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Mónica Mateos

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Fruit Cake with Pastry Cream

2h 30 mins
10 mins
Low
3.5
|
562
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Prepare this easy and fun fruit cake with custard and a cookie-based crust. In addition to the incredible presentation, the different textures will make it your favorite dessert. The most spectacular thing is that you do not need an oven to prepare it.
Learn more about Mónica Mateos

Ingredients

8 portions
  • 1 1/2 cups walnut, for the base
  • 2 cups cookie, of orange, for the base
  • 1 cup butter, melted, for the base
  • 5 egg yolks, for the pastry cream
  • 3/4 cups sugar, for the pastry cream
  • 5 tablespoons cornstarch, for the pastry cream
  • 2 cups milk, for the pastry cream
  • 1 tablespoon liquid vanilla, for the pastry cream
  • 1 cup peach in syrup, in slices
  • 1 cup Kiwi, in slice
  • 1 cup strawberry, in slice
  • 1/2 cups blackberry
  • 1/2 cups raspberry
  • 1/4 cups blueberry
  • enough honey, to varnish

Preparation

For the base, process the nuts with the orange cookies until you get a fine powder. Add the melted butter and incorporate well.
Pour on a cake base 25 cm in diameter and with your hands press until compressed, refrigerate for 1 hour or until it takes consistency.
Meanwhile, in a bowl beat the yolks with sugar and cornstarch until whitened. Reserve.
Heat the milk over low heat in a pot, add the vanilla and when it boils, temper the yolks with a spoonful of warm milk.
Return the whole preparation of yolks to the pot and cook without stopping moving over low heat until thickening. Pour into a bowl and let cool.
Fill the cake with the cream and decorate with fruits and varnish with honey. Refrigerate about 1 hour or until the cream takes consistency. It serves.

PRESENTATION

Decorate with the fruits of your choice and varnish with honey.

TIPS

The honey will make the fruits not oxidized with oxygen, so it will last longer with fresh fruits. You can replace it with jam dissolved with water.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (2)
susy R.M.
27/05/2019 17:15:59
esta es la segunda vez que la preparo y bien la primera vez no me quedo con buena cara pero sabia delicioso, la segunda vez le dedique mas tiempo y concentración porque es un encargo (o sea la venderé) y el truco con la crema pastelera es batir durante los 10 minutos que este en el fuego y con eso la consistencia es tal cual el video. no le doy 5 estrellas porque ahi no lo explican y yo tuve que descubrirlo sola...
Kl Rios
04/03/2019 14:26:32
No me termina de quedar bien, justo cuando vierto la crema a la olla con la leche pasado unos 50 segundo empieza a espesar mucho y queda como si fuera crema de bavaria o un poco más espesa.

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