Fruit Cake
A cake with sweet shortcrust pastry as the base, sponge cake layered with buttercream, and decorated with assorted fruits on the surface.
Ingredients
Sweet tart dough (round)
Génoise or almond sponge cake (split into two layers)
Raspberry or apricot jam
Dessert syrup (flavored with vanilla or kirsch)
Buttercream (flavored with vanilla or kirsch)
Fruit (three or four kinds, contrasting colors)
Apricot glaze
Almonds (sliced or chopped)
Instructions
1
Prepare the base
Spread the jam over the sweet tart dough base.
2
Add a cake layer
Place a layer of sponge cake on top and brush with syrup to moisten.
3
Add the filling
Spread a thin layer of buttercream.
4
Add the second layer
Place the second layer of sponge cake on top.
5
Moisten
Brush with syrup to moisten.
6
Frost the cake
Frost the top and sides with buttercream.
7
Arrange the fruit
Arrange the fruit in neat concentric circles on top of the cake.
8
Glaze the fruit
Brush apricot glaze over the surface of the fruit.
9
Decorate the sides
Press the almonds onto the sides of the cake.
