Amazing Fruit Cake Recipe - Easy Cake with mixed Fruits and Crumbles ????
This simple fresh and fruity cake is the perfect treat, not only in summer! Easy to make and topped with delicious fruits of your choice, this cake will quickly become one of your favorites!
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Ingredients:
1 1/2 cups all purpose flour (200g)
1/2 cup soft butter (120g)
1/2 cup brown sugar (100g)
1/2 tsp salt
1 1/2 cups all purpose flour (200g)
1 1/2 tsp baking powder
1/2 tsp salt
6 tbsp butter roomtemperature (90g)
1 cup sugar (200g)
1 egg
1/2 cup milk (120ml)
1 tsp vanilla extract
1 pound mixed fruit
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#easycake #softcake #fruitcake
How To Make German Fruit Cake Recipe (Obsttorte)
This German Fruit Cake recipe has a super soft cake base, is loaded with glazed berries and the secret ingredient frosting has amazing flavor! Our spin on the classic Obstkuchen Obsttorte (Fruit Cake).
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MORE FRUIT CAKES:
No-Bake Cheesecake Recipe with Strawberry Topping:
Triple Berry Crumb Cake Recipe:
Easy Strawberry Cake with Strawberry Sauce:
Blueberry Lemon Cake Recipe:
This fruit cake is great for any special occasion, including Christmas and Easter ????
????INGREDIENTS HOW TO MAKE GERMAN FRUIT CAKE:
For the Sponge Cake:
3 large eggs, room temperature
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 tsp baking powder
1/2 tsp vanilla extract
For the Fruit & Glaze Decorating:
1 1/2 cups mixed berries
3 Tbsp seedless raspberry jam + 1 1/2 Tbsp hot water
For the Frosting:
1 cup heavy whipping cream, chilled
4 Tbsp (45 grams) Instant Pudding Mix (White chocolate flavored - I used Godiva brand)
3 Tbsp powdered sugar
2 Tbsp milk, or to reach desired texture
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Thanks for watching!!
Beautiful cake / 과일 생크림 케이크만들기 / How to make Fruits Cake
안녕하세요~~^^
분 베이크입니다.
오늘은 맛있는 과일이 한 가득 들어간
생크림 케이크를 만들어 보겠습니다.
깊고 부드러운 풍미와 작업성까지 좋은 화이트 초콜릿 가나슈 크림으로
맛보장 레시피입니다.
이런 과일 생크림 케이크는 맛으로 실패 할 일이 거의 없지요~~^^
부드럽고~ 촉촉한~~
생과일 생크림 케이크~~!!????
만드는 방법~~!
체크 포인트~~!
자, 그럼..
시작해볼까요~~
제 영상이 마음에 드셨으면 “좋아요”와 :구독“버튼 눌러 주세요..
감사합니다.
▇ ▇ 화면 오른쪽 상단에 점 세개 클릭하시면 ..▇ ▇
자세한 설명을 보실 수 있습니다.
1. 화면 상단 점 세 개 클릭 --
2. 자막 선택, 또는 자막 사용중지...해 주세요.
*재료/ ingredients
( 18cm *7cm 케이크 )
● 바닐라 제누와즈 (스펀지 케이크)
달걀 4개 (약 200~215g)
설탕 100g
소금 한 꼬집
바닐라 익스트랙 5ml
꿀 25g
우유 40g
박력분 125g
무염버터 40g
*화이트 가나슈 몽떼 생크림
화이트 초콜릿 80g
따듯한 생크림 80g
연유 20g
설탕 25g
키르슈 5ml ( choice)
차가운 생크림 350g
딸기,키위,망고..
* 데코레이션용 데이지 꽃장식 만들기
* 시럽
설탕 35 g
물 50g
키르쉬 2.5g (1/2tsp)
ㅡㅡㅡ 만드는 방법 ㅡㅡ
물과 설탕을 계량하여
전자레인지로 설탕을 녹여 주세요..
키르슈를 넣고 섞어 주세요.
** 사전준비
1. 모든 재료를 실온에 준비합니다.
2. 가루류는 체쳐 줍니다.
3. 우유와 버터를 따듯하게 준비합니다.
4. 오븐을 170도로 예열합니다.
5. 틀에 유산지를 깔아 주세요.
**만드는 방법
1. 달걀에 설탕,소금,꿀,바닐라 익스트랙을 넣고 중탕으로 40~42도까지 올려 주세요.
2. 고속으로 휘핑하여 색이 아이보리로 변하면서 풍성한 볼륨이 생길때까지 휘핑합니다.
-- 리본이 그려지고 3초 정도 후에 없어지는 정도까지 휘핑해 주세요.
-- 저단으로 기공정리 해 주세요.
3. 40~45도 사이에 우유를 넣어 주세요.
--- 우유를 먼저 넣으면 반죽의 유동성이 좋아져서 가루를 더 쉽게 섞을 수 있어요.
4. 가루를 두 번에 나눠서 섞어 주세요.
5. 55~60도까지 데운 버터에 반죽의 일부를 덜어내서
섞어주어 텍스춰를 맞춰 주세요.
6. 신속하고 매끄럽게 섞어 주세요.
7. 팬닝후에 꼬치로 기포를 다시 정리해 주고.
8. 탕~!!쳐 줍니다.
