Fruit Cake with Almond Pudding Cream

Fruit Cake with Almond Pudding Cream

Cake

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Cook Time

5 h 15 min

Servings

12

Difficulty

Medium

Prep Time

75 min

This Thermomix® recipe for Fruit Cake with Almond Pudding Cream is ready in 5 h 15 min and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This fruit cake with almond pudding cream is a real eye-catcher on every coffee table! I especially like to bake it in the summer when there is a large selection of fresh fruits. The combination of the loose base, the creamy almond pudding filling and the fruity topping is simply unbeatable. The preparation takes a little time, but the result is worth the effort. The cake can also be prepared well in advance and tastes best when it has cooled down well. An absolute must for all cake lovers!

Ingredients (17 ingredients)

  • 50 g Almond flakes
  • 250 g Butter
  • 3 piece Eggs (size M)
  • 1 Pck. Vanilla sugar
  • 275 g Sugar
  • 3 tbsp Sugar
  • 1 pinch Salt
  • 100 g Flour
  • 1 tsp Baking powder
  • 1 packet Pudding powder
  • 450 ml Milk
  • 350 g Apricots
  • 75 ml Almond liqueur
  • 150 g Strawberries
  • 100 g Currants
  • 1 packet Cake glaze
  • 250 ml Grape juice

Preparation (19 steps)

1

Prepare almond flakes and sprinkle the pan

Grease a fruit base pan (approx. 27 cm Ø) and sprinkle with 50 g of almond flakes. Set aside.

2

Melt butter

Thermomix® Setting
3 min/122°F/Speed 1 50

Put 100 g butter in the mixing bowl and melt for 3 min./50°C/speed 1. Transfer and let cool.

180
3

Separate eggs

Separate 3 eggs (size M). Egg white will be needed later.

4

Beat egg whites

Thermomix® Setting
3 min/Speed 3.5

Place egg white and 2 tablespoons of cold water in the mixing bowl. Insert butterfly. Beat stiff for 3 min./speed 3.5. Pour in vanilla sugar, 75 g sugar and 1 pinch of salt through the lid opening while beating.

180
5

Stir in egg yolks

Thermomix® Setting
20 sec/Speed 3

Remove butterfly. Add egg yolks one after the other and stir in for 20 sec./speed 3.

20
6

Fold in flour mixture

Thermomix® Setting
15 sec/Speed 2

Mix 100 g flour and 1 tsp baking powder. Sift onto the egg mixture and fold in for 15 sec./speed 2.

15
7

Fold in butter

Thermomix® Setting
10 sec/Speed 2

Add melted, cooled butter and fold in for 10 sec./speed 2.

10
8

Bake dough

Pour dough into the prepared pan and smooth it out. Bake in the preheated oven (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes.

9

Prepare pudding

Thermomix® Setting
15 sec/Speed 4

Put 1 packet of pudding powder, 100 g sugar and 100 ml milk in the mixing bowl and mix for 15 sec./speed 4.

15
10

Cook pudding

Thermomix® Setting
5 min/212°F/Speed 2 100

Put 350 ml milk in the mixing bowl and bring to a boil for 5 min./100°C/speed 2. Then add the pudding mixture and stir in for 1 min./100°C/speed 3. Pour into a bowl, cover directly with foil and let cool.

300
11

Cool cake

Remove cake from the oven, place on a wire rack and let cool for about 5 minutes. Then turn out of the pan and let cool.

12

Prepare apricots

Wash apricots, briefly immerse in boiling water, rinse in cold water and peel off the skin. Halve apricots, remove stones. Cut fruits into segments.

13

Let apricots steep

Put 100 g sugar and 150 ml water in a saucepan, bring to a boil. Simmer for 5 minutes. Add liqueur and apricots, cover and let steep for 4-5 minutes. Drain and let cool.

14

Prepare strawberries and currants

Wash, clean and halve strawberries. Wash currants, drain and strip from the panicles, except for one panicle for decoration.

15

Beat butter

Thermomix® Setting
10 min/Speed 3

Store 150 g butter at room temperature. Put room temperature butter in the mixing bowl and insert butterfly. Beat for 10 min./speed 3.

600
16

Stir in pudding

Thermomix® Setting
30 sec/Speed 3

Stir room temperature pudding until smooth and add spoonful by spoonful. Stir in for 30 sec./speed 3.

30
17

Spread cream and top

Put cream on the base and spread it out. Distribute fruits on top. Refrigerate cake for about 2 hours.

18

Prepare cake glaze

Mix 1 packet of cake glaze with 3 tablespoons of sugar in a small saucepan. Gradually stir in 250 ml of grape juice until smooth. Heat while stirring and bring to a boil again briefly.

19

Finish cake

Spread over the fruits with a spoon from the middle. Refrigerate for 1 hour. Serve decorated with the reserved panicle.

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About this recipe

This fruit cake with almond pudding cream is a piece of childhood memory for me. My grandma always baked it when we visited her in the summer. The scent of fresh fruit and almonds that wafted through the house is unforgettable. I have adapted her recipe somewhat over the years, but the basic idea has remained the same: a simple, honest cake that tastes like summer. The ingredients are deliberately chosen. The almond flakes not only provide a beautiful appearance, but also give the base a slightly nutty taste and a pleasant crunch. The butter is of course crucial for the taste and texture of the base. It should be of good quality, because you can tell in the end. The eggs bind the ingredients and ensure a loose consistency. Vanilla sugar and sugar sweeten the dough and the pudding cream, with the vanilla sugar adding a fine, aromatic note. The flour and baking powder are responsible for the structure of the base. The pudding powder, milk and additional sugar form the creamy almond pudding filling. The almond liqueur enhances the almond flavor and gives the filling a special touch. The fresh fruits, in this case apricots, strawberries and currants, bring freshness and acidity to the cake. The cake glaze ensures a beautiful shine and keeps the fruits fresh. When preparing in the Thermomix®, it is important not to let the butter get too hot, otherwise it will make the dough too liquid. Make sure to let the melted butter cool down a little before adding it. When beating the egg whites, it is important that the mixing bowl is clean and free of grease so that the egg whites become nice and stiff. The flour mixture should only be briefly folded in so that the dough does not become tough. When cooking the pudding, it is important to adhere exactly to the temperature and time so that the pudding does not burn. Place the foil directly on the pudding to prevent skin formation. There are many variations. The recipe is already suitable for a vegetarian version. For a vegan version, eggs can be replaced with egg substitutes. The butter can be replaced with margarine. The milk can be replaced with plant-based milk alternatives such as almond milk or soy milk. Amaretto can also be used instead of almond liqueur. There are no limits to the imagination when it comes to fruit. Depending on the season, other fruits such as peaches, raspberries, blueberries or cherries can be used. The fruit cake with almond pudding cream tastes best when it has cooled down well. It can be served plain or with a dollop of whipped cream or a scoop of vanilla ice cream. A glass of cold grape juice or a cup of coffee go perfectly with it. The cake can be prepared well in advance. The base can be baked the day before. The pudding cream can also be prepared the day before. However, the fruits should only be placed on the cake shortly before serving so that they remain fresh. The cake will keep in the refrigerator for 2-3 days.

Created by

Katharina Lehmann

Katharina Lehmann

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Tags

#Summer #Festive #Cake #Fruit #Dessert

Allergens

  • Cereals containing gluten
  • Eggs
  • Milk (including lactose)
  • Nuts

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