Fruit Cake With Chocolate Cream. Step-by-step Recipe With Photo

Fruit cake with chocolate cream is a delicious homemade dessert that you can't buy in any pastry shop. It will not take you long to bake this simple cake, and the products for it need the most commonplace, of those that are always among the supplies. We use rosemary sprigs only for decoration. Combined with cranberries, they will give the cake a festive look.

We prepare the chocolate cream in a water bath, for it we take a bar of milk or dark chocolate without additives.

• Cooking time: 2 hours
• Servings: 6

Ingredients for Chocolate Cream Fruit Cake

For filled sponge cake:

• 300 g sweet and sour apples;
• 10 g dried apricots;
• 150 g wheat flour;
• 5 g baking powder;
• 200 g granulated sugar;
• 6 chicken eggs;
• butter and flour for greasing the mold.

For chocolate cream:

• 100 g milk chocolate;
• 80 g butter;
• 100 g brown sugar;
• 150 g of fatty sour cream.

For impregnation and decoration:

• 150 g tangerines;
• 50 g granulated sugar;
• 70 g of nuts;
• a few sprigs of rosemary and fresh cranberries.

Method of making fruit cake with chocolate cream

First, prepare a light biscuit dough. Break chicken eggs at room temperature into the blender bowl, add granulated sugar. Beat for 3 minutes at low speed and 3 minutes at high speed. It is necessary for the mass to grow 3 times.

Sift wheat flour, mix with baking powder.

Using a spatula, very carefully, so as not to damage the air bubbles formed when beating the eggs, mix the egg-sugar mass with flour.

Grease the sides and bottom of the split mold with butter, sprinkle with flour. Cut apples into small cubes, mix with chopped dried apricots, put on the bottom.

Put the dough on the fruit, distribute it evenly.

The oven is preheated to 170 degrees Celsius. We put the form in a preheated oven, bake for 35-40 minutes.

We check the readiness of the dough with a wooden stick - it should not stick to the wood. Remove the ring, cool the cake on the wire rack.

We disassemble the peeled tangerines into slices. In a small saucepan with a thick bottom, heat the sugar and water, put the tangerines, cook for 3-4 minutes after boiling, cool. We discard the cooled slices on a sieve, soak the cake with syrup.

We leave the slices to decorate the cake.

Pour brown sugar into a bowl, add butter and milk chocolate. You can take equal proportions of white and brown sugar, or do with one white sugar, but cane gives the cream a light caramel flavor.

We put the bowl in a water bath, gradually heat it up, add fresh fatty sour cream. When the brown sugar grains are completely dissolved, remove the bowl from the water bath and put it in a cool place.

Saturate the completely cooled crust with the cooled chocolate cream. The creamy mass turns out to be very thick, you can make a thick layer. We remove the cake for several hours in the refrigerator so that the cream hardens.

Finely chop or grind peeled nuts in a mortar. Decorate the top with candied tangerines, decorate with rosemary sprigs and cranberries, sprinkle with nuts. We use rosemary only for decoration!

Fruit cake with chocolate cream is ready. Bon Appetit!