fruit cake
A fruit cake is a cake with fruit as a value-determining ingredient. A distinction is made between baked and compound fruit tarts.
For baked fruit tarts, ovenproof types of fruit, e.g. B. apples, pears, plums, cherries are used. They are prepared either with an open surface, with a cover or from a mass into which the fruit sinks during baking. Covers are, for example, egg whites, crumble, jelly and others
Fresh, steamed or frozen fruit is used for compound fruit tarts made from sponge or shortcrust pastry, mostly types of fruit and tropical fruits (e.g. raspberries, peaches, pineapples) that are not bake-proof. Both whole fruit (for example strawberries , raspberries , gooseberries ) and fruit divided into halves or slices (columns) are used. Often the dough is coated with jam (" apricot ") or pastry cream ("crème pâtissière") before the fruit is placed on the dough in order to avoid the cake base from becoming soaked through the moisture in the fruit or the icing and to refine the taste. The assembled fruit tarts are usually covered with jelly. The fruit is covered with cake glaze, which fixes the fruit after it has solidified.
Another possibility is the use of fruits, fruit pulp or pieces of fruit that are incorporated into cream cakes or cream cakes. In general, one speaks of fruit-cream cake or fruit-cream cake. A popular variant is the quark-cream cake (also cheese-cream cake ), which can be refined with fruits, for example strawberries, raspberries, currants or pieces of peach.
See also
Individual evidence
- ↑ Claus Schünemann: Learning fields of the bakery - production: practical theory textbook for professional training as a baker . Gildebuchverlag GmbH, 2011, ISBN 978-3-7734-0165-6 , pp. 429-430 ( google.de [accessed June 2, 2019]).
- ^ Claus Schünemann: Alphabetical Technical Words Lexicon Technical words from N to P and their explanations. Europa-Lehrmittel , p. 15 , accessed on June 2, 2019 .
literature
- Claus Schünemann, Günter Treu: Technology of baked goods production. Specialized textbook for bakers . 10th, revised edition. Gildebuchverlag, Alfeld (Leine) 2009, ISBN 978-3-7734-0150-2 , section fruit tarts , p. 345-348 .
