Chocolate cream fruit cake

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Fruit cake with chocolate cream is a delicious homemade dessert that you cannot buy in any pastry shop. You don’t need a lot of time to bake this simple cake, and the products for it need the most banal of those that are always among the supplies. Sprigs of rosemary are used only for decoration. In combination with cranberries, they will give the cake a festive look.

We prepare the chocolate cream in a water bath, for it we take a bar of milk or dark chocolate without additives.

Time for preparing: 2 hours
Servings Per Container: 6

Chocolate Cream Fruit Cake Ingredients

For sponge cake with filling:

300 g of sweet and sour apples;
10 g dried apricots;
150 g of wheat flour;
5 g of baking powder;
200 g of granulated sugar;
6 chicken eggs;
butter and flour to lubricate the mold.

For chocolate cream:

100 g of milk chocolate;
80 g of butter;
100 g of brown sugar;
150 g of fat sour cream.

For impregnation and decoration:

150 g of tangerines;
50 g of granulated sugar;
70 g of nuts;
several sprigs of rosemary and fresh cranberries.

A method of preparing a fruit cake with chocolate cream

First, prepare a light biscuit dough. We break room temperature chicken eggs into the blender bowl, add granulated sugar. Beat 3 minutes at low speed and 3 minutes at high speed. It is necessary that the mass grow 3 times.

Sift the wheat flour, mix with baking powder.

With a spatula, very carefully so as not to damage the air bubbles formed during the beating of eggs, mix the egg-sugar mass with flour.

Lubricate the sides and bottom of the detachable shape with butter, sprinkle with flour. Cut the apples into small cubes, mix with chopped dried apricots, put on the bottom.

We spread the dough on the fruits, distribute evenly.

We preheat the oven to 170 degrees Celsius. Put the form in a preheated oven, bake for 35-40 minutes.

With a wooden stick we check the readiness of the dough - it should not be glued to the tree. Remove the ring, cool the cake on the wire rack.

Parsed peeled tangerines into slices. In a small saucepan with a thick bottom we heat sugar and water, put tangerines, cook 3-4 minutes after boiling, cool. We discard the cooled slices on a sieve, soak the cake in syrup.

We leave slices to decorate the cake.

Pour brown sugar into a bowl, add butter and milk chocolate. You can take equal proportions of white and brown sugar, or do just one white, but cane gives the cream a light caramel flavor.

We put the bowl in a water bath, gradually heat it, add fresh fat sour cream. When the brown sugar grains have completely dissolved, remove the bowl from the water bath and put it in a cool place.

With cooled chocolate cream, soak the completely cooled cake. The cream mass is very thick, you can make a thick layer. We remove the cake for several hours from the refrigerator so that the cream freezes.

Finely chop or chop peeled nuts in a mortar. Garnish the top with candied tangerines, garnish with rosemary sprigs and cranberry berries, sprinkle with nuts. We use rosemary only for decoration!

Fruit cake with chocolate cream is ready. Enjoy your meal!