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 Currants
50 grams Candied lemon
50 grams candied orange
50 grams candied Cherries
50 grams Almond slivers
100 milliliters Orange liqueur
200 grams softened butter
200 grams sugar
5 eggs
180 grams Pastry flour
120 grams cornstarch
1 packet Baking powder
Fat (for greasing)
For the sponge cake
3 eggs
75 grams sugar
1 packet Vanilla sugar
60 grams Pastry flour
20 grams cornstarch
2 tablespoons slivered almonds
3 tablespoons Apricot jam
2 tablespoons Orange liqueur
How healthy are the main ingredients?
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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.