9. 170도로 예열한 오븐에서 160도로 35분 정도 구워 주세요.
10. 가운데를 손바닥으로 살짝 눌러보아 물렁하지 않고 탄탄하면 오븐에서 꺼내세요.
11. 오븐에서 나오자마자 탕~! 쳐서 수증기를 빼 주고, 뒤집어서 식힙니다.
12. 4장으로 슬라이스 해 줍니다.
13. 딸기,키위 망고를 손질해 주세요.
14. 크림을 만들어 주세요.
15. 녹인 초콜릿과 뜨거운 생크림을 섞어 매끈한 상태에서 키르쉬,설탕을 넣어 주세요
16. 50도 이하로 식으면 연유도 넣어 주세요.
17. 30도 이하로 식으면 차가운 생크림을 부어서 얼음볼 위에서 휘핑합니다.
18. 영상처럼 몽따주 해 주세요.
--- 화이트 가나슈 몽떼 대신에 그냥 플레인 생크림을 사용하셔도 좋습니다)
* 영상속에 자세한 내용이 있어요.~~
구독~!눌러주시고. 알람~도 설정해 주시면 너무 감사하겠습니다.
여러분의 구독~! 과 좋아요~♥는 제게 큰 힘이 됩니다...
어떠세요~?
특별한 베이킹이 되셨나요~?
영상에 최대한 공정과 설명을 담았습니다.
**BGM--
Song : 이혜린 - Tongtong
자료출처 :
Music promoted by DayDreamSound :
CC-BY 3.0
Track : Hemio -
Music by Hemio
Follow Artist :
시청해주셔서 감사합니다~~
● 자막을 없애시려면..화면 오른쪽 상단에 점 세개 클릭,
자막 선택, 자막 사용중지...해 주세요.
● 분 베이크 인스타그램 바로가기
Summer fruit crumb cake - recipe
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The summer fruit crumb cake is a variation to the classic New York crumb cake with a middle layer of peaches, apricots, red currants and blueberries... are you ready to dig in? Find this and many more recipes with pictures on the Giallozafferano App (in English)
***
Today we'll be making a delicious Anglo-American cake, the summer fruit crumb cake! It consists of a spongy cake layer, topped with fresh seasonal fruit and a crisp layer of crumbs, hence its name... let's get to work!
Ingredients for an 8x12-inch (20x30 cm) baking pan
For the batter
• 1 ½ sticks (170 g) of softened butter
• less than 1 cup (170 g) of white sugar
• 1 ¾ cups (200 g) of cake flour
• 3 medium eggs + 1 egg yolk
• 1 tbsp of vanilla extract (or 1 vanilla pod or 1 pinch of vanilla powder)
• ½ tbsp (8 g) of baking powder
• 1 pinch of salt
For the crumb topping
• ⅔ cup (75 g) of cake flour
• ⅔ cup (75 g) of almond meal
• ⅓ cup (75 g) of raw sugar
• ⅔ stick (75 g) of cold butter
• 2 good pinches of salt
• the grated zest of 1 lime
For the fruit layer
• 7 oz (200 g) of peaches
• ⅓ lb (160 g) of apricots
• ¾ cup (120 g) of blueberries
• ½ cup (50 g) of red currants
First thing to do is put the softened butter in a bowl... then add the sugar: using a stand mixer or an electric beater, beat the butter and sugar until pale and fluffy. That's enough, as you can see the mixture is pale and fluffy, now add the vanilla extract -- you can use the seeds from a vanilla pod, if desired -- a pinch of salt, turn on the mixer and add one egg at a time, at room temperature, beating for another 2-3 minutes. That's it, now we'll add the flour and the baking powder: set a sieve over the mixing bowl and sift in the flour and the baking powder, then stir with a spoon to combine. The mixture should be muffin-like; once well blended, our cake batter is ready.
It's time to pour the batter into a baking pan, that has been buttered and lined with parchment paper, about 8 inches (20 cm) wide by 12 inches (30 cm) long. The batter is thick as muffin batter, as you can see... after filling the pan with the batter, spread it evenly with the back of a spoon. This will be the bottom layer of our cake. Well, now we can add the fruit, that has been washed, cleaned and sliced. In this case I'm using red currants and blueberries, sprinkle half of them evenly... over the batter... then add the peaches and the apricots, that have been washed, patted dry and cut into slices. You can arrange the ingredients randomly or in neat rows, alternating peach and apricot slices, until the pan is full. If you prepare the fruit in advance, drizzle with lemon juice to prevent it from browning. Finish by sprinkling the remaining blueberries and red currants over the top and move on to the crumb topping.
Remove the diced butter from the fridge... place in a bowl... add the sugar, I'm using raw sugar... and the flours, cake flour and almond meal; mix well, then add 2 good pinches of salt and mix with the tip of your fingers to form crumbs -- hence the name crumb cake -- making sure not to melt the butter. Once the crumbs are formed, add the grated lime zest. Now sprinkle the resulting crumbs over the top of the cake... and bake in a preheated static oven at 350°F (180°C) for an hour, until the crumb topping is nice and crispy.
Once baked, remove the crumb cake from the oven and allow to cool a bit, then cut into squares and serve with a scoop of vanilla ice cream, fruit preserve or soft whipped cream on the side... see you next videorecipe!