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Recipe of Wild Fruit Cake

Wild Fruit Cake

2h 30 mins
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It's a traditional family recipe, my grandmother got it and perfected it to her liking. It's delicious!


8 portions
  • 1 1/3 cups wheat flour
  • 1/4 teaspoons salt
  • 1/3 cups powdered sugar
  • 1/2 cups unsalted butter
  • 1 egg yolk
  • 2 tablespoons Water
  • 1 teaspoon vanilla essence
  • 1 stick cream cheese, (for the pastry cream)
  • 1 half and half cream
  • 1 can evaporated milk
  • 4 egg yolks
  • 1 1/4 cups powdered sugar
  • 2 tablespoons wheat flour
  • 1 vanilla bean
  • 1 pinch cinnamon
  • 1 lemon zest
  • fruit of the forest, (blueberry, strawberries, blackberries, raspberries, cherries)
  • 1/2 cups apricot jam, wash


1. Paste for sweet cake (refrigerate 30 min) 2. Prepare the pastry cream 3. pour the fruit over the cream 4. Glaze the fruit with the marmalade 5. Serve and enjoy
For the sweet cake: Mix in a bowl: 1 1/3 cup wheat flour 1/4 teaspoon salt 1/3 cup glass sugar, add the butter little by little, add the yolk, the water, the essence of vanilla and knead until you get a homogeneous and smooth mass. Save the dough in a plastic and refrigerate for 30 minutes.
Preheat the oven to 200 ° C. Grease a cake mold with butter. we work the dough with a flour fist and extend it with the help of a rolling pin, until making it bigger than the size of the mold. Place the dough in the mold and with a fork mark the base. Refrigerate for 30 minutes Cover the crust with paper and fill with raw beans. Bake for 10 minutes and remove the paper and beans and again bake for 10 minutes more until the pasta is lightly browned and let cool in a rack.
For the pastry cream: In a bowl add the Philadelphia cheese and proceed to beat until it is malleable. We put the milk on low heat with a vanilla pod. To the Philadelphia cheese we add the yolks, the glass sugar bowl, the flour and the half cream; we beat until integrating completely. Add the milk to the mixture little by little, continuing to move until it thickens. Add the pinch of cinnamon and the zest of a lemon, remove from heat and let cool.
The mold with the base and previously cooled, add the pastry cream and on this we place the fruits of the forest. We continue with the apricot jam and place it over low heat for 10 minutes and strain it. The fruit is varnished with the jam and we cool. And to finish we serve!

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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