Fruitcake cake

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Cream fat, 250 g sugar, salt and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour, candied fruit and baking powder and add. Alternately stir in milk and rum. Grease a springform pan (26 cm Ø) and sprinkle with flour. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. For the fondant, melt coconut oil, stir in 3 tablespoons of lemon juice and 2 tablespoons of water. Sieve the icing sugar into a bowl.

2. 2

   Stir 280 g icing sugar into the fat mixture and bring to the boil again briefly. Remove the pot from the heat and add 100 g icing sugar. Knead the fondant on a work surface dusted with icing sugar until it is only lukewarm to the maximum. Knead in a few drops of red food colouring. Wrap fondant in foil. Remove the cake from the oven, remove from the edge of the springform pan and let it cool completely on a cake rack. Once the cake is cold, soak the gelatine in cold water. Mix yoghurt, 50 g sugar and 2 tablespoons lemon juice. Squeeze the gelatine and dissolve. Stir 3 tablespoons of yoghurt into the gelatine and stir into the remaining yoghurt. Cut the cake in half horizontally and place a cake ring around the lower cake base. Whip the cream until stiff and fold into the yoghurt. Spread the cream on the lower cake base and place the upper cake base on top. Chill the cake for at least 1 hour. Roll out the fondant thinly on a work surface sprinkled with icing sugar (approx. 45 cm Ø). Warm up the jam and pass it through a sieve. Carefully remove the cake from the cake ring and spread with jam.

3. 3

   Stir 3 tablespoons of yoghurt into the gelatine and stir into the remaining yoghurt. Cut the cake in half horizontally and place a cake ring around the lower cake base. Whip the cream until stiff and fold into the yoghurt. Spread the cream on the lower cake base and place the upper cake base on top. Chill the cake for at least 1 hour. Roll out the fondant thinly on a work surface sprinkled with icing sugar (approx. 45 cm Ø). Warm up the jam and pass it through a sieve. Carefully remove the cake from the cake ring and spread with jam. Place the fondant on the cake and smooth it down from the middle at the edge. Cut off the protruding edge. Knead the rest of the fondant and colour it bright pink with red food colouring. Cut out flowers of different sizes from the fondant cover. Roll out the fondant and cut out flowers of different sizes. Place some flowers in cut-out blossoms on the cake, decorate the cake with the others. Fill the unfilled flower edges with sugar pearls. Wash lemon balm and dab dry. Wrap the cake with a wide ribbon and decorate with lemon balm

4. 4

   Place the fondant on the cake and smooth it down from the middle at the edge. Cut off the protruding edge. Knead the rest of the fondant and colour it bright pink with red food colouring. Cut out flowers of different sizes from the fondant cover. Roll out the fondant and cut out flowers of different sizes. Place some flowers in cut-out blossoms on the cake, decorate the cake with the others. Fill the unfilled flower edges with sugar pearls. Wash lemon balm and dab dry. Wrap the cake with a wide ribbon and decorate with lemon balm

5. 5

   2 hours waiting time

Nutrition Facts

KCAL
560 kcal

CARBS
76 g

FATS
25 g

PROTEINS
8 g