Light fruit cake

Name: Light fruit cake
Total time: 3600 s
Yield: 12 servings
Cuisine: British
Ingredients: For the cream:; 500 ml milk; 1 liter double cream; 300 grams sugar; 30 grams gelatine; 100 ml cold water; 5 egg yolks; 25 grams corn starch; 2 cans tropical fruit or 800 grams of caned fruit; For the jelly:; 2 cans tropical fruit or 800 grams of caned fruit; 250 ml syrup from the caned fruit; 20 grams gelatine; 80 ml cold water; 100 grams sugar; For the base:; 500 grams lady fingers; 1.5 liters water; 800 grams sugar; For decoration:; 300 ml double cream; 100 grams powders sugar; 400 grams strawberrys; 100 grams rasberrys

Chrisrecipes @cook_2774806

This cake is fast to make and very light. Perfect for the summer.

Chrisrecipes @cook_2774806

This cake is fast to make and very light. Perfect for the summer.

Saved

Ingredients

60 mins

12 servings

For the cream:
500 mlmilk
1 literdouble cream
300 gramssugar
30 gramsgelatine
100 mlcold water
5egg yolks
25 gramscorn starch
2 canstropical fruit or 800 grams of caned fruit
For the jelly:
2 canstropical fruit or 800 grams of caned fruit
250 mlsyrup from the caned fruit
20 gramsgelatine
80 mlcold water
100 gramssugar
For the base:
500 gramslady fingers
1.5 literswater
800 gramssugar
For decoration:
300 mldouble cream
100 gramspowders sugar
400 gramsstrawberrys
100 gramsrasberrys

Saved

Steps

60 mins

1

Rehydrate the gelatine with the cold water.
2

Mix it well. Wait 10 minutes.
3

Put the egg yolks in a sauce pan.
4

Add the sugar.
5

Add the corn starch.
6

Mix evrithing together.
7

Add half of the milk and mix.
8

Add the rest of the milk and mix well.
9

Put the pan on medium heat and stir until it thickens.
10

When the cream is thick take it off the heat and and add the gelatine.
11

After fully melting the gelatine put plastic wrap on the surface of the cream, let it cool at room temperature.
12

Meanwhile add the sugar to the hot water, let it cool down.
13

Dip the lady fingers in the syrup and cover the hole area of the pan. The pan I used is 25 cm by 35 cm.
14

When the cream is cooled whip the double cream until stiff.
15

After that fold the whipped cream in the egg cream.
16

Put half of the cream in the pan.
17

Then add the two cans of fruit.
18

And the last half of the cream.
19

Now rehydrate the gelatine with the cold water. And wait 10 minutes.
20

Heat the syrup from the fruit for the jelly until almost boiling.
21

Add the gelatine and sugar and stir until dissolved.
22

Add the fruit and gelatine syrup in a large jug.
23

Blend until smooth. Then add in the pan.
24

Let it chill for at least 5 hours.
25

Whip the cream with the sugar until stiff and add on cake.
26

Wash the fruit and decorate.
27

Finish with a ribbon and a bow.