Fruit Cake with Meringue Frosting
Healthy, because
Even smarter
The dried fruits are real superfoods in terms of their mineral and fibre content. We need minerals such as magnesium and zinc for various processes in our body. The fibres fill us up and help our intestines to maintain a healthy intestinal flora.
You can also do without the meringue shell and instead coat the fruit cake with dark chocolate or cover it with a glaze of warm jam and water. Serve the cake at Christmas time with a cosy Advent brunch, for coffee or tea at Christmas or together with a vanilla ice cream as dessert.
Ingredients
- For the frosting
- 5 egg whites
- 150 grams powdered sugar
- For the cake
- 3 eggs
- 150 grams brown sugar
- 1 packet Vanilla sugar
- 1 pinch salt
- cloves (mace, cardamom and ginger, ground, 1 pinch each)
- 1 Orange (zest)
- 125 grams Pastry flour
- 1 packet Baking powder
- 50 grams chopped almonds
- 100 grams Figs
- 100 grams Date
- 100 grams finely chopped Candied lemon
- 50 grams finely chopped candied orange
- 75 grams Currants
- 75 grams seedless raisins
- 100 grams chopped Walnut
- Pastry flour
Preparation steps
For the cake, mix eggs, brown sugar, vanilla sugar, cloves, orange zest, flour and baking powder in a bowl until smooth. Add almonds and chopped walnuts. Stir in figs, dates, candied lemon, candied oranges, currants and raisins. Top with a little more flour if needed and stir.
Grease pan and sprinkle with ground hazelnuts. Pour in batter and bake in preheated oven on the middle rack at 180 ° C (approximately 350 ° F) for about 100 min, covering after 50 minutes with parchment paper. When done, remove from oven and release cake from pan to completely cool.
For the frosting, beat egg whites until stiff and shiny. Add powdered sugar and continue beating until incorporated.
Ice cake with the meringue and place back in oven at 90 ° C (approximately 200 ° F) for about 1 hour. When cool and dry, cake is ready to serve.
