Fruitcake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Bring fat and salt to the boil with 1/4 litre of water. Remove the saucepan from the stove and pour in the flour all at once. Mix everything to a smooth dough. Put the pot back on the stove and burn the dough to a dumpling.

2. 2

   Remove the pot from the heat and stir an egg into the hot mixture. Gradually stir in the remaining eggs. Pour the dough into a piping bag with a perforated spout. Spray the dough in a spiral shape onto two round bases (22 cm Ø) on baking paper.

3. 3

   Leave about 1 cm space inside the spiral to allow the dough to rise. Bake the cakes one after the other on a baking tray in a preheated oven (electric oven: 200 °C/ gas: level 3) for about 20 minutes.

4. 4

   Remove and let it cool down. Defrost the raspberries in a bowl for the filling. Soak 3 leaves of gelatine in cold water. Mix mascarpone, quark, vanillin sugar, lemon juice and sugar.

5. 5

   Squeeze the gelatine well and dissolve. Add a few spoonfuls of mascarpone cream to the gelatine, mix well and add everything back to the mascarpone cream. Add raspberries and mix. Spread the cream on a cake base and put it in a cool place.

6. 6

   Soak the remaining gelatine. Whip the cream until stiff. Squeeze the gelatine and dissolve. Add advocaat to the gelatine and stir. Stir the gelatine into the cream. Spread the advocaat cream on the raspberry cream.

7. 7

   Place the second cake layer as a lid on the cake and press down lightly. Sprinkle with icing sugar and decorate with lemon balm. Keep cool until serving. Makes about 16 pieces.