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Pie in royal icing.

Pie in royal icing.

Traditional English fruit cake in a festive interpretation — with marzipan and icing. Pie in royal icing. Prepare cake and marzipan can advance, but the cover glaze and decorate the product should be a couple of days prior to filing.

Pie in royal icing.

We will need these ingredients:

For the cake:

• 325 g butter (softened);
• 325 g of finely crystalline sugar;
• 4 eggs;
• 400 g flour;
• 75 grams of ginger in syrup (finely chopped);
• 125 g dried apricots (cut);
• 125 g cherries in syrup without dyes (cut in half);
• Juice and zest of 1 orange and 2 lemons;
• 125g raisins;
• 125 g of candied fruit peel (chopped;)
• 75 g pistachio (whole unshelled).

Pie in royal icing.

For marzipan:

• 800 g marzipan (ready or prepared according to the instructions);
• icing sugar for dusting;
• apricot jam for glaze (warm up with a little water and rub through a sieve).

Utensil:

• deep round silicone baking dish with a diameter of 20.5 cm (grease);
• greaseproof paper;
• wrapping;
• twine;
• baking tray.

Pie in royal icing.

Cooking method:

How to cook the dough:

1. Preheat the oven to 160 ° C. Beat butter and sugar in a lush light weight. Loose parts Add eggs, stirring well after each administration.

2. Sift the flour, mix a large metal spoon, the dough was uniform.

Pie in royal icing

3. Prepare the dried fruit: ginger and chop the dried apricots, move raisins, cherries, cut in half.

4. Special knife to peel, remove the colored part of the peel from the oranges and lemons ribbons, curls. Squeeze the juice from the fruit.


Pie in royal icing.

Pie in royal icing.

Baking and decoration of marzipan:

5. Add the dried fruit -imbir, apricots, cherries, raisins and candied fruit — with pistachios dough. Pour deferred citrus juice, zest to mix.

6. Put the dough into the prepared pan and lightly smooth out the surface. In the center make a hole with a spoon to her -The top cake will not rise in the form of a dome. Finally, wrap the shape of the outside of the double layer of wrapping paper and secure with string.

 

Pie in royal icing..

7. Bake the cake for 30 minutes, reduce the temperature to 150 ° C and cook for another two hours: the product becomes brownish and dense to the touch. Let cool in the form, and then turn on the grill.

8. Follow the instructions in the recipe «Royal icing», wrap the cake with marzipan on all sides. On page recipe «Royal icing» read, how to prepare and apply the royal icing.


Pie in royal icing...

Pie in royal icing.

Pie in royal icing.

About the dish:

For 16 persons:
Preparation time: 30 minutes.
Cooking time: 2 hours 30 minutes.
Oven temperature: 160 ° C — 150 ° C.

Most right ingredients:

Try an unusual version of the traditional English cake with dried fruits. It is dense enough to bear the weight of marzipan and a couple layers thick glaze, but at the same time surprisingly light in texture, so the feeling of weight from overeating does not threaten you.

Light golden cake obtained by using only white sugar and light fruit (cake turned out to only gold, not shunt cherries). Try to take a fresh high-quality dried fruits. If you have time, prepare homemade marzipan.

Patience and hard work:

Prepare the cake does not take much time, unlike its baking and cooling, so plan your work beforehand sweets. Be sure to apply the silicone layer on the double layer of greaseproof paper inside. Wrap the double layer of wrapping paper (or the same greaseproof cooking).

Tie the top of the paper twine. These precautions will help prevent the appearance of scorched areas on the cake in the oven. Because they will have to spend more than 2 hours.

Cool the cake in the form of a ready, it will take up to 3 hours. On cold days — less. Before you lay out the marzipan, cut out the top of the smoothbore cake, if during baking it raised the bumps and turned it upside down. You will get the perfect flat surface for decoration.

Cut the marzipan layer on the upper diameter. Flatten it with a new scraper. Measure the width of the bands of the marzipan sides, from the top level to the bottom of the cake (to the working surface).

When gluing marzipan on both sides of the strip, turn the cake, marzipan paste and smooth, gluing seams on the bottom and sides. Leave the cake to dry all night. Then apply royal icing

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