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Exotic Fruit Cake ( Cakes and Pastries)

 

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The fruits need not all be exotic – you can make do with those that you have readily on hand, but this cake will still taste exotic, thanks to the combination of ingredients and the careful preparation.

Exotic Fruit Cake ( Cakes and Pastries) recipe - How to make Exotic Fruit Cake ( Cakes and Pastries)

Tags

Fruit Based Indian DessertsCakes

Preparation Time:    Cooking Time:    Total Time:    Makes 1 cake

Ingredients


For The Cake
1 chocolate cake [75 mm (7”)]
1/2 cup sugar syrup
1 tsp vanilla essence
1 1/2 cups whipped cream
1 1/2 cups seasonal fruits (apple, melon scoops ,
cherry , kiwi , strawberry ,
peach , mango etc.)

Finish The Cake
1/2 cup melted chocolate
1/2 cup whipped cream
butter-paper piping bag
butter paper
disposable piping bag
big plain round nozzle
scooper
small knife
turntable

Method
For the cake
    For the cake
  1. Slice the chocolate cake horizontally into 3 equal parts. Keep aside.
  2. Combine the sugar syrup and vanilla essence in a bowl to make the soaking syrup and keep aside.
  3. Soak the bottom layer of the chocolate cake with ½ of the soaking syrup.
  4. Spread ½ cup of cream on the soaked layer of the cake.
  5. Put ½ cup of the fruits on top and sandwich with the second layer of the chocolate cake.
  6. Soak the second of the sponge cake with the remaining soaking syrup.
  7. Spread the remaining whipped cream evenly on top and at the sides.
  8. Transfer onto a cake board and refrigerate for 20 minutes to set.
  9. Keep one layer of the cake aside.

Finish the cake
    Finish the cake
  1. Make chocolate rings on the sides using the melted chocolate. To do this pour the melted chocolate into a butter paper-piping bag and fold the top end of the piping bag so as to seal it. Snip a bit off the tip so as to get a tiny hole for the piping to come out.
  2. Take another long strip of butter paper and place it on an even surface. Make rings on the butter paper applying light pressure on the piping bag.
  3. Start from one end of the butter paper and make rings touching each other as shown in the picture without lifting the piping bag.
  4. Take this butter paper and place it along the side of the cake to stick the rings on the cake. Refrigerate for 10 to 15 minutes to enable the chocolate to set.
  5. Remove the butter paper once the chocolate rings are stuck to the cake.
  6. Place the chocolate cake on top.
  7. Fill another disposable piping bag (fitted with a large round nozzle) with whipped cream. Put the cream in a circular motion on top of the cake leaving 1 inch circle of sponge on the outer edge.
  8. Using a scooper scoop out melons and kiwis. Slice peaches, plums, black grapes and kiwis, remove sprigs of mint
  9. Garnish the upper surface with the fruits and mint.
  10. Cut into 6 equal wedges and serve.

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