Fruit cake: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The recipe with a photo of a fruit pie presented in the article is universal. You can use any seasonal fruits and berries that are on hand in it. Moreover, they can be mixed into a fragrant assortment, when the taste of one fruit well emphasizes the taste of another, less fragrant, but well-keeping the shape of the filling.

Easy pie dough recipe

Usually used in fruit pies is a shortbread type of dough, because it is easy to prepare, can lie in the refrigerator for several days without losing its properties, and it is almost impossible to spoil it (as is the case with capricious biscuit). To prepare the dough, grind two hundred grams of chilled butter into powdery crumbs with two glasses of flour, adding a pinch of s alt and two tablespoons of granulated sugar in the process.

When the crumb becomes perfect, add two or three tablespoons of ice water to it to combine it in a lump of dough. No need to knead it for a long time or try to make it plastic and pliable - just blind all the lumps together. Next, you need to either roll it out between two layers of parchment and move it into a baking dish, or immediately stretch the dough in it, pressingfingers to the correct size. Then you need to wrap the form with the dough with a film and place in the refrigerator for half an hour. Then remove the film, and bake the base for the pie in the oven at a temperature of two hundred degrees until a soft golden color.

Pie filling

Assorted fruits are taken in such quantity that the entire bottom of the form is laid out with it quite tightly, it is possible in two layers. It can be halves of apricots or nectarines, slices of peaches, mugs of bananas or whole berries of cherries, strawberries or raspberries. We distribute them on the baked sand base in an even layer and pour the cream with ganache.

Let the cream set in a cool place (or refrigerator) for at least three hours and then, just before serving, carefully cut into portions.

How to make cream ganache?

This cream goes well with fruit pies, especially if you make it chocolate: heat one hundred grams of fresh milk and three tablespoons of butter in a water bath until the butter melts, then add 250 grams of dark chocolate, broken into small pieces, and continue heating. When the mass becomes uniform (but does not boil!) - this is an indicator that the cream is ready.

Pie with sour cream filling

A similar fruit pie in the oven can be prepared in the style of Tsvetaevsky jellied pie with sour cream. For this, a sand base is prepared according to the recipe above, and then sour cream filling is poured into it, in which it is necessary to drownhalves of fruit or whole pitted cherries (cherries). You can also use not a fruit platter, but one specific type of fruit or berry.

Sour cream filling is easy to prepare: lightly beat two hundred grams of sour cream with two eggs and 100 grams of sugar, you should also add a pinch of vanilla for flavor. The fruit pie is placed in the oven and baked at 180 degrees for 45 minutes. Important: Do not remove or cut the pastries from the mold immediately after cooking, because in order for the filling to fully strengthen, the cake must cool completely. It is cold, especially the next day, it is especially tasty and fragrant.

From the finished dough

An amazingly delicious quick fruit pie can be made from ready-made puff pastry, which is sold in any supermarket.

To do this, just follow the step-by-step recipe:

1. 800 grams of dough pre-thaw and divide into two unequal parts. Roll out most of it to the size of a baking dish, put it there and make small sides.
2. Dice two large peaches and three plums, mix with two tablespoons of starch and the same amount of sugar. If desired, you can add a little cinnamon or vanilla for flavoring.
3. Spread the fruit filling onto the dough, spreading it evenly over the surface.
4. 50 grams of frozen butter, grated evenly over fruit.
5. Cut the remaining dough with a curly knife into strips one centimeter wide. Arrange them in a grid over the fruit, forming the top of the pie. Glue the edges of the strips to the base with a beaten egg. They also anoint the strips on top with a silicone brush.
6. Place the cake in the oven and bake until tender at 200-220 degrees.

When the baked goods have cooled slightly, sprinkle some powdered sugar on top for a more attractive appearance.

No Bake Pie

If time is short, no-bake fruit pie recipe with biscuit base and delicate fruit jelly will come to the rescue.

Essential ingredients are widely available:

• 300 grams of simple cookies crushed into crumbs and mixed with one hundred grams of butter. Add one ripe banana, mashed with a fork. Put the resulting mass in an even layer in a detachable form and cool for an hour.
• Dilute two packs of ready-made jelly with hot water, according to the recipe on the bag, cool to room temperature, stirring occasionally.
• 800 grams of any soft fruit (peaches, plums, bananas, oranges or pineapples) cut into slices or cut into halves. Arrange them on the cookie base and pour over the jelly.

Place in a cold place until the jelly layer is completely solidified. Such a fruit pie in the photo looks great, especially in the context, and it tastes even better. It takes very little to prepare.time, and most of it is the solidification of jelly.

Lazy Fruit Flip Cake

Another recipe for the collection of five-minute pies: beat two eggs with a glass of sugar, add 1.5 cups of curdled milk or sour cream and one hundred grams of melted butter (butter or coconut). Mix thoroughly and add 1/2 tsp. soda, wait for the mass to foam, and add two glasses of sifted flour. Mix the dough with a spoon until smooth.

Three-four sour apples or quince cut into large slices, removing the core and seeds. Lubricate the silicone mold with oil and sprinkle with semolina (2 tablespoons), put the fruit slices there and pour the dough, leveling it with a spoon if necessary. Place the cake pan in the oven and bake for 45 minutes at 200 degrees. Cover the finished cake with a dish of a suitable size, and carefully turn it upside down, removing the form. Fruit will be on top, and tender dough will be as the bottom layer. Pour over the top of the fruit pie with syrup prepared in this way: mix four tablespoons of orange or apple marmalade (jam) with two tablespoons of sugar and the same amount of warm water, place on low heat and cook, stirring, for five to eight minutes. Pour the resulting sweet mass onto the cake in an even layer and let it cool completely.