The recipe with a photo of a fruit cake presented in the article is universal. You can use any seasonal fruits and berries that are at hand. Moreover, they can be mixed in a flavored assortment, when the taste of one fruit well emphasizes the taste of another, less fragrant, but well-kept filling shape.
A simple pie dough recipe
The sandy type of dough is usually used in fruit pies, because it is easy to prepare, it 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, you need to grind two hundred grams of chilled butter in powdery flour with two glasses of flour, adding a pinch of salt and two tablespoons of granulated sugar in the process.
When the crumb becomes perfect, add two to three tablespoons of ice water to it to combine it in a dough. You do not need to knead it for a long time or try to make it plastic and supple - just blind all the lumps together. Next, you need to either roll it between two layers of parchment and move it into a baking dish, or immediately stretch the dough in it, pressing it with your fingers to the proper size. Then you need to wrap the form with the dough film and place in the refrigerator for half an hour. Then remove the film, and bake the base for the cake in the oven at a temperature of two hundred degrees to a pale golden color.
Pie filling
Assorted fruits are taken in such a quantity that all the bottom of the form is laid out quite tightly, 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 a baked sand base in an even layer and fill with ganache cream.
Allow the cream to solidify in a cool place (or refrigerator) for at least three hours and then, immediately before serving, carefully cut into portioned slices.
How to make ganache cream?
This cream goes well with fruit pies, especially if you make it chocolate: 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 acquires a uniform look (but does not boil!) - this is an indicator that the cream is ready.
Sour cream pie
A similar fruit pie in the oven can be prepared in the style of Tsvetevsky 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 drown the halves of the fruit or whole cherries (cherries) without stones. You can also use not assorted fruits, but some one specific type of fruit or berries.
Sour cream filling is prepared simply: two hundred grams of sour cream slightly beat with two eggs and 100 grams of sugar, you should also add a pinch of vanilla for flavor. Fruit pie is placed in the oven and baked at a temperature of 180 degrees for 45 minutes. Important: immediately after preparation, do not remove or cut out pastries from the mold, since in order to fill completely, the cake must be completely cooled. It is cold, especially the next day, it is especially tasty and fragrant.
From the finished dough
Stunningly delicious fruit pie whipped up can be prepared from ready-made puff pastry, which is sold in any supermarket.
To do this, just follow the step by step recipe:
- Thaw 800 grams of dough and divide into two unequal parts. Roll out most of it to the size of the baking dish, put it there and make small sides.
- 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 to flavor.
- Put the fruit filling on the dough, evenly distributing it on the surface.
- 50 grams of frozen butter evenly grate directly on the fruit.
- Cut the remaining dough with a curly knife into strips one centimeter wide. Put them in a grid on 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.
- Place the pie in the oven and bake until cooked at a temperature of 200-220 degrees.
When the finished baking has cooled slightly, sprinkle on top with a little sugar powder for a more attractive appearance.
Cake without baking
If the cooking time is short, the recipe for a fruit cake without baking with a base of cookies and delicate jelly with fruit will come to the rescue.
The necessary ingredients are available to a wide range:
- Grind 300 grams of plain cookies into crumbs and mix with one hundred grams of butter. Add one ripe banana mashed with a fork. Put the resulting mass in an even layer in a split mold 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, sometimes stirring.
- 800 grams of any soft fruits (peaches, plums, bananas, oranges or pineapples) cut into slices or halved. Put them on the base of the pie from the cookies and pour the jelly.
Place in a cold place until the jelly layer has completely set. Such a fruit cake in the photo looks great, especially in the context, and it tastes even better. It takes very little time to cook, and most of it is jelly freezing.
Lazy Fruit Changeling Pie
Another recipe in the collection of five-minute pies: beat two eggs with a glass of sugar, add 1.5 cups of yogurt or sour cream and one hundred grams of melted butter (cream or coconut). Stir thoroughly and pour in 1 \ 2 tsp. soda, wait until the mass foams, and add two cups of sifted flour. Stir the dough with a spoon until smooth.
Cut three or four sour apples or quinces into large slices, removing the core and seeds. Lubricate the silicone mold with oil and sprinkle with semolina (2 tbsp.), 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 suitable dish and carefully turn it upside down, removing the form. Fruits will be on top, and tender dough will be as the bottom layer. Pour the top of the fruit cake with syrup prepared in this way: mix four tablespoons of orange or apple jam (jam) with two tablespoons of sugar and the same amount of warm water, put on low heat and cook, stirring, for five to eight minutes. The resulting sweet mass is poured on the cake in an even layer and allowed to cool completely.