rum; 100 g + some icing sugar; 200 g Marzipan paste; 300 g white roll fondant; 2 TABLESPOONS Sugar; baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Antoine Long

DIFFICULTY
not easy

RATING

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 10

400 g mixed dried fruits (e.g. cranberries, dates, figs and raisins)
350 ml apple juice
7-10 Tbsp some + 150 g soft butter
100 g demerara sugar
3 Eggs (Gr. M)
75 g Dark chocolate
100 g Flour
75 g ground almonds (without skin)
1 TEASPOON Baking Powder
1 TABLESPOON Cocoa
2 TABLESPOONS Rum
100 g + some icing sugar
200 g Marzipan paste
300 g white roll fondant
2 TABLESPOONS Sugar
baking paper
7-10 Tbsp Aluminium foil

Directions

1
The day before, chop the dried fruit roughly and soak in apple juice. Cover and leave to stand overnight.
2
The next day grease the springform pan (18 cm Ø). Fold a piece of baking paper (approx. 24 x 60 cm) twice and place it on the inside edge of the tin. Drain the fruit and collect the juice.
3
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Beat 150 g butter and brown sugar for approx. 5 minutes until creamy. Stir in eggs one after the other. Chop chocolate finely. Mix with flour, almonds, baking powder and cocoa.
4
Stir into the butter and egg cream. Fold in the fruit. Smooth the dough in the tin. Bake in a hot oven for about 2 hours, cover with aluminium foil after about 1 hour. Let it cool down.
5
Bring approx. 7 tablespoons of drained juice to the boil. Add rum. Remove the cake from the tin. Mix 100 g icing sugar with approx. 3 tbsp. juice. Spread the cake all around.
6
Knead the marzipan. Roll out round (approx. 18 cm Ø) on a work surface dusted with icing sugar. Place the marzipan plate on the cake, press it down and straighten the upper edge. Brush the marzipan with 1-2 tbsp. juice.
7
Knead the fondant and roll it out on the work surface dusted with icing sugar until round (approx. 32 cm Ø). Place the fondant on the cake and lightly press down all around the edge. Cut off excess fondant at the bottom edge of the cake.
8
Press the bottom edge of the fondant with a fork. Knead fondant residues together and roll out again thinly. Cut out with cutters (e.g. snowflakes). Brush the flakes thinly with water on one side and sprinkle with sugar.
9
Brush the bottom of the flakes with water as well and stick them onto the cake.