Stuffed Fruitcake

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Stuffed Fruitcake
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
ready in 13 h. 20 min.
Ready in

Ingredients

for
1
For the batter
100 grams
50 grams
50 grams
50 grams
candied cherries
50 grams
100 milliliters
200 grams
softened Butter
200 grams
5
180 grams
120 grams
1 packet
Fat (for greasing)
For the sponge cake
3
75 grams
1 packet
60 grams
20 grams
2 tablespoons
3 tablespoons
2 tablespoons

Preparation steps

1.

For the batter: Soak currants, candied peel, candied cherries and almonds in orange liqueur overnight.

2.

Beat butter and sugar until creamy. Stir in eggs. Combine flour, cornstarch and baking powder and gently fold into butter mixture, then fold in the candied fruit. Pour batter into greased loaf pan and bake in an oven preheated to 170°C (approximately 350°F) for about 50 minutes.

3.

For the sponge: Separate eggs .Beat egg yolks, sugar and vanilla sugar until fluffy. Beat egg whites until stiff. Combine flour and cornflour and carefully fold into egg yolk mixture, then fold in whites. Line a baking sheet with parchment paper.  Pour in batter and sprinkle with flaked almonds. Bake in an oven preheated to 200°C (approximately 400°F) for about 10 minutes.

Remove and release from pan onto a tea towel. Spread with orange marmalade and liqueur. Top with fruitcake and wrap around fruitcake. Trim edges and let rest for 2 days before serving.