Baked Goods and Desserts        14 May 2024        56         0

Fruitcake

Fruitcake

  • Prunes – 150 g
  • Dried Apricots – 150 g
  • Dried Cranberries – 150 g
  • Cottage Cheese – 350 g
  • Sour Cream or Thick Yogurt – 500 g
  • Sugar – 120 g (approximately 6 tablespoons without a heap)
  • Vanilla Sugar – 10 g (1 packet)
  • Fast-dissolving Gelatin – 25 g + 50 ml of cold water
  • Lavash (thin flatbread) – 7 sheets
  • Sour Cream – 200 g
  • Sugar – 20 g (approximately 1 tablespoon)
  • Fast-dissolving Gelatin – 5 g + 20 ml of cold water
  • Dried Fruits for Decoration
  1. Prepare the Filling:
    • Chop the prunes, dried apricots, and dried cranberries into small pieces.
    • Mix cottage cheese with sour cream (or yogurt), sugar, and vanilla sugar in a bowl until smooth.
    • Dissolve 25 g of gelatin in 50 ml of cold water and then add to the cottage cheese mixture. Stir in the chopped dried fruits.
  2. Layering the Cake:
    • Take a round cake mold (16 cm in diameter).
    • Place a sheet of lavash at the bottom, pour some of the filling over it, and smooth it out.
    • Repeat layering with lavash and filling until all are used, finishing with a layer of filling.
  3. Prepare the Top Layer:
    • For the glaze, dissolve 5 g of gelatin in 20 ml of cold water.
    • Mix sour cream with 20 g of sugar and dissolved gelatin until smooth.
  4. Finalize:
    • Pour the sour cream mixture over the top of the cake.
    • Decorate the top with dried fruits as desired.
  5. Set the Cake:
    • Refrigerate the cake until it is set, which may take several hours or overnight.
  6. Serve:
    • Once set, remove the cake from the mold and serve chilled.

Enjoy your layered fruitcake with the tanginess of cranberries, the sweetness of apricots and prunes, all combined with a creamy, rich filling.

